Quick Breakfast Crustless Tuna Quiche with Broccoli
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This Quick Breakfast Crustless Tuna Quiche with Broccoli is a protein-packed meal that’s simple to prepare and even easier to enjoy. Mornings can be hectic, and finding a quick, healthy breakfast option that keeps you full and energized can feel like a challenge. This crustless quiche is loaded with tender chunks of canned tuna, nutrient-rich broccoli, and a creamy, cheesy egg base.
It’s the perfect way to start your day with a boost of lean protein and veggies, keeping you satisfied and ready to tackle whatever comes your way. Whether you’re looking for a make-ahead breakfast, a light lunch, or a post-workout meal, this quiche fits the bill. For more family pleasing breakfast ideas, check this out.
Why You’ll Love This Crustless Tuna Quiche
This crustless quiche is not only a great low-carb alternative to traditional quiche, but it’s also budget-friendly and packed with flavor. The combination of tuna and broccoli creates a satisfying texture and taste, while the absence of a crust means fewer calories and carbs. Plus, this recipe is versatile enough to accommodate various dietary preferences, making it a great addition to your breakfast or brunch rotation. It’s a great choice if you need a gluten free option.
Ready to whip up this delicious quiche? Let’s dive into the details.
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Ingredients for Crustless Tuna Quiche with Broccoli
- 1 can (5-6 oz) of tuna, drained
- 2 cups of fresh or frozen broccoli florets, chopped
- 4 large eggs
- 1 cup shredded cheddar cheese (or your preferred cheese)
- ½ cup milk (or a dairy-free alternative like almond or oat milk)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme (optional)
- Salt and pepper, to taste
- 1 tablespoon olive oil or cooking spray
Step-by-Step Directions
Step 1: Preheat and Prepare the Broccoli
Start by preheating your oven to 350°F (175°C). If you’re using fresh broccoli, steam or blanch it briefly to soften it slightly. For frozen broccoli, thaw it and pat it dry with a paper towel. Chopping the broccoli into smaller florets will ensure even distribution throughout the quiche.
Step 2: Prepare the Baking Dish
Lightly grease a 9-inch pie dish or a similar-sized baking dish with olive oil or nonstick cooking spray. This helps prevent the quiche from sticking and makes for easier cleanup.
Step 3: Layer the Tuna and Broccoli
In the prepared baking dish, evenly distribute the drained tuna and chopped broccoli. This forms the base of your quiche, so try to spread them out for an even mix of flavors and textures in each bite.
Step 4: Prepare the Egg Mixture
In a medium mixing bowl, crack the eggs and whisk them until they’re smooth and slightly frothy. Add in the milk, shredded cheese, garlic powder, onion powder, dried thyme, salt, and pepper. Whisk everything together until fully combined. The egg mixture should be well-seasoned to bring out the best flavors in the tuna and broccoli.
Step 5: Pour the Egg Mixture
Carefully pour the egg mixture over the tuna and broccoli in the baking dish. Use a spatula to gently press down the ingredients so that they’re submerged in the egg mixture. This ensures even cooking and prevents any dry spots.
Step 6: Bake the Quiche
Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the quiche is set and slightly golden on top. You’ll know it’s done when a knife inserted into the center comes out clean. Be cautious not to overbake, as this can cause the quiche to become dry.
Step 7: Let It Cool Slightly
Once baked, remove the quiche from the oven and allow it to cool for about 5 minutes. This helps the quiche set and makes it easier to slice.
Step 8: Slice and Serve
Cut the quiche into wedges and serve warm. This crustless quiche pairs perfectly with a side salad or some fresh fruit for a complete and balanced breakfast or brunch.
Storage Tips
This crustless tuna quiche is an excellent make-ahead dish. You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the quiche slices in the microwave or oven until heated through. You can also freeze individual slices for up to 3 months. Just thaw overnight in the refrigerator and reheat before serving.
Variations and Tips for Success
- Mix Up the Veggies: While this recipe uses broccoli, feel free to substitute or add other vegetables like spinach, bell peppers, or zucchini. Just be sure to cook or blanch any vegetables before adding them to the quiche to remove excess moisture.
- Switch Up the Cheese: Cheddar is a classic choice, but you can experiment with other cheeses like Swiss, mozzarella, or feta for different flavor profiles.
- Add a Little Spice: If you like a bit of heat, sprinkle in some red pepper flakes or add a dash of hot sauce to the egg mixture before baking.
For more quick breakfast ideas, check this out:
Give this Quick Breakfast Crustless Tuna Quiche Recipe with Broccoli a try, and start your day on a delicious note!
Crustless Tuna and Broccoli Quiche
Ingredients
- 1 can 6 oz of tuna, drained
- 2 cups of fresh or frozen broccoli florets chopped
- 4 large eggs
- 1 cup shredded cheddar cheese or your preferred cheese
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme optional
- Salt and pepper to taste
- 1 tablespoon olive oil or cooking spray
Instructions
- Preheat oven to 350°F (175°C).
- If you’re using fresh broccoli, steam or blanch it briefly to soften it slightly. For frozen broccoli, thaw it and pat it dry with a paper towel. Chop broccoli into smaller florets.
- Lightly grease a 9-inch pie dish or a similar-sized baking dish with olive oil or nonstick cooking spray.
- In the prepared baking dish, evenly distribute the drained tuna and chopped broccoli.
- In a medium mixing bowl, crack the eggs and whisk them until they’re smooth and slightly frothy.
- Add in the milk, shredded cheese, garlic powder, onion powder, dried thyme, salt, and pepper.
- Whisk everything together until fully combined.
- Carefully pour the egg mixture over the tuna and broccoli in the baking dish.
- Use a spatula to gently press down the ingredients so that they’re submerged in the egg mixture.
- Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the quiche is set and slightly golden on top. You’ll know it’s done when a knife inserted into the center comes out clean.
- Remove the quiche from the oven and allow it to cool for about 5 minutes.
Nutrition
For more gluten free or grain free tuna ideas, check this out:
