Imagine cutting into a thick, golden wedge of quiche and watching strings of melted cheddar and gruyère stretch from the pan to your plate. This crustless version ditches the carb-heavy pastry shell entirely, letting the rich, custard-like egg filling and double dose of premium cheese take center stage. Every bite delivers tender broccoli florets enveloped in a creamy, savory base seasoned with mustard and a whisper of nutmeg — the kind of deeply satisfying comfort food that makes you forget you are eating low-carb.

With roughly 49 grams of fat, 30 grams of protein, and only 4 grams of net carbs per generous serving, this quiche is a keto powerhouse. The combination of heavy cream, cream cheese, and two melting cheeses keeps the fat ratio well above 70 percent of total calories, exactly where a well-formulated ketogenic meal should land. The protein from eggs and cheese is more than enough to keep you satiated through a long afternoon without spiking insulin.

Best of all, this quiche is designed for batch cooking. You bake one pan, let it cool, and slice it into four thick portions that store beautifully in the refrigerator for three to five days. Grab a wedge on your way out the door, reheat it in the microwave for ninety seconds, and you have a hot, restaurant-quality lunch without any weekday effort.

Ingredients (serves 4)

For the quiche filling:

  • 6 large eggs
  • 1/2 cup (120ml) heavy whipping cream
  • 2 oz (56g) cream cheese, softened
  • 1 1/2 cups (6 oz / 170g) sharp cheddar cheese, shredded
  • 1 cup (4 oz / 112g) gruyère cheese, shredded
  • 2 cups (170g) broccoli florets, chopped into small pieces
  • 1 tablespoon (14g) unsalted butter, for greasing

For the seasoning:

  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 9-inch (23cm) deep-dish pie plate or an 8×8-inch (20×20cm) baking dish with the tablespoon of butter, making sure the sides are fully coated to prevent sticking.

  2. Blanch the broccoli. Bring a small pot of salted water to a boil. Add the chopped broccoli florets and cook for exactly 2 minutes until bright green but still firm. Drain immediately and run under cold water to stop the cooking. Pat the broccoli very dry with paper towels or a clean kitchen cloth — excess moisture is the enemy of a firm quiche.

  3. Prepare the custard base. In a large mixing bowl, whisk together the eggs, heavy cream, softened cream cheese, Dijon mustard, garlic powder, nutmeg, salt, and pepper until smooth. A few small lumps of cream cheese are fine — they will melt in the oven. Do not use a blender, as over-aerating the eggs can cause the quiche to puff up and then collapse.

  4. Layer the filling. Scatter the dried broccoli florets evenly across the bottom of the prepared baking dish. Sprinkle two-thirds of the shredded cheddar and two-thirds of the gruyère over the broccoli in an even layer. Pour the egg custard mixture slowly over the cheese and vegetables, nudging any florets that pop up back into the liquid with a fork.

  5. Add the cheese topping. Sprinkle the remaining one-third of both cheeses evenly across the surface. This top layer creates a beautifully golden, slightly crispy cheese crust as the quiche bakes.

  6. Bake the quiche. Place the dish on the center rack of the oven and bake for 35 to 40 minutes. The quiche is done when the edges are set and golden brown, the center is puffed slightly, and a knife or toothpick inserted into the middle comes out clean with no liquid egg. The top should be a deep, appetizing golden color with lightly browned cheese spots.

  7. Rest before slicing. Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes. This resting period is essential — it allows the custard to set fully, which means clean, firm slices instead of a runny mess. The quiche will deflate slightly as it cools, which is completely normal.

  8. Slice and store for the week. Cut the quiche into 4 equal portions. If eating immediately, serve warm. For meal prep, allow the quiche to cool completely to room temperature, then wrap each slice individually in plastic wrap or place in separate airtight containers. Refrigerate for up to 5 days.

Nutrition per Serving

Nutrient Amount
Calories ~580 kcal
Fat ~49g
Protein ~30g
Total Carbs ~5g
Fiber ~1g
Net Carbs ~4g

Nutrition values are approximate and may vary based on specific brands and exact measurements of ingredients used.

Tips & Variations

Dry your broccoli thoroughly. This is the single most important step for a quiche with a firm, sliceable texture rather than a soggy, watery center. After blanching, spread the broccoli on a layer of paper towels and press firmly to extract every bit of moisture. If you are short on time, you can skip blanching entirely and use raw finely chopped broccoli — the oven heat will cook it through.

