Crustless Broccoli, Bacon, and Cheddar Quiche
User Reviews
4.9
Crustless Broccoli, Bacon, and Cheddar Quiche
Description
The Crustless Broccoli, Bacon, and Cheddar Quiche blends beaten eggs and whole milk with Bisquick baking mix (or a substitute of flour and baking powder), seasoned with kosher salt and black pepper. Parmesan and shredded cheddar add a sharp, cheesy richness complemented by steamed broccoli florets.
Bacon or ham may be included for smoky flavor and added protein. The mixture is poured into a greased quiche or pie dish placed on a rimmed baking sheet to catch overflow and baked at 350°F for about an hour, until the top is golden and the custard is set without jiggle.
The finished quiche slices cleanly after resting 10 minutes and offers a warm, filling dish with varied texture — creamy egg custard, firm broccoli, melted cheese, and crispy bacon bits if used. It works well as breakfast, brunch, or a light dinner paired with salad or bread.
Cooking time varies by dish depth; tenting with foil prevents premature browning. Mini quiches can be made in muffin pans for shorter baking. Omitting Bisquick and adding eggs creates a low-carb option. The recipe also allows make-ahead preparation by assembling in advance and refrigerating or reheating post-baking.
Ingredients
- 4 egg
- 1 1/2 cups milk whole
- 3/4 cups Bisquick baking mix or flour + 1 teaspoon baking powder, or other baking mix
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup Parmesan Cheese grated
- 16 oz. broccoli cut into small pieces (about 2 cups, steamed florets
- 8 oz. cheddar cheese about 2 cups, shredded
- Bacon optional, see notes, chopped, or ham
Instructions
- Preheat oven to 350 and grease a quiche or pie dish (or baking dish up to 9x13 inches) with butter or oil. Place prepared dish on a rimmed baking sheet lined with foil, just in case of overflow while baking. Set aside.
- In a large bowl, whisk the eggs (4), milk (1.5 cups), bisquick (3/4 cup), kosher salt (1/2 teaspoon), and black pepper (1/2 teaspoon) until well combined.
- Stir in the grated parmesan cheese (1 cup), the steamed broccoli florets, and the shredded cheddar cheese (8 oz./2 cups).
- Pour batter into greased dish and bake (on a foil covered baking sheet in case of overflow) for about 60 minutes or until golden brown on top and set (it shouldn't jiggle when you shake it).
- Allow to cool for at least 10 minutes before slicing and serving.
Notes
- Cooking time varies by baking dish; watch for a set quiche that does not jiggle and tent with foil if browning too fast.
- Make mini quiches in a greased muffin pan baked at 350°F for about 30 minutes.
- Omit Bisquick and add two eggs to make a low carb/keto version.
- Use frozen steamed broccoli florets straight from a steamable bag for convenience.
- Prepare ahead by assembling and refrigerating covered for up to 48 hours before baking or refrigerate and reheat baked quiche for 15-20 minutes at 350°F covered with foil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 136mg | 45% |
| Sodium | 649mg | 27% |
| Potassium | 266mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 752IU | 15% |
| Vitamin C | 20mg | 22% |
| Calcium | 455mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
