This crustless broccoli quiche is perfect for a quick meatless dinner or lunch. It's delicious, filling, low-carb, and gluten-free.
Crustless quiches (like this crustless quiche Lorraine) are low-carb and easy to make, and their leftovers are delicious. This crustless broccoli quiche is especially good. It's one of my favorite options for meatless weeknight dinners, and it's also great as a filling brunch or lunch. The bonus: The leftovers make the perfect breakfast, reheated or even cold. In fact, they are so good that I often double the recipe and make two quiches!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Broccoli: I often use frozen chopped broccoli for convenience. But as you can see in the photo above, fresh broccoli works just as well.
- Sour cream: Plain full-fat Greek yogurt is an acceptable alternative, but sour cream tastes better. Please don't use regular yogurt. It's too watery.
- To season: Kosher salt, black pepper, and garlic powder. You can replace the garlic powder with two teaspoons of fresh minced garlic.
- Scallions: You can use the green and white parts.
- Shredded cheddar: I use sharp or extra-sharp cheddar.
Variations
- Use different veggies. I like to use broccoli because it's one of my favorite vegetables. But chopped cauliflower works just as well. You can also use chopped asparagus.
- Add a cup of extra veggies, such as grated carrots or chopped spinach leaves.
- Vary the cheese you use. I'm loyal to cheddar, but I tested this recipe with shredded Gruyere, shredded Gouda, and crumbled feta. All of these options were delicious.
- If you don't need this quiche to be meatless, you can add a cup of cooked meat, such as shredded cooked chicken or diced ham. ¼ cup of crumbled bacon is another great addition.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Defrost the broccoli in the microwave and drain it well. If using fresh broccoli florets, chop them into small pieces. In a large bowl, whisk the eggs, sour cream, and spices. Stir in the chopped broccoli, scallions, and cheese.
Transfer the mixture to a greased pie plate. Bake the quiche until it's golden brown, and a knife inserted in its center comes out clean, about 30 minutes.
Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.
This was absolutely delicious! My husband doesn't eat quiche but he thought it smelled so good. Took it to work and everyone loved it. Making another one now because my husband wants to try it!
Lynn
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Recipe Tips
- You can double the recipe, bake the quiche in a 9x13-inch baking dish, and cut the quiche into squares.
- Butter works best for greasing the pie plate and preventing sticking. I prefer it to using a cooking spray or brushing the pan with oil.
- Storage tips: To make sure the leftovers don't become soggy, let the quiche cool and slice it. Let the slices cool for 30 more minutes on a cooling rack. Store the slices on a layer of paper towels in an airtight container in the fridge and replace the paper towels daily. Stored this way, the leftovers keep well for about 4 days. Once completely cool, you can also freeze individual slices in freezer bags. Reheat them in the microwave directly from their frozen state.
Serving Suggestions
When I serve it for breakfast, I simply serve the quiche on its own.
For brunch, I serve it alongside oven bacon, keto biscuits, and fresh berries.
And when I serve it for lunch or dinner, I like to add a simple salad like arugula salad, tomato salad, spinach salad, or creamy cucumber salad.
Recipe Card
Crustless Broccoli Quiche with Cheddar and Scallions
Video
Ingredients
- 1 tablespoon butter - for the pan
- 16 ounces frozen chopped broccoli - or fresh broccoli cut into florets
- 8 large eggs
- ½ cup sour cream - or full-fat Greek yogurt
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup scallions - chopped, white and green parts
- 1 cup cheddar cheese - sharp, shredded; 4 ounces
Instructions
- Preheat the oven to 400°F. Generously butter a 9-inch glass or ceramic pie dish.
- Frozen broccoli: Place the chopped broccoli in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
- Fresh broccoli: Place the broccoli florets in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 3 minutes. Drain well, then chop the florets into small pieces.
- In a large bowl, whisk the eggs, sour cream, kosher salt, black pepper, and garlic powder.
- Stir in the broccoli, scallions, and cheese.
- Transfer the mixture to the prepared pie dish. Bake the quiche until it's golden brown, and a knife inserted in its center comes out clean, about 30 minutes.
- Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.
Notes
- You can double the recipe, bake it in a 9x13-inch baking dish, and cut the quiche into squares.
