The Ultimate Crustless Quiche: Bacon, Broccoli, and Fresh Herbs
Let’s be honest: we all love a good quiche, but nobody always has the time (or the patience) to chill, roll, and blind-bake a pastry crust. Whether you’re looking to cut down on carbs, following a gluten-free lifestyle, or simply want to get breakfast on the table faster, the crustless quiche is your new best friend.
This version is a powerhouse of flavor. We’re combining the smokiness of crisp bacon, the earthy crunch of tender broccoli, and a trio of fresh herbs to create a dish that feels elegant enough for Sunday brunch but is easy enough for a Tuesday meal prep.
Why You’ll Love This Recipe
Unlike a standard frittata, which is often cooked quickly on the stovetop, a crustless quiche is baked slowly to achieve a custard-like texture. It’s light, protein-packed, and incredibly versatile.
Low Carb & Keto Friendly: By ditching the flour, you keep the macros focused on protein and healthy fats.
Meal Prep Magic: This tastes just as good (if not better) cold or reheated the next day.
Zero Waste: It’s a fantastic "fridge-clearing" meal for those leftover stems of broccoli or that last bit of heavy cream.
The Ingredients
To get that perfect "melt-in-your-mouth" consistency, the ratio of eggs to dairy is crucial. Here is what you’ll need:
Ingredient Amount Notes
Large Eggs 6 Room temperature blends better.
Heavy Cream 1 cup Can sub with whole milk for a lighter version.
Bacon 6 slices Thick-cut works best for texture.
Broccoli Florets 2 cups Cut into very small, bite-sized pieces.
Sharp Cheddar 1.5 cups Freshly grated melts much smoother.
Fresh Parsley 2 tbsp Chopped finely.
Fresh Chives 1 tbsp Adds a mild onion kick.
Fresh Thyme 1 tsp Stripped from the stem.
Salt & Pepper To taste Go light on salt; the bacon is salty!
The Step-by-Step Method
1. Prep the "Fillers" cutting or chopping.
Preheat your oven to 375°F (190°C). While the oven warms up, cook your bacon in a skillet until it’s nice and crispy. Remove the bacon to a paper towel-lined plate, but keep a teaspoon of that bacon fat in the pan! Toss your broccoli florets into that same pan with a splash of water and sauté for 3-4 minutes until they are bright green and slightly tender.
*Tip: Don’t skip the sauté! Raw broccoli releases water as it bakes, which can lead to a "soggy" quiche. Pre-cooking it ensures a firm, creamy set.
2. Whisk the Custard
In a large mixing bowl, whisk the 6 eggs and 1 cup of cream until completely combined. You want the mixture to be pale yellow and slightly frothy. Stir in your chopped parsley, chives, thyme, and a healthy crack of black pepper.
3. Assemble
Grease a 9-inch pie dish or tart pan generously with butter or non-stick spray. Layer the sautéed broccoli and crumbled bacon across the bottom. Sprinkle the grated cheese evenly over the top. Finally, pour the egg and herb mixture over everything, giving it a gentle shake to make sure the liquid settles into all the nooks and crannies.
4. Bake to Perfection
Place the dish in the center of the oven and bake for 35 to 40 minutes. You’re looking for the edges to be golden brown and the center to have just a slight, jiggling "wobble" when you move the pan.
Three Secrets for Success
The Herb Trio: While dried herbs work in a pinch, fresh herbs are the soul of this dish. The parsley adds brightness, the chives provide a subtle bite, and the thyme brings an earthy floral note that pairs beautifully with the bacon.
The Cheese Choice: Sharp cheddar is a classic, but if you want to feel like you’re in a French bistro, swap half the cheddar for Gruyère or Swiss.
The Rest Period: This is the hardest part. Let the quiche rest for at least 10 minutes before slicing. This allows the custard to fully set, giving you those clean, beautiful wedges.
Serving Suggestions
This quiche is quite rich, so I love pairing it with something bright and acidic. A simple arugula salad with a lemon vinaigrette or a side of fresh seasonal berries balances the saltiness of the bacon perfectly. If you're serving this for dinner, a crisp glass of Sauvignon Blanc or a light Pinot Noir makes for a wonderful pairing.
Whether you're hosting a crowd or just looking for a reliable high-protein breakfast to get you through the work week, this crustless quiche is a guaranteed winner. It’s simple, sophisticated, and proof that sometimes, the best part of the pie is actually what’s inside.
Add comment
Comments