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!
Ingredients needed
- Eggs
- 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!
Important Tip
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.
FAQs
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.
But you can use fresh if you prefer. Just cut the broccoli into small florets and steam the broccoli it in a steamer basket.
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
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Crustless Broccoli, Bacon, and Cheddar Quiche
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Illa Scheurer
This recipe is excellent! I made it today, just to try and was very impressed. The recipe is easy, I used half and half in lieu of whole milk, but otherwise followed the recipe. My husband was very skeptical, but he liked it and so did my son. Win, win! Will be making this again soon!
Elizabeth Lindemann
So glad you liked it! Half and half is a great substitute here, and will result in a richer taste and texture.
Heidi Zeltmann
I am saving this recipe! I had seconds and my 3 year old had a large slice! It bakes beautifully, and the timing is spot on. I do not care for the crust on pies or tartes/quiches, so this is the perfect match for me. I used slices of my some of my favorite cheeses and blended them in towards the top and the bake was nice, firm, and the right shade of slightly singed cheese. Thank you so much for sharing your delicious recipe!
Elizabeth Lindemann
So glad you liked it!
Arielle Janae Williams
If I want to add bacon, do I cook the bacon and then add it in with the rest of the ingredients, or should I cook the bacon and let the quiche cook for about 30 minutes and then add the bacon? I just want to know how and when I should add the bacon so it won’t burn.
Elizabeth Lindemann
Cook the bacon, chop it up, and add it to the quiche mixture before baking. It won’t burn. I’ve done this a lot and it works really well!
cwp
meh. I’d not call it a quiche….that’s what my mouth was anticipating and that’s not what it got! Next time, I’d either just make biscuits and ‘cheesy eggs’ with veggies on the side or, if I’m really looking for quiche I’ll stick with my standard, Julia Child’s spinach/shallot quiche.
Elizabeth Lindemann
It’s definitely different than a typical quiche! And if you’re talking Julia Childs, yes, hers will be much different (and more decadent!). This crustless quiche sacrifices a bit of that traditional quiche texture and crust to make it really easy to make. You may be interested in this Swiss Chard an Bacon Quiche – heavy cream, proper crust, etc.- inspired by a Julia Childs quiche. Hope that helps! https://www.bowlofdelicious.com/swiss-chard-quiche/
Val
I just made two of these quiches and they are fantastic!!!! I will definitely make these again! I added one small can of drained ham, and followed the recipe exactly. So so good and husband loved. So wonderful for a quick breakfast or lunch!
Elizabeth Lindemann
So glad you liked it!
Ellen J.
Nice late dinner after meetings. This delicious quiche and good ol’ drop biscuits. Both with Bisquick. I added a cup of chopped ham to replace Parmesan. Thanks for suggesting to tent with foil when it gets brown. I had perfect, tender eggs with just right cheesy top.
Elizabeth Lindemann
So glad you liked it!
Tina
Yum! Great recipe! Thank you! And the bonus is I can make it keto in a snap because you even covered that.
Elizabeth Lindemann
So glad you liked it!
Horseygirl1
Just curious – if you omit the bisquick and add 2 additional eggs would you also reduce the amount of milk used?
Elizabeth Lindemann
You shouldn’t have to reduce the milk, just keep in mind it might need a little more baking time!
Kathy GF&DF
I made some substitutions because I have gluten and dairy intolerances. I substituted Bisquick Gluten Free for regular Bisquick, Almond milk for the Milk and Daiya dairy free cheeses for the parmesan and cheddar. I did add chopped onion that I sauteed until soft. It was delicious. I cut the salt a little, too, as DF cheeses are quite salty. I didn’t think my husband would like it but he actually did with all the GF and DF changes.
Elizabeth Lindemann
This is great to know – I actually am trying a gluten/dairy free thing right now so it’s good to know this works! Glad you liked it :-)
Judi S
I just made this recipe and it was the easiest, tastiest crust less quiche ever! Cant stop eating it!
Judi S.
Elizabeth Lindemann
So glad you liked it!
Shy
I’m making this right now and I’m disappointed cuz at the top it says prep 15, bake 45 and total 60 but in the instructions it says bake 60 minutes :/
Elizabeth Lindemann
Ahhhhh thanks for catching that and sorry you had a frustrating experience! I recently updated this recipe and forgot to update the total time. I’m going to fix that now. Thanks again for bringing this to my attention!
Pat
I made this gluten free and baked it in a 9 inch cast iron skillet. I added onion , garlic and Italian seasonings, It was done in 45 minutes! My husband loves it! So easy! Thanks Pat
Elizabeth Lindemann
So glad you liked it!
Eunice
Just made this and its soo good. Double it because we have a large family. Added red peppers and green onions, broccoli, and cheese. It turned out really good.
Elizabeth Lindemann
Love your additions, and glad you liked the recipe!