Crustless Quiche: a 45-minute, low‑carb, budget-friendly broccoli-cheddar brunch

# What this recipe is

Crustless Quiche is an oven-baked egg custard that skips the pie crust. This version uses six large eggs whisked with whole milk, sea salt and pepper, plus sautéed broccoli, onion and garlic layered with shredded mozzarella and cheddar. It's naturally gluten-free, lower in carbohydrates than a traditional quiche, and designed to serve a family without a lot of prep or extra cost.

# Why make it

It's inexpensive, high in protein, and easy to scale. The recipe lists an estimated total cost of $7.84, which breaks down to about $1.31 per serving for eight servings. Because the dish bakes entirely in the oven and uses more milk than a frittata, the finished quiche has a soft, custardy texture that slices cleanly after a 10-minute rest.

# Quick facts

• Servings: 8
• Eggs: 6 large (at room temperature recommended)
• Oven: 350°F
• Total time: about 45 minutes
• Assembly time: under 15 minutes if prepping ahead

# Ingredients & budget considerations

Core ingredients called for in the recipe:

• Large eggs (six)

• Sea salt and black pepper
• Extra-virgin olive oil (to grease the pie dish and sauté vegetables)
• Onion, finely chopped
• Fresh minced garlic

• A splash of water used to steam the broccoli briefly in the skillet

Budget tip: swap vegetables you already have—spinach, mushrooms, or bell peppers will work and help avoid food waste.

# Method overview

1. 1Preheat oven to 350°F and lightly grease a 9-inch pie dish.
2. 2Sauté finely chopped onion in a tablespoon of olive oil until soft, add minced garlic for 30 seconds, then add bite-sized broccoli with a little water to steam until crisp-tender. Let any steam evaporate before transferring to the pie dish.
3. 3Layer shredded mozzarella over the broccoli, then add shredded cheddar.
4. 4Whisk six large eggs with whole milk, sea salt and black pepper. Pour the custard over the vegetable and cheese layers.
5. 5Bake until set. Let the quiche rest for 10 minutes before slicing—this finishing time allows the custard to set cleanly.

A crustless quiche contains more milk per egg than a frittata, producing a softer, creamier, custard-like interior that holds a slice well. Frittatas are typically firmer and often begin on the stovetop before finishing in the oven.

# Make-ahead and serving tips

• Assemble the night before and bake in the morning for a freshly baked brunch with minimal morning work.

• If using frozen broccoli, thaw completely and pat dry before sautéing to avoid excess moisture.

# Simple variations

• Swap broccoli for chopped spinach, mushrooms, or bell peppers.
• Use sharp cheddar for bolder flavor or mild cheddar for a kid-friendly milder taste.