If it were up to me, I’d eat this every day.

Broccoli and Swiss Crustless Quiche is a delightful, low-carb dish that brings together the earthy flavors of fresh broccoli with the rich, nutty taste of Swiss cheese. This quiche, minus the traditional crust, has a lighter, healthier profile while still being satisfyingly hearty. Quiches have their origins in French cuisine, specifically the Alsace-Lorraine region, and they have been beloved for their versatile nature and ease of preparation. This particular crustless version is perfect for those watching their carbohydrate intake or simply looking for a delicious way to incorporate more vegetables into their diet. It makes for a wonderful breakfast, brunch, or even a light dinner.

This broccoli and Swiss crustless quiche pairs wonderfully with a fresh, crisp side salad dressed with a light vinaigrette. You might also consider serving it alongside some roasted veggies, such as asparagus or bell peppers, for a more substantial meal. For a touch of indulgence, a slice of whole-grain toast topped with a spread of creamy avocado complements the quiche’s flavors nicely. And, of course, a cup of freshly brewed coffee or a glass of chilled white wine would round off the meal beautifully.

Low Carb Broccoli and Swiss Crustless

Quiche

Servings: 4-6 servings

Ingredients

2 cups broccoli florets, chopped
1 cup shredded Swiss cheese
4 large eggs
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil

Directions

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil.

In a large skillet over medium heat, add olive oil and sauté the broccoli florets until they are tender but still crisp, about 5-7 minutes. Remove from heat and let cool slightly.

In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, nutmeg, garlic powder, and onion powder until well combined.

Spread the sautéed broccoli evenly across the bottom of the greased pie dish. Sprinkle the shredded Swiss cheese over the broccoli.

Pour the egg and cream mixture over the broccoli and cheese, ensuring it is evenly distributed.

Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown.

Allow the quiche to cool slightly before slicing and serving. Enjoy!

Variations & Tips

For a different flavor profile, try substituting the Swiss cheese with sharp Cheddar or Gruyère. If you prefer your quiche with a bit of meat, add some cooked, crumbled bacon or diced ham to the broccoli layer before pouring the egg mixture over. You can also experiment with other vegetable fillings, such as spinach, mushrooms, or bell peppers. To make this recipe dairy-free, you can use coconut milk in place of heavy cream and a dairy-free shredded cheese alternative. Finally, adding a pinch of red pepper flakes to the egg mixture can give the quiche a subtle kick