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Home » Recipes » Breakfast » Eggs » Crustless Quiche with Broccoli and Cauliflower

Jan 27, 2023

Crustless Quiche with Broccoli and Cauliflower

4.95 from 19 votes
By Dani Spies
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Crustless Quiche with broccoli and cauliflower is an easy, healthy recipe that is loaded with steamed veggies and high in protein, thanks to a combination of eggs, egg whites, and Greek yogurt. It bakes in the oven for 45 minutes and can be served hot, cold, or at room temperature. Add this recipe to your weekend meal prep and have a healthy breakfast, lunch, or dinner ready to go for a busy week.

Serving of crustless quiche with broccoli on a plate.

This easy to make vegetarian crustless quiche recipe is low in carbs, but big on flavor! Made with broccoli, cauliflower, eggs, egg whites, Greek yogurt and cheese; this dish is loaded with protein and so filling and nutritious. It is a great make-ahead recipe that’s family approved!

Why you should make this recipe

  • Perfect make-ahead breakfast: This will keep well in the fridge for up to 5 days, so you can have an easy breakfast on hand all week long. It’s also freezer friendly!
  • Healthy: This recipe is super nutritious! It’s packed with veggies and protein for tons of vitamins and minerals. The perfect way to start the day! 
  • Delicious! This healthy quiche is one of those keep forever recipes that you keep coming back to month after month because it’s so good, simple, nutritious and incredibly tasty.
Baked quiche in a pie plate.

Ingredients needed

This delicious crustless quiche recipe is made with simple, wholesome ingredients. Since there’s no crust, this pie is light and packed with protein. Here’s what you’ll need:


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  • Vegetables: For plenty of veggie goodness, this calls for up to 3 cups of each, broccoli and cauliflower.
  • Seasoning: To give this quiche delicious flavor, you’ll need garlic powder, salt and pepper.
  • Eggs: One of the main ingredients in any quiche recipe is eggs. They bind all of the other ingredients together and also rise a little while baking, becoming fluffy and light. Using both eggs and egg whites will keep the calories and fat lower.
  • Greek yogurt: Gives this meal a boost of protein, and also adds richness and a lovely tang.
  • Cheddar cheese: For a classic flavor, we used cheddar cheese, but other cheese varieties would work as well. Use your favorite!

How to make this recipe

  1. Prep: Preheat oven to 350 F and grease a 9-inch pie plate with cooking spray, butter, or coconut oil. Set aside.
  2. Steam veggies: Bring a couple inches of water in a small-medium sized pot and bring to a boil. Place a steamer basket in the pot and add the broccoli and cauliflower florets and steam for six minutes or until tender but not mushy.
  3. Season veggies: Transfer the chopped broccoli and cauliflower to a medium bowl and season with salt, garlic powder and black pepper. Gently toss so the veggies are coated with the spices.
Broccoli and cauliflower in a steamer basket.
Broccoli and cauliflower in a large bowl.
  1. Mix eggs + yogurt: Combine the eggs, egg whites and Greek yogurt in a separate large bowl and whisk until well combined.
  2. Transfer to pie dish: Add the seasoned vegetables to the prepared pie plate. Sprinkle the scallions and shredded cheese over top.
Whisking eggs with Greek yogurt in a large bowl.
Broccoli and cauliflower florets sprinkled with cheese.
  1. Add eggs: Pour the egg mixture over the cheese making sure all the veggies and cheese are covered with the egg mixture.
  2. Bake: Cook for 45 minutes or until set and the top is lightly browned. Cool, slice and enjoy!
Egg mixture over cheese and veggies in a pie dish.
Baked crustless quiche in a white pie dish.

Expert tips

  • Pre-cook veggies: It’s important to steam the vegetables before adding them to the quiche. If they cook in the egg mixture, they’ll leach water and make the quiche watery.
  • Grate your own cheese: If you have time, skip the bagged pre-shredded cheese from the grocery store. The store-bought shredded cheese is often coated in anti-caking agents and preservatives, and will not melt smoothly.
  • Chopping the veggies: For best results, we recommend chopping the broccoli and cauliflower into small bite-sized pieces. The vegetables will be better dispersed through the quiche and it will be easier to eat.
  • Garnishing the quiche: You can use any fresh herbs you have on hand to garnish your quiche. We used green onions (scallions), but other options include basil, parsley, chives or dill.

