Crustless Quiche Recipe

Prep Time 20 minutes
Cook Time 40 minutes
Cool 15 minutes
Total Time 1 hour
Servings 4 servings
Calories 350kcal
This crustless quiche is filled with broccoli, cheddar cheese, bacon, and tomatoes -- a low calorie, low carb, and keto recipe that's easy to make, whether for breakfast or dinner. Adapted from my quiche lorraine recipe, it's very similar in taste and texture.


  • 2 cups shredded cheddar and/or jack cheese (8 ounces weight)
  • 1 (5-ounce) can evaporated milk
  • 1 cup small broccoli florets (3 ounces weight)
  • 4 strips bacon
  • 3 large eggs
  • 3 sliced scallions (about 1/3 cup)
  • 1 sliced tomato
  • 1 teaspoon dried basil
  • 1/4 teaspoon black pepper


  • Preheat the oven to 350 F. Grease a 9-inch pie dish.
  • Microwave the broccoli until tender, a few minutes, and drain on paper towels.
  • Microwave the bacon strips according to package instructions until they're crispy, about 5 minutes. I recommend microwaving them with paper towels to absorb the grease. Alternatively, pan fry them. When cool, crumble into small pieces.
  • Scatter about 1/3rd of the shredded cheese over the pie dish. Evenly distribute the broccoli on top.
  • Scatter another 1/3rd of the cheese. Evenly distribute crumbled bacon and scallions on top.
  • Scatter remaining 1/3rd of the cheese over the pie. In a bowl, beat together milk, eggs, basil, and pepper. Pour over the pie.
  • Decorate the top of the pie with sliced tomatoes.
  • Bake the pie at 350 F for 40 minutes. Let it cool for 15 minutes before cutting into it.


Makes 4 Servings
Amount Per Serving:
Calories 350 (62% from fat)  
Total Fat 25g 38%
   Saturated Fat 14g 69%
Cholesterol 206mg 69%
Sodium 530mg 22%
Net Carb 6g  
Total Carb 7g 2%
   Dietary Fiber 1g 4%
   Sugars 5.5g  
Protein 24g  
Vitamin A 30% · Vitamin C 39% · Calcium 55% · Iron 5%