This crustless quiche is a fluffy and tasty dish packed with eggs, cheese, and your favorite veggies. It’s a perfect meal for breakfast or brunch!
Plus, no crust means less fuss and fewer carbs! I like to toss in whatever veggies I have on hand. It’s a great way to clean out the fridge and enjoy something delicious!
Key Ingredients & Substitutions
Eggs: The foundation of any quiche is the eggs. For a fluffier texture, you can use large eggs. If you’re avoiding cholesterol, egg substitutes or egg whites work too.
Milk: Whole or 2% milk enriches the quiche. Almond milk or oat milk can be good dairy-free alternatives, though they may slightly change the flavor.
Broccoli: Fresh broccoli gives a nice crunch. If you don’t have fresh, frozen broccoli works just fine—just make sure to thaw and drain excess water.
Mushrooms: I love using button mushrooms, but you can switch to any variety like cremini or shiitake. If you’re not a fan of mushrooms, try bell peppers or spinach instead.
Cheese: Cheddar is a classic pick, but you can mix it up with mozzarella, feta, or goat cheese for something different. Remember, cheese is key for flavor!
How Do I Make Sure My Quiche Comes Out Fluffy?
To achieve a fluffy crustless quiche, focus on how you whisk the eggs with the milk. Here’s the process:
- Start by whisking the eggs and milk until light and frothy. This incorporates air, making your quiche rise nicely.
- Pour the egg mixture over the sautéed veggies, which should be cooled slightly—this helps prevent a cooked egg texture before baking.
- Don’t skip greasing the pan! This keeps your quiche from sticking and ensures it maintains its shape when sliced.
- Lastly, bake until just set. If it jiggles a little in the center, that’s fine! It will firm up as it cools.
How to Make Crustless Quiche with Broccoli and Mushrooms
Ingredients You’ll Need:
- 6 large eggs
- 1 cup milk (whole or 2%)
- 1 1/2 cups broccoli florets, chopped into small pieces
- 1 cup mushrooms, sliced
- 1 cup shredded cheese (such as cheddar, Swiss, or a blend)
- 1/4 cup finely chopped onion (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or Italian seasoning
- 1 tablespoon olive oil or butter
- Cooking spray or butter for greasing the dish
How Much Time Will You Need?
This crustless quiche takes about 15 minutes to prep and around 35-40 minutes to bake. Overall, you’re looking at about 55 minutes from start to finish, making it a quick and easy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C). While that’s warming up, take a moment to grease a 9-inch pie dish or quiche dish with cooking spray or a bit of butter. This will keep your quiche from sticking!
2. Sauté the Veggies:
In a skillet, heat up your olive oil or butter over medium heat. Toss in the chopped onion (if you’re using it) and sauté for about 2-3 minutes until it’s translucent and soft. Next, add the sliced mushrooms and broccoli florets. Sauté for about 4-5 minutes until the veggies are tender but still have a little crunch. Remove from heat and set aside to cool slightly.
3. Whisk the Egg Mixture:
In a large mixing bowl, crack your eggs and add the milk. Whisk them together until combined. Then, mix in the salt, pepper, and dried thyme or Italian seasoning until the mixture is smooth and frothy.
4. Combine Everything:
Now, gently stir the sautéed vegetables and shredded cheese into the egg mixture. Make sure everything is evenly distributed to ensure every bite is delicious!
5. Bake the Quiche:
Pour your egg and vegetable mixture into the prepared pie dish. Place the dish in your preheated oven and bake for 35-40 minutes, or until the quiche is puffed up and a knife inserted into the center comes out clean.
6. Cool and Serve:
Once baked, take the quiche out of the oven and let it cool for about 5-10 minutes. This makes slicing easier! Then cut it into wedges and serve warm. Enjoy your savory, fluffy crustless quiche packed with broccoli and mushrooms!
Can I Add Other Vegetables?
Absolutely! Feel free to get creative with the veggies. Bell peppers, spinach, zucchini, or even leftover roasted vegetables work wonderfully in this quiche. Just make sure to sauté them similarly to maintain their texture.
Can I Make This Recipe Dairy-Free?
Yes! You can easily use a dairy-free milk alternative, such as almond, soy, or oat milk. For cheese, try dairy-free shredded cheese or nutritional yeast for a cheesy flavor without the dairy.
How Long Will Leftovers Last?
Leftover quiche can be stored in the fridge in an airtight container for up to 3 days. Just reheat slices in the microwave or oven until warmed through, adding moisture (like a splash of water) if needed to prevent it from drying out.
Can I Freeze Crustless Quiche?
Yes, you can freeze the quiche! Slice it first and wrap individual pieces in plastic wrap, then store in a freezer-safe container for up to 2 months. To reheat, thaw in the fridge overnight and then warm in the oven or microwave.