Ham, broccoli, and cheese take center stage in this no-crust quiche! It’s low carb, gluten free, and packed with rich creamy goodness!
BE PICTURED IN; CHARACTERIZED IN:
Broccoli, ham and cheddar smothered in a silky custard are irresistible in this crustless quiche. But wait! there is more This quiche is low-carb, gluten-free, filling, delicious, and ready in just minutes!
Easy no crust quiche recipe
Yes, you’ll forget about the crust as you bite into the soft and ultra-smooth custard made with heavy cream, whole eggs and egg yolks. Shredded cheddar, ham, and broccoli folded into the smooth custard add substance that’s both enjoyable and filling.
The trick for extra creamy quiche
The trick for a tender and creamy filling is whipping cream (also called “whipping cream” or just “whipping cream”) and a high egg yolk content. That’s all there is to it.
I was tempted to load this with more veggies but decided to limit the filling ingredients so the pudding takes center stage where it belongs. Welcome to my Saturday Brunch Special!
Make it ahead
To cool and reheat the quiche:
- Allow the baked quiche to cool to room temperature, cover with foil and refrigerate.
- To warm it up, take it out of the fridge and into the oven. Peel the foil so that it loosely covers the quiche. Bake at 350oF oven for 15 to 20 minutes or until quite hot.
To freeze and reheat the quiche:
- Allow the baked quiche to cool to room temperature and cover with plastic wrap. Wrap in double-thick foil, label and freeze for up to a month.
- To reheat, remove the packaging from the frozen quiche and loosely cover the top with foil. Bake at 350oF oven for 20 to 25 minutes or until quite hot.
The difference between crustless quiche and frittatas
A frittata is like an omelette, where eggs and filling are mixed together and then baked or cooked in a pan on the stove.
While a frittata consists of eggs and filling, a crustless quiche is made into a pudding with eggs and milk or cream. Cheese, various vegetables and ham or bacon are added and the filling is then baked in a casserole dish.
We’re removing the crust here, of course, but if you’re really keen, you can bake this filling in a fully baked pie crust of your choice. The baking time is the same.
Check out these other quiche recipes!
- Cheese quiche without crust with bacon and tomatoes
- Spinach Artichoke Quiche
- Quiche Lorraine
- Ham and asparagus quiche
- Zucchini Tomato Quiche
Crustless cheese quiche with broccoli and ham
ingredients
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Vegetable Oil Cooking Spray (for the pan)
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1 middle stem broccolistem and crown
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5 ounces ham steakrolled
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1 1/2 cups grated cheddar (Above 7 ounces)
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2 big eggs
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3 big egg yolk
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1 1/2 cups heavy cream
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1/4 teaspoon Salt
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1/8 teaspoon black pepper
method
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Prepare the oven and casserole dish:
Place a wire rack in the center of the oven. Preheat oven to 375°F. Spray a 9-inch round ceramic baking pan or cake pan with vegetable oil. Have a baking sheet ready.
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Prepare broccoli:
Bring a large pot of salted water to a boil. Cut a piece off the bottom of the broccoli stalk and peel the stalk with a vegetable peeler. Cut the stalk into 1/2 inch thick, bite-sized pieces. Cut the broccoli into small florets.
Cook the broccoli in boiling water for 4 to 5 minutes or until tender. Strain the broccoli to remove the water and spread the broccoli on the bottom of the casserole dish.
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Put the ham and cheese in the casserole dish:
Scatter the diced ham over the broccoli. Reserve 1/2 cup of the cheese to sprinkle on top of the filled quiche. Scatter the remaining cheese over the broccoli.
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Make the pudding:
In a medium bowl, whisk together eggs and yolks. Stir in the cream, salt and pepper. Pour the cream mixture over the filling in the pan and sprinkle the top with the reserved cheese.
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Bake quiche:
Place the casserole dish on the baking sheet and place in the oven. Lower the oven temperature to 350oF.
Bake the quiche for 30 minutes or until the top is golden and the center is puffy but still slightly wobbly in the center.
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Cool the quiche:
Set the casserole 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.
| nutritional information (per serving) | |
|---|---|
| 445 | calories |
| 38g | Fat |
| 5g | carbohydrates |
| 20g | protein |
