This super simple ham and broccoli crustless quiche has everything you want in this kind of recipe. Tons of protein from the ham and eggs, texture and nutrition from the broccoli and a touch of cheesy goodness from the gruyere cheese. So much flavor that you will never miss the crust in this low-carb incredible recipe. Something the whole family will love for breakfast, lunch or dinner any day of the week!
- 1 cup steamed Broccoli
- 1 cup diced cooked ham
- 5 large eggs
- 2/3 cup shredded gruyere or mozzarella cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup milk, half and half, or heavy cream for extra fluffy creamy eggs (optional)
- Chopped fresh parsley or chives for topping.
- Preheat the oven to 350 degrees F and spray a 9-inch pie dish with cooking spray.
- Place the broccoli (chop it up if you prefer it in smaller pieces) in the bottom of the pie dish and top with the chopped ham, covering the bottom of the dish.
- Crack the eggs into a medium size bowl and whisk well until the mixture is bright yellow and you no longer see any egg whites. This takes about 30-60 seconds of whisking. Mix in the milk if using. Season the eggs with salt and pepper and pour them evenly over the broccoli and ham.
- Sprinkle the cheese on top and bake in the middle rack of the oven for 35-40 minutes until the eggs are set and firm in the middle and the edges are nice and golden brown (this gives it the crust taste and feel without adding the actual crust).
- Remove, let cool for a few minutes, run a butter knife around the edge of the pie dish to loosen it up, cut with a sharp knife to slice and serve warm.
- Top with chopped fresh parsley and chives for that diner-style look.
- Use cooked veggies and not raw veggies. Raw veggies will have less flavor and may not get tender when cooked with the egg and cheese. You can mix up the veggies in this recipe and use diced bell peppers, onions, or cooked spinach if you don’t want to use the broccoli or don’t have any.
- You can add a little heavy cream, half and half, or milk to the eggs (about 1/4 cup) to make them even more fluffy. A little extra egg white also works if you don’t want to add in the additional dairy. I didn’t use any extra milk in this recipe and it still came out perfectly fluffy and light.
- To make this recipe vegetarian you can omit the ham and use cooked mushrooms to still give it that meaty flavor.
- Since oven temperatures vary I would cook this quiche between 35-40 minutes, until the edges are nice and golden brown and the eggs are firm and set I the middle. If there is extra moisture on the top after baking it then just blot it lightly with a clean paper towel.
- Before serving let it sit for a few minutes then run a butter knife around the edges to loosen it up before slicing it. Top with freshly chopped parsley or chives to add even more flavor and color.
- This quiche pairs great with a salad for a quick and healthy meal any day of the week!
- To store this quiche let it cool completely, cover it and store it in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 35
- Category: Healthy Breakfast
- Method: Baked
- Cuisine: American