Crustless Broccoli Quiche

Why You’ll Love This Recipe

I love this recipe because I can prepare it with basic ingredients and very little hands-on work. The broccoli adds color and texture, while cheddar cheese gives every slice a rich, savory flavor.

I also appreciate how versatile this quiche is. I can add different vegetables, change the cheese, or include cooked meat when I want something heartier. Since there’s no crust to prepare or pre-bake, I can get everything into the oven quickly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups broccoli florets, chopped into small pieces
• 5 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon olive oil or butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Pinch of ground nutmeg, optional
• Cooking spray or butter for greasing the pie dish

Directions

1. I preheat my oven to 375°F (190°C) and lightly grease a 9-inch pie dish with cooking spray or butter.
2. I heat the olive oil or butter in a skillet over medium heat. I add the chopped onion and cook it for about 2–3 minutes, until it begins to soften.
3. I add the broccoli and minced garlic to the skillet. I cook everything for another 3–5 minutes, just until the broccoli becomes slightly tender. I don’t cook it completely because it will continue cooking in the oven.
4. I remove the skillet from the heat and let the broccoli mixture cool slightly.
5. In a large mixing bowl, I whisk the eggs until evenly combined. I add the milk, heavy cream, salt, black pepper, garlic powder, and nutmeg and whisk again.
6. I spread the broccoli and onion mixture evenly across the bottom of my prepared pie dish.
7. I sprinkle about 1 cup of shredded cheddar cheese over the vegetables.
8. I slowly pour the egg mixture into the dish, making sure it spreads evenly around the broccoli.
9. I sprinkle the remaining cheese over the top.
10. I bake the quiche for approximately 35–40 minutes, or until the center is set and the top is lightly golden. I know it’s ready when the middle has only a slight jiggle rather than looking liquid.
11. I remove the quiche from the oven and let it rest for about 10 minutes. This makes it easier for me to cut clean slices.
12. I slice and serve the quiche warm or at room temperature.

Servings and Timing

I get approximately 6 servings from one 9-inch Crustless Broccoli Quiche.

• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Resting time: 10 minutes
• Total time: About 1 hour
• Servings: 6

Variations

Broccoli and Mushroom Quiche

I sauté about 1 cup of sliced mushrooms with the onions before adding the broccoli. I cook the mushrooms until most of their moisture has evaporated so they don’t make my quiche watery.

Broccoli and Spinach Quiche

I add a handful or two of fresh spinach to the skillet during the final minute of cooking. I let it wilt and make sure excess moisture has cooked away before transferring the vegetables to the pie dish.

Broccoli and Bacon Quiche

I add about 1/2 cup of cooked, crumbled bacon to the broccoli mixture. The smoky bacon pairs especially well with cheddar cheese and broccoli.

Broccoli and Ham Quiche

I stir about 1 cup of diced cooked ham into the filling before adding the egg mixture. I like this variation when I want a heartier breakfast or brunch.

Different Cheese

I can replace some or all of the cheddar with Swiss, Gruyère, mozzarella, Monterey Jack, or crumbled feta. I sometimes combine two cheeses to give my quiche a more complex flavor.

Storage/Reheating

I let leftover Crustless Broccoli Quiche cool before transferring it to an airtight container or covering the pie dish tightly. I store it in the refrigerator for up to 3–4 days.

To reheat individual slices, I place them in the microwave and heat them in short intervals until warmed through. When I want to preserve the texture, I prefer reheating the quiche in a 325°F (165°C) oven for about 10–15 minutes.

I can also freeze individual portions. I let the quiche cool completely, wrap the slices securely, and place them in a freezer-safe container for up to 2 months. I thaw them overnight in the refrigerator before reheating.

FAQs

Why is my Crustless Broccoli Quiche watery?

I usually get a watery quiche when the vegetables contain too much moisture. I cook the broccoli and other vegetables briefly before adding them to the quiche and make sure particularly watery additions, such as mushrooms or spinach, have released their excess liquid.