- Butter works best for greasing a pie plate. I prefer it to a cooking spray or brushing the pan with oil.
- I'm loyal to cheddar, but I tested this recipe with shredded Gruyere, shredded Gouda, and crumbled feta. All of these options were delicious.
- If you don't need this quiche to be meatless, you can add a cup of cooked meat, such as shredded cooked chicken or diced ham. ¼ cup of crumbled bacon is another great addition.
- To make sure the leftovers don't become soggy, let the quiche cool and slice it. Let the slices cool for 30 more minutes on a cooling rack. Store the slices on a layer of paper towels in an airtight container in the fridge and replace the paper towels daily. Stored this way, the leftovers keep well for about 4 days.
- Once completely cool, you can also freeze individual slices in freezer bags. You can reheat them in the microwave directly from their frozen state.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Ann says
Absolutely delicious. I added more scallions and fresh broccoli, just florets cut very small. Everyone loved it!
Vered DeLeeuw says
Wonderful, Ann! I'm so glad this was a success. Thank you very much for the review.
Bonnie says
perfect
LaVoyce Sims says
Love quiches
Vered DeLeeuw says
Glad you enjoyed this quiche, LaVoyce!
Nina says
Delicious thanks Vered. I used broccolini, chopped capsicum and spinach. Greek Yogurt instead of sour cream and used Swiss Cheese. Was so yummy
Vered DeLeeuw says
You're very welcome, Nina! Thank you for sharing your delicious tweaks.
Cindy Hundley says
Great choice for our Mothers Day brunch. Turned out perfectly. Cooked as written with addition of some ham and a tsp. Dijon mustard. Thank you.
Vered DeLeeuw says
I'm so glad you enjoyed this quiche, Cindy! Thank you for the review and Happy Mother's Day!
Pam Hotle says
I have made this several times. I like to add ham. Delicious!
Vered DeLeeuw says
Wonderful, Pam! I'm so glad you like this quiche.
Lucy says
Hi, just wondering what I can use instead of the sour cream or Greek yoghurt? My son isn’t allowed dairy, only lactose free dairy at the moment.
Vered DeLeeuw says
Hi Lucy,
You can use mayonnaise.
Lynn says
This was absolutely delicious! My husband doesn't eat quiche but he thought it smelled so good. Took it to work and everyone loved it. Making another one now because my husband wants to try it!
Vered DeLeeuw says
Yay! I'm so glad this quiche was a success, Lynn. I hope your husband likes it!
Alfonso says
This dish is a "MUST" in any weekly meal prep. I'm always looking for different dishes to accommodate and add to my weight loss journey, and this hit the spot. Not to mention, if you are trying to stay in a calorie deficit, count carbs, macros, and get your protein in then add this dish. I swapped out the sour cream for plain Greek yogurt, I also swapped out the shredded cheddar cheese for freshly shredded White Sharp Cheddar and Gouda cheese. Much gratitude, appreciation, and thanks to you for sharing this amazing recipe.
Vered DeLeeuw says
You're very welcome, Alfonso! I'm so glad you like this quiche! Thanks for sharing your tweaks.
Rita says
I love this recipe. It's always in my rotation. A great way to use my abundance of summer vegetables too!
Vered DeLeeuw says
I'm so glad you like this quiche, Rita! Thank you for the comment.
Sandra says
This is delicious. Have made it several times..also added finely chopped peppers, and sometimes finely chopped ham. I use 5 eggs for a 9-inch glass dish.
Vered DeLeeuw says
I'm glad you liked this quiche, Sandra! Thank you for sharing your tweaks.
Anne says
This is amazing. I've made it twice now and added in 1/4 cup of grated parmesan along with the cheddar. My husband loves it and we take the leftovers to work for a wonderful breakfast on the go. Thank you for sharing.
Vered DeLeeuw says
I'm so glad you and your husband like this quiche, Anne! Thanks for trying this recipe and reviewing it.
Bren says
So easy! Added some chopped ham. Followed the rest as per recipe! Delicious!!!
Vered DeLeeuw says
I'm so glad you enjoyed this quiche, Bren! Thank you for reviewing this recipe. Chopped ham is a lovely addition!