This broccoli cheddar quiche is a tasty crustless quiche made even better with bacon! It's a great low carb breakfast for keto diets.
One thing I was happy to add back to the menu after choosing a low carb keto lifestyle was eggs. Eggs are one of nature’s most perfect foods - containing all of the appropriate building blogs to start life.
For years, on the advice of doctors and the media, I found ways to eliminate virtually all eggs from my diet. How sad!
Make me a good quiche and I’ll be your friend FOREVER! Whether it has a crust or is crustless is not important, I’ll eat it just the same. I’m happy to be enjoying eggs again and all of their nutrition!
Broccoli Cheddar Quiche
Broccoli and cheddar is a classic combination. Recipes like broccoli cheddar soup and broccoli cheddar casserole appear on dinner tables every evening. I know my kids gobble-up their broccoli when cheddar cheese or a cheddar cheese sauce is added!
Cheddar and broccoli are best buds and I love them together in an easy yummy quiche. If you are looking for an easy keto breakfast that will feed you all week, then this recipe is for you.
Is a Crustless Quiche a quiche or a Frittata?
There's debate whether a crustless quiche is really just a frittata. People usually state that a quiche has a pastry crust while a frittata doesn't. But, many quiche recipes omit the crust altogether as a way to lower cabs or save time.
Although subtle, the main differences between a quiche and a frittata comes down to composition and cooking method.
A quiche is often in the ratio of ¼ cup cream (or milk), to 1 egg and 1 ounce of cheese. The ingredients are layered into a dish and baked in the oven until browned on top and just set, resulting in a creamy texture.
A frittata has little to no added milk or cream. They begin their cooking on the stove and finish in the oven. They often contain cheese and a starch like potatoes.
Frittatas are perfect for Paleo or dairy-free diets because they don't require any dairy at all. Their texture is generally more firm than a quiche, which is creamy.
How To Make a Crustless Broccoli Cheddar Quiche
I wanted to make this recipe simply as possible. I used leftover cooked bacon and employed the use of my microwave to lightly steam the broccoli before adding it to the quiche, but leftover broccoli can be used as well. Layering the ingredients is important to ensure even distribution throughout the custard.
I have many low carb quiche recipes with and without crusts. They are all delicious. Just type the word “quiche” in the search box in the menu bar to see what I offer.
Broccoli Cheddar Quiche is 3.8 net carbs carbs per serving.
Broccoli Cheddar Quiche With Bacon
Ingredients
- 6 large eggs
- 1 ¼ cup heavy cream
- ¼ cup almond milk (or water)
- ¼ cup raw onions, finely chopped (1 ounce)
- 6 oz bite-sized broccoli florets (steamed until crisp-tender)
- 2 cups shredded cheddar cheese (8 ounces)
- 4 slices cooked bacon, crumbled
- ¼ teaspoon white pepper
- ¼ teaspoon salt
Instructions
- Pre-heat oven to 350 degrees F and place oven rack into the middle position. Spray a 9-10 inch quiche plate with baking spry.
- If you haven't already, cook and crumble the bacon. Cut and steam the broccoli (I use the microwave). Finely dice the onions.
- Starting with the cheese, begin layering the quiche ingredients into the quiche plate: ¼ of the cheese and ⅓ each of the broccoli, onion, and bacon. Continue layering the ingredients, finishing with the cheese.
- Add the eggs, heavy cream, almond milk (or water), salt and pepper to a medium bowl and beat with a hand mixer until frothy. Gently pour the custard over the layered quiche ingredients.
- Bake for 30-40 minutes or until the middle of the quiche is just set and the top has browned. Serve at room temperature or warmed. Serves 6.
Notes
Nutrition
Kim Quinn
Weeeellllll!, I must tell you, amaaaaazzzing! I was having company and I read your recipe and then all comments. I ended up taking a med size mixing bowl and into it I placed a chopped med size crown of broccoli, 1 med onion chopped fine, I 8 oz container of mushrooms I sliced and 3 tbsp of water.
