Crustless Chicken & Broccoli Cheddar Quiche
A rustic, comforting crustless quiche packed with savory rotisserie chicken, tender cubed potatoes, and vibrant vegetables, all blanketed under a perfectly broiled cheddar crust.
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.
The "No-Soggy" Custard Ratio: If you’ve ever had an easy crustless quiche recipe turn out watery or spongy, it’s usually because the filling lacks enough fat to bind the liquid. The ultimate fix is swapping traditional heavy cream for a rich ratio of 4 whole eggs plus 3 extra egg yolks. Those extra yolks act as a natural thickener, creating an incredibly velvety, luxurious chicken and vegetable egg bake that slices perfectly without a pastry crust to hold it together!
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!
Nutrition
Serving: 1gCalories: 516kcalCarbohydrates: 10gProtein: 11gFat: 48gSaturated Fat: 16gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 254mgSodium: 378mgPotassium: 309mgFiber: 2gSugar: 2gVitamin A: 2271IUVitamin C: 22mgCalcium: 179mgIron: 1mg
Tried this recipe?Let us know how it was!