Quiche is one of my absolute favorite breakfast dishes. We’ve recently switched our boys to a gluten free and dairy free diet for some health reasons. But even without that flaky buttery crust-this crustless quiche is still an absolute family favorite! It’s quick to whip up too since you aren’t making a crust from scratch.
This crustless broccoli quiche is perfect to make a double batch and reheat for a very quick breakfast or dinner during a busy week.
The dairy free and gluten free dilemma
Being in the homestead community can be quite tricky when you eliminate things like bread making and dairy products. I was stubborn for a while to put my kids on a dairy and gluten free diet because of this. I had just gotten used to making milk kefir, maintaining a sourdough starter, and making baked goods from scratch.
Coming from a history with veganism, it almost made me cringe to think of going back to old recipes and alternative milks for baking. But alas, I had to do what was best for my children, as I’m sure you are doing too. It’s definitely not the easiest transition coming from loads of grass fed butter and raw milk from a local farmer, not to mention my now neglected sourdough starter. Maybe I’ll work on a gluten free sourdough starter. That’s a thing, right?
Improvements are happening
It’s been about a week and I’ve already seen an improvement in their digestion. There’s a diet out there called the GAPS diet-it stands for gut and psychology syndrome, it’s suppose to help support the gut and bring it back into balanced gut flora. There are six stages in the diet, the first being the most restrictive consuming mostly broth and cooked veggies, while the full gaps diet is much more inclusive of healthy whole foods (dairy, raw veggies, fermented foods). I’m still researching about it and will fill you in if that’s what we decide to do!
Enough about my kids digestive problems, let’s make this delicious crustless broccoli quiche!
Pin it for later!
Tools you may need:
Crustless quiche ingredients:
Ground beef or chicken sausage, browned
Broccoli (either leftover from being baked or fresh)
Grape tomatoes, sliced in half
Salt and pepper
How to make crustless broccoli quiche:
- Start by chopping your onion and sauteing till translucent.
- While that’s going crack your eggs into a bowl, add in salt + pepper, and whisk until the yokes are combined well with whites.
- When the onions are getting close to being done, add the ground beef and cook until browned. Here you’ll add rubbed sage, paprika, salt and pepper. The rubbed sage gives it a sausage like kick!
- If your broccoli is leftover, you can chop it up to add in the next step. If you have fresh broccoli either saute on the stove or have it going in the oven when you start step 1.
- Finally, add browned meat, sauteed veggies, and sliced grape tomatoes to a greased glass pie baking dish. Pour the egg mixture over and stir with a spoon.
- Bake in oven at 400 degrees for 40 minutes.
You can change out the veggies or the meat. Whatever you have on hand! That’s the beauty of a quiche.
Can I use almond milk or another dairy free alternative?
Yes, you sure can! I actually didn’t have any when I made this so that’s why it’s entirely milk free recipe (insert laughing crying emoji here).
I’m not dairy free, can I add heavy cream and cheese to this dairy free quiche?
Yes, you can add about 1/4-1/2 cup heavy cream or half and half to the egg mixture. Reduce the eggs to about 8-9 instead of 12. Shredded cheese would go great on top if you are not into a dairy free quiche.
I’m not gluten free, can I put this in a pie crust?
Yes, please! If you aren’t in need of a gluten free quiche then go ahead and make a delicious from scratch pie crust! I totally wish I could be making pie crust at the moment. If you make this in a pie crust, send me a picture on instagram and I will live vicariously through you!
Can I make a dairy free and gluten free pie crust using dairy free butter or shortening?
While you can definitely do this, I am not a fan of the overly processed oils that go into these products. They can have very negative health effects over long term use. If you are trying to make a quiche for a get together there would be nothing wrong with using dairy free butter or shortening for a homemade pie crust. But personally for my everyday, I’d rather just have a crustless quiche.
What are the best eggs to use for this quiche?
For this recipe, I used farm fresh eggs from our neighbor! Conventional eggs would work too but they lack in comparison to the nutrients found in pasture raised eggs.
The benefits of pasture raised eggs
Pasture raised eggs are far superior than the eggs found in the supermarket. Here’s why:
- The animals are given the best life possible. The hens get to be outside in the sunshine pecking for worms and bugs all day.
- They aren’t in cramped dark conditions where they can barely move around for their entire lives.
- This in turn allows them to make nutrient dense eggs that contain more vitamin A, D, E, K2, B12, folate, riboflavin, zinc, calcium, beta carotene, choline, and tons of omega 3 fatty acids, including DHA, EPA, ALA, and Arachidonic Acid. Bam! You get a delicious and nutritious egg!
- Also, you are supporting a local farm and family instead of a large corporation.
If you’ve never had farm fresh pasture raised eggs, you are missing out! Grocery store’s just can’t compare in taste or quality. I try to get as many meat, dairy, eggs and veggies from local farmers. They have become great friends since I’ve started doing this.
- 1 onion, diced
- 1lb ground beef
- 2 tsp salt (divided)
- 2 tsp rubbed sage
- 1/2 tsp paprika
- 1 tsp pepper
- 12 eggs
- 1 cup broccoli (raw or already cooked)
- 1 cup grape tomatoes
- Coconut oil for sauteing
- Set your oven to 400 degrees. If your broccoli is raw drizzle it with olive oil and throw it in the oven for about 10-15 minutes.
- Dice your onion and saute in coconut oil.
- While the onions are sauteing, crack your eggs and mix well. Add salt and pepper to your liking.
- When the onions are close to translucent, add the ground beef and cook until browned all the way through. Add the salt, pepper, sage, and paprika.
- While the meat is browning, slice your grape tomatoes in half.
- Grease your baking dish with coconut oil, add the meat and onions first. Then add the cooked broccoli and grape tomatoes.
- Cook for about 40 minutes. You know it's done when you can put your knife in and it comes out clean.
The broccoli doesn't have to be fully done before going into the quiche. It will continue to cook once it's goes back in the quiche.
Amount Per Serving: Calories: 240Total Fat: 15gCarbohydrates: 4gProtein: 22g