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This Crustless Quiche is a delicious, high-protein breakfast that’s made easier because you don’t have to fuss with a crust before you get started. It has a luscious, creamy texture without heavy cream, and it’s naturally gluten-free.
I tend to make this broccoli cheddar version most often, because it’s a crowd-pleaser with my kids. But you can also make it with bacon crumbles and gruyere for a more Quiche Lorraine flavor, or use any other veggies you like.
This recipe is inspired by my Starbucks Egg Bites recipe because I love the velvety texture that cottage cheese adds to eggs when they’re blended together. If you’re not a cottage cheese fan, don’t worry, you can’t tell it’s in there at all!
⭐⭐⭐⭐⭐ Featured Review
“So delicious! It’s firm enough to cut into and hold its shape but tender inside, just like regular quiche. Didn’t miss the crust at all. Both my husband and I loved it.” – Christine
Crustless Quiche Recipe Ingredients
- Eggs. I use 5 large eggs for this recipe, which might not sound like a lot, but the more eggs you add to quiche, the denser and more rubbery the texture will be. Feel free to experiment with it if you want to!
- Cottage Cheese. I’m not the type of person who would eat cottage cheese on its own, but when you blend it into eggs, it creates the most amazing, velvety texture. Exactly how quiche should be! I use full-fat cottage cheese (which is only 4% milkfat) for the best results.
- Cheddar. Shredded cheddar pairs perfectly with broccoli, and if you can shred a block of cheddar at home, it’s worth it. (That way, you avoid the powder that they add to pre-shredded cheese.) If you’d rather use gruyere, feta, or Swiss, any cheese will work.
- Broccoli. This needs to be sauteed briefly so it will be tender in the final quiche. If you’d rather use peppers and onions, or mushrooms, feel free to start with any other veggies you love.
- Seasonings. Don’t skip the salt, or your quiche won’t be as flavorful. I like to add freshly chopped chives for added flavor, but you could also saute some yellow onion while cooking the broccoli, if you prefer.
How to Make Crustless Quiche
Step 1:
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.
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Step 2:
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 smooth.
Step 3:
Pour the egg mixture over the broccoli and cheese, then bake at 350ºF for 35 minutes, or until the center looks set. Let the crustless broccoli quiche cool for at least 15 minutes before slicing and serving.
Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Crustless Quiche Recipe (with Cottage Cheese!)
Ingredients
- 1 tablespoon olive oil
- 2 cups diced broccoli
- 5 large eggs
- 1 cup cottage cheese (4% milk fat)
- 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, then sauté the broccoli until 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.
Notes
Nutrition
More Recipes to Try
- Spaghetti Squash Breakfast Casserole
- Asparagus Frittata
- How to Make Egg Muffins (that don’t shrivel)
- Granola Bars
- Tofu Scramble
If you try this Crustless Quiche recipe, please leave a comment and star rating below letting me know how you like it!
We would give it 6 stars if possible! We’ve never made quiche before and this was amazing and will be our new holiday go to meal! Made it for Easter and the whole family loved it. The comments mentioned adding bacon, onion, and Gruyère which we did. Skipped the broccoli too. Can’t wait to make it again!
I have made many crustless broccoli quiche recipes and wanted one with cottage cheese for more protein. This one set up perfectly and is delicious! Next time I will sauté the broccoli with some onions and garlic. Delicious!
Perfect combination of veggie to egg. I’m going to try it with bell peppers, onion and bacon like a Denver with a twist!
I’m glad you enjoyed it, Nicole! We made this with 3 pieces of bacon yesterday (cooked then chopped up), sauteed yellow onion, and Gruyere cheese for a “quiche Lorraine” flavor and it was delicious. I love the Denver omelet idea next!
Amazing quiche! Tasty and filling…just made it and had to have a second slice.
So delicious! It’s firm enough to cut into and hold its shape but tender inside, just like regular quiche. Didn’t miss the crust at all. Both my husband and I loved it. I’ll definitely make again.
Quick, easy and delicious!
I’ve also made it with left over sliced baby potatoes layered at the bottom and mixed in left over diced turkey. So many options. I’m adding it to my go to meal planner.
This was really good and easy! To avoid cleaning another pan I roasted the broccoli in the oven for 15ish minutes in the glass pie dish, then added the chives, cheese and egg/cottage cheese. Baked for 35 minutes but had to cover with foil after 25 minutes because it was getting a little too brown on top. Will definitely put this in my rotation for “breakfast for dinner”, brunch or even bringing to a friend. Thanks!
Would you add the cheddar or other cheese with spinach and onion?
This is my 2nd comment on this but it’s just so good and so very easy. I’ve made it twice now and it’s become a favourite for Breakfast lunch or supper. It is so delicious!!!. I usually serve it with little potatoes and your candied pecan and cranberry salad if it’s for lunch or supper.
I’ve also fried diced onions and bacon and added it along with the broccoli base.
You won’t be disappointed!
Joan, Ontario, Canada
I made this today for a special luncheon along with the Pear, candied pecans and cranberries salad. I added diced and cooked bacon to the broccoli mix. Both were fabulous. The candied pecans were a hit on their own and were so easy to make. These recipes are definite keepers for me. Thank you
Joan (Canada)
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.