Crustless quiche

Eggs: The base of the quiche. You'll need 5 large eggs to give the quiche its structure and that classic custardy texture.

Heavy cream: Makes the filling rich and silky. Combined with the eggs, it gives you that soft, creamy interior that makes a quiche so satisfying.

Salt and black pepper: Simple seasoning that brings everything together.

Broccoli: Adds a hearty, slightly earthy bite. Cut it into small pieces so it cooks evenly and distributes well throughout the quiche.

Champignons: Mushrooms add a savory, meaty depth to the filling. Make sure to cook them until their water has fully evaporated so the quiche doesn't turn watery.

Parmesan cheese: Adds a sharp, salty, nutty flavor. Some goes into the layers before the egg mixture, and the rest is scattered on top for a golden finish.

Feta cheese: Brings a creamy, tangy contrast to the parmesan. 

Olive oil: For greasing the dish and sautéing the vegetables.

Sauté the vegetables before baking. This is an important step! Mushrooms release a lot of water as they cook. If you skip this and add them raw, that moisture will end up in your quiche and make it soggy. Cook them until the water has fully evaporated before adding them to the dish.

Whisk the egg mixture thoroughly. You want a fully homogenous mixture with no streaks of egg white or yolk. This ensures the quiche sets evenly and has a smooth, consistent texture throughout.

Tap the dish before baking. Once the egg mixture is poured in, tap the dish against the counter a couple of times. This helps pop large air bubbles and makes sure the egg mixture settles around all the veggies.

Don't overbake. The quiche is done when the eggs are just set. It should still have a very slight wobble in the center when you take it out. It will continue to firm up as it cools.

Let it cool before slicing. Allow the quiche to cool until just slightly warm before serving. Slicing it too hot can cause it to fall apart.

Looking for more breakfast or lunch recipes? Check out these easy-to-make Yeast pancakes, this homemade Granola or this Crispy chicken sandwich.

Prepare the egg mixture: Whisk together the eggs, heavy cream, salt, and pepper until fully combined with no streaks. Set aside.

Sauté the vegetables: Cook the broccoli and mushrooms in olive oil over medium heat until the mushrooms have released their water and it has evaporated and the broccoli is slightly tender.

Layer the filling: Spread the vegetables evenly in a greased pie dish. Add a layer of ⅔ of the parmesan followed by a layer of the feta.

Pour and prep: Pour in the egg mixture, leaving a little room at the rim for the quiche to rise. Tap the dish against the counter to remove air bubbles, then top with the remaining parmesan.

Bake: Bake at 355F (180C) for 30-40 minutes or until the eggs are set. Allow to cool until just slightly warm before slicing and serving.

This crustless quiche is great on its own as a light meal, or served alongside a simple green salad or a slice of toast for something more complete. It works equally well for a weekend brunch, a quick weeknight dinner, or even meal prep. It reheats well and keeps nicely in the fridge.

You can also customize the fillings to whatever you have on hand. Swap the broccoli for spinach or zucchini, or add ham or bacon. For the cheese, the parmesan and feta combination works really well here, but you can easily mix it up - gruyère and cheddar melt beautifully into the egg mixture, goat cheese works great in place of feta for a creamier, tangier result.