If you’re in the mood for something comforting, wholesome, and truly satisfying—without the fuss of making a crust—this Crustless Broccoli Quiche Recipe is going to be your new best friend in the kitchen. I absolutely love how this quiche comes together with simple ingredients and delivers a deliciously creamy, cheesy bite every time. Whether you’re whipping up brunch for friends or a quick dinner for the family, this recipe hits all the right notes and I can’t wait to share it with you!

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Why You’ll Love This Recipe

Simplicity at Its Best: You don’t need any fancy crust or complicated steps to make a quiche that tastes amazing.
Perfect for Dietary Needs: It’s naturally gluten-free, which is great if you’re avoiding gluten but don’t want to sacrifice flavor.
Versatile Meal Option: Great for breakfast, lunch, or dinner — and leftovers are fantastic, too.
Packed with Veggies: Broccoli and shallots bring fresh flavor and a lovely texture contrast in every bite.

A round, light green ceramic baking dish holds a broccoli and cheese frittata with a golden-brown top speckled with green broccoli florets and herbs. One triangular slice is cut and slightly lifted from the dish, showing the soft yellow inside mixed with green broccoli pieces. The frittata’s edges are lightly browned and puffed, creating a thick, firm layer with a slightly uneven surface. The dish sits on a white marbled surface next to a gray spatula with a silver handle and a pale blue cloth. In the background, a stack of white plates with green checks and a fork are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For this Crustless Broccoli Quiche Recipe, each ingredient plays an important role in balancing flavor and texture. You’ll find the cheese adds that melty richness, while the thyme brings a fresh aromatic touch. Let’s break down why these ingredients work so well together and some tips for picking the best ones.

Eggs: The backbone of the quiche, eggs bind everything together and provide that creamy, custardy texture.
Milk: Use whole or 2% milk for richness without overwhelming the eggs.
Sea salt: I prefer sea salt for its subtle mineral complexity; just a little goes a long way in brightening flavors.
Black pepper: Freshly cracked is best — it adds a bit of warm spice that complements the broccoli beautifully.
Extra-virgin olive oil: For sautéing shallots and broccoli; it adds a lovely depth without overpowering the dish.
Shallots: These have a sweeter, milder flavor than regular onions, which works well in this gentle quiche.
Broccoli florets: Fresh is ideal here; small florets cook evenly, keeping a nice tender-crisp bite.
Water: Helps steam the broccoli lightly so it’s perfectly cooked but not mushy.
Gruyere cheese: This cheese melts like magic and has a nutty, slightly sweet flavor that’s perfect in quiche.
Fresh thyme or chives: Fresh herbs bring bright notes at the end—you can’t really go wrong here, just use what you love.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Crustless Broccoli Quiche Recipe my own depending on what I have in the fridge or what mood I’m in. Don’t be afraid to switch up the herbs, throw in some different veggies, or swap out cheeses to fit your taste. It’s such a flexible recipe that’s perfect for experimenting!

Vegetable Swap: I once made this with chopped asparagus and mushrooms, and it was just as delightful—feel free to use whatever fresh vegetables you enjoy.
Cheese Variety: Swiss, cheddar, or feta can totally change the flavor profile—my family goes crazy for sharp cheddar in this quiche.
Herb Choices: Fresh basil or tarragon works beautifully if you don’t have thyme or chives on hand.
Dairy-Free Option: Use dairy-free milk and omit cheese or use vegan alternatives for a plant-based twist.

How to Make Crustless Broccoli Quiche Recipe

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 350°F. Greasing your pie dish well with olive oil is key here because, working without a crust, you want to make sure the quiche doesn’t stick. I’ve used both 9-inch and 9.5-inch dishes with great success, so use what you have on hand.

Step 2: Whisk Together Your Egg Mixture

In a large bowl, whisk your eggs with milk, salt, and freshly ground black pepper until it’s smooth and combined. I like to whisk for about a minute — this helps break up the eggs nicely and gives a very tender texture to the quiche.

Step 3: Sauté Shallots and Broccoli

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced shallots with a pinch of salt and cook for 4 to 5 minutes, stirring gently until they soften and sweeten. Then, toss in the broccoli florets along with ¼ cup of water and cook for another 4 minutes, stirring often. You want the broccoli vibrant, tender, and just slightly softened — not mushy. The water helps steam the broccoli nicely without frying it dry.