Swap in your favorite keto-friendly vegetables. Chopped spinach (squeezed very dry), diced zucchini (salted and drained for 10 minutes), or sliced mushrooms all work beautifully in place of broccoli. Stick to low-carb vegetables and keep the total volume around 2 cups to maintain the macro profile. Avoid onions and bell peppers in large quantities, as their carbs add up faster than you might expect.

Reheat for the best texture. For meal-prep lunches, reheat each slice in the microwave for 60 to 90 seconds, or for an even better result, pop it into a 350°F (175°C) oven or toaster oven for 8 to 10 minutes until heated through and the cheese on top re-crisps. The oven method takes longer but rewards you with a texture that tastes freshly baked.

Watch for hidden carbs in pre-shredded cheese. Many pre-shredded cheese blends contain potato starch or cellulose as anti-caking agents, which add 1 to 2 extra grams of carbs per serving. For the lowest carb count and the best melting quality, buy block cheese and shred it yourself. Block cheese also melts more smoothly because it has no coating preventing the strands from fusing together.

Freeze individual portions for longer storage. While this quiche keeps perfectly in the fridge for 5 days, you can also freeze slices for up to 2 months. Wrap each portion tightly in plastic wrap, then again in aluminum foil, and place in a freezer-safe bag. Thaw overnight in the refrigerator and reheat as directed. Frozen and thawed slices may release a tiny bit of moisture — simply blot with a paper towel before reheating.

Frequently Asked Questions

How does this crustless quiche fit into my daily keto macros?
With only 4 grams of net carbs per serving, this quiche leaves you plenty of room for the rest of your daily carb budget, even if you follow a strict 20-gram limit. The 49 grams of fat per serving contribute roughly 76 percent of the total calories from fat, which aligns perfectly with a standard ketogenic ratio. Pair it with a simple side salad dressed in olive oil for a complete keto lunch that keeps you well within your macro targets. If you are tracking closely, be sure to weigh your cheese rather than relying on volume measurements, as shredded cheese can pack differently depending on how finely it is grated.
Can I use different cheeses instead of cheddar and gruyère?
Absolutely — this recipe is very flexible with cheese choices. Monterey Jack, fontina, Gouda, or even pepper jack all melt beautifully and keep the macros nearly identical. For a sharper flavor, try aged white cheddar or a mix of Parmesan and mozzarella. The key is to use cheeses that melt well so you get that creamy, cohesive texture. Avoid very hard, dry cheeses like aged Pecorino Romano as your primary cheese, though a tablespoon grated on top adds wonderful flavor. Stick to full-fat varieties — reduced-fat cheeses often contain more carbs and melt poorly.
How should I store and reheat meal-prepped slices for the best results?
Store cooled slices in individual airtight containers or wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Glass meal-prep containers with snap-on lids work best because they prevent the quiche from absorbing fridge odors. When reheating, the microwave is fastest at 60 to 90 seconds on medium-high power, but a toaster oven at 350°F for 8 to 10 minutes gives a noticeably better texture with a re-crisped cheese top. Always reheat from refrigerator temperature rather than frozen for the most even results. If you notice any liquid pooling in the container after a day or two, simply pour it off before reheating.
Can I make this dairy-free or vegan keto?
A fully vegan version requires replacing every dairy component, which fundamentally changes the recipe, but it is possible. Use a high-quality vegan cream cheese (check labels — many contain 2 to 4 grams of carbs per serving), unsweetened coconut cream in place of heavy cream, and a plant-based shredded cheese that melts, such as Violife or Miyoko's. You will also need a vegan egg replacer — a combination of silken tofu blended with a tablespoon of nutritional yeast works well for the custard base. Be aware that most vegan cheeses are lower in fat and protein than dairy cheese, so your macro profile will shift. You may want to add a tablespoon of coconut oil to the custard to keep the fat ratio in the keto range.
Why did my quiche turn out watery or fail to set in the center?
The most common cause of a watery quiche is excess moisture from the broccoli. Make sure you blanch briefly, shock in cold water, and then dry the florets thoroughly before adding them to the dish. The second culprit is underbaking — ovens vary, so rely on the visual cues rather than the timer alone. The edges should be golden and puffed, and a knife inserted in the center should come out clean with no wet egg clinging to it. If your quiche is browning too quickly on top but the center is still jiggly, tent it loosely with aluminum foil and continue baking for another 5 to 10 minutes. Finally, make sure you let it rest the full 15 minutes after baking, as the residual heat finishes cooking the center and allows the custard to firm up as it cools.