Discover how to make a delicious Crustless Broccoli Bacon Quiche that's keto-friendly and gluten-free. This easy recipe includes step-by-step instructions and tips for customization.
This recipe is part of my collection of Appetizers where you can find other quiche recipes like Ham And Potato Quiche, Crustless Smoked Salmon Spinach Quiche, Vegetarian Mini Quiche Recipe, or this collection of 21 Best Quiche Recipes.
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Crustless quiche is easy to make
I make quiche very often for my family, first of all, because we love it around here and second because it is an effortless breakfast or lunch item that we can take to work.
Have a slice in the morning with your favorite coffee, or make a salad and have the quiche for lunch. Delicious!
Choosing the right vegetables for your quiche besides broccoli
I always try to get creative in the kitchen, so I use any vegetables in the refrigerator. Sometimes it is broccoli, but it could also be spinach, onion, pepper, asparagus, or mushrooms.
I am also interested in eating clean and healthy, so the eggs and sour cream I use are always organic. I also use quality cheese.
The Secret Ingredient: Sour Cream versus Milk
People asked me what I put in my quiche and why it is different from other recipes. I believe it is the cream or the sour cream I mix with the eggs instead of using milk or half and half, as you will see in many American recipes.
In fact, I discovered recently reading the Larousse Gastronomique that the original quiche recipe has a base made with beaten eggs and cream, or cream Fraiche, the European substitute for our American sour cream.
I was happy to learn that, as I always used sour cream in my quiche recipes because I liked the texture.
Milk will give a spongy texture to the quiche. I like using sour cream because the texture is creamier and more delicious. If you are looking to cut down the fat in your diet, milk is a good option but keep in mind that the texture will differ.
Can I replace bacon with other types of meat?
My preference is ham if I do not have bacon available. However, use them if you live in an area where cold cuts are more diverse.
It could be smoked pork loin, smoked pork shoulder, smoked beef shoulder, pastrami, etc.
How to make this broccoli bacon quiche:
Step 1 . Cook bacon and onion together.
Use a skillet on medium heat for this step. Chop the bacon into small pieces and do the same with the onion. Add them to the skillet and cook until the onions are translucid and the bacon is cooked.
Step 2. Add broccoli.
I sometimes use frozen broccoli, which always makes my life easier.
Cook the broccoli halfway through, ensuring that any liquid in the pan is almost evaporated. Set the pan aside and let the broccoli, bacon, and onions cool down while taking care of the eggs.
Step 3. Prepare the egg mixture.
Beat the eggs, add the sour cream, mix, then add the shredded cheese.
Step 4. Assemble the dish.
Place the broccoli, ham, and onions at the bottom of a 9-inch square or round baking dish and pour over the eggs, sour cream, and cheese mixture.
Sprinkle more cheese on top (optional), bake, and enjoy.
How easy is that? There is little room for error, so you can do it, even if you have never made quiche before.
Recipe faqs
No, it is not. A frittata is an egg dish that starts on the stove and then moves to the oven, cooking thoroughly. A quiche is a savory custard made with eggs, cream, and sometimes cheese. Vegetables and meats are added to the custard, and the entire dish is baked in the oven.
Any quiche leftovers need to be stored in the refrigerator. You can cover the dish with foil or move the quiche to an airtight container and place it in the fridge. Reheat leftovers in the microwave. A baked crustless quiche can be refrigerated for up to three days.
Yes, a crustless quiche is easier to freeze after baking, but an unbaked one can be frozen as well.
To freeze a crustless quiche before baking: Follow the recipe but stop before it tells you to bake it.
Wrap the tray or the baking pan with heavy-duty aluminum foil. Seal and label the quiche with the date you make it.
Freeze for up to one month. When ready to use, remove from the freezer but do not thaw before baking. However, add 10-15 minutes extra time when you bake the quiche.
To freeze quiche after baking: Wrap it in heavy-duty aluminum foil and label it with the date you make it. When ready to use, do not thaw it. Just place it in the oven and reheat it at 350F for about 25 minutes, or until it is heated through.
This crustless quiche is both gluten-free and also keto, or low carb.
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📖 Recipe
Crustless Broccoli Bacon Quiche
Equipment
Ingredients
- 8 ounces frozen broccoli or fresh
- 1 onion medium and chopped
- 8 ounces bacon or ham chopped in small pieces
- 5 large eggs
- ⅔ cup sour cream
- 1 cup shredded Cheddar Cheese or Gruyere cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 350F.
- In a medium pan, saute the chopped onion and meat (bacon or ham) together. Add a tablespoon of oil if you use ham instead of bacon. Cook until the onions are translucid and the meat is cooked.
- Add the broccoli.
- Mix the ingredients and cook them for about 5 minutes until the broccoli is half cooked and the liquid in the pan evaporates.
- Add salt and pepper to your taste.
- Remove the broccoli, onions, and bacon from the pan and place them on the bottom of a 9-inch square or round pie/quiche pan.
- Let the broccoli and bacon cool for a few minutes.
- Meanwhile, whisk the eggs together.
- Add sour cream to the mixture and shredded cheese.
- Pour the eggs with the cheese and sour cream over the broccoli.
- Bake the quiche for about 50 minutes at 350F, until it is lightly brown outside and cooked inside.
- Insert a toothpick in the middle and check if it is done. The toothpick should come out clean.
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Gale Speegle says
Can spinach be substituted for the broccoli?
The Bossy Kitchen says
Yes, you can. However, here is a recipe that might work better. https://www.thebossykitchen.com/crustless-spinach-smoked-meat-gouda-cheese-quiche/
Bart Armstrong says
I used a 9 inch pie plate and pulled the quiche at 42 minutes instead of 50 minutes as your recipe suggests. It could have been pulled a bit earlier
Julie says
I have made this several times. Love love love