Step 4: Assemble and Bake

Transfer the cooked shallots and broccoli to your prepared pie dish and spread evenly. Sprinkle the grated Gruyere cheese right on top—it melts into the veggies for that cheesy goodness. Pour your egg mixture gently over everything and give the dish a little shake to help it settle evenly. Finish with a sprinkle of fresh thyme or chives right before popping it into the oven.

Bake for 30 to 40 minutes, or until the eggs have set and the top is just starting to turn golden. I’ve found that starting to check at 30 minutes helps avoid overcooking—when you jiggle the dish, the center should only slightly wobble.

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Pro Tips for Making Crustless Broccoli Quiche Recipe

Steam Instead of Boil: I discovered steaming the broccoli with water in the pan keeps it tender-crisp and vibrant, unlike boiling which can make it watery.
Don’t Skip the Shallots: Their sweetness adds a beautiful depth to the flavor that simple onions just don’t match.
Use Fresh Herbs Last: Adding thyme or chives on top before baking preserves their delicate aroma and brightness.
Check Early for Doneness: Avoid overbaking by starting to peek at 30 minutes — the quiche should be just set, not dry.

How to Serve Crustless Broccoli Quiche Recipe

A round baked dish in a white ceramic baking dish with a golden brown crust around the edges. Inside, there are green broccoli pieces spread evenly on the surface mixed with melted cheese that is a creamy yellow and slightly browned in spots. The top is sprinkled with small bits of herbs, adding dark green and black flecks. The baked dish looks fluffy and soft in the middle with a slightly firm outer ring. The white marbled texture background contrasts with the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When serving, I love to sprinkle a few fresh herb leaves or a tiny drizzle of good olive oil on top for a little extra freshness. A handful of microgreens or even a pinch of cracked black pepper on top just before serving always feels like a nice finishing touch.

Side Dishes

This quiche pairs wonderfully with a crisp green salad tossed in a light vinaigrette or a simple fruit salad that adds sweetness to the meal. For dinner, I sometimes serve it alongside roasted potatoes or a bowl of homemade tomato soup for a cozy combo.

Creative Ways to Present

For brunch gatherings, I like to bake the quiche in individual ramekins or mini pie tins, turning it into elegant personal portions. Another fun idea is to cut the quiche into small squares and serve as finger food with toothpicks for a party appetizer style.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftover quiche tightly with plastic wrap or transfer it into an airtight container and keep it in the fridge. It stays perfectly tasty for up to 3 days, which means you can easily plan ahead for busy weeks.

Freezing

Freezing is a lifesaver for me. I let the quiche cool completely, then wrap it tightly in foil and place it in a freezer bag. When properly stored, it freezes well for about 2 months. Just defrost overnight in the fridge before reheating.

Reheating

To warm leftovers, I preheat my oven to 325°F and cover the quiche loosely with foil to keep it moist. Heating for about 15–20 minutes brings back that freshly baked charm without drying it out. Microwave works too for quick reheats, but watch out for rubbery eggs.

FAQs

Can I use frozen broccoli for this quiche?

Yes, you can, but I recommend thawing and thoroughly draining the broccoli beforehand to avoid excess moisture, which might make the quiche soggy. Fresh broccoli tends to work best for texture and flavor.
Is it necessary to include cheese in the crustless quiche?

Cheese adds richness and helps with the custard’s creaminess, but if you’re avoiding dairy, you can omit it or substitute with a dairy-free alternative. The quiche will still hold together nicely due to the eggs.
How can I tell when the quiche is fully cooked?

The quiche is done when the edges are set and the center only has a slight wobble when you gently shake the pan. The top should turn just a light golden color—not browned.
Can I make this recipe ahead for a brunch party?

Absolutely! Make it the day before, keep it refrigerated, and warm it just before serving. You’ll save so much time and still wow your guests with a fresh homemade dish.

Final Thoughts

This Crustless Broccoli Quiche Recipe has become one of my go-to recipes for its ease and incredible flavor. I remember the first time I made it—it felt like magic to get such a delicious quiche without all the work of crust. If you’re looking for a recipe that’s forgiving, versatile, and packed with wholesome goodness, this one’s for you. Trust me, once you try it, you’ll keep coming back to it again and again. So grab your skillet and pie dish, and let’s get cooking!