Oriana’s Thoughts On The Recipe
I’m so excited to talk about this Eggless Crustless Quiche! This quiche has quickly become a staple in my home. My family loves it, and I love that it’s both satisfying and nutritious. The combination of ricotta and Gruyère cheese makes it rich and creamy, while the broccoli adds a nice touch of freshness. One of the things I adore about this recipe is how customizable it is. Don’t have broccoli? No problem! You can easily swap in your favorite veggies or whatever you have left in the fridge. It’s a fantastic way to reduce waste and make sure you’re always enjoying a meal that’s just right for you. This crustless quiche is perfect for days when you want something delicious but don’t want to spend hours in the kitchen. It’s so versatile that you can use whatever ingredients you have on hand. Plus, It keeps perfectly for days, so you can enjoy it throughout the week without any hassle. So, go ahead and give this recipe a try – it’s a wonderful addition to your cooking repertoire, and I promise you’ll love it!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Effortless & Fast: This quiche is a breeze to make. Just mix the ingredients, pour them into a baking dish, and pop it in the oven. No crust to fuss with means it’s ready in no time! Rich & Delicious: The blend of ricotta and Gruyère cheese makes this quiche incredibly creamy and flavorful. Every bite is a little bit of heaven, making it a hit for both kids and adults alike. Highly Customizable: This recipe is wonderfully flexible. Swap out the broccoli for spinach, mushrooms, or bell peppers. Add some herbs or a pinch of your favorite spice. The possibilities are endless! Anytime, Any Day: Whether it’s breakfast, lunch, dinner, or a quick snack, this quiche fits the bill. It’s light enough for breakfast yet hearty enough for dinner. Perfect for Meal-Prep: Make it on Sunday and enjoy it all week. This quiche stays fresh and delicious for days, making it perfect for meal prep or unexpected guests.
Ricotta Cheese: Adds creaminess and a light, fluffy texture. Note: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture. Cornstarch: Helps to thicken the mixture, giving it structure. Heavy Cream: Adds richness and a smooth, silky texture. Garlic Powder & Onion Powder: Enhance the flavor without adding extra moisture. Salt & Black Pepper: Essential seasonings to bring out all the flavors. Ground Mustard: Adds a subtle tang and depth of flavor. Baking Powder: Gives a slight lift to the quiche. Gruyère Cheese: Provides a rich, nutty flavor. Note: Substitute with Swiss or cheddar if needed. Broccoli: Adds freshness and a bit of crunch. Note: Substitute with any other veggies you like. Oil: To saute the veggies. Shallot: Provides a sweet, aromatic base. Note: Onion can be a substitute.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Saute the Veggies
Add the oil to a medium skillet over medium heat. Then, add the chopped broccoli and shallots; saute until broccoli is slightly tender. Tip: sometimes, after the shallots or onions are soft, I add one tablespoon of water to help the broccoli soften faster.
Step 2 – Prepare The Egg-Free Quiche Mixture
Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a bowl. Then, add the ¾ cup cheese and broccoli and mix until evenly distributed.
Step 3 – Bake
Spread the mixture over the greased pie/quiche dish and use a spatula to even the top. Sprinkle the remaining 1/4 cup of cheese on top. Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.
Food Allergy Swaps
Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for cheese and heavy cream.
Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature. Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option. Preparation is Key: Chop, measure, and organize your ingredients before starting. It streamlines the cooking process and reduces stress. Pre-cook Vegetables: Lightly steam or sauté vegetables before adding them to ensure they’re tender. Even Mixing: Ensure all ingredients are well mixed to avoid clumps of cornstarch or uneven seasoning. Customize with Confidence: Feel free to experiment with additional herbs, spices, or your favorite veggies. This crustless quiche is your canvas. Cover the Edges with Foil: If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one. Cooling Time: Let the quiche cool slightly before cutting to allow it to set properly.
Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta. Cheese: Use your favorite dairy-free cheese. Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness. Corn-Free: You can substitute for potato starch 1:1.
Variations & Additions
Protein: You can add bacon, ham, crumbled cooked sausage, shredded or diced cooked chicken or turkey. Vegetables: Try spinach, mushrooms, bell peppers, or zucchini. Herbs: Add fresh herbs like parsley, basil, or thyme for extra flavor. Spices: A pinch of paprika or cayenne for a bit of heat.
Serving Suggestions
Serve this quiche with a side salad or some roasted vegetables for a complete meal. It also pairs beautifully with a cup of soup for a comforting lunch or dinner.
Storing and Freezing Instructions
Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual portions tightly in plastic wrap and aluminum foil. Label it with the date and freeze it for up to 3 months. Reheat in the oven or microwave.
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Recipe Card 📖
