Once upon a time, I went to culinary school and worked in fancy restaurants. Plan on making this quiche for dinner, but must substitute asparagus. How to make a crustless quiche. It may take a tiny bit longer in the oven so just keep a close eye on it. I do think you can get away with half and half here. They will take less time to bake – I’m not certain how long but I’d start checking them at 25 – 30 minutes. Wouldn’t that add a nice flavor? Don't replace the swiss, and don't forget the parmesan/mayo topping. I’d suggest increasing everything by one third. Hi Shaz, So glad you like the recipes! Crustless Broccoli Quiche is lightened up and healthy version of traditional quiche without the pie crust fuss and extra calories. This quiche is excellent! Hi Dawn, You’re correct that you will need more filling to fill a 10-inch pan, but I’d up all of the ingredients – not just the eggs and cream. Hi June, I wouldn’t recommend evaporated milk here but you could get away with 1/2 & 1/2. I made this and it is easy and delicious! As with any quiche, the oven temperature is key. Fantastic, rich & delicious! Thank you so much! I love it and so do all the people I’ve made it for. Next on our list is to try you Thai minced chicken lettuce cups. You can be sure that you will not feel the absence of the crust here because you will be all too distracted with the deliciousness of the custard. Hi Erin, I’ve never done that but I suspect you could. Enjoying a slice of quiche while typing up this review. My oven is a convection oven and at the 325 cooking temp, within a few minutes, it looked like the quiche was starting to curdle so I reduced it to 300 then 280. We’ll definitely make this quiche again! Hi Cynthia, I’m sorry you found the instructions unclear! That was most likely caused by adding mushrooms, but they were a nice addition. This was absolutely delicious! We had 2 pieces left over, which I froze and re-heated last night in the microwave. It’s delicious – definitely a keeper. Thank you for a great recipe. Thanks for the great recipe!! I love it because it’s easy to prepare! Creamy, yummy and not the heavy eggy taste. Store leftover Keto Crustless Broccoli Quiche in the fridge for up to 4 days or freeze for up to 3 months. I did not miss the crust. Hi Susan, I think I’d double it for that size dish. Tofurky Italian sausage and spinach makes a savory quiche. Hope that helps — and please lmk how it turns out if you try it that way :). And any veggies to avoid for putting into quiche due to water content? Thank you! Do you have a suggestion of a savory dish that is delicious at room temperature? Absolutely delicious and will make this again but add bacon, etc. I loved the gruyere cheese, and love the low carb as this is our new way of eating to keep healthy. Thx for the recipe! Add the shallots and cook until soft and translucent, about 4 minutes. Great week night meal! Thank you! Also, would your spinach quiche recipe work as is without a crust or would I need to make adjustments to recipe? Also, what do you think about sautéeing minced garlic with the shallots? BEST quiche recipe I’ve ever had!! Add the broccoli, 1/4 teaspoon of the salt, and 1/3 cup water. For more quiche recipes, check out my spinach quiche and my leek and parmesan quiche. Hi Katie, I think you could probably get away with half & half but I wouldn’t use milk. I don’t think there are one-size-fits-all rules when it comes to converting traditional quiche to crustless versions — it really depends how sturdy the quiche is. Thank you Jenn, for another beautiful recipe! My one cheat is I use frozen broccoli florets because I’m lazy. My 2.5 year old loved this! I tried this recipe, sautéed onions in bacon grease, this was absolutely a very easy and delicious recipe! . The broccoli alone is also really good I prepared it like you did for this recipe, but used it as a side dish–rave reviews! Carol — I want to try this quiche using your idea of Plain Non-Fat Greek Yogurt. Simple to make and if you follow the recipe to a “T” you will NOT be disappointed. Will have some tomorrow for lunch and then maybe freeze the rest for another day. I substituted and used onions, half and half and a good quality extra sharp cheese. Made this for Mother’s Day brunch and it was a hit. Hi Jazz, I think you could get away with the same quantity half and half here. Hi RoCo, Typically I’d suggest half and half as an alternative to the cream if you’re looking to cut back on fat a bit, but the cream keeps the custard a little sturdier. Shared the recipe and your website with many guests st that shower. Hi there, I’ve just found this recipe and it looks amazing! Bake 35 minutes, or until a knife, inserted in the center, comes out clean. Please let me know how it turns out if you try it again — and btw, if you’re ever dealing with an undercooked quiche situation, you can always pop it right back in the oven to continue cooking :). A great recipe for high protein, high veg and low carb. The entire family enjoyed it, even my husband who thinks meat should be included in every dinner. This quiche is fabulous! Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Do not brown. Didn’t change a single thing. It is firm enough to cut and the eggs cooked perfectly. I used gruyere and it was delicious (and I’m not a broccoli fan)! And with no crust, this quiche is keto friendly. We’ve made this many times, adding whatever veggies, meat and cheese that we have on hand. Leftovers as good the next day! Thank you! While both like broccoli they would not eat this quiche. I am making this for a baby shower and will be refrigerating it overnight and reheating it the next day. Guess what? Get new recipes each week + free 5 email series. In the end, the accompanying Boy Bait Blueberry Coffee was everyone’s demise! I need to make a broccoli cheddar quiche for 300 people (yes 300) this weekend. What is the best way to warm this up (temp and time)? Love this quiche recipe. It was a mixture of Jarlsberg, Swiss and Parmesan. Hi Teri, I haven’t made this without a crust, but I suspect it should work. This is delicious! Perfectly easy and perfectly delicious. These can be made in ramekins with no crust. Maybe I should have omitted adding that water because it never seemed to evaporate, so I had to squeeze the spinach/shallot mixture before I added it to the pie plate. Hi Max, you could try it with diced bacon or ham in place of the broccoli. We didn’t miss the crust at all. Hi Iliana, The mozzarella will work, but not sure about cashew cream. Thanks Jenn, Several of my friends are low carb-ing it so I whipped up 2 of these for a gardening club workshop/brunch. Thank you so much for all your wonderful recipes! The next time I will use gruyere to make a comparison. Who knew CRUST IS NOT NECESSARY! Glad you like the recipes and thanks for purchasing the cookbook! This is the first recipe of Jenn’s that I made and kept me coming back to try more. This earns this recipe an "A" rating! Can I use milk or half and half instead of heavy cream. I made this Quiche today and we all loved it! be used instead of fresh? Thank you, Chef for another amazing recipe. Anne. Love it. Note: With any Keto Recipe you want to make sure you scan and calculate your specific ingredients as exact macros many vary depending on brands! Just made it this morning. Everyone absolutely loved it!!! It was almost “watery”, but it was still delicious and was gone in a day! See more ideas about quiche, cooking recipes, quiche recipes. I’ve made this a variety of ways from the way the recipe reads, to adding chopped kale, green chiles, bacon, etc. If you try it, I’d love to hear how it turns out! I also used mostly gruyere and some cheddar. Here is some info that you may find helpful. Hi Mary, out of those two quiches, you could make either without the crust but I’d recommend the Spinach & Gruyere Quiche over the Leek and Parmesan — it’s a bit more substantial. Question: If I wanted to make this WITH a crust, would the egg and cream amounts still be the same? Can you give me some tips on how to convert the typical quiche recipe to be crustless? Thx. Thanks for sharing your recipes! Jenn- I make lots of your recipes and they make me look like a much better cook than I really am. I made some homemade salsa and it was a Mexican quiche for us. Made it with a smoked Gruyere and no-fat Half & Half, and it was heavenly. Perfection! Thanks again for your fabulous recipes and expertise! For years I have made a crustless quiche, but have found it to be a bit heavy. Please LMK how it turns out! I’ve made this recipe a dozen times and it’s always a hit. I’d use a 10 oz. Thanks so much! can swiss cheese be substituted for the gruyere? However, all 5 of us ate that quiche & loved it. Bake for about an hour, or until the custard is set and the top is golden brown. Wow, this was wonderful! I’m not sure what the ratios would be; you’re basically looking to achieve the consistency of heavy cream so you may need to play around with it a little. To make mini quiches I put them in cupcake pans. What method should I use for cooking the asparagus before adding and how long do they