This Crustless Broccoli Cheddar Quiche is so easy to make with 10 minutes prep, and uses a baking mix, like Bisquick, as a shortcut for a fluffy, perfect result ever time! This is a great breakfast or lunch to make for company because it can be served warm or at room temperature. You can add bacon or ham to bulk it up a bit if you like. No Bisquick? No problem- just use a mixture of flour and baking powder.
This quiche, adapted from my Mother-in-Law’s recipe for Bisquick Crustless Broccoli Cheddar and Ham Quiche, is my go-to recipe for company. It’s kind of like Bisquick’s famous “impossible cheeseburger pie” from the back of the box, but a broccoli quiche version instead.
It’s so easy and simple, takes 10 minutes to prepare, comes out beautiful every time. It can be served warm or at room temperature, so it can be made well before any guests wake up or arrive, making hosting much less stressful.
What is a crustless quiche?
Crustless quiche is the way to go, if you ask me. It’s just what you think it is- quiche without a crust.
Instead of pouring a filling into a pie crust made of flour, the filling itself has flour mixed into it to firm it up a bit more and make a delicious quiche without the hassle. The ingredients are mixed in one bowl, poured into a quiche pan, and baked. Simple as that!
- Milk – preferably whole (half and half can be used for a richer version, or low fat milk if you prefer).
- Bisquick or other similar baking mix OR a mixture of flour and baking powder (white or whole wheat flour both work well).
- Grated Parmesan Cheese
- Shredded Cheddar Cheese – or a similar melting cheese
- Broccoli – steamed florets specifically – I like to buy the frozen bag that can be steamed in the microwave for convenience.
- Chopped ham or bacon (optional) – omit added salt if you add ham or bacon.
How to make crustless broccoli cheddar quiche
- WHISK eggs, milk, bisquick, salt, and pepper in a large bowl until well combined.
- MIX parmesan, cheddar, and steamed broccoli in with a spoon.
- POUR batter into a greased quiche dish, pie dish, or rectangular baking dish.
- BAKE at 350 degrees F for about an hour, then cool, slice, and serve!
I recommend baking the crustless broccoli cheddar quiche on a rimmed baking sheet covered with foil, just in case it overflows. It would be a pain to have to clean from the bottom of your oven! Plus, this makes it easier to remove from the oven so you have something to grab hold of.
If using a 9×13 baking dish, you should be fine as these are larger and deeper. A quiche dish or a pie dish may result in overflow, so it’s better to be safe than sorry.
Can I make this quiche into individual mini/muffin size?
Sure! Just divide the batter into greased muffin pan cups and bake at 350 for about 30 minutes. You might have to do a couple of batches, since this recipe makes a large quiche.
Can I make this low-carb/keto?
You can definitely make a low carb crustless broccoli cheddar quiche. The flour in the bisquick makes this higher in carbs, but if you like, you can omit it.
If you omit the bisquick, add 2 more eggs to the mix. The result won’t be as fluffy, but really delicious and lower in carbs.
Should I use fresh or frozen broccoli?
It’s completely up to you. For convenience, I like to buy the frozen florets that come in the bag you can steam in the microwave, which saves tons of time and effort.
Can I make this ahead of time?
YES! You can assemble everything in the quiche dish, cover with foil, and refrigerate for up to 48 hours before baking.
You can also bake the whole quiche and reheat in the oven at 350 degrees covered with foil for about 15-20 minutes until it’s warmed through.
Other crustless quiche recipes
- Crustless Ham and Zucchini Quiche
- Crustless Spinach, Tomato, and Feta Quiche
- Mini Crustless Mushroom, Goat Cheese, and Rosemary Quiches (made in a muffin pan)
Other quiche, frittata, and baked egg recipes
- Bacon and Swiss Chard Quiche
- Zucchini Quiche
- 5 Minute Microwave Quiche with Spinach and Cheddar
- Breakfast Casserole with Sausage and Potatoes
- Summer Vegetable Frittata
- Salmon, Arugula, and Feta Frittata
- Green Veggie Frittata
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
Crustless Broccoli, Bacon, and Cheddar Quiche
- 4 eggs
- 1 1/2 cups whole milk
- 3/4 cups bisquick or other baking mix (or flour + 1 teaspoon baking powder)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup grated parmesan cheese
- 16 oz. steamed broccoli florets cut into small pieces (about 2 cups)
- 8 oz. shredded cheddar cheese (about 2 cups)
- chopped bacon or ham optional, see notes
- Preheat oven to 350 and grease a quiche or pie dish (or baking dish up to 9×13 inches) with butter or oil. Place prepared dish on a rimmed baking sheet lined with foil, just in case of overflow while baking. Set aside.
- In a large bowl, whisk the eggs (4), milk (1.5 cups), bisquick (3/4 cup), kosher salt (1/2 teaspoon), and black pepper (1/2 teaspoon) until well combined.
- Stir in the grated parmesan cheese (1 cup), the steamed broccoli florets, and the shredded cheddar cheese (8 oz./2 cups).
- Pour batter into greased dish and bake (on a foil covered baking sheet in case of overflow) for about 60 minutes or until golden brown on top and set (it shouldn't jiggle when you shake it).
- Allow to cool for at least 10 minutes before slicing and serving.
- Cooking time may vary depending on what kind of baking dish you use and how deep it is. It may take anywhere from 50-70 minutes to fully cook, so keep an eye on it. If it’s browning too quickly on top, you can tent it with foil.
- Make it into mini muffin quiches by baking in a greased muffin pan at 350 degrees F for about 30 minutes.
- Make it low carb/keto by omitting the Bisquick and adding 2 more eggs.
- Save time by buying frozen broccoli florets in a steamable microwave bag.
- Make ahead by assembling the entire quiche and covering with foil and refrigerating for up to 48 hours before baking. Or bake it ahead of time, refrigerate, and reheat in the oven for 15-20 minutes at 350 covered with foil.