This Crustless Quiche is made with fluffy eggs, whole milk, sautéed broccoli, onion, garlic, mozzarella, and cheddar. It costs just $1.31 per serving, is naturally low carb, and is ready in 45 minutes.
This crustless quiche has become one of our most made weekend breakfasts. I can assemble it in under 15 minutes the night before and bake it fresh in the morning. It feeds the whole family without anyone fighting over the last slice. In a house with 8 kids finding a high protein breakfast that everyone loves for just $1.31 a serving is one of the best budget wins of the week.
Why You’ll Love This Recipe!
- Budget Friendly — $7.84 total for a high-protein brunch
- Naturally low carb
- Assemble the night before and bake fresh in the morning
- Completely customizable
After 20 years of making breakfast for my family I know that the best weekend morning recipes are always the ones that look impressive and taste incredible without keeping me stuck in the kitchen.
If you love easy make-ahead breakfast recipes like this one you will also love our CrockPot Breakfast Casserole Recipe, Sheet Pan Pancakes, and Breakfast Tacos. They are all budget-friendly, made with simple ingredients, and the kind of hearty breakfasts your family will request every single weekend.
Why Crustless Quiche is Better Than Traditional Quiche
Traditional quiche requires a pie crust, which adds extra time, cost, and carbohydrates. Crustless quiche skips the crust and bakes the egg custard directly in the pie dish. The result is naturally gluten free, lower in carbohydrates, less expensive, and still easy to slice and serve.
Ingredients
- Large eggs — the star of the entire quiche. Six eggs give you the perfect ratio of protein and structure to create a fluffy custard that sets firmly enough to slice cleanly. Always use large eggs at room temperature for the smoothest most evenly set custard
- Whole milk — whisked with the eggs to create the richest creamiest custard base. Whole milk gives the best result — 2% works as a lighter substitute but the custard will be slightly less rich and creamy
- Sea salt and black pepper — essential seasoning whisked directly into the egg mixture before baking. Always season the custard base rather than adding salt on top after baking for the most evenly seasoned result
- Extra-virgin olive oil — used in two ways. A small amount greases the pie dish so the quiche releases cleanly and a tablespoon is used in the skillet for sautéing the vegetables
- Onion, finely chopped — adds a sweet savory depth that softens completely during the sauté step and blends beautifully into the egg custard. Always dice finely so it cooks evenly and disappears into the filling
- Minced garlic — adds bold savory flavor throughout the quiche. Fresh minced gives the most aromatic result — just 30 seconds in the hot pan is all it needs before the broccoli goes in
- Broccoli florets, cut into bite-sized pieces — the hearty vegetable base of this quiche. Cut into small even pieces so they cook quickly and distribute evenly throughout every slice. Do not overcook during the skillet step — the broccoli should be bright green and crisp-tender since it continues cooking in the oven. Fresh broccoli gives the best texture and color — frozen broccoli works if thawed completely and patted completely dry before using
- Water — added with the broccoli to create steam that cooks the florets quickly without burning. It evaporates completely before the broccoli goes into the pie dish
- Shredded mozzarella cheese — layered over the broccoli for a mild creamy melt that binds the filling together. Always shred fresh from a block for the smoothest most even melt
- Shredded cheddar cheese — layered alongside the mozzarella for a sharper more pronounced cheese flavor in every bite. Sharp cheddar gives the boldest result — mild cheddar gives a gentler more kid-friendly flavor
Carrie’s Tip: Do not skip the 10-minute rest after baking — this is the step that gives you clean slices that hold their shape on the plate. A quiche cut straight from the oven is still too soft and the custard will run into a puddle the moment you lift the slice. Ten minutes of resting allows the egg custard to finish setting so every slice comes out cleanly and looks as impressive as it tastes.
How to Make Crustless Quiche
Step 1 – Preheat the oven to 350°F. Lightly grease a 9-inch or 9.5-inch pie dish with a small amount of extra-virgin olive oil.
Step 2 – In a large bowl, whisk together 6 large eggs, ½ cup whole milk, ½ teaspoon sea salt, and ¼ teaspoon black pepper until well combined.
Step 3 – Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add ⅓ cup finely chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
Step 4 – Add 1 teaspoon minced garlic and cook for 30 seconds, until fragrant.
Step 5 – Add 3 cups broccoli florets and ¼ cup water. Cook for about 4 minutes, stirring occasionally, until the broccoli is bright green and crisp-tender and the water has evaporated.
Step 6 – Transfer the broccoli mixture to the prepared pie dish and spread it into an even layer.
Step 7 – Sprinkle ½ cup shredded mozzarella cheese and ½ cup shredded cheddar cheese evenly over the broccoli mixture.
Step 8 – Pour the egg mixture over the top and gently shake the dish to distribute the ingredients evenly.
Step 9 – Bake for 30 to 40 minutes, or until the center is set and a knife inserted near the center comes out clean. Let the quiche rest for 10 minutes before slicing and serving.
