Broccoli Leek Crustless Quiche

This Broccoli Leek Crustless Quiche is a creamy, savory, and easy-to-make dish that’s perfect for breakfast, brunch, or a light dinner. Made without a crust, it’s naturally low-carb while still delivering rich flavor and a silky custard texture.

The combination of tender sautéed leeks and lightly cooked broccoli creates a balanced, veggie filled dish, while a blend of mozzarella and Gruyère cheeses adds melty deliciousness. The key to achieving that perfect custard consistency lies in the classic ratio of eggs to milk, along with properly cooked and dried vegetables to prevent excess moisture.

I first published this recipe in November 2010, but it was time for an update. I’ve remade the recipe itself, as well as the photos and information. I’ve actually remade the recipe quite a bit; if you want the original recipe, please leave a comment and let me know. But, I’m very happy with the changes I made here, as I believe this is a better quiche, and a better user experience.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

What is quiche?

If your husband or boyfriend says something about real men not eating quiche, just call it egg casserole or frittata. Which brings up the question, “What’s the difference between crustless quiche, frittata, and egg casserole?”

Crustless quiches, frittatas, and egg casseroles are all egg-based dishes but differ in preparation, texture, and cooking methods.

• Frittatas are Italian, crustless, open-faced omelets that start on the stovetop and finish in the oven for a quick, firm texture.
• Crustless quiche is a French-inspired custard egg dish baked entirely in the oven with a higher milk-to-egg ratio for a creamier custard
• Egg casseroles are hearty baked dishes often filled with vegetables, meats, and bread, serving large groups, and usually with a fluffy texture

How to make

This recipe is ideal for meal prep, as it reheats beautifully and holds its structure when sliced. Serve it warm or at room temperature alongside a simple salad or fresh fruit for a complete, satisfying meal.

The full recipe with ingredient amounts and instructions are in the recipe card below. Here in the post, I’m sharing photos as well as cooking tips to get the best quiche you can.

Be sure to generously butter the baking dish. I like to use about a tablespoon of butter in the dish. Then add the breadcrumbs. You can use store-bought breadcrumbs or homemade (not on how I make breadcrumbs below).

Rather than steaming the veggies, you’ll want to sauté them to get all the water out of them. This prevents a watery texture in the custard.

I’ve used two kinds of cheese for the quiche, mozzarella and Gruyère. The Gruyère adds a bit more of a complex flavor, and has less moisture to help give the quiche structure. The mozzarella can still release moisture, so avoid overpacking cheese the placing it in the quiche.

If you want that classic silky custard texture be sure to let the egg mixture sit about 5 minutes before baking; it reduces air bubbles in the custard.

Be sure to place the baking dish on a rimmed metal baking dish. This makes it easy to take in and out of the oven, ensures even cooking, and if you spill a bit, it makes clean up easier.

Don’t overbake, you want a loose center, or rely on that jiggle test, not just time. Overbaking leads to rubbery texture.

Also, don’t skip the rest time after baking. The structure finishes setting after baking, and skipping the resting time can leave to slices that fall apart, or a watery texture.

Homemade breadcrumbs

I make my own breadcrumbs using the ends (heels) of bread loaves, whether homemade or store-bought. When only the heels are left, or I know we’re finished with the loaf, I pop the bag into the freezer. Once I’ve collected a few, I toast the bread and pulse it in the food processor until I have a batch of flavorful, mixed breadcrumbs. It’s a simple way to reduce waste and always have quality breadcrumbs on hand.

Easy Variations

As always, I recommend making the recipe as written first, and then trying changes. Here are some ideas to try:

• Add ¼ cup grated Parmesan for deeper flavor
• Swap broccoli for asparagus or spinach (just be sure to cook out moisture)
• Add herbs like thyme or chives
• Use another milk like half and half for a richer flavor

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.