This recipe proves you really can have it all in one quiche.
It’s low-carb, gluten-free, and full of rich creamy goodness.
Broccoli, ham and cheddar enveloped in a silky custard are irresistible in this crustless quiche.
Sally Vargas
This quiche is low-carb, gluten-free, filling, luscious, and take only minutes to prepare!
Thats all there is to it.
Welcome to my Saturday brunch special!
Sally Vargas
Make It Ahead
Quiche is very forgiving, and this crustless version is no exception.
The baking time is the same.
Preheat the oven to 375F.
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Spray a 9-inch round ceramic baking dish or pie pan with vegetable oil.
Have a baking sheet on hand.
Bring a large saucepan of salted water to a boil.
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Cut a sliver off the bottom of the broccoli stem and peel the stem with a vegetable peeler.
Slice the stem into 1/2 inch-thick, bite-size pieces.
Cut the broccoli crown into small florets.
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Cook the broccoli in the boiling water for 4 to 5 minutes, or until tender.
Strain the broccoli to remove the water, and spread the broccoli over the bottom of the baking dish.
Distribute the ham cubes over the broccoli.
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Reserve 1/2 cup of the cheese to sprinkle on top of the filled quiche.
Sprinkle the remaining cheese over the broccoli.
In a medium bowl, whisk the eggs and egg yolks together.
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Whisk in the cream, salt, and pepper.
Pour the cream mixture over the filling in the pan and sprinkle the top with the reserved cheese.
Set the baking dish on the baking sheet and place it in the oven.
Sally Vargas
Decrease the oven temperature to 350F.
Set the baking dish on a wire rack to cool for at least 30 minutes before cutting into wedges.
Quiche can be served warm or at room temperature.
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