Crustless Broccoli Bacon Quiche

Crustless Broccoli And Bacon Quiche square photo

4.41 from 98 votes

Crustless Broccoli Bacon Quiche

The recipe for Crustless Broccoli Bacon Quiche is one of my favorite recipes. It is low in carbs, nutritious, and gluten-free.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast & Brunch

Cuisine: International

Servings: servings

Calories: 268kcal

Author: Gabriela

Equipment

Ceramic Pie Plate

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 30-40 minutes at 350F, until it is lightly brown outside and cooked inside. You'll know it's done when the edges are lightly browned and the center sets up but still has a slight jiggle when you give the dish a gentle shake.
A toothpick or knife inserted into the center should also come out mostly clean.

Notes

How To Store: Any quiche leftovers must 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. You can also reheat leftovers in the microwave. A baked crustless quiche can be refrigerated for up to three days.

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 and freeze for up to a month.
When ready to use, remove the quiche from the freezer, but do not thaw before baking. Add 10-15 minutes extra time when baking.

To freeze the quiche after baking: Wrap it in heavy-duty aluminum foil for up to three months. 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.

Nutrition