Can I use frozen broccoli?

Yes. I can use frozen broccoli, but I thaw it first and remove as much excess moisture as possible. I also chop larger florets into smaller pieces so they distribute evenly throughout the quiche.

Can I make Crustless Broccoli Quiche ahead of time?

Yes. I can bake the entire quiche ahead, refrigerate it, and reheat it when I’m ready to serve. I often find this convenient when preparing breakfast or brunch for a group.

How do I know when my crustless quiche is done?

I look for a lightly golden top and a center that is set but still has a very slight jiggle. If the center looks liquid when I gently move the dish, I continue baking for a few more minutes.

Can I make this quiche without heavy cream?

Yes. I can replace the heavy cream with additional whole milk or half-and-half. The finished quiche may be slightly less rich, but I still get a tender egg filling and plenty of flavor from the cheese and vegetables.

Conclusion

This Crustless Broccoli Quiche is an easy recipe I can turn to whenever I want a savory breakfast, brunch, or light meal without making pastry. I love the combination of tender broccoli, creamy eggs, and melted cheddar cheese, and skipping the crust keeps preparation simple.

Crustless Broccoli Quiche

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This Crustless Broccoli Quiche combines tender broccoli, creamy eggs, and melted cheddar cheese in an easy savory dish without pastry. It is perfect for breakfast, brunch, lunch, or a light dinner and can be served warm or at room temperature.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Breakfast
• Method: Baking
• Cuisine: French-American
• Diet: Vegetarian

Ingredients

• 2 cups broccoli florets, chopped into small pieces
• 5 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon olive oil or butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Pinch of ground nutmeg, optional
• Cooking spray or butter for greasing the pie dish

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish with cooking spray or butter.
2. Heat the olive oil or butter in a skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, until it begins to soften.
3. Add the broccoli and minced garlic and cook for another 3–5 minutes, until the broccoli is slightly tender but not fully cooked.
4. Remove the skillet from the heat and allow the broccoli mixture to cool slightly.
5. In a large mixing bowl, whisk the eggs until evenly combined. Add the milk, heavy cream, salt, black pepper, garlic powder, and optional nutmeg and whisk until smooth.
6. Spread the broccoli and onion mixture evenly over the bottom of the prepared pie dish.
7. Sprinkle about 1 cup of the shredded cheddar cheese evenly over the vegetables.
8. Slowly pour the egg mixture into the pie dish, allowing it to distribute evenly around the broccoli.
9. Sprinkle the remaining cheddar cheese over the top.
10. Bake for 35–40 minutes, or until the center is set with only a slight jiggle and the top is lightly golden.
11. Remove from the oven and allow the quiche to rest for about 10 minutes before slicing.
12. Slice and serve warm or at room temperature.

Notes

• For a broccoli and mushroom variation, sauté about 1 cup sliced mushrooms with the onions until most of their moisture has evaporated.
• For a broccoli and spinach quiche, add one or two handfuls of fresh spinach during the final minute of sautéing and cook away excess moisture.
• For a heartier variation, add about 1/2 cup cooked crumbled bacon or 1 cup diced cooked ham.
• Cheddar can be replaced or combined with Swiss, Gruyère, mozzarella, Monterey Jack, or feta.
• Frozen broccoli can be used, but thaw it first and remove as much excess moisture as possible before adding it to the quiche.
• The heavy cream can be replaced with additional whole milk or half-and-half for a slightly lighter filling.
• Store leftovers covered or in an airtight container in the refrigerator for up to 3–4 days.
• Reheat individual portions in the microwave or in a 325°F (165°C) oven for about 10–15 minutes.
• Individual slices can be wrapped securely and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1/6 of quiche
• Calories: 330 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 25 g
• Saturated Fat: 13 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 17 g
• Cholesterol: 220 mg