need to cook? I had tried to cook all the liquid out but guess I didn’t. Hi Jenn, Can your Leek & Parmesan and spinach quiches be made without a crust like this broccoli one? This site uses Akismet to reduce spam. I realize that a custard is NOT a custard without cream. Or do I need to increase all the ingredients. I made this today with asparagus and mushrooms. Kathy. Our family of 4 ate the entire thing in one meal! Hi Mary, Gruyere is my preference here but swiss will work — the quiche just won’t have as much flavor. You could try it with half and half — the quiche just might be a little harder to cut and serve. Jennifer, I made the quiche for my wife this morning and we both loved it! Can’t wait for the cookbook? Everybody loves it. This is so good! Hi Margarita, I’ve never worked with tofu, so I can’t say for sure how it will work here. The gruyere cheese and shallots really make it stand out from other quiche recipes. Add milk, mustard, salt, and pepper. Glad you like the recipes, Lindsay! My quiche was very watery. Added cheese and egg mixture into the skillet after the veggies were cooked and baked it in the skillet. This recipe is absolutely amazing! I must admit that I made a few changes because I wanted to use what I had in the house. Ps – I’m receiving my cookbook tomorrow and can’t wait – I’ve gotten so many amazing recipes from your website. Thanks Jenn. The recipe actually has metric conversions. This came out amazingly delicious–the eggs were so custard-y and light. Can you give me some receipts with sausage. I just made this recipe with frozen broccoli chunks. If you prefer to use frozen broccoli, there’s no need to blanch it; just thaw and pat dry. I made it the day before a family dinner and heated it up for 30 minutes @ 350F before serving it. I subbed onion for shallots and cheddar cheese for gruyere one night when I needed a quick dinner! So easy for a week night. I have been trying to cut down on carbs but Im not the one to compromise flavour for that. The broccoli is the main contents of the quiche while the kale acts as the pie crust. This reheats beautiful, looks scrumptious and is easy to make. Um, guess who got to take the leftovers to lunch? This is a very easy and tasty recipe. Delicious! (Several readers have commented that they’ve made mini versions successfully.) Maybe that’s not considered traditional. What type of recipes are shallots essential? I was surprised at how well the slices held together. Just be sure to cook and season it before adding them. Maybe I used too much broccoli? Thank you! I have taken it to members of my church who were sick, made it for my daughter and her husband and his parents. 10 minutes to cool down. Since it’s not very deep, do you have any suggestions about how I could modify this recipe to fit everything in my pie plate? Is it fine to make a day ahead and cook the following day? I make it for low-carb spouse and family. OMG! Sure, Vee, spinach should work here. , Once again I have made this great crustless broccoli quiche. This reheated well and was breakfast for a few days. I’ve made this probably a dozen times and LOVE it! What a great idea using muffin tins for a crowd! I love this recipe!! Everything I’ve made from your site is delicious and this is no exception. My husband, who is not a big egg fan, said this is the best quiche I’ve ever made, and proceeded to go back for seconds. I just bought your cookbook and I’m looking forward to trying more recipes. Skip. The custard set properly, and it all held together when cutting the slices. I have made the recipe several times but this was the first time I froze half. Even my “where’s the meat” hubby was satisfied with this delish quiche and a salad for dinner. I would love to try to keep them in the freezer and pop them out for a quick breakfast for the kids on school days. Please LMK how it turns out! Hope that helps! would almond milk or lactose free milk work? It’s really delicious! I used a 12 oz bag of steamed frozen broccoli florets drained well. I may add a tablespoon of flour to the onions as they’re sauteing, next time, since using the non-fat half & half put it within my calorie allowance: 318 at 4 servings per quiche. This was delicious! Cuisine French. Thanks! Or should I keep the proportions the same?Would you still put the gruyere on the bottom – or the spinach on the bottom. Thank you for all your amazing recipes! Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. I only had cheddar on hand but worked well …. Also, you’ll need to reduce some of the other ingredients or it will overflow – I’d use 4 eggs, 1-1/4 cups cream, 1/2 teaspoon salt (in the custard, keep the 1/4 teaspoon for the broccoli), and 3 oz gruyere. Pour the egg mixture over the cheese. Love your cookbook and the new site design. This recipe is a keeper and soooo flexible. The water is used for this quiche to help cook the broccoli but it’s not necessary for the spinach quiche (and sauteed minced garlic would be a nice addition). I will definitely make this again. Make sure all the water is evaporated from the broccoli, which it clearly states in the recipe. I’d use a 10 oz. Many thanks Lynne Mitchell, Hi Lynne, For a non-dairy alternative to heavy cream, some readers have mentioned that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer. Rich, creamy, and conforting – exactly what we need especially during the holiday season! Why so much cream? I also made a small ‘taste tester’ portion in a mini 2 X 3″ loaf pan so I could taste it before serving for the family dinner. I made the crustless broccoli quiche and although everyone loved it, I was very unhappy that there was quite a lot of water in the bottom of the pan. Would it work? Thanks Jenn. – excellent. Frittatas are first cooked on the stovetop and finished in the oven, whereas quiches (like this crustless quiche) are baked entirely in the oven. When she asks “what’s for dinner” and I say quiche, she gets a huge smile on her face. Didn’t get to experience how well this one reheats – cause it was gone before it had time to cool off . Please LMK how it turns out if you do try it! It was a big hit I added a little bit of fresh spinach with the broccoli mixture but stayed at 10 oz. I host Easter and make 4 quiches. I’ve made it a couple times – it’s easy, loaded with flavor, the texture is superb – AND NO CRUST! Also, is it possible to substitute part of the cream with fat-free half & half? If you’re open to a different egg dish, this Spinach and Cheese Strata is baked in a 9×13 so there would be no guessing about timing. I would omit the butter…remove the sausage meat from the casings, crumble and brown in a dry pan, then remove the meat with a slotted spoon, leaving any fat in the pan to proceed with the recipe and cook the shallots. Thanks Jen, for another recipe hit! I live alone & cut the recipe in third. Like the crustless idea. It actually could work for any meal of the day depending what type of sides it is paired with (fruit salad / lettuce salad / breakfast meats, etc.). Can you tell me where I went wrong? This turned out so good! I usually use left over broccoli and add some crumbled bacon. It was creamy and flavorful, not hard and eggy like some recipes. I followed this recipe exactly and my quiche was over baked in 30 mins. Malak. The cream keeps the custard a little sturdier. Hi Maria, So glad you like the recipes! Pour egg mixture into casserole and sprinkle with swiss cheese. Question, can I swap frozen SPINACH for the broccoli? Hi Mary, Yes, you can freeze the quiche in individual portions. Recently made this for a brunch bridal shower and used muffin tins for individual quiches. My husband thought it was so fantastic. It was so good too! Quick, easy, and very satisfying. I would definately make this for a ladies lunch or anytime, really. I usually use a pre-shaped pie shell (see tips below) to save time. Spray a shallow 2 quart casserole (or 2 pie plates) with nonstick cooking spray. This is excellent. Thank you, Jenn! And, I made it on Saturday for our always special Sunday morning breakfast – which is when we splurge. They may be a little challenging to remove; an offset spatula would work well. This recipe here provides some nice guidance for the potato crust. Did you use heavy cream? And regarding using mushrooms, any veggie is fine to use in place of the broccoli; just keep the ratio of veggies to custard the same – and cook and season the vegetables before adding them. To hold the quiche together, I spread the broccoli out on the bottom of the quiche to create a crust-like layer, making the quiche sturdy and easy to serve. It did not disappoint. Crustless Chard and Bacon Quiche: With no pastry crust, this dish is lighter than a classic quiche. It is a shelf stable cream and I keep it on the shelf until I need it. This quiche is a favorite especially since it has no crust. Thanks for always keeping my belly happy! If I can make it in a larger dish, how long would I cook it? I have a comment and a question. Thank you Jennifer for a fabulous recipe and for being so responsive via email. Wrote you about the cookbook. Super silky, creamy, light and