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 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:
Colleen Blogg
I added 3 mushrooms chopped into small pieces. I used whole wheat flour and baking powder in place of Bisquick. It was more filling than would fit into a 9 inch pan. I cooked it for 45 minutes. My husband and I thoroughly enjoyed it with a salad for dinner.
Elizabeth Lindemann
So glad you liked it! I love quiche and salad for dinner.
Ruth N Gavarrete
Just made this and it was delicious boyfriend and I really love it! We can definitely eat the whole thing lol. We would like to add some mushrooms, peppers more bacon and spinach next time we make it! Will definitely make again!
Elizabeth Lindemann
So glad you liked it!
Alison
This recipe looked like it could handle a few ingredient changes, so I added 3 sauteed scallions and used swiss instead of cheddar as that’s what I had on hand. I lowered it to 1/4th cup parmesan and 3 strips of bacon, went with white flour and low sodium baking powder — so I can share some with my mom who’s on a low sodium diet. My calculations make it about 270mg sodium per slice going by my ingredient’s nutrition stats, which is great!
It honestly tastes really good and cooked up nicely. I will definitely make it again. Next time I think I’ll try it with different veggies and cheddar to see what that’s like.
Elizabeth Lindemann
So glad you liked it! Love your additions- thanks for sharing what you changed!
Laura
How long do you steam the broccoli before baking?
Elizabeth Lindemann
Good question! Honestly, I usually just buy the kind from the freezer section that you microwave and steam right in the bag- super convenient. But if you want to use fresh broccoli, you shouldn’t need more than 4-5 minutes. If you have particularly large pieces, or lots of tough stems, you may need more time. Hope that helps!
Denny
Another great , easy recipe that is good as is or easy to personalize for your tastes.
Many thanks ,
Denny
Elizabeth
So happy you liked it! :-)
Ann
Can you make this in cupcake pans for mini quiche?
Elizabeth
Absolutely! I did this with another, similar recipe: https://www.bowlofdelicious.com/mini-mushroom-goat-cheese-and-rosemary-quiches/
Mar
Could this be mixed up night before and kept in refrigerator over night …..baked in morning
Elizabeth
I’ve never tried it, but I don’t see why not! That’s a great idea so there’s less work in the morning. If you try it, I’d love to know how it comes out!
Mayte
Hi Elizabeth,
So glad I found your site, I’m ready to prepare the Broccoli Crustless Quiche, tell you later. Tks, Mayte.
Elizabeth
I’m so glad you found my site, too! Hope you liked the recipe :-)
Mayte
Hi Elizabeth…Your recipe was a success!, half of it is in the freezer and the other disappeared in TWO days, my husband and I really enjoyed it. I didn’t have lactose free milk so I substituted for Rice milk, the same amount and instead of Bisquick I use King Arthur’s Brown Rice Farina, try it, it tasted very crunchy.
Tks again for sharing your recipes, Mayte.
Theresa Grothjan
Just found this recipe. I did not have bacon so I used beef pastrami. Substituted pepper jack cheese and added jalapeños. Added extra egg. I hope the alterations comes out.
Elizabeth
Oh my gosh that sounds amazing! Love your substitutions and I think it will taste great :-)
Connie
Is recipe for a 9″ or 10″?
Elizabeth
Either one will work but I’d go for the 10 inch since there can be a lot of the mixture. Sometimes I use a small extra baking dish for overflow :)
Janice
I have been making this quiche for about a year. Now because of changes, I am unable to get to the recipe. I have always clicked on make it and the instructions would come up but now it comes onto a page that has other things but no recipe. I have the list of ingredients but no instructions. Why do you change a good thing
Elizabeth
Hi Janice! I’m so happy to hear you like the quiche so much that you make it again and again :) I actually didn’t change anything on my site, but are you by any chance trying to look at it on a mobile device? There is now something that says “read more” that you have to click on mobile to see the rest of the post and recipe. That might be the issue. In any case, here is the recipe copied and pasted below for you! Happy cooking :)
4 eggs
2 cups milk
¾ cups Bisquick, or white or whole wheat flour + 1 teaspoon baking powder
1 cup grated parmesan cheese
4 strips bacon, cooked and chopped
2 cups steamed fresh broccoli
8 oz. cheddar cheese, grated
pepper, to taste
Preheat oven to 350 and grease a quiche or pie dish.
