Crustless Chicken & Broccoli Cheddar Quiche
Cheesy, protein-packed comfort food without the crust.
We’ve all been there: staring into the fridge at the absolute last remains of a rotisserie chicken, determined to stretch both the white and dark meat into a proper family dinner without letting a single scrap go to waste. I originally planned on making a traditional pie, but a quick rummage through the pantry revealed we were completely out of pastry ingredients. Necessity is the mother of invention, so I decided to skip the crust entirely—and honestly, I might never go back! This creamy, comforting crustless quiche turned out absolutely delicious, packed with tender veggies and featuring a subtle, lovely bit of crunch from the shredded carrots. Blanket with a bubbly layer of broiled cheddar, it’s the ultimate easy, low-waste weeknight win your whole family will love.
Easy Crustless Chicken Broccoli Cheddar Quiche
This crustless chicken broccoli cheddar quiche is warm, cheesy and filling without feeling too heavy. Tender chicken, broccoli and sharp cheddar bake into a soft eggy centre with golden cheese around the edges. I like that there’s no crust to roll out or fuss with — everything goes straight into the baking dish and the oven does the rest.
Why This Chicken Broccoli Cheddar Quiche Works So Well
Chicken and broccoli are such an easy combination, and cheddar gives the quiche plenty of flavour without needing a long ingredient list. The edges get a little more golden while the centre stays soft and creamy. One practical thing: if your broccoli is very wet, pat it dry first. Too much moisture can make a crustless quiche watery. Letting the quiche sit for a few minutes after baking also helps it firm up and slice much more neatly.
When to Serve This Easy Crustless Quiche
This is a great recipe for breakfast, brunch, lunch or an easy weeknight dinner. Serve it with a simple green salad, roasted vegetables or fresh fruit depending on the time of day. It’s also handy for meal prep because the leftovers reheat well. I especially like recipes like this when there’s cooked chicken in the fridge that needs to be used up.
Ingredient Breakdown:
- Shredded Rotisserie Chicken: Using a mix of both white and dark meat adds the absolute best flavor and keeps the quiche incredibly juicy.
- The Perfect Egg Ratio: 4 whole eggs mixed with 3 extra egg yolks creates a rich, velvety custard texture that never tastes spongy or rubbery.
- The Veggie Base: Finely grated white onion, small broccoli florets, and a shredded carrot add a lovely hint of natural sweetness and color.
- 1 Small Cubed Potato: Cutting your potato squares very small means they bake up perfectly tender right in the egg mixture—no pre-boiling or extra dirty dishes required!
- Sharp Cheddar Cheese: Freshly grated cheddar melts beautifully under the broiler to give you that iconic, bubbling golden-brown top.
How to Mix and Prep the Crustless Quiche Base
Once your veggies and leftover chicken are prepped, bringing the quiche together is incredibly fast. You don’t need any special equipment—just a good mixing bowl and a standard 9-inch glass pie plate.
Unlike a traditional quiche that relies on heavy cream, the secret to making this crustless chicken and vegetable quicheso rich and velvety is the egg-to-yolk ratio. Whisking those 4 whole eggs with 3 extra egg yolks creates a beautiful, deep-golden custard base that holds its shape perfectly without tasting spongy or drying out in the oven.
Real Kitchen Tip: When you pour the liquid egg mixture into your greased pie plate, take a spatula and gently press down on the ingredients. You want to make sure the shredded chicken, potato cubes, and broccoli florets are spread out completely flat and even. This ensures every single slice gets a perfect mix of everything and bakes at the exact same rate!
Quick Troubleshooting: Will the raw veggies cook through?
Yes! Because we are chopping the broccoli florets quite small, shredding the carrots, and dicing the potato into tiny cubes, they will cook to perfectly tender results directly in the egg custard during the 35-minute bake time. There is absolutely no need to pre-boil anything or dirty a second pan!
Tips for the Best Crustless Chicken Broccoli Cheddar Quiche
- Dry the broccoli well. If you steam it or use frozen broccoli, pat it dry first. Too much moisture can make the quiche watery.
- Cut everything fairly small. Smaller pieces of chicken, broccoli and potato give you a better mix in every slice and help the quiche bake evenly.
- Whisk the eggs thoroughly. Make sure the whole eggs and extra yolks are completely blended before pouring them over the filling.
- Spread the filling evenly. Gently press the chicken, broccoli and potatoes down so nothing is piled too high in one area.
- Don’t overbake it. The centre should be just set when it comes out of the oven. It will continue to firm up as it rests.
- Let it rest before slicing. Give the quiche about 10 minutes. The slices hold together much better and are easier to serve.
Easy Variations for Crustless Chicken Broccoli Cheddar Quiche
- Swap the cheese. Try Swiss, Monterey Jack, mozzarella or a mix of cheeses if you want a slightly different flavour.
