Cheesy Crustless Quiche with Broccoli and Ham

Ham, broccoli, and cheese take center stage in this crustless quiche! It's low-carb, gluten-free, and full of rich creamy goodness!

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: 4 to 6 servings

Ingredients

  • Vegetable oil spray (for the pan)
  • 1 medium stalk broccoli, stem and crown
  • 5 ounces ham steak, cubed
  • 1 1/2 cups grated cheddar (about 7 ounces)
  • 2 large eggs
  • 3 large egg yolks
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Special equipment:

  • 9-inch round baking dish or pie pan

Method

1 Prepare the oven and baking dish: Place a rack in the center of the oven. Preheat the oven to 375°F. Spray a 9-inch round ceramic baking dish or pie pan with vegetable oil. Have a baking sheet on hand.

2 Prepare the broccoli: Bring a large saucepan of salted water to a boil. Cut a sliver off the bottom of the broccoli stem and peel the stem with a vegetable peeler. Slice the stem into 1/2 inch-thick, bite-size pieces. Cut the broccoli crown into small florets.

Cook the broccoli in the boiling water for 4 to 5 minutes, or until tender. Strain the broccoli to remove the water, and spread the broccoli over the bottom of the baking dish.

Easy Crustless Quiche - broccoli on a cutting board with a vegetable peeler with shavings of the broccoli stock nearbyCrustless Broccoli Quiche Recipe

3 Add the ham and cheese to the baking dish: Distribute the ham cubes over the broccoli. Reserve 1/2 cup of the cheese to sprinkle on top of the filled quiche. Sprinkle the remaining cheese over the broccoli.

Breakfast Crustless Quiche - ham and broccoli in white dishCrustless Quiche with Ham - vegetables, cheese, cubed ham in white dish

4 Make the custard: In a medium bowl, whisk the eggs and egg yolks together. Whisk in the cream, salt, and pepper. Pour the cream mixture over the filling in the pan and sprinkle the top with the reserved cheese.

Low-Carb Quiche Recipe - - large mixing cup with whisk and egg and cream mixtureEasy Crustless Quiche - uncooked quiche in white dish

5 Bake the quiche: Set the baking dish on the baking sheet and place it in the oven. Decrease the oven temperature to 350ºF.

Bake the quiche for 30 minutes, or until the top is golden and the center puffs, but is still slightly wobbly in the center.

6 Cool the quiche: Set the baking dish on a wire rack to cool for at least 30 minutes before cutting into wedges. Quiche can be served warm or at room temperature.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Julie

    Made this for dinner tonight but I added red bell peppers and mushrooms. I also used Swiss, Monteray Jack and a bit of parmesan cheese. A small amount of dried minced garlic and onion and a touch of dried parsley.

    xxxxxyyyyy

  • bbstx

    Made this recipe this morning for my guests. Everyone gave it rave reviews! I did make a tiny change. I used frozen broccoli florets cooked in the microwave according to package directions instead of fresh broccoli.

    xxxxxyyyyy

  • Anne

    I have a question. Can any quiche recipe be made crustless successfully by just leaving out the crust? I ask because I am a low carber and would prefer not to have the crust as I always end up eating it if it is there. Thx.

    • bbstx

      I’d love to hear what the pros say. I too am a low-carber. I’ve had good results just leaving out the crust on other quiche recipes. Just remember to spray the dish.

      This dish is setting on the counter now waiting for my guests to wake up.

      • Carrie Havranek

        Making frittatas skips the whole carbohydrate question altogether. Here’s a bunch of ours! https://www.simplyrecipes.com/recipes/ingredient/frittata/

      • Mary

        I’m no pro, we love quiche but I can’t eat wheat! I cook them all the time with no pastry base. Just make sure to grease a ceramic pie dish very well before baking. Ensure the egg and cream ratio is correct and allow the quiche
        to cool a little before attempting to serve it. It should pull away from the sides of the dish as it cools. Sometimes I cook and refrigerate overnight then reheat gently in the oven.

  • Danielle

    Any advice on making these in large muffin individual form? Any changes youd make to the recipe or recommendations on cook time, as well as re heating time for frozen?

    • Carrie Havranek

      You could certainly try it, although we haven’t, Danielle. If you make these in a standard muffin tin that yields 12, I would suggest raising the temperature to 375°F and baking for about 12-14 minutes. If you want to make these, freeze them, and then reheat them, I’d use the same temperature and add a few minutes to the baking time, and keeping an eye on them. Thanks for your question. Let us know how it goes!

  • Chef Thom

    I agree, a quiche is all about the custard however this quiche still has too much filling and not enough custard. I think it would be perfect if the filling ingredients were cut almost in half and the custard ingredients were doubled. It was the hardest thing to in still in the minds of my line and prep cooks. Here’s where less is more. A touch of fresh nutmeg is great also.

  • Lane

    We made this tonight as a crustless “quiche lorraine” with onion, gruyere cheese and bacon. Decadently creamy and delicious!

    xxxxxyyyyy

  • Sue

    How is the “folded paper towel” used for this recipe?

    • Summer Miller

      Hi, Sue! Summer Miller, associate editor at Simply Recipes, here! Originally we were going to drain the broccoli on paper towels then we decided against it. I just forgot to remove the paper towel from the step. Thanks for bringing it to my attention. It’s fixed now. Bake away!