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Studded with tender chunks of broccoli, zesty tomato and your favorite breakfast sausage, this low-carb, gluten-free Tomato Broccoli Sausage Crustless Quiche packs in both the nutrients and the flavor. The fresh vegetables and savory, perfectly-seasoned meat come together with beautifully cooked eggs under a cheesy crust to make this dish a true crowd-pleaser.
Fluffy Crustless Breakfast Quiche
This crustless quiche is healthy, hearty, and full of savory flavor – and it’s super quick to throw together! It does great in the freezer, too, making it an ideal make-ahead breakfast option. In fact, you don’t even have to eat it in the morning. Because it’s so filling and nutritious, it makes an ideal lunch or breakfast-for-dinner option too.
Between the tangy tomatoes, savory meat, fresh eggs and toasty cheese, there are so many different flavors packed into this dish. And it’s healthy, too! Being crustless makes this quiche both low-carb and gluten-free. Plus, it’s full of nutrients that give you enough energy to get through even the toughest days.
Is a Frittata the Same as a Crustless Quiche?
At first glance, it might seem like a frittata is just a quiche without the crust, but looks can be deceiving. Frittata comes from the Latin word meaning fried, and that’s the difference between a frittata and a crustless quiche – the cooking method. Frittatas are cooked first on the stovetop before being moved into the oven to finish baking, while quiches like this one spend the whole time in the oven. Also, quiches use both eggs and cream, while frittatas skip the cream.
What You’ll Need
All the ingredients used in this crustless quiche are fresh and healthy. Find the exact amounts you’ll need for everything down in the recipe card.
- Sausage: I like to slice up some turkey sausage links for this dish, but you can also use any other sliced or crumbled sausage.
- Tomato: Chopped and seeded.
- Broccoli: Either steam fresh broccoli or thaw frozen broccoli for this recipe.
- Cheddar Cheese: Shredded.
- Salt and Pepper: I use fresh ground black pepper and kosher salt.
- Dry Mustard: I add this to most egg dishes, especially those with cheese, because it enhances the flavor.
How to Make Tomato Broccoli Sausage Crustless Quiche
With only 10 minutes of active prep time, being crustless makes this quiche even quicker. You can prepare drinks or sides while you wait for it to cook, or just kick back and relax until the oven dings.
Prep Your Materials: Preheat the oven to 400°F and coat a 9-inch glass pie plate with oil or cooking spray.
Layer Your Fillings: Layer the sausage, tomato and broccoli in the pie plate you prepared, and top them with the shredded cheddar cheese.
Pour in the Eggs: Whisk the eggs, milk, dry mustard, salt and pepper together in a bowl. Pour this mixture over the meat and cheese in the pie plate.
Bake the Quiche: Bake your quiche for 35-40 minutes, or until the egg layer is cooked through and the top is browned.
Serve: Let the quiche cool a little, then cut it into 6 equal slices and serve it.
Tips for Success
This crustless quiche is super simple. Here are a few tips to make sure it comes out perfect every time.
- Seed Your Tomatoes: It’s not really necessary for cherry or grape tomatoes, but if you’re using a larger tomato variety, make sure you seed them. Leaving in the watery parts of the tomato can change the consistency of your quiche.
- Check for Doneness: It’s important to make sure your quiche is properly cooked. Eating eggs that aren’t cooked through properly can leave you with a slimy texture, but more than that, it can also pose a health hazard. At the same time, quiche that’s cooked too long can curdle. The problem is that the center of the quiche keeps cooking after it’s out of the oven, so it can be hard to tell when it’s undercooked. The trick is to check not the exact center, but a place about 1 inch away from it. Stick a clean knife into an off-center spot, and if the quiche is done, the knife will come out clean.
- Prepare Ahead: Not only is it easy to prep the materials for this dish in advance, but you can also fully assemble it up to 1 day before cooking it. Just keep the unbaked quiche wrapped tightly in plastic in the fridge. Let it warm up for a little while on the counter so it bakes correctly, and then pop it in the oven.
This quiche is great the way it is, but there are so many ways to shake things up. Here are a few ideas you can try out if you’re feeling adventurous.
