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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.

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

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

Find it online: https://thefamilycooking.com/crustless-broccoli-quiche/