still easy to cut! Great, easy recipe! Everything else was the same. Such a simple recipe & flavour is awesome! Thanks! Will definitely make again. Everyone wanted the recipe. I like this no crust version. Just make sure to keep the ratio of veggies to custard the same – and cook and season the vegetables before adding them. I made this quiche this afternoon. Did you make any changes to the recipe? I have gotten it at Whole Foods but believe that many large grocery stores carry it also. Hi Jenn, Can I substitute a traditional quiche pie plate? Love this quiche. Thank you, Cathy! I give this one an easy 5 stars. I love making pie crust and quiche, but this recipe has become my go to recipe. Please LMK how it turns out! I go in waves where I am tired of meat centered meals and I search for non meat meals. Make sure to remove all the excess liquid so that the quiche isn’t watery. It came out beautiful and tasted great. As it was just my partner and me, I was able to share it with my friend, my housekeeper and my dog walker(I have a Dachshund named Orik). Hi Adele, I think you could get away with using half and half here, but I wouldn’t recommend milk– sorry! In a medium bowl, combine broccoli, eggs, milk and spices. Cheers, Joseph Pabst. Second, what would you suggest for reheat instructions? pkg.) I am so pleased that I listened to Jenn because this was the best broccoli quiche I have ever tasted. Love your recipes. It smelled wonderful, it was beautiful and so we were all disappointed when then filling was water. Thanks for a great recipe! Until I was cleaning the freezer and sent the frozen quiche to my parents who were returning from several weeks away from their home and an empty fridge. My family of 15 loves it being crustless as it is lighter and tastier! Need proof of just how easy this recipe is to prep? And the baking time for the quiche is an hour (which you can find in the first sentence of the 5th paragraph). My quiche turned out really well, but it took only 50 min to bake. This is actually the best quiche I’ve ever made… I was hunting for a keto friendly recipe… it was so good …. Thanks Jenn! Increase heat to medium and cook 3-4 minutes or until the broccoli is al dente and water is absorbed. Hello! Will try again. Delicious as always, Jenn. Had been mixing cheese in with custard; this works much better. I paired it with your carrot salad as suggested and because I had to use up some of the 10 lbs of carrots I had to buy as there were no smaller packets available. This field is for validation purposes and should be left unchanged. I made this last night and it was fantastic! Could u do this in muffin pans to make mini quiche? Thanks for the reply. This quiche is delicious and so easy to make. Hi Anne, I’m not familiar with thickened cream. Used 2% milk because that’s all I had. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. thank you for testing and perfecting this delicious recipe. It’s both delicious and convenient. Lesson learned. Would this recipe work with diced bacon or ham instead of broccoli or other vegetables? Hi Katie, A frittata would work nicely as can be served hot, cold, or at room temperature. So delicious! This website is written and produced for informational purposes only. The quiches turn out great every time. I’m so happy you enjoyed it. Will ensure that the water is allowed to evaporate fully from the vegetables to avoid any hint of a soggy bottom. And heavy cream and whipping cream are very similar but have different levels of milk fat. It was fabulous. I was looking for a way to cut down the fat and calories so I used plain greek yogurt (non-fat) instead of the cream and it out comes out perfect. Hi Susan, sorry to hear this was a bit watery for you. Jenn – I have to tell you that I don’t eat eggs and especially quiche because of so many eggs in it. Thanks! Hi Ann, glad the email with this recipe was well-timed! . – Onions instead of shallots depending on what’s on hand. Add a salad and voila –a yummy meal. I cooked it for 55 minutes as I had a 9 !/2″ deep dish glass pie pan. Hi Jenn: Made this Quiche for dinner last week and it was just so perfectly delicious. Evenly spread the broccoli in the dish and top it evenly with the ham. Next time I hope she makes 2 of them so that we can all have seconds. – Cheese-wise, I’ll use a mix of cheddar and Pecorino Romano. Same goes for sausage. If you want to add a crust, I’d reduce some of the ingredients: I’d use 4 eggs, 1-1/4 cups cream, 3/4 teaspoon salt, and 1 cup of cheese. 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