5 from 12 votes
Keep all the ingredients for this Bacon Broccoli Cheddar Crustless Quiche on hand for an easy low-carb breakfast (or dinner!) BudgetBytes.com
Bacon Broccoli Cheddar Crustless Quiche
Prep Time
5 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
 

Keep all the ingredients for this Bacon Broccoli Cheddar Crustless Quiche on hand for an easy low-carb breakfast (or dinner!) 

Total Cost: $6.31 recipe / $0.79 per slice
Servings: 8 slices
Ingredients
  • 1 lb. frozen broccoli florets $2.10
  • 4 oz. bacon $1.43
  • 4 large eggs $1.08
  • 1 cup milk $0.31
  • 1/4 cup grated Parmesan $0.41
  • 1/4 tsp seasoning salt* $0.03
  • 4 oz. shredded medium cheddar, divided $0.95
Instructions
  1. Take the broccoli florets out of the freezer so they can begin to thaw. Place the bacon in a skillet and cook over medium-low heat until very brown and crispy. Transfer the bacon to a paper towel lined plate to drain and pour off most of the grease out of the skillet.

  2. Turn the heat under the skillet up to medium-high and add the broccoli florets. Sauté them in the residual bacon grease until they are no longer frozen. Transfer the broccoli to a cutting board. Roughly chop the florets into smaller, bite-sized pieces.

  3. Begin preheating the oven to 350ºF. In a medium bowl, whisk together the eggs, milk, Parmesan, and seasoning salt.

  4. Coat a 9-inch pie plate in non-stick spray (or butter, if you prefer). Place the chopped broccoli in the dish along with half of the shredded cheddar. Crumble the bacon over top. Stir the broccoli, cheddar, and bacon together.

  5. Place the pie plate on a baking sheet for easy transport in and out of the oven. Pour the egg and milk mixture over the bacon, broccoli, and cheddar in the dish. Top with the remaining shredded cheddar.

  6. Bake the crustless quiche for 50-55 minutes, or until the center is puffed and it is golden brown around the edges. Let the crustless quiche cool slightly before slicing into eight pieces and serving.

Recipe Notes

Use your favorite seasoning salt, like Lowry's or Tony Chachere's. I used a blend created by my friend's spice company, Avec Tous.