A breakfast bake filled with roasted broccoli, bacon, Gruyere cheese, eggs and chives. It’s a quiche minus the fussy pie crust!
I had been craving quiche for months already. And then I remembered this amazing slice of quiche I had a while ago at one of our favorite salt lake city restaurants, back when we still lived there.
(Wow, has it really been over a year since we moved?)
The quiche was filled with lots of broccoli and salty bacon and I could not get enough of it. The memory of it was enough motivation for me to finally bake that quiche and satisfy the craving. Only, I didn’t feel like fussing over and waiting on a homemade pie crust, and store-bought crusts are always so disappointing. So, I baked a quiche without the crust and didn’t even miss it.
I love flaky pie crust as much as the next gal, but not using it in this recipe cuts prep time by more than half. There’s no chilling, par-baking, fussing, or waiting. You can enjoy this quiche in just an hour!
The combo of roasted broccoli, bacon and sharp Gruyere cheese is so fantastic. And all that packed inside makes this quiche quite filling and perfect for breakfast, lunch or dinner. You can serve it warm or even cold, though I prefer quiche at room temperature.
Quiche also makes a great make-ahead dish for entertaining. Bake it the night before, then let it come to room temperature an hour before you’re ready to serve it. So simple!
Roasted Broccoli and Bacon Crustless Quiche
- 5 strips bacon
- 5 cups (780 grams, about 2 small heads) broccoli florets
- 2 tablespoons olive oil
- 2 cups (226 grams) shredded Gruyere or Swiss cheese
- 5 large eggs
- 3/4 cup (60 ml) whole milk
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh chives
- Preheat oven to 375 degrees 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.
- Grease an 8 or 9-inch pie dish or round baking dish with non-stick spray. 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.
Have you tried this recipe?
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
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