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baked keto crustless quiche
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Crustless Broccoli Cheddar Quiche

Prep Time5 minutes
Cook Time40 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: crustless quiche
Servings: 6
Calories: 248kcal

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Purple Onion , chopped
  • 3 Cups Broccoli , roughly into small pieces
  • 6 Eggs
  • ½ Teaspoon Salt adjust to taste
  • ¼ Teaspoon Ground Black Pepper adjust to taste
  • ¼ Cup Heavy Whipping Cream
  • 1 Cup Half & Half
  • 1 Cup Cheddar Cheese

Instructions

  • Preheat the oven to 375℉ and spray a tart pan or pie pan with olive oil spray then set aside.
  • In a large pan melt the butter and saute the onion until soft, then add the broccoli and cook for a couple minutes until tender.
  • Remove from heat and add to the baking dish, making sure to create an even layer.
    Set aside to cool.
  • In a large bowl whisk the eggs with the salt and black pepper until well combined.
  • Pour in the heavy cream and half & half and whisk until well combined, then mix in the cheese and stir until well combined.
  • Pour the egg mixture over the broccoli in the baking dish. Bake in center of oven for 35 to 40 minutes.
  • After the 35 minutes insert a toothpick or knife into the center of the quiche to test for doneness. When finished cooking, the eggs should be set and the top be browned.
    IMPORTANT: If you don’t want the top of the quiche to brown you should cover it lightly with aluminum foil once the eggs are mostly set, after about 25 minutes of baking.
  • Once cooked through, remove from oven an allow to cool for a few minutes before serving.
  • Serve as a breakfast, brunch or light lunch. Enjoy!

Notes

You can make this quiche ahead of time and reheat it for a few minutes in a warm oven. 

Nutrition

Serving: 1Serving (⅙ of recipe) | Calories: 248kcal | Carbohydrates: 6g | Protein: 12g | Fat: 20g | Fiber: 1g