This Crustless Broccoli, Bacon, and Cheddar Quiche is so easy to make! With no hassle of a crust, this is the perfect thing to make for company, especially because it can be served warm or at room temperature.
Mother’s day brunch today was a success, thanks to this quiche. And , it was an appropriate recipe to use on Mother’s day, seeing as I got the original from my mother-in-law and made it today for my mother! It’s my go-to recipe for company- it’s extremely easy, not complicated, comes out beautiful every time, and is served room temperature so it can be made well before any guests arrive, making hosting much less stressful.
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 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!
I used cooked chopped bacon, steamed broccoli, cheddar, and parmesan cheese mixed with eggs and milk. The original recipe from which this is adapted called for Bisquick mixed into the batter. I used the organic Whole Foods equivalent of Bisquick to make this today, and it was excellent. After doing some research about other crustless quiche recipes, I found that you can substitute white or whole wheat flour with 1 teaspoon baking powder instead. Next time I make this, I will most certainly try it with whole wheat flour!
Crustless Broccoli, Bacon, and Cheddar Quiche
Ingredients
- 4 eggs
- 2 cups milk
- 3/4 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
Instructions
Notes
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
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.