This roasted broccoli bacon crustless quiche with Gruyere cheese and chives is a simple but flavorful dish to enjoy any time of day!
This quiche recipe is a copycat of one I had at a local brunch spots years ago. It was filled with roasted broccoli and lots of salty bacon and it was divine! But when I first recreated this recipe at home I didn’t want the hassle of making a pie crust (I was feeling lazy, okay?), and so I decided to leave the crust out altogether.
It is one of my happiest baking experiments! And while a flaky buttery crust adds a lot of flavor to quiche, this one’s got so much going on you probably won’t miss it. This broccoli and bacon quiche is packed with great flavor in every bite— from the veggies, bacon, cheese, and rich savory custard filling. It’s perfect not only for breakfast or brunch, but also lunch and dinner!
Ingredients You’ll Need
- Broccoli florets
- Gruyere cheese (Swiss, or another hard cheese will work too)
- Fresh chives
- Whole milk
How to Make this Broccoli Bacon Quiche
This quiche is non-traditional in that it doesn’t have a crust. Fortunately, not having to fuss over the crust cuts down on prep time! Here’s how to make this roasted broccoli bacon crustless quiche in just 4 easy steps:
- Cook broccoli and bacon. I like do roast both in the oven at the same time, but you can cook the bacon on the stove if you prefer.
- Layer filling ingredients. Add roasted broccoli, chopped cooked bacon and shredded cheese to a greased 9-inch pie dish.
- Add eggs. Whisk eggs, milk, chives, salt and pepper in a separate bowl and poor into the baking dish. Press down on the bacon and broccoli to make sure everything is at least partly covered and evenly spaced within the eggs.
- Bake. Bake the quiche at 350°F until edges just turn golden brown and the filling barely wobbles in the center, about 40 minutes.
A Few More Quiche Tips
- Don’t overbake! The quiche is done when the edges are puffed and lightly golden brown and the center of the filling barely wobbles when you give it a gentle shake. If you insert a knife into the center it should come out clean.
- Quiche can be served warm, cold, or at room temperature (my preference). If you want to serve it hot from the oven, let it cool for at least 15 minutes first.
- Store leftovers in the fridge. It will keep for several days, which makes it a great make ahead option too!
- Feel free to play around with the filling of this quiche as you like— use other veggies, leave out the bacon, try other cheeses, etc. Quiches are very easily adaptable!
Other Breakfast Bakes You Need to Try
- Ham and Hashbrown Frittata
- Roasted Brussels Sprouts Quiche
- Spinach and Tomato Baked Egg Cups
- Asparagus, Bacon and Cream Cheese Quiche
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Note: This recipe was originally published May 2016.
Roasted Broccoli and Bacon Crustless Quiche
- 3 strips bacon
- 4 cups broccoli florets (625 grams, about 1 large heads)
- 2 tablespoons olive oil
- 4 oz Gruyere or Swiss cheese , shredded (226 grams)
- 5 large eggs
- ¾ cup whole milk (60 ml)
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh chives
- Preheat oven to 375°F.
- Line a sheet pan with foil and place strips of bacon on top. Cook bacon in oven until browned and crispy, about 15 minutes. Transfer bacon to a plate lined with paper towels to drain. Roughly chop.
- Toss broccoli florets with olive oil and sprinkle lightly with salt and pepper. Spread out on a second sheet pan and roast in the oven until fork tender and brown on the edges, about 20 minutes, stirring once. (Broccoli and bacon can be cooked in the oven at the same time or separately.)
- Grease an 8 or 9-inch pie dish or round baking dish with non-stick spray or line with parchment paper. Add the roasted broccoli, chopped bacon, and shredded cheese.
- In a separate bowl, whisk together the eggs, milk, salt, pepper and chives. Pour over the broccoli mixture and gently press down with the back of a spoon so that it's all in an even layer.
- Bake for 40-45 minutes until a knife inserted into the center comes out clean and edges are golden brown. Let cool at least 15 minutes before serving. Can be served both warm or at room temperature. Store leftovers in the fridge.