This healthy crustless broccoli quiche with cheddar takes just minutes to prep and tastes absolutely delicious! It’s a great dish to feed the family or to have for a grab and go breakfast.
Who doesn’t love a delicious quiche for breakfast?
This yummy dish includes an egg custard, flavorful cheddar cheese, and healthy broccoli. It’s a great way to start the day!
Quiches are traditionally a French food. However, the original version is made with milk and a pastry crust. These ingredients don’t make for a very low carb or healthy meal.
Reducing the carbs
With a few easy switches, it’s easy to make this delicious breakfast low carb!
In fact, my whole family loves this recipe. That even includes my picky youngest daughter. Crustless quiche with broccoli is a foolproof way to get her to eat her vegetables.
This dish is also great reheated. The full recipe is for 8 servings, so you can have leftovers for a tasty and healthy breakfast on the go. It’s a great way to meal prep for the week.
I decided to make this broccoli quiche crustless to reduce the carbs. But if you prefer a crust, you could use the one from my low carb ham and broccoli quiche recipe. However, I don’t think it needs it.
So whether you’re whipping up breakfast for your family or want to meal prep your breakfasts for the week, I recommend you try this crustless broccoli cheddar quiche!
Easy step by step instructions
This quiche takes just minutes to prep and comes together in 5 easy steps!
- Steam the broccoli florets until they are crisp and tender, about 4-5 minutes. Be careful not to overcook them so they don’t end up mushy in your quiche.
- Place eggs in a large bowl.
- Add heavy cream to the bowl.
- Beat together the eggs with the heavy cream until well combined.
- When the broccoli is ready, lay the florets on a towel to remove any excess moisture. Allow it cool slightly then add to beaten egg mixture.
- Add cheese, salt, onion powder, garlic powder, and pepper to the broccoli and egg mix.
- Stir the mixture to evenly blend together.
- Pour the mixture into the greased pie pan.
- Bake at 375°F for 30-40 minutes or until browned and fully set.
That’s it! Your breakfast is ready to be served.
If you have any of this crustless broccoli cheddar quiche leftover, make sure to let it cool completely. This will avoid condensation if covered warm, which can make the quiche mushy.
Once fully cooled, the leftovers can be stored covered in the refrigerator for up to 5 days.
Tips to avoid a watery quiche
There are a few reasons that a quiche can turn out watery. Here’s ways to avoid having it happen.
- Make sure your broccoli is cooked until just tender. Cooking vegetables helps them to release their moisture so it doesn’t end up in your quiche.
- You also want to avoid overcooking the broccoli so it doesn’t become mushy. When steaming the broccoli, I recommend checking on it after 4 minutes. Don’t steam it any longer than 5 minutes.
- Once the broccoli is done, set the cooked florets on paper towels for a few minutes to absorb any excess liquid.
- Don’t overcook your quiche. This is because cooking the proteins in the eggs for too long will force out liquid. So take your crustless broccoli quiche out of the oven as soon as it’s browned and fully set.
These tips will help you bake a quiche that is perfectly set without being watery!
This recipe is very versatile. Feel free to add more ingredients that you think would go well in the quiche.
For extra protein, I like adding cubed ham or chopped bacon. You could also throw in some cooked ground sausage to add an extra burst of flavor.
For more vegetables, try including some sautéed mushrooms, diced onions, or peppers! Or, if you want to add a kick, diced jalapeños would add some heat to the quiche.
The easiest way to play with the flavor is by trying other cheeses. Parmesan, gouda, pepper jack, feta, or any other kind of cheese can be used to replace some or all of the cheddar.
More recipes to try
Want a few more ideas for a healthy, low carb breakfast or brunch? Check out a few of these favorites:
- Keto Cream Cheese Pancakes turn out super light and fluffy thanks to two special ingredients!
- Paleo Egg Bake is bursting with flavor and packed with healthy veggies.
- Fathead Cinnamon Rolls have an amazingly soft texture and are served with a warm cream cheese icing on top!
- Low Carb Banana Muffins are low in sugar, high in healthy fats, and make a delicious breakfast or snack.
- Pumpkin Chia Pudding tastes like an indulgent pumpkin pie without any of the hard work or unnecessary carbs!
- Quick Egg Wrap Burrito is a great portable dish to take breakfast along on the road.
Crustless Broccoli Cheddar Quiche
Recipe Video (Click on Image to Play)
- 8 large eggs
- 3/4 cup heavy cream
- 10 ounces broccoli florets fresh or frozen
- 1 1/2 cups grated cheddar cheese 6 ounces
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- Steam broccoli to crisp tender. Preheat oven to 375°F and grease or spray a pie pan (I used a 9.5-inch).
- In large bowl, beat eggs with heavy cream.
- Stir in broccoli, cheese, salt, onion powder, garlic powder, and pepper into egg mixture.
- Pour the mixture into the greased pie pan and bake for 30-40 minutes or until browned and fully set.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: October 18, 2018… Last Updated: April 21, 2020