- Add a Crust: One variation to this crustless quiche comes with a small change to the name. If you want the flaky texture and structure of a crust, go ahead and add one! Use a frozen store-bought crust or whip one up a gluten free pie crust yourself. Just make sure you bake (or at least par-bake) your crust before using it so it doesn’t get soggy.
- Switch Out the Broccoli: If you want a milder flavor than broccoli gives you, try trading it out for cauliflower instead. The similar texture of these two florets means they cook pretty much the same way.
- Put a Spin on the Sausage: Turkey is a lean meat that makes this dish even healthier, but you can really use any kind of sausage you want. Crumbled breakfast sausage is also a great option, or you can add sliced Italian sausage. And chorizo is a great way to add just a little spice.
- Change the Cheese: While I love how the sharpness of cheddar cuts through the more savory flavors of the eggs, sausage and broccoli, there are so many other cheeses you can try. For something milder, try shredded parmesan or swiss. If you want a little kick, pepper jack is also a great option.
- Experiment With Tomatoes: I use a medium-size globe tomato for this recipe, but trying different kinds will give you different flavors. Cherry and grape tomatoes are firmer and have a more concentrated flavor. Try heirloom tomatoes for more flavor variety, or even green tomatoes if you want a more sharply tangy taste.
- Add More Veggies: You can never really have enough vegetables. Spinach is a classic add-in, but you can also try artichokes, bell peppers, or even potatoes! Just make sure you boil the potatoes in water beforehand, or else they will be crunchy and undercooked.
When I’m making breakfast for dinner, my favorite thing to serve with this quiche is a fresh green salad. I drizzle my greens with a vinaigrette dressing to bring a little sharpness that balances out the quiche’s savory flavors. The flavor of this Creamy Maple Dijon Salad Dressing also really complements the subtle hint of dry mustard in the quiche. Or for a little summer freshness, try pairing it with this Watermelon Berry Fruit Salad. Who doesn’t like some fresh fruit with their breakfast?
If you like to have some toast with your eggs, try toasting up one of these:
- Fluffy Gluten Free Bread makes a perfect piece of toast.
- Gluten Free English Muffins are classic with their nooks and crannies.
- Gluten Free Everything Bagels add to the savory flavors.
- Buttery Gluten Free Cornbread Muffins are also a lovely addition.
How to Store and Reheat Extras
When it’s refrigerated, this quiche can be kept for up to 3 days in an airtight container. If you decide to go vegetarian and leave out the sausage, it will keep for an extra day or two. When you’re ready to eat it, put it back in the pie dish and pop it into the oven at 350°F until it’s warmed through.
Can I Freeze This?
Absolutely! This quiche does so well in the freezer. It’s one of my favorite freezer-friendly make-ahead breakfast options. To freeze it, instead of slicing it up when it comes out of the oven, let it cool fully and wrap it tightly in plastic wrap. Pop it in the freezer, and you have a ready-to-go breakfast whenever you need it. Just make sure you leave it in the fridge overnight to thaw before heating it the same way you would out of the fridge.
More Easy Make-Ahead Breakfast Ideas
- Bacon Cheeseburger Crustless Quiche
- Broccoli Ham and Cheese Egg Muffins
- Gluten Free Zucchini Carrot Mini Muffins
- Freezer Oatmeal Cups
Tomato Broccoli Sausage Crustless Quiche
- 8 oz or about 1 ¼ cups sliced cooked breakfast turkey sausage links, or cooked and crumbled breakfast sausage
- 1 medium or about 1 cup chopped tomato
- 1 cup chopped broccoli, fresh and steamed or frozen and thawed
- 1 cup shredded cheddar cheese
- 6 large eggs
- ½ cup milk
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dry mustard
- Preheat the oven to 400°F, and coat a 9-inch glass pie plate with oil or cooking spray.
- Layer sausage, tomato, broccoli in prepared pie plate, and top with the shredded cheddar cheese.
- In a bowl, whisk together the eggs, milk, salt, pepper, and dry mustard, and pour over the meat and cheese in the pie plate.
- Bake for 35-40 minutes, or until egg is cooked through and top is browned.
- To Store: Keep up to 3 days in an airtight container in the fridge.
- To Freeze: Let cool fully and wrap tightly in plastic wrap. Freeze up to 3 months and thaw overnight in the fridge before reheating.
- To Reheat: Return to pie dish and heat in the oven at 350°F until warmed through.