Crustless Quiche

If you're looking for a simple, satisfying dish that works for breakfast, brunch, or a light dinner, this crustless quiche is it. It's creamy and rich on the inside, loaded with vegetables and two kinds of cheese, and comes together with very little effort. No crust, no fuss - just a good, honest quiche.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Lunch

Cuisine: French

Keyword: broccoli quiche, Gluten-free quiche, quiche

Servings: slices

Calories: 257kcal

Author: Anna

Equipment

Large (11-inch/28cm) skillet
9-inch (23 cm) pie dish
Mixing bowl
Whisk

Ingredients

5 large eggs
1 cup (250g) heavy cream
½ teaspoon salt
½ teaspoon black pepper
1 small broccoli head cut into small pieces
5 oz (150g) champignons cut into bite-size pieces
¾ cup (75g) parmesan cheese grated
4 oz (100g) feta cheese crumbled
Olive oil

Instructions

Preheat the oven to 355F (180C) and grease a 9-inch (23 cm) pie dish with some olive oil.
In a mixing bowl, add the eggs, cream, salt and pepper. Whisk until the mixture is homogenous and the eggs are well combined — there should be no streaks of egg whites or egg yolks in the mixture. Set aside.
Heat a frying pan over medium heat. Add 2 tablespoon olive oil, then add the broccoli and mushrooms. Cook for 4 minutes or until the mushrooms have released their water and it has evaporated and the broccoli is slightly tender but not cooked through.
Transfer the veggies into the pie dish and spread them evenly. Sprinkle ⅔ of the parmesan cheese on top in an even layer, followed by an even layer of the crumbled feta cheese.
Pour in the egg mixture, leaving approximately ¼-inch (½ cm) to the rim of the pie dish for the quiche to rise during baking.
Tap the pie dish against a flat surface a couple of times, forcing the large air bubbles out and making sure the egg mixture fully coats the veggies. Top with the remaining parmesan.
Bake for 30–35 minutes or until the eggs are set.
Remove from the oven and allow to cool down at room temperature until just slightly warm before serving.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.

To freeze, allow the quiche to cool completely, then wrap it tightly or store individual slices in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven or microwave until warmed through.

Nutrition