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.
This easy-to-make vegetarian crustless quiche recipe is low in carbs, but big on flavor! For the longest time, my Baked Asparagus and Cheese Frittata was my favorite egg dish, but I think this one just moved to first place.
Made with broccoli, cauliflower, eggs, egg whites, Greek yogurt, and cheese; this healthy 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.
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
- Prep: Preheat oven to 350 F and grease a 9-inch pie plate with cooking spray, butter, or coconut oil. Set aside.
- Steam veggies: Bring a couple of 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.
- 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.
- Mix eggs + yogurt: Combine the eggs, egg whites, and Greek yogurt in a separate large bowl and whisk until well combined.
- Transfer to pie dish: Add the seasoned vegetables to the prepared pie plate. Sprinkle the scallions and shredded cheese over top.
- Add eggs: Pour the egg mixture over the cheese making sure all the veggies and cheese are covered with the egg mixture.
- Bake: Cook for 45 minutes or until set and the top is lightly browned. Cool, slice, and enjoy!
- 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
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!
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.
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.
- 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.
- 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.
More healthy breakfast recipes
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Crustless Quiche with Broccoli and Cauliflower
- 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
- 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.
- 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.
- Combine the eggs, egg whites and Greek yogurt in a separate large bowl and whisk until well combined.
- 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.
- Cook for 45 minutes or until set and the top is lightly browned. Cool, slice and enjoy!