I turned crustless broccoli, bacon, and cheddar into a quiche using carb-free Bisquick that slices and browns like the original and will make you rethink what low-carb baking can do.

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I am obsessed with this crustless quiche because it hits exactly when I want something serious, not fussy. I love how crisp bacon cuts through a creamy custard and the way sharp cheddar melts into every bite, making each forkful sing.

It’s generous, unapologetic, no nonsense. And it slices clean for leftovers that actually get eaten.

But my favorite part is the contrast of salty crunch and molten cheese. No pretension, just bold flavors that make me reach for seconds before I even admit I’m full.

Worth every messy, glorious bite. All day.

Ingredients

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Eggs: the custardy base, gives structure and richness.
Half and half: makes it creamy and silky.
Broccoli: green bites, texture and mild flavor.
Plus bacon: salty crunch, it’s irresistible.
Cheddar: sharp meltiness, one of the stars.
Parmesan: a nutty salty kiss, optional.
Onion: sweet bite or scallion brightness.
Oil or butter: helps the onion bloom.
Plus salt: pulls all the flavors together.
Black pepper: tiny heat, kitchen staple.
Garlic powder: easy boost without fuss.
Basically nutmeg: subtle warmth, classy background note.
Grease: keeps it from sticking, it’s practical.
Optional mix: firmer set if you want.

Ingredient Quantities

6 large eggs, room temp if you got em

1 1/2 cups half and half or 1 cup whole milk plus 1/2 cup heavy cream

2 cups broccoli florets, chopped small, fresh or frozen and thawed

6 slices bacon, cooked crisp and crumbled

1 1/2 cups shredded sharp cheddar cheese, packed a bit

1/4 cup grated Parmesan cheese, optional but nice

1/4 cup finely chopped yellow onion or 2 tablespoons chopped scallion

1 tablespoon olive oil or butter for sautéing the onion

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/8 teaspoon ground nutmeg, optional

Nonstick spray or a little extra butter to grease the baking dish

Optional if you want a firmer set: 1/2 cup carb free Bisquick style mix (see your preferred low carb mix)

How to Make this

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1. Preheat oven to 350 F and grease a 9 inch pie dish or 8×8 baking dish with nonstick spray or a little butter.

2. Cook the bacon until crisp, drain on paper towels and crumble; reserve a tablespoon of bacon fat if you want extra flavor.

3. If using frozen broccoli, thaw and squeeze out excess water; if fresh, chop small and steam or blanch 2 minutes so it cooks through in the quiche.

4. Heat 1 tablespoon olive oil or butter in a small skillet and sauté the chopped onion until translucent, about 3 to 4 minutes, then let cool a minute.

5. In a large bowl whisk together 6 large eggs and 1 1/2 cups half and half (or 1 cup whole milk plus 1/2 cup heavy cream) until smooth; stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder and the 1/8 teaspoon nutmeg if using.

6. Fold in the chopped broccoli, crumbled bacon, sautéed onion, 1 1/2 cups packed shredded sharp cheddar and 1/4 cup grated Parmesan; if you want a firmer, less custardy quiche add 1/2 cup carb free Bisquick style mix and mix just until combined.

7. Pour the mixture into the prepared dish, press down gently so there are no big air pockets and sprinkle a little extra cheddar on top if you like a cheesier crust.

8. Bake 35 to 45 minutes at 350 F until edges are set and the center only jiggles a little when nudged; a knife inserted near center should come out mostly clean.

9. Let the quiche rest 10 to 15 minutes before slicing so it finishes setting and is easier to cut; it will be a bit creamier if you skip the Bisquick.

10. Serve warm or room temp, store leftovers covered in the fridge up to 4 days and reheat slices in a 325 F oven or microwave for a quick breakfast or lunch.

Equipment Needed

1. 9 inch pie dish or 8×8 baking dish (greased)
2. Small skillet for sautéing the onion and crisping bacon
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Cutting board and chef’s knife
7. Spatula or wooden spoon (for folding and scraping)
8. Plate or baking sheet and paper towels (for draining bacon)

FAQ

Q: Can I make this ahead of time?

A: Yep. You can assemble it the night before, cover and refrigerate, then bake straight from the fridge. Add 5 to 10 extra minutes to the bake time if it's really cold.

Q: Do I have to cook the broccoli and bacon first?

A: Bacon should be cooked crisp then crumbled, yes. Broccoli can be used fresh if chopped small and lightly steamed, or frozen and thawed. If you use raw big florets the quiche might have extra moisture or undercooked broccoli.

Q: Can I use a different cheese or make it dairy free?

A: Sharp cheddar gives the best flavor, but mix in Swiss, Monterey Jack, or a bit of mozzarella if you want. For dairy free youd need to swap the half and half and cheeses for good plant based substitutes and expect a slightly different texture.

Q: My quiche was watery, what happened?

A: Too much liquid from thawed broccoli or from not pre-cooking veggies is the usual culprit. Pat thawed broccoli dry, sauté the onion well, and don't overload the pan. A half cup of that low carb Bisquick style mix also helps soak up extra moisture.