All together I microwaved, covered about 4-5 mins. When it was relatively tender crisp I drained it and added black pepper, pink salt, black garlic powder and Za'tar seasoning from TJ's. I buttered a 9x13 baking dish, spread 1 1/2c of shredded cheddar in bottom. 1c shredded mozzarella. 1/2c parm. Then I spread out the veg mix. Topped it with 1 1/2 cups cheese as in bottom.. seasoned again.. Then, I beat 17 peewee eggs and added to it 2c heavy cream and, as another commenter said, 1/2c sour cream. Set ov to 350F and poured the egg mix carefully over items in dish. Placed it on a large cookie sheet. About 45 min. Till there was barely a jiggle in very center. It puffed and was golden and SO PRETTY....but it was the flavor! Thank you so much! I am imagining multiple ways to flavor and season. Italian, Greek, Mexican etc. You. Have. Created. A. Monster. 😁🥰
Kim Hardesty
Great to hear! Cooking can be so fun and I love how some recipes, like this one, are easy to play with. Thanks for coming back to let me know you enjoyed the recipe. Have a great day. -Kim
Deborah Curran
I tried this recipe tonite and absolutely loved it!!! It was easy to make and delicious!! I will definitely make this again!!
Melinda
This was delicious! Made it for my work peeps. My coworker said it was the best quiche she’s ever had. I didn’t have almond milk so I used sour cream. It was moist and fluffy! Thanks for sharing!
Sharon Zimberoff
I love all things quiche. This one is "right up my alley." It was easy to make, Keto friendly, and absolutely delicious. I could eat quiche for breakfast, lunch or supper, especially one this good. Thanks for all your yummy recipes.
Melissa Lane
I made this quiche this afternoon. I love quiche and am so happy that KETO allows such treats. But this recipe exceeded my expectations. The cream makes it so rich and creamy, pure decadence. I added 2 oz more of broccoli, which I'd planned for in my daily macros. Next time I will add more cheddar, because I'd like it a little cheesier. I didn't miss the crust at all. I'd like to use this as a base recipe, changing up the vegetables (spinach, broccoli raab) and the cheese (swiss, gruyere). This is a real winner in my book, and some version of it will be on my dinner table each week.
Anita
Can I prepare the quiche in the morning and keep in the refrigerator then bake for dinner?
Kim
Yes, Anita, you can do that with an quiche, but he ingredients may sink to the bottom. This will not affect the taste, only the texture a little. -Kim
Paty
Delicious! Had never tried a quiche before, and it was so good that half recipe wasn't enough for 4 people. Thank you for sharing!
Ellen
So, even though I goofed on the amount of cream, the quiche still turned out and is absolutely delicious. Thank you for the recipe.
monika
I am able to get goats' milk cheese; however, whipping cream is a different story. Do you think I could simply use almond/soy milk? I realize it won't be as rich, but that doesn't bother me...THANKS!
Kim
That sounds fine, Monika. You may want to reduce the liquid by 1/4 cup and add one more egg. If it seems a little too soft, you can try to reduce by 1/2 cup liquid and add two eggs. Enjoy. -Kim
erika
That definitely looks like a yummy recipe and i will be trying it this week, but 8 servings?!? With only 6 eggs in it, i would think it would feed 3 people.
Kim
Hi Erika. I thought about what you said about the serving size and you are right. I don't typically eat a large breakfast myself, but many do. I changed the serving size to 6 and adjusted the nutritional information accordingly. Thank you. -Kim
Deborah
Lovely. Could not have been easier. Made a half recipe serving 3-4 and simply did it in my 8 in stainless/ovenproof skillet. I started it as you would a frittata on the stove top with some oil swirled in the hot pan. Added half the egg mixture and swirled that to coat sides and start a "crust". Then added the broccoli (broccoli rabe in this case) and ham (had no bacon) and the cheese. Used Fontina. Then topped with the remainder of the egg and popped into the oven for 20 min. Worked out perfectly.
Creamy, delicious and so easy. Also easy to get out of the slanted sided skillet. Who needs a crust!
Great recipe and I so appreciated the "formula" for amount of cream and cheese to egg. And as you said, so flexible .... great way to use up veg or meat leftovers or the last serving of a fresh veg you want to use up. And pick the cheese of your choice. I prefer the creamier cheeses like Fontina or Gruyere but a quiche lets you mix and match to suit yourself.
Loved it. You nailed it. This will be my go to quick dinner from now on.
Kim
I'm so glad you are happy with the recipe, Deborah. I like the creamy cheeses (and SMOKED cheeses), too. They add such a delicious texture and flavor to a quiche.
Thank you so much for taking the time to share how you made a delicious 3-4 serving quiche in your pan - wonderful! It will surely inspire others to do the same. I hope you have a great weekend. -Kim
Kara
Is it possible to do in muffin pan? Also what is the best way to reheat after refrigeration?
Kim Hardesty
Sure you can make them in a muffin pan. You can make must crustless quiche recipes that way. I always use my microwave to reheat. -Kim
Cheryl
This looks soooo good! I can't wait to try it. I love your recipes!
Kim
Thank you, Cheryl. Have a wonderful day. -Kim