Mix first four ingredients together in a large bowl.
Stir in remaining ingredients.
Pour batter into prepared dish; bake for 45 minutes or until set and golden brown on top
Allow to cool for at least 10 minutes before serving.
Roy M Van Voorhees
Hello Elizabeth,
I am so happy to have been on your sight so could get this wonderful dish. My best friend use to make this all the time and it was always soooo good. I luved him, but he would not hare how he made it. He said that he could give it to me but then he would have to kill me!!! Besides, it was a reason for him to cooking something for me and my Mom!
I made this and it was just like sitting in his kitchen, years ago!! I luv Quiche and now I can make it and not have to pay so much for one at the store. This one is so much better then the one I have been getting at my food store.
Thanks so much and have a Blessed Day!!!
Roy In Texas
Elizabeth
So glad you liked the recipe and that it brings back such good memories for you!
sue
thankyou so much I last made something like this using bisquick great to know I can do without it!! this is delicious with or without the bacon
Elizabeth
You’re welcome, and so glad you liked it! :-)
Sara
Seems like A LOT of cheese, but I am excited to see how it turns out. In the oven now :)
Elizabeth
It is a lot of cheese :-) Which is why I usually have a small slice of this with a big ol’ salad as a meal! Hope you like it!
Judy
i would add some onion and garlic, real or powdered,,possibly some parsley or other herbs..otherwise great recipe,,i love using Bisquick for crust less quiche
Elizabeth
Thanks for the suggestions, Judy! Glad you liked it :-)
Deb
I usually use a pre-made crust with quiche, because I’m crust-challenged, so this was an experiment with a crustless version. My (picky) family devoured it and told me it was restaurant-quality! I used WW flour, 2% milk, cut back on the cheese a bit, and added carmelized onions, garlic, fresh thyme and parsley, and paprika. Delish!
Elizabeth
Deb, I’m so happy you and your family liked it! LOVE that you added the caramelized onions and fresh herbs- such yummy additions!
Judy Bordonaro
If I leave out the Parmesan cheese do I cut back on the amount of milk?
Elizabeth
If you omit it, I would cut back just a little bit on the milk, but I don’t think it will affect the outcome too much! I may instead sub out the parmesan cheese for more of the cheddar cheese so the texture will remain the same :-) Definitely add a little salt as well, since parmesan is so salty. Hope you like it!
Bernie O'Neal
The write-up on the recipe says you used one teaspoon of baking powder and the recipe said to use one teaspoon baking soda. Does it matter which one you should use?
Elizabeth
Oops- good catch! Sorry for the mix up! Use 1 teaspoon baking powder. Thank you! :-)
Bernie O'Neal
Thank you. This sounds delicious. Since we are all trying to cut fat and sodium out of our diet, not having a crust will cut down on the bad stuff I’ll be watching for more of your recipes.
Elizabeth
I hope you like it! :-)
Dolores Lembeck
I have been using the bisquick version of this recipe for years. when I take it to a potluck it is the first to be gone. delicious
Heather B
By chance do you know if it would do well with the gluten free Bisquick mix? I have Celiac Disease and would LOVE to make this quiche. Thanks!
Elizabeth
Hi Heather, I’m sorry, but I do not know from experience if it would do well with the gluten free mix! But I do have to say that I’ve played around with the proportions, the type of flour and mix I use, and each time it comes out great- it’s a very forgivable recipe. Looks like the blog Addicted to Saving did a similar quiche with the gluten free mix and it looks great to me! I’d say give it a shot. Let me know how it comes out!! :-) http://www.addictedtosaving.com/crustless-veggie-quiche-recipe-gluten-free/
Martha Gastelum
I make crustless apple pie with gluten free bisquick. I say we experiment! Let’s give it a whirl!!
Maria K
I’ve never made crustless quiche before, mainly because I love pastry. But yours looks very appetising indeed and the ingredient combinations are endless. Will surely try it!
Elizabeth
I hope you like it, Maria! A crustless quiche kind of reminds me of a frittata, but much less dry (I don’t generally like frittatas that much because they always seem overcooked) This recipe hasn’t failed me once!