This crustless quiche is light, fluffy and packed with broccoli, ham and cheddar. It’s an easy, protein-forward breakfast or brunch that’s perfect for busy mornings, meal prep or holiday hosting.
I love a classic quiche. It’s cozy, comforting and always feels a little special, but I’ll be honest… making the crust is usually where I tap out. Between chilling the dough, rolling it out and hoping it doesn’t crack, it can feel like a whole project before you even get to the good part.
That’s why I’ve been loving this crustless quiche. You still get all the quiche flavors you crave without the hassle of fussing with a crust. This one is jam-packed with broccoli, cheddar and chopped ham. I don’t use ham often in my recipes, but this combo is so good. It’s hearty and flavorful and works for everything from slow weekday mornings to a cozy holiday brunch.
If you’ve been wanting an easier quiche that still delivers on taste, this is the one I’m excited to share with you today.
Crustless Quiche Recipe
My goal is to help you appreciate just how simple and delicious a crustless quiche can be. You’ll find tips for customizing it, ways to use what you already have and everything you need to feel confident making a quiche without the traditional crust. By the end, you might be team crustless too. Here’s why I know you’ll love it:
- Naturally low carb and gluten free: Skipping the pie crust keeps things lighter without feeling like you’re missing out.
- Flexible with what you have: This recipe is very forgiving. Swap in different veggies, cheeses or leftover cooked meat depending on what’s already in your fridge.
- Great for feeding people: Whether it’s a low-key brunch, family breakfast, hosting friends or putting together a Christmas brunch spread, this is easy to slice, serve and reheat without any fuss. It’s also the perfect recipe to meal prep for the week!
If you’re someone who loves a more traditional quiche with a crust you should definitely check out my spinach quiche recipe or cottage cheese quiche recipe, both of which lean more classic but still keep things on the lighter side.
Ingredients Needed
- eggs – the base of the whole thing. They bake up fluffy, set beautifully, and hold all the fillings together.
- milk – keeps the texture tender and creamy instead of dry or overly “eggy.” I used unsweetened almond milk, but regular milk or whatever you have on hand will work. I would just avoid using anything sweetened or coconut milk, as it might add a sweet flavor.
- shredded cheddar cheese – melts into the eggs and adds that classic savory, cheesy quiche vibe. I recommend shredding your own cheese instead of buying pre-shredded.
- cooked ham – makes it hearty and super satisfying. This is also a great way to use up leftover ham. You can also use ham steak or packed and diced ham.
- broccoli – adds a pop of color and a little freshness to balance the rich eggs and cheese.
- yellow onion – small amount, big flavor. It gives the quiche that cozy, savory base note.
Find the full ingredient list with measurements in the recipe card below.
How to Make Crustless Quiche
Step 1: Preheat oven and add eggs, milk, salt, pepper, and garlic powder to a mixing bow.
Step 2: Add the ham, onions, broccoli, and cheese. Mix until combined.
Step 3: Pour the quiche mixture into a prepared pie dish, making sure everything is spread evenly.
Step 4: Bake for 35-40 minutes. Let cool for 5-10 minutes before slicing. Add fresh herbs if using, serve, and enjoy!
Tips for Success
- Chop everything small: Smaller pieces of broccoli, onion, and ham make a big difference. They cook more evenly and distribute better throughout the quiche.
- Use freshly shredded cheese: Pre-shredded cheese works, but freshly shredded melts better and gives the quiche a creamier texture.
- Bake until just set: The center should be set but still slightly jiggly. It will continue to firm up as it cools, and over baking can make it dry.
- Customize with what you have: This recipe is very forgiving. Swap the broccoli for spinach, bell peppers, or mushrooms, or use a different cheese if that’s what’s in your fridge.
What to Serve With Crustless Quiche
This crustless quiche is super versatile and easy to build a meal around. Here are a few of my favorite ways to serve it using simple sides and recipes you might already have on hand:
- With a fresh salad: Pair it with a simple salad, like my arugula salad, or any light vinaigrette-based salad to balance the richness of the eggs and cheese.
- For brunch spreads: Serve alongside a fresh fruit salad, roasted potatoes, or a slice of toast for an easy brunch that feels complete without a ton of effort.
- As a make-ahead breakfast: Slice and serve with a green smoothie, or a yogurt bowl for an easy weekday breakfast.
- For lunch or dinner: Add a veggie-forward side like roasted root vegetables or a grain-based salad to turn it into a filling meal.
How to Store
- In the fridge: Let the crustless quiche cool completely, then store slices in an airtight container in the fridge for up to 4 days. It reheats really well and makes weekday breakfasts so easy.
- In the freezer: You can freeze individual slices wrapped tightly or stored in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm slices in the microwave for 30–60 seconds or heat in the oven at 350°F until warmed through.
Frequently Asked Questions
A crustless quiche is exactly what it sounds like. It has the same creamy, custardy egg filling you’d find in a traditional quiche, but without the pastry crust underneath. You mix the eggs with milk, cheese and your favorite fillings, then bake it straight in the dish. Skipping the crust makes the recipe lighter, naturally gluten free and way quicker to prepare. You still get all the flavor and that classic quiche texture, just with a lot less fuss.
Pretty much, yes. Most quiche recipes work just fine without a crust because the egg mixture sets up on its own as it bakes. You may need to reduce the baking time a bit since there’s no crust to insulate it, but the overall method stays the same.
They’re similar, but not quite the same. A crustless quiche is usually creamier because it uses more milk or dairy, which gives it that classic custard-like texture. A frittata tends to be firmer, has little to no added dairy and is often started on the stovetop before finishing in the oven. Think of crustless quiche as the softer, more delicate cousin.
Definitely. This is a great make-ahead recipe. Bake it fully, let it cool, then store in the fridge and reheat slices as needed.
This usually happens if the vegetables release too much moisture. Make sure veggies are cooked and excess liquid is removed before mixing everything together.
The center should be set but still have a slight jiggle when you gently shake the pan. You can also insert a knife into the center. If it comes out mostly clean, it’s ready. Overbaking can dry it out, so start checking a few minutes early.
More Egg Recipes to Try
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat oven to 375°F. Lightly grease a 9-inch pie dish with olive oil or cooking spray.
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In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
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Stir in the chopped ham, broccoli, onion, and shredded cheese.
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Pour the egg mixture into the prepared pie dish, spreading the ingredients evenly.
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Place in the oven and bake for 35–40 minutes, or until the center is set and the top is lightly golden. You’ll know it’s done when a knife inserted in the center comes out clean.
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Let the quiche cool for about 5–10 minutes before slicing. Garnish with parsley or green onion if desired.
- Storage: Let the crustless quiche cool, then keep slices in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 30–60 seconds or in the oven at 350°F until warm.
Serving: 1 slice | Calories: 293kcal | Carbohydrates: 8g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 356mg | Sodium: 793mg | Potassium: 364mg | Fiber: 1g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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