Broccoli Cheddar Crustless Quiche

Name: Broccoli Cheddar Crustless Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 tbsp butter; 12 eggs; 1 head broccoli, finely chopped; 1 cup cheddar cheese; 1/2 red onion, sliced; 1/2 tsp each salt & pepper

11/4/19

This Broccoli Cheddar Crustless Quiche is a delicious, healthy and low carb breakfast idea that you can make ahead of time for meal prep or brunch – you can customize the fillings too! Jump to Recipe

Ingredients in crustless broccoli quiche

This low carb breakfast requires very few ingredients. This will make enough to fill a nine inch round cake pan and will serve six.

A dozen eggs
Broccoli
Cheddar cheese
Red onion

How do you make crustless quiche?

This crustless quiche recipe only takes a few minutes of hands-on work. The rest of the time, it simply bakes in the oven.

Grease the cake pan with butter or cooking spray
Whisk eggs with salt and pepper
Stir in cheese, red onion and broccoli
Pour it all into the cake pan
Bake for 60 minutes

Can you use egg whites?

Egg whites are high in protein and low in calories, cholesterol and fat. Some people prefer to just eat the whites of the eggs for this reason. About 67% of the protein in an egg is concentrated in the white.

However, the healthy fats along with the vitamins and minerals such as B vitamins and vitamin A and D, are all found in the yolk.

You can make a quiche from just egg whites rather than whole eggs, but you will have to alter the recipe. You will need two egg whites for every egg- so use 24 egg whites to replace the 12 eggs in this crustless broccoli quiche.

Also, start checking the quiche for doneness earlier. Egg whites by themselves will not take as long to cook through. This Egg White Frittata is a similar recipe to this one using egg whites only.

Should I add milk?

If you are OK with dairy products, you can add milk or cream to your quiche for a smooth custard texture.

The amount of milk you use can change the entire texture of the quiche. If you want your quiche to be custard-like, you will use xix eggs and one and a half cups of milk for a nine inch pan. You use just enough eggs to set the milk. It will still be wobbly when it comes out of the oven.

Use whole milk, half and half or heavy cream. The fat helps the quiche maintain its creamy texture.

The reason I do not add milk to this crustless quiche recipe is because I'm trying to keep the nutritional content of the recipe high while providing a high protein breakfast – simply put, my version is healthier, lower in fat and calories!

You can always sub in 1/2 cup of milk and remove two eggs to allow some creaminess while still maintaining the low calorie count, or you can go the indulgent route and take away half the eggs while adding more milk for a custard-like quiche. It all depends on personal preference.

Can you use a different pan?

You can purchase specific quiche pans. These look like pie pans, but have straight edges instead. They range anywhere from four to twelve inches so you can make individual quiches or enough to feed the whole family.

I use pie pans. They hold the entire quiche and I know I have them in my kitchen. They cook just as well as a specific pan for quiche.

Springform pans are also another option. These have straight edges like quiche pans. The sides of the pan can be removed if presentation is important.

Tart pans will also work well for quiche. They have removable bottoms so you never have to pry the quiche out of the pan. Tart pans are best for quiches that don’t have a ton of fillings since they are shallow.

If you want, you could even make a unique square quiche in a brownie pan. Without having to worry about forming the crust, you can make this quiche any shape you want!

More filling ideas

Once you have mastered the basic technique of making a crustless quiche, it can be a blank canvas for any favorite fillings, or a way to use up the produce in your refrigerator.

If you are a carnivore, try some of these meat fillings for extra protein. You need to cook them before adding them to the quiche:

Ham
Bacon
Sausage crumbles
Salami
Ground beef

Any and all of your favorite veggies taste great in quiche:

Mushrooms
Zucchini
Cauliflower
Spinach
Leek
Roasted red peppers
Cherry tomatoes
Bell peppers

Another way to change this up is to use different kinds of cheese. You can use one or a combination of these:

Swiss
Goat cheese
Feta
Pepper jack
Gruyere

Finally, change the flavor with spices or other toppings.

Salsa
Cayenne pepper
Basil
Chili peppers
Rosemary
Thyme
Oregano
Nutmeg
Paprika
Taco seasoning

Storing and reheating

Leftover crustless quiche can be stored in the refrigerator for five days. A single leftover piece can be reheated in the microwave for a minute or two – sprinkle some water overtop first to help the quiche retain its moisture.

Because this dish lasts in the refrigerator, you can cook it ahead of time and just reheat the entire quiche when you plan to serve it. It will cook more evenly if you let it come to room temperature before putting it in the oven. Reheat the quiche for about 20 minutes in a 350 F oven.

Freezing crustless quiche

For even longer storage, you can freeze quiche. Wrap it tightly in plastic wrap and store in the freezer for three to four months.

Let the quiche thaw in the refrigerator overnight before reheating. If necessary, you can cook it from frozen, but it will take about 30-40 minutes at 350 F.

More egg-based breakfast recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on storing individual portions of the leftovers
Get your 9-inch cake pan here
Freeze this recipe in glass microwave-safe bowls up to 3 months

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