Roasted Broccoli and Bacon Crustless Quiche
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 (180 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.
36 Comments on “Roasted Broccoli and Bacon Crustless Quiche”
This is so thick and fluffy! I love it. I have actually never made a crustless quiche before. I definitely need to try it out! I hope you had a fabulous Mother’s Day. Miss you, dear friend!
Thank you, Liz. Miss you too! xoxo
Oh, this quiche looks so good! I love all of the ingredients you’ve added in here and the gruyere cheese sounds perfect!
Thank you so much Marci! The gruyere is a fun added flavor.
Yummm–I’d have to skip the bacon but no prob–I’m making it without–too tempting to pass up. I’ve been roasting broccoli lately and I love how it makes the veg so you want more! More quiche please1
This definitely could be made without the bacon and still be delicious. And I agree, roasting broccoli is the only way to go! Thanks Letty!
Yum! Love a good quiche and haven’t made one in a while, the gruyere really makes it!
Can’t wait to try this friend!
Just letting you know that I included this recipe in my Low-Carb Recipe Love on Fridays post today. I hope a lot of my readers will click over here and try it! Hope you guys are doing well.
Thank you so much Kalyn! Miss you!
This is a great combination of flavors. I really like this crustless quiche. Since it contains no flour, I can serve it to my gluten free friends. Yippee!! Thanks for such an awesome recipe.
Thanks Patti! It’s nice when a great recipe just happens to be gluten free, isn’t it. Hope you all enjoy it! 🙂
Hi. Did you use a pie dish? It looks like the one you used is very deep? I love that. Can you give me the dimensions of your dish so I can look for something similar? My pie dishes are just that, pie dishes so my quiche will likely not be quite so high. Thank you for the recipe. I will be trying it soon.
The dish I used was an 8×3-inch round dish. The quiche will definitely fit in a regular 9-inch pie plate, but yes if you want it nice an deep an 8-inch pan will be better.
Hello! I was wondering if a springform pan could be used in place of the pie dish?
You could use a springform pan, but since it’s not completely sealed the egg mixture may leak out. You could try lining the pan with greased foil.
this looks terrific. could I double and make in a 9×13 pyrex?
Loved it! I used pancetta and swiss instead of bacon and gruyere and still great!
Sounds delicious! Thanks, Laura!
I’ve made this twice now, once for brunch with friends and just now for my husband for dinner. Huge hit with both! And easy to find, no fuss ingredients, love it!
Hi Lee! Thanks so much for the comment, I’m happy to hear everyone loves this quiche! It’s one of my faves. 🙂
780 grams of broccoli looks like way too much! I guess if it doesn’t fit in my baking dish I’ll just save the extra for later.
Made this tonight. Added Italian herbs. Absolutely gorgeous. Hubby was extremely happy. I will definitely be making this again.thank you for the recipe.
Made this today for my daughter and grandson Henry. Changed it up a little bit by adding browned chord mushrooms, spinach, and aged cheddar/Parmesan cheese. Lovely cheesy crust. Even little Henry loved it. Thanks for the great recipe.
Looks so delicious. Gonna make this tonight.
Thanks a lot.
This was yummy, but changes I made were a little less broccoli, and I added sweet basil & a little thyme. Next time I would turn the oven down a bit . A little overdone at 40-45 min.
hihi i got water on my mouth when I was reading your blog thank you for the awesome blog.
Great recipe! I prepared it according to your instructions and the taste is great! Everyone in the family likes it, it makes me happy. Thank you!
My kids never wanted to eat Broccoli but after following your recipe the problem was no more. Everyone liked it. Thank you. We want more unique recopies from you.
Hi, making this tonight for the first time. Can you please clarify the milk amount? 3/4 cup is 180ml, 1/4 is 60ml. Your recipe states 3/4 cup (60ml)…..which is it?
Thank you 😁
My apologies for the typo! It’s 3/4 cup or 180ml. 🙂
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
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Thank you, Annalise!
I love all of the ingredients you’ve added in here and the gruyere cheese sounds perfect! Amazing
Oh my gosh, this was a great recipe! I roasted the broccoli with some spices, and used bacon grease instead of olive oil. It baked up perfectly–thanks for sharing the recipe!
Great! I just finished it last night and the result was unexpected, My wife loves it. She got surprised. Yeah. I am going to try this for my friends too. Nice. Thanks for your guide.
Thanks for sharing!