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Crustless Broccoli Potato Quiche

With hints of thyme and nutmeg, this hearty Crustless Broccoli Potato Quiche is perfect for lunch or brunch.

When I want to make something elegant but easy, I often default to quiche. Served with a simple salad, it’s an easy meal that feels special. And there are so many ways to vary it by changing up what’s in the quiche.

The virtues of quiche go beyond it’s flexibility and elegance. It’s also super easy to make.

But what if you are looking for something different to make? Something that you also might just have all the ingredients on hand for?

Then you want to try this easy recipe for Crustless Broccoli Potato Quiche.

But, yes, this quiche is different. Unlike the ones sitting pretty in a pie crust, this is a crustless quiche. It’s designed to be naturally gluten-free so that friends who don’t eat gluten can enjoy it too.

But that’s not the only way in which it’s different.

This quiche is also heartier than your average quiche. It’s made robust with the addition of potatoes and the season of nutmeg and thyme.

And yet, the eggs, broccoli and cheeses still dance together in a familiar airiness. So yes, it’s both hearty and airy — and I am so glad it is. It makes it all the more satisfying.

What’s more is that it’s so easy to make. All quiches are, actually, but without a crust it’s even easier to make. Use a glass pie dish or a ceramic one for best results — the quiche will release easily from it, once cooked.

Try it. Crustless Broccoli Potato Quiche is downright delightful to us quiche-loving folk.

Plus, the leftovers are great too.

Yield: 8 servings

Crustless Broccoli Potato Quiche

Crustless Broccoli Potato Quiche
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Additional Time 20 minutes
Total Time 1 hour 35 minutes


  • 1 cup diced fresh potatoes (I used two small purple potatoes, but any will do)
  • 1 cup chopped fresh broccoli
  • 1 tsp butter
  • 8 large eggs
  • ½ cup milk
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp dried thyme
  • ¼ tsp nutmeg, freshly grated preferred
  • 1 cup cheeses (use a mix -- I chose an Italian blend that combined asiago, parmesan, mozzarella and gouda)


  1. Preheat the oven to 375 degrees.
  2. In a medium saucepan, cover the diced potatoes with water and boil to tender, about 10 minutes. For the last 2 minutes or so, add the broccoli to the pan as well. Drain well, immediately, and set aside to cool while you prepare other ingredients.
  3. Use the butter to grease a glass pie dish all over the inside (including the sides!).
  4. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, thyme and nutmeg until combined.
  5. Arrange the potatoes and broccoli in the bottom of the pie pan. Top with the egg mixture and then the cheese.
  6. Bake for 45-55 minutes, until golden all over. Let cool for at least 20 minutes before serving.

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