Tips for Success
- Do not overcook the broccoli in the skillet. Crisp-tender is the goal — the broccoli continues cooking in the oven and will be perfectly tender in the finished quiche if you stop cooking it when it is still bright green
- Pat frozen broccoli completely dry. Any excess moisture from frozen broccoli will make the custard watery and prevent it from setting properly — always thaw completely and pat very dry before using
- Always shred cheese fresh from a block. Pre-shredded cheese is coated with anti-caking agents that prevent it from melting smoothly — freshly shredded mozzarella and cheddar give you the silkiest most even melt throughout
- Do not open the oven during baking. Every time the oven door opens the temperature drops and the custard can deflate or set unevenly — check at the 30-minute mark and only open when checking for doneness
- Always rest before slicing. Ten minutes of resting is non-negotiable — cutting too early gives you runny unset custard instead of clean neat slices
Optional Add-Ins
This quiche is completely customizable — add any of these in Step 7 before pouring the egg mixture over the top:
- Cooked and crumbled bacon — adds smoky salty crunch throughout every bite. Cook and crumble ahead and refrigerate for up to 3 days for the fastest possible prep
- Diced ham — the most classic quiche add-in. Dice into small pieces so it distributes evenly throughout every slice
- Sautéed mushrooms — add alongside the broccoli in Step 6 for an earthy savory depth that pairs beautifully with the cheddar
- Chopped spinach — stir into the broccoli mixture in the last minute of the skillet step. Fresh spinach wilts down significantly — 1 cup of fresh spinach gives you approximately ¼ cup cooked
- Diced roasted red peppers — adds a sweet smoky element that pairs beautifully with the mozzarella. Pat dry before adding so they do not introduce excess moisture
Variations and Substitutions
- Swap broccoli for asparagus diced zucchini or sautéed mushrooms for a completely different vegetable profile
- Use pepper jack instead of cheddar for a spicier more flavorful variation
- Add a teaspoon of Dijon mustard to the egg mixture for a subtle tangy depth
- Swap whole milk for heavy cream for an even richer more indulgent custard
- Make it dairy free by using unsweetened almond milk and dairy-free cheese alternatives
- Add fresh herbs — chopped fresh thyme dill or chives stirred into the egg mixture add a beautiful herby freshness throughout
Serving Recommendations
- Fresh Fruit Salad — a light fresh contrast that balances the richness of the egg and cheese beautifully for a complete brunch spread
- Homemade Biscuits — serve alongside for a complete Southern-style brunch that feeds a crowd
- Air Fryer Bacon — crispy bacon alongside a slice of crustless quiche is the most satisfying weekend breakfast combination
- Coffee or Fresh Orange Juice — the most classic brunch beverage pairing for any egg dish
Storage and Freezer Instructions
Refrigerator
- Store covered or in an airtight container for up to 3–4 days
Freezer
- Cool completely then wrap individual slices tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 325°F oven for 15 minutes until warmed through
Make-Ahead
- Assemble completely through Step 9 the night before cover tightly with plastic wrap and refrigerate overnight. Bake directly from the refrigerator the next morning adding 5–10 extra minutes to the bake time since the dish will be cold
Reheating
- Microwave individual slices for 60–90 seconds — or reheat in a 325°F oven covered with foil for 10 minutes for a slightly firmer result closer to fresh baked
Frequently Asked Questions
Yes — assemble completely cover tightly and refrigerate overnight then bake the next morning adding 5–10 extra minutes to the bake time since the dish will be cold from the refrigerator.
Excess moisture from the vegetables or cheese is the most common cause. Cook the broccoli until the water has evaporated, pat frozen broccoli completely dry, and shred cheese fresh from a block instead of using pre shredded cheese.
The quiche is done when the center is completely set with no jiggle and a knife inserted near the center comes out clean — the top should be lightly golden and the edges should be firm before the center is tested.
Yes — thaw completely and pat very dry before using. Excess moisture from frozen broccoli will make the custard watery and prevent it from setting properly.
Yes — substitute unsweetened almond milk or oat milk for the whole milk and use dairy-free cheese alternatives. The custard will be slightly less rich but still sets properly and tastes great.
Yes — cooked and crumbled bacon diced ham or cooked breakfast sausage all work beautifully. Add in Step 7 alongside the broccoli before pouring the egg mixture over the top.
More Easy Breakfast Casseroles
This Crustless Quiche has earned a permanent spot in our weekend breakfast rotation. It has fluffy egg custard, melted cheddar and mozzarella, and tender broccoli for just $1.31 per serving. I love that I can assemble it the night before, so breakfast takes almost no effort in the morning. After 20 years of making breakfast for my family, I know the recipes worth repeating are the ones that look impressive but are easy to make.
If you make it leave a star rating and a comment below — I love hearing what add-ins your family chose and whether they went back for seconds the way mine always does!
Crustless Quiche
Ingredients
- 6 large eggs
- ½ cup whole milk
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil plus more for greasing the pie dish
- ⅓ cup finely chopped onion
- 1 teaspoon minced garlic
- 3 cups broccoli florets cut into bite-sized pieces
- ¼ cup water
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch or 9.5-inch pie dish with a small amount of extra-virgin olive oil.
- In a large bowl, whisk together 6 large eggs, ½ cup whole milk, ½ teaspoon sea salt, and ¼ teaspoon black pepper until well combined.
- Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat.
- Add ⅓ cup finely chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add 1 teaspoon minced garlic and cook for 30 seconds, until fragrant.
- Add 3 cups broccoli florets and ¼ cup water. Cook for about 4 minutes, stirring occasionally, until the broccoli is bright green and crisp-tender and the water has evaporated.
- Transfer the broccoli mixture to the prepared pie dish and spread it into an even layer.
- Sprinkle ½ cup shredded mozzarella cheese and ½ cup shredded cheddar cheese evenly over the broccoli mixture.
- Pour the egg mixture over the top and gently shake the dish to distribute the ingredients evenly.
- Bake for 30 to 40 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the quiche rest for 10 minutes before slicing and serving.
