This easy Broccoli and Cheese Crustless Quiche can be eaten for breakfast, brunch, lunch, or even enjoyed as a meatless dinner!
In keeping with my resolution to eat more veggies, I’ve been making the heck out of this crustless quiche lately. It’s super simple to make with just a few ingredients, and it’s so tasty, I don’t even miss the crust!
Here at the NCT Test Kitchen Headquarters (aka: my house), this quiche has been our breakfast many a day for the past few weeks, which has been so awesome because how often do you really eat vegetables – especially broccoli – in the morning?
Not so often, right (or probably not at all)? Me either…until now (and there’s one full serving of broccoli in each slice)!
But it’s not just for breakfast. It’s a no-brainer for any brunch, and it also makes a yummy lunch or a fabulous meatless dinner paired with a green salad tossed with a simple vinaigrette. Or even a midnight snack (done it!).
And you can eat it hot, warm, or even cold (see midnight snack, above). It’s up to you!
Plus, no crust means this quiche is lower in both carbs and calories than its crusty counterpart. Crust schmust, I say! Who needs it anyway?
Isn’t a crustless quiche just a frittata?
Actually, no. Although they are very similar, there is a difference!
A frittata is pretty much a baked omelet. The base is mostly eggs, sometimes with a splash of milk or cream added to make it fluffier. You start cooking it in a skillet on the stove, and then you finish it in the oven.
If you want to try a yummy frittata, check out my Zucchini and Potato Frittata recipe!
A no-crust quiche, on the other hand, has more cream and milk, in addition to the eggs, which results in a silky, custardy, creamier texture that is quite different from a frittata. It’s made in a pie dish, and it’s baked entirely in the oven.
Ingredients you need:
- Cooking spray
- Fresh broccoli florets
- Shredded sharp cheddar cheese
- Heavy cream
- Garlic powder
- Onion powder
- Dry ground mustard
- Salt and pepper
Here’s a look at how to make Broccoli and Cheese Crustless Quiche:
Tips & Tidbits:
- I love using fresh steamed broccoli for this quiche, but it’s also a great way to use up leftover broccoli (leftover oven-roasted broccoli would be delish!). You can also use cooked frozen broccoli.
- Cut the broccoli into small florets so that you get a nice even distribution of broccoli throughout the quiche without any super large pieces.
- Be careful not to overcook the broccoli (it should be crisp-tender). It will continue to cook in the oven, and you don’t want it to get mushy.
- Make sure to drain your broccoli on a plate lined with paper towels to remove any excess water from the cooking process. A watery quiche is not an appetizing quiche!
- Ways to tell when the quiche is done:
- The center will be set. Carefully give the pan a gentle shake; there should be no jiggle in the center.
- Stick a knife in the center; it should come out clean.
- Take its temperature: it should be at least 165°F in the center.
- This quiche is a great for meal prepping. You can totally make it ahead of time and keep it in the fridge for 3 to 4 days. Just reheat it in the oven or microwave as needed!
One of the best things about this recipe is that you can use the egg/custard base to make all different kinds of quiches!
For each quiche, use 6 eggs, ¾ cup milk, and ¾ cup heavy cream. Then pick your fillings. Use up to 1 cup of cheese and 3 cups of other fillings, such as cooked meats, seafood, and other veggies, along with the seasonings of your choice.
As I always say, experiment and have fun!
I hope you try this recipe for Broccoli and Cheese Crustless Quiche and love it as much as I do. Thanks for visiting today!
More Recipes You Might Like
- Ham and Cheese Egg Muffins
- Breakfast Ramen Noodles – Denver Omelet Style
- Easy Breakfast Quesadillas
- Creamed Chipped Beef On Toast
- Homemade Sausage Gravy
Broccoli and Cheese Crustless Quiche
- cooking spray
- 3 cups small fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 6 large eggs
- ¾ cup whole milk
- ¾ cup heavy cream
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dry ground mustard
- salt and pepper, to taste
- Preheat the oven to 350°F. Spray a 9½-inch x 1¾-inch deep pie dish with cooking spray.
- Steam the broccoli: Place an inch of water in a medium to large pot with a tight-fitting lid (I use a 3-quart pot or larger). The water should come close to the bottom of the steamer basket but not come through it. Place a steamer basket in the pot and add the broccoli. Season lightly with salt. Put the lid on the pot. Bring to a boil and steam until the florets are crisp-tender, about 3 to 5 minutes. Note: Be careful not to overcook the broccoli, as it will continue to cook in the oven, and you don't want it to end up mushy.
- Place the steamed broccoli