Q: How do I know when it's done?

A: The edges should be set and lightly browned and the center will still wobble a little. It firms up while cooling. If you like a very firm quiche bake until a knife in the center comes out clean.

Q: Can I freeze leftovers?

A: Yes. Cool completely, cut into portions, wrap tight and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture, or microwave for a quicker fix.

Crustless Broccoli Cheddar Quiche Recipe Substitutions and Variations

Eggs: if you wanna skip whole eggs try 1 1/2 cups silken tofu, blended until smooth, plus 1 tablespoon cornstarch for a firm, custardy set. It wont be exactly the same but it holds up great and cuts cholesterol.
Half and half: use 1 1/2 cups evaporated milk straight from the can for a similar richness, or thin 1 cup plain Greek yogurt with 1/2 cup water and whisk till smooth for a tangy, thick custard.
Bacon: swap with 8 ounces diced cooked ham or smoked turkey for the same salty, meaty vibe, or use 8 ounces sautéed mushrooms if you want a vegetarian option that still gives umami.
Sharp cheddar: replace with equal parts Gruyere, Swiss, or Monterey Jack for meltiness and flavor variation. Parmesan can stay as the finishing touch if you like.

Pro Tips

1. Drain broccoli really well and pat it dry with paper towels before mixing in. Any extra water will make the quiche watery and lengthen bake time. If you steam fresh florets, shock them in ice water, drain and squeeze out the moisture.

2. Cook bacon extra crisp and save a tablespoon of the rendered fat to sauté the onion in. It adds a deeper bacon flavor than plain oil, but watch the salt since bacon and Parmesan add saltiness.

3. Don’t overbeat the egg mixture. Whisk just until combined so the quiche stays creamy and not rubbery. If you like it firmer, fold in that 1/2 cup low carb Bisquick style mix, but add it gently.

4. Let it rest 10 to 15 minutes after baking. It will finish setting and slice much cleaner. For reheating, cover loosely with foil and warm in a 325 F oven to avoid drying out.

Crustless Broccoli Cheddar Quiche Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned crustless broccoli, bacon, and cheddar into a quiche using carb-free Bisquick that slices and browns like the original and will make you rethink what low-carb baking can do.

Servings

servings

Calories

360

kcal

Equipment: 1. 9 inch pie dish or 8×8 baking dish (greased)
2. Small skillet for sautéing the onion and crisping bacon
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Cutting board and chef’s knife
7. Spatula or wooden spoon (for folding and scraping)
8. Plate or baking sheet and paper towels (for draining bacon)

Ingredients

6 large eggs, room temp if you got em
1 1/2 cups half and half or 1 cup whole milk plus 1/2 cup heavy cream
2 cups broccoli florets, chopped small, fresh or frozen and thawed
6 slices bacon, cooked crisp and crumbled
1 1/2 cups shredded sharp cheddar cheese, packed a bit
1/4 cup grated Parmesan cheese, optional but nice
1/4 cup finely chopped yellow onion or 2 tablespoons chopped scallion
1 tablespoon olive oil or butter for sautéing the onion
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg, optional
Nonstick spray or a little extra butter to grease the baking dish
Optional if you want a firmer set: 1/2 cup carb free Bisquick style mix (see your preferred low carb mix)

Directions

Preheat oven to 350 F and grease a 9 inch pie dish or 8×8 baking dish with nonstick spray or a little butter.
Cook the bacon until crisp, drain on paper towels and crumble; reserve a tablespoon of bacon fat if you want extra flavor.
If using frozen broccoli, thaw and squeeze out excess water; if fresh, chop small and steam or blanch 2 minutes so it cooks through in the quiche.
Heat 1 tablespoon olive oil or butter in a small skillet and sauté the chopped onion until translucent, about 3 to 4 minutes, then let cool a minute.
In a large bowl whisk together 6 large eggs and 1 1/2 cups half and half (or 1 cup whole milk plus 1/2 cup heavy cream) until smooth; stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder and the 1/8 teaspoon nutmeg if using.
Fold in the chopped broccoli, crumbled bacon, sautéed onion, 1 1/2 cups packed shredded sharp cheddar and 1/4 cup grated Parmesan; if you want a firmer, less custardy quiche add 1/2 cup carb free Bisquick style mix and mix just until combined.
Pour the mixture into the prepared dish, press down gently so there are no big air pockets and sprinkle a little extra cheddar on top if you like a cheesier crust.
Bake 35 to 45 minutes at 350 F until edges are set and the center only jiggles a little when nudged; a knife inserted near center should come out mostly clean.
Let the quiche rest 10 to 15 minutes before slicing so it finishes setting and is easier to cut; it will be a bit creamier if you skip the Bisquick.
Serve warm or room temp, store leftovers covered in the fridge up to 4 days and reheat slices in a 325 F oven or microwave for a quick breakfast or lunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.