Frequently asked questions

Is a frittata the same as a crustless quiche?

Both quiche and frittata are similar and made with a mixture of eggs and other mix-ins like cheese, meat, and vegetables, there are a few differences between the two. A quiche usually has a crust and a frittata does not (unless you are making a crustless quiche, of course). Frittatas are first cooked on the stovetop and finished in the oven, whereas quiches (like this crustless quiche) are baked entirely in the oven.

Also, a crustless quiche usually contains cream or milk whereas a frittata does not. However, you will notice that my recipe subs Greek yogurt for the cream to add more protein while still creating a rich creamy texture!

Why is my crustless quiche soggy?

Pre-cooking the vegetables typically keeps a quiche from becoming soggy or overly watery. You’ll also want to place the quiche on the middle rack in the oven so that it cooks properly.

Should vegetables be cooked before putting in quiche?

Vegetables take longer to cook than the egg mixture, so it’s best to cook the veggies before adding them to the egg mixture. This will also ensure that you avoid a soggy quiche.

Storage recommendations

  • Storing leftovers: Store leftovers in an airtight container in the fridge for up to 4 to 5 days. You can eat the leftovers cold or reheat them.
  • Make ahead: Make this quiche a day ahead of time, store it in the fridge (covered with a lid or plastic wrap), and then bake it just before you’re ready to eat!
  • Reheat in the microwave or oven until heated through. If you’re heating it in the oven, you can also cover it with aluminum foil to retain the moisture.

Freezing tips

  • To freeze: Let it completely cool, then transfer individual slices to freezer-safe bags or containers for up to 3 months. You can also freeze the entire quiche at once if you have a large enough freezer-safe bag or container.
  • To reheat frozen: Either let the slices thaw in the refrigerator before reheating them in the microwave, or you can simply place them straight into the microwave and heat them for about 1 minute. To reheat an entire frozen quiche, place it back in the oven at 350 degrees F for 30-35 minutes or until warm in the middle.
Slice of crustless quiche on a plate.

More healthy breakfast recipes

  • Cauliflower Oatmeal
  • Spinach Frittata
  • Vegetable Frittata
  • Egg White Muffins
  • Broccoli Cheese Egg Bake

Thanks so much for reading! If you make this recipe, I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Serving of crustless quiche with broccoli on a plate.
Print Recipe
4.95 from 19 votes

Crustless Quiche with Broccoli and Cauliflower

Crustless quiche with broccoli and cauliflower is an easy, healthy recipe that is loaded with steamed veggies and high in protein thanks to a combination of eggs, egg whites, and Greek yogurt. 
Course: BREAKFAST
Cuisine: American
Diet: Gluten Free, Vegetarian
Author: Dani Spies
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 servings
Calories: 219kcal

Ingredients

  • 2.5 – 3 cups broccoli florets 8 ounces*
  • 2.5 – 3 cups cauliflower florets 8 ounces*
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 6 eggs
  • 6 egg whites 1.25 cups
  • 1/2 cup 2% Greek yogurt
  • 1/4 cup scallions chopped
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 350 F and grease a 9-inch pie plate with cooking spray, butter, or coconut oil. Set aside. Bring a couple inches of water in a small-medium sized pot and bring to a boil. Place a steamer basket in the pot and add the broccoli and cauliflower florets and steam for six minutes or until tender but not mushy.
    Broccoli and cauliflower in a steamer basket.
  • Transfer the chopped broccoli and cauliflower to a medium bowl and season with salt, garlic powder and black pepper. Gently toss so the veggies are coated with the spices.
    Broccoli and cauliflower in a large bowl.
  • Combine the eggs, egg whites and Greek yogurt in a separate large bowl and whisk until well combined.
    Whisking eggs with Greek yogurt in a large bowl.
  • Add the seasoned vegetables to the prepared pie plate. Sprinkle the scallions and shredded cheese over top. Pour the egg mixture over the cheese making sure all the veggies and cheese are covered with the egg mixture.
    Egg mixture over cheese and veggies in a pie dish.
  • Cook for 45 minutes or until set and the top is lightly browned. Cool, slice and enjoy!
    Baked crustless quiche in a white pie dish.