- Use turkey instead of chicken. Leftover roast turkey works really well and makes this an easy post-holiday meal.
- Add more vegetables. Mushrooms, spinach, bell peppers or chopped zucchini can all work. Just cook off excess moisture first.
- Skip the potatoes. If you want a lighter version, leave them out and add a little more chicken or broccoli instead.
- Add a little heat. A pinch of red pepper flakes, chopped jalapeño or a dash of hot sauce gives the quiche a nice kick.
- Make it extra savoury. Add cooked bacon, ham or a little sautéed onion for more depth of flavour.
- Use frozen broccoli. It’s perfectly fine, just thaw it completely and squeeze or pat out as much water as you can before adding it.
- Try a stronger cheddar. Extra-old cheddar gives the quiche a sharper, richer flavour without needing more cheese.
Storage Tips for Crustless Chicken Broccoli Cheddar Quiche
- Refrigerate leftovers promptly. Let the quiche cool, then cover it well or transfer slices to an airtight container. Store in the refrigerator for up to 3–4 days.
- Reheat gently. Warm individual slices in the microwave or reheat in the oven at a low temperature until heated through. The oven keeps the texture a little firmer.
- Avoid leaving it uncovered. Because this crustless chicken broccoli cheddar quiche contains eggs, chicken and cheese, keeping it tightly covered helps prevent it from drying out and picking up fridge odours.
- Freeze individual slices. Wrap cooled slices well and place them in a freezer-safe container. Freezing portions makes it easy to pull out just what you need.
- Thaw before reheating. For the best texture, thaw frozen quiche overnight in the refrigerator, then reheat. The filling may be slightly softer after freezing, especially because of the broccoli and potatoes.
- Great for meal prep. This easy chicken broccoli quiche is handy for make-ahead breakfasts, lunches and quick weeknight meals since it reheats well and still tastes good the next day.
Crustless Chicken & Broccoli Cheddar Quiche
Equipment
- Mixmaster Stand Mixer – Blends the raw egg custard, chicken, and veggies flawlessly on low speed for perfectly even distribution in every slice.
- 9-Inch Glass Pie Plate – The ideal size for baking a crustless quiche, letting you easily check that the bottom and edges are fully set.
- Sharp Chef’s Knife – Crucial for cutting the raw potato squares genuinely small and uniform so they bake up completely tender without pre-boiling.
- Box Grater – Used for shredding the carrots and grating fresh cheddar cheese, which melts significantly better under the broiler than pre-bagged shreds.
- Silicone Spatula – Ensures you scrape every drop of the rich egg yolk mixture from the bowl and smooth it evenly into the dish.
Ingredients
- 4 eggs large
- 3 egg yolks large, adds a rich, creamy texture
- 1 to 2 cups chicken rotisserie, shredded or torn (both white and dark meat)
- 1 cup broccoli florets chopped very small
- 1 carrot large and shredded
- 1 potato small, peeled and cubed into small squares
- ½ white onion or red onion, medium sized and finely grated
- 1 tbsp olive oil or butter for the skillet
- 1 to 1.5 cups cheddar cheese freshly grated
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
Instructions
Step 1: Sauté the Onion
- Preheat your oven to 375°F (190°C). Grease a 9-inch glass or ceramic pie plate with butter or non-stick spray.
- Heat olive oil or butter in a small skillet over medium heat. Add the grated white onion and cook for 3–5 minutesuntil soft, translucent, and tender. Remove from heat to cool slightly.
Step 2: Mix the Filling
- In a large mixing bowl or Mixmaster, whisk together the 4 whole eggs and 3 egg yolks until completely smooth. Whisk in the salt and black pepper.
- Fold the cooked onions, shredded rotisserie chicken, small cubed potatoes, chopped broccoli florets, and shredded carrots directly into the egg mixture. Stir well to ensure the filling is evenly distributed.
Step 3: Bake until Set
- Pour the mixture into your prepared pie plate, smoothing the top with a spatula so the chicken and veggies are even.
- Bake in the preheated oven for 35 to 40 minutes until the center is set and no longer jiggles.
Step 4: Broil the Cheddar Topping
- Remove the quiche from the oven and switch your oven to Broil (HIGH).
- Generously scatter the grated cheddar cheese across the top.
- Return to the oven under the broiler for 2 to 3 minutes, watching closely, until the cheese is melted, bubbling, and beautifully browned.
Step 5: Rest and Slice
- Let the quiche rest on a wire rack for 5 to 10 minutes before slicing. This allows the egg custard to firm up so it cuts cleanly.
Notes
- Potato Prep: Ensure your potato squares are cut genuinely small and uniform. This allows them to cook to tender perfection directly in the egg mixture without needing to be pre-boiled.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat slices in the oven or air fryer to keep the top crisp!