Crustless Quiche (Make Ahead + Freezer Friendly)

Crustless Quiche top view showing a lovely browned top. Standing until ready to be cut into wedges.

Crustless Quiche (Make Ahead + Freezer Friendly)

Course: Breakfast and Brunch

Cuisine: French

Keyword: Make-Ahead

Difficulty: Easy

Number of Ingredients: 7

Prep Time: 10

Cook Time: 40

Standing Time: 5

Total Time: 55

Servings:

Calories: 284kcal

Author: Marilyn

This easy Crustless Quiche is family-friendly and company worthy. Here, quiche is filled with eggs, bacon, broccoli, and Swiss cheese. Its delicious warm or cold. The perfect dish for breakfast, lunch, or dinner.

Print Recipe

Equipment

9-inch glass pie plate

Ingredients

Butter as needed
1 cup frozen broccoli florets, thawed, drained and patted dry with a paper towel
8 slices thick-cut bacon, crisply cooked and crumbled approximately ¾ cup
1-½ cups shredded Swiss 6 oz
4 eggs
1 cup milk
1 teaspoon dried onion flakes optional
½ teaspoon ground mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

Preheat oven to 375°F.
Butter the inside of the glass pie plate. Layer broccoli, bacon and cheese in the pie plate.
In medium bowl, whisk the eggs. Blend in milk, onion flakes (if using), ground mustard, salt and pepper. Pour egg mixture over the top of the ingredients in the pie plate.
Bake 35 to 40 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes.
To serve, cut into 8 wedges. To refrigerate or freeze, see tips below.

Notes

Cut the bacon into ½-inch pieces before cooking them. Drain well on paper towels.
Serve quiche with a side salad or a cup of fresh fruit.
To make quiche the evening before, complete recipe through step 4. Let quiche stand at room temperature until cool.(Do not let quiche sit out more than 2 hours.) Cover quiche and refrigerate up to 3 days.
To freeze quiche, follow the recipe tip for making quiche the evening before. Wrap quiche tightly in plastic wrap. Then wrap again in aluminum foil. Quiche can be frozen up to 3 months. It is always a good idea to write the type of quiche and the date made on the foil with a permanent marker.

Nutrition