Notes

*I recommend cutting the broccoli and cauliflower into small bite-sized florets.

Nutrition

Serving: 1slice | Calories: 219kcal | Carbohydrates: 12g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 491mg | Potassium: 701mg | Fiber: 4g | Sugar: 4g | Vitamin A: 989IU | Vitamin C: 119mg | Calcium: 241mg | Iron: 2mg

Breakfast, Eggs, Gluten Free, Vegetarian

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

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Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

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    Comments

  1. Missy says

    January 27, 2023 at 11:13 am

    5 stars
    Love this! I made it as my meal prep breakfast for the week… it lasted 2 1/2 days because I also ate it as lunch! I topped it with a little greek yogurt and salsa. As Dani says, sooo good!

    Reply
    • Dani Spies says

      January 27, 2023 at 11:26 am

      I’m so glad you enjoyed this one! Thanks for letting me know, Missy!!

      Reply
  2. Yvonne says

    January 27, 2023 at 7:02 pm

    I would like to omit the egg whites and just use whole eggs. How many whole eggs should I use instead of the egg whites?
    Thanks

    Reply
    • Dani Spies says

      January 27, 2023 at 7:19 pm

      One whole egg equals 2 egg whites so in this case 9 whole eggs.

      Reply
      • Yvonne says

        January 27, 2023 at 7:23 pm

        Thank you.

        Reply
  3. Mary says

    January 29, 2023 at 11:04 am

    4 stars
    Hi. Love your approach to cooking, it makes me want to learn. So how about a “learn to cook” series. Sorry I’m useless in the kitchen!

    Reply
    • Dani Spies says

      February 5, 2023 at 2:11 pm

      Hi Mary! I’m so glad you are feeling inspired by my recipes. I’ll have to keep this suggestion in mind.

      Reply
  4. Les says

    January 29, 2023 at 12:47 pm

    The recipe calls for 6 eggs and 6 egg whites. Does that mean you use 12 eggs total ?

    Reply
    • Dani Spies says

      February 5, 2023 at 2:11 pm

      Correct – 6 whole eggs and 6 whites only – unless you buy your eggwhites pre-seperated. Alternatively, you can use 9 whole eggs.

      Reply
  5. Jennifer says

    February 9, 2023 at 10:23 am

    5 stars
    This was so good! Definitely better on the first day but still good the next. Thanks

    Reply
    • Dani Spies says

      March 1, 2023 at 6:57 pm

      I’m so glad you enjoyed it, Jennifer!! Thanks for taking the time to let me know.

      Reply
  6. Kirsten Veneziano says

    February 14, 2023 at 11:41 am

    5 stars
    This is the third recipe I’ve made from your site and I’m loving every single one! I’ve made at least three batches of your Apple oat muffins and one batch of the black bean brownies. Just took the crustless quiche out of the oven and it looks amazing! I wish I could post a picture of the beautiful results.

    Reply
    • Dani Spies says

      February 15, 2023 at 7:38 pm

      That’s so great to hear, Kristen! Thanks for letting me know – it totally makes my day.

      Reply
  7. Ann says

    February 20, 2023 at 7:05 pm

    5 stars
    WOW!! This was SO delicious, I rarely write reviews, but my entire family loved it!! I followed the recipe exactly, and used 9 eggs (as suggested, as I don’t use egg whites). I was chomping on whatever leftovers were left, this is addictive, it’s so tasty, and filling too. Will definitely add this to my recipe binder!! Bonus with the vegetables, so yummy! My family suggested adding bacon or ham, I guess I could, but it’s PERFECT as is!!! Thanks!!

    Reply
    • Dani Spies says

      February 21, 2023 at 10:27 am

      I am so glad to hear that you all enjoyed this recipe so much! It’s definitely a favorite in our home as well. Thanks for taking the time to leave a review and for letting me know!!

      Reply
  8. Rita Cantrell says

    March 22, 2023 at 7:52 am

    5 stars
    This would be perfect for our low carb lifestyle. Would it work if I added some precooked chicken and used only the broccoli?

    Reply
    • Dani Spies says

      March 22, 2023 at 12:34 pm

      Yes! That would definitely work.

      Reply

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Hi, I’m Dani.

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