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Crustless Quiche is a delicious breakfast or dinner idea that’s made easier without a crust. It has a luscious, creamy texture without using any cream, and can be customized to use any fillings you love.
This will quickly become one of your favorite quiche recipes because skipping the crust cuts the prep time in half. You get all the flavor you love, without so much effort!
And because there’s no crust, this broccoli quiche is naturally gluten-free. It’s the perfect option to make for your next brunch!
Ingredients You’ll Need
Inspired by my Starbucks Egg Bites recipe, this quiche gets its creamy texture from cottage cheese, but you won’t notice it at all. The cottage cheese is blended with the eggs, so it adds creaminess without the curd texture.
Paired with broccoli, cheddar cheese, and chives, this protein-packed dish is loaded with flavor and nutrients. You can swap the fillings out for any other veggies you have!
Try it with roasted cauliflower and Swiss cheese, mushrooms with Gorgonzola, or sauteed onions and spinach. You can also add cooked ham for a classic quiche flavor, and any other fresh herbs you love.
For a Quiche Lorraine variation, combine crispy bacon, Gruyere cheese, and caramelized onion.
How to Make Crustless Quiche
Preheat the oven to 350ºF and grease a 9-inch pie dish. Alternatively, you can bake this in a 9-inch square baking dish and cut it into squares.
Add a drizzle of olive oil to a large skillet over medium-high heat, and saute the chopped broccoli until it’s bright green and tender, about 8 to 10 minutes. The broccoli won’t become much more tender as it bakes in the quiche, so make sure you are happy with its texture before moving on.
Transfer the cooked broccoli to the prepared pie plate and spread it out evenly. Then sprinkle the chopped chives and shredded cheddar over the broccoli.
In a high-speed blender combine the eggs, cottage cheese, salt, and black pepper. Blend until it’s totally smooth.
Pour the egg mixture over the broccoli and cheese fillings, then bake at 350ºF for 35 minutes, or until the center looks set. Let the quiche cool for at least 15 minutes before you slice and serve it.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
A frittata is usually cooked in a skillet first on the stovetop and then finished in the oven. A quiche usually has a crust, and while this recipe skips the crust, it is baked entirely in the oven in a pie pan like a traditional quiche.
You can mix the eggs, cottage cheese, salt, and pepper in a large bowl with a whisk if you prefer, but the egg custard won’t be quite as creamy in that case. You can use a food processor for mixing with similar results.
Yes, this crustless quiche recipe can be stored in the freezer tightly sealed, for up to 3 months. Be sure to thaw it in the fridge for at least 24 hours before you plan on reheating it again.
To reheat the entire quiche, place the dish in a cold oven (not preheated yet). Then set the oven to warm up to 325ºF and set a timer for 30 minutes. By the time the timer goes off, the center should be heated through again. To reheat an individual slice, you can place a slice in your air fryer for 5 minutes while it preheats to 350ºF, or you can microwave for 45 seconds on high.
For a more veggie-forward variation, try my Veggie Crustless Quiche, which uses cooked spaghetti squash instead of cottage cheese for texture. It’s delicious!
Looking for more easy breakfast ideas? Try my Asparagus Frittata, Smoked Salmon & Eggs, or Healthy Breakfast Casserole for more options.
Ingredients
- 1 tablespoon olive oil
- 2 cups diced broccoli
- 5 large eggs
- 1 cup cottage cheese (4% milkfat)
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon freshly chopped chives
Instructions
- Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray.
- Add the olive oil to a large skillet over medium-high heat and saute the broccoli until it's fork tender, stirring often, about 8 to 10 minutes.
- In a blender, combine the eggs, cottage cheese, salt, and pepper. Secure the lid and blend until smooth. Stop and scrape down the sides to make sure everything is blended evenly.
- When the broccoli is as tender as you'd like it to be for the quiche, transfer it to the bottom of the greased pie pan and spread it out evenly. Top the broccoli with the chopped chives and shredded cheddar, distributing them evenly in the pan. Pour the blended egg mixture evenly over the fillings, and use a fork to press down any pieces that are sticking out.
- Bake the quiche at 350ºF for 35 minutes, or until the top is golden brown and the center isn't jiggly. Let the quiche cool for 10 to 15 minutes, then it's ready to slice and serve warm.
- Leftover quiche can be stored tightly covered in the fridge for up to 5 days.
Notes
Nutrition
If you try this Crustless Quiche recipe, please leave a comment and star rating below letting me know how you like it!
This recipe is super easy and delicious! We have it in our regular rotation. Thank you!
I love this recipe. I have made it a number of times and do not change a thing because it is perfect as is. Thank you.
This Crustless Quiche is SO GOOD! I am on a huge cottage cheese kick, especially when it comes to eggs. This dish was super easy to prep. I also love that I have breakfast ready for the rest of my week. The texture was perfect. My egg dishes tend to sink in the middle, but this one didn’t. It was dense, but also fluffy! Awesome job, Megan!