This Crustless Quiche is a delicious breakfast or dinner idea that’s made easier without a crust. It has a luscious, creamy texture without using any cream, and can be customized to use any fillings you love.
This will quickly become one of your favorite quiche recipes because skipping the crust cuts the prep time in half. You get all the flavor you love without so much effort!
And because there’s no crust, this crustless broccoli quiche is naturally gluten-free. It’s the perfect option to make for your next brunch!
Ingredients You’ll Need
Inspired by my Starbucks Egg Bites recipe , this quiche gets its creamy texture from cottage cheese, but you won’t notice it at all. The cottage cheese is blended with the eggs, so it adds creaminess without the curd texture.
This protein-packed dish is loaded with flavor and nutrients, and it’s paired with broccoli, cheddar cheese, and chives. You can swap the fillings for any other veggies you have!
Try it with roasted cauliflower and Swiss cheese, mushrooms with Gorgonzola, or sauteed onions and spinach. You can also add cooked ham for a classic quiche flavor, and any other fresh herbs you love.
For a Quiche Lorraine variation, combine crispy bacon, Gruyere cheese, and caramelized onion.
How to Make Crustless Quiche
Preheat the oven to 350ºF and grease a 9-inch pie dish. Alternatively, you can bake this in a 9-inch square baking dish and cut it into squares.
Add a drizzle of olive oil to a large skillet over medium-high heat, and saute the chopped broccoli until it’s bright green and tender, about 8 to 10 minutes. The broccoli won’t become much more tender as it bakes in the quiche, so make sure you are happy with its texture before moving on.
Transfer the cooked broccoli to the prepared pie plate and spread it out evenly. Then sprinkle the chopped chives and shredded cheddar over the broccoli.
In a high-speed blender, combine the eggs, cottage cheese, salt, and black pepper. Blend until smooth.
Pour the egg mixture over the broccoli and cheese fillings, then bake at 350ºF for 35 minutes or until the center looks set. Let the crustless broccoli quiche cool for at least 15 minutes before you slice and serve it.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Looking for more easy breakfast ideas? Try my Asparagus Frittata , Smoked Salmon & Eggs , or Healthy Breakfast Casserole for more options.
Ingredients1x2x3x
- 1 tablespoon olive oil
- 2 cups diced broccoli
- 5 large eggs
- 1 cup cottage cheese (4% milkfat)
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon freshly chopped chives
Instructions
- Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray.
- Add the olive oil to a large skillet over medium-high heat and saute the broccoli until it’s fork tender, stirring often, about 8 to 10 minutes.
- In a blender, combine the eggs, cottage cheese, salt, and pepper. Secure the lid and blend until smooth. Stop and scrape down the sides to make sure everything is blended evenly.
- When the broccoli is as tender as you’d like it to be for the quiche, transfer it to the bottom of the greased pie pan and spread it out evenly. Top the broccoli with the chopped chives and shredded cheddar, distributing them evenly in the pan. Pour the blended egg mixture evenly over the fillings, and use a fork to press down any pieces that are sticking out.
- Bake the quiche at 350ºF for 35 minutes, or until the top is golden brown and the center isn’t jiggly. Let the quiche cool for 10 to 15 minutes, then it’s ready to slice and serve warm.
- Leftover quiche can be stored tightly covered in the fridge for up to 5 days.
Notes
Nutrition
Crustless Broccoli Quiche
Ingredients
- 1 tablespoon olive oil
- 2 cups diced broccoli
- 5 large eggs
- 1 cup cottage cheese (4% milkfat)
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon freshly chopped chives
Instructions
- Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray.
- Add the olive oil to a large skillet over medium-high heat and saute the broccoli until it’s fork tender, stirring often, about 8 to 10 minutes.
- In a blender, combine the eggs, cottage cheese, salt, and pepper. Secure the lid and blend until smooth. Stop and scrape down the sides to make sure everything is blended evenly.
- When the broccoli is as tender as you’d like it to be for the quiche, transfer it to the bottom of the greased pie pan and spread it out evenly. Top the broccoli with the chopped chives and shredded cheddar, distributing them evenly in the pan. Pour the blended egg mixture evenly over the fillings, and use a fork to press down any pieces that are sticking out.
- Bake the quiche at 350ºF for 35 minutes, or until the top is golden brown and the center isn’t jiggly. Let the quiche cool for 10 to 15 minutes, then it’s ready to slice and serve warm.
- Leftover quiche can be stored tightly covered in the fridge for up to 5 days.
