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.
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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.
Storing Leftovers
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!
Recipe variations
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.
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Crustless Broccoli Cheddar Quiche
Recipe Video (Click on Image to Play)
Ingredients
- 8 large eggs
- ¾ cup heavy cream
- 10 ounces broccoli florets fresh or frozen
- 1 ½ cups grated cheddar cheese 6 ounces
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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
Judy B
I was looking for a keto friendly recipe for quiche. I like mine rich and creamy. This was delicious. It was creamy and full of flavor. This is also a great starter quiche for whatever you had on hand. I didn’t have broccoli so I used thin asparagus cut in 1 inch slices that I blanched for 2 1/2 minutes and dropped in ice water. My husband won’t eat quiche without meat so I added about 8 ounces Italian chicken sausage that I had made and frozen. Perfect recipe. Thank you for sharing and I love your web site.
OBXChick
Can you use half & half instead of heavy cream? Thanks!
Lisa MarcAurele
You can use half and half, but it has more carbs than heavy cream.
Laura Beltran
Started keto and intermittent fasting about 4 months ago. Challenge in remaining compliant is in finding delicious alternatives to eat. I tried this recipe and it did not disappoint. Had it for dinner and then again for lunch several days in a row and I looked forward to eating it each and every time.
Alla Federici
I absolutely love this quiche. It’s so easy to make and it tastes delicious. I actually love that it is crustless because I am not a fan of the crust. My husband said that this is the best quiche he tried, and he is a foodie(he is not keto either).
Francine
Can it be frozen? I live alone so…
Also how can it be a 5 minute prep when it takes 5 minutes just to steam the brocoli? You have a tendency to the 5 min. prep for every recipe ?
Lisa MarcAurele
It’s about 10 minutes prep and an extra 5-10 minutes to steam the broccoli. I use an Instant Pot to cook my broccoli and it doesn’t take long.
Squeaky
This is delicious and oh so easy! I guess you could easily add more things, but making as- is was super quick! I just didn’t have any cheese on hand except about 1/2 a cup of Pecorino Romano. That added a nice flavour and I think was enough cheese for me. My pie pan is very small so I just made it in a 9-inch square pan and cut into 9 squares. I couldn’t resist having a second. 🙂
Squeaky
So, I made this again with mushrooms (sauteéd) and gouda. So tasty! This will for sure be my go to ratio (8oz s’tuff’ 8 eggs, 3/4 cup cream, cheese….) and will be making this all the time especially since it is also so tasty at room temperature or cold!
Katie
I added leftovers cubes ham steak, and die es onion! Thanks for the amazing recipe!
Lisa MarcAurele
My pleasure!
Kathy
Love this! I cut into wedges and put in ziplock bags to take to work for breakfast. Easy and good reheated
Lisa MarcAurele
It does make a fantastic make-ahead breakfast food!
Becky
Very yummy! Hubby liked it too! I added cauliflower, green pepper and some whole green beans. So good!
Lisa MarcAurele
It’s a very flexible recipe so adding in other veggies is a great idea!
Debra A Mathews
This is amazing and great. I made it the day before Thanksgiving and had my family try the leftovers. There was nothing left for my husband and myself. My grandson in law ate his broccoli and liked it whoopee. He never eats vegetable’s.
Lisa MarcAurele
I had the same thing happen with my 5 year old daughter. She hates vegetables, but she loved the broccoli in the “casserole” which is what she called it.
Marjory
This cooks up so nice and fluffy…definitely do not miss the crust. Great recipe!
Lisa
Thanks Marjory!
Jennifer Banz
Add some chicken to this for a hearty meal! Delicious
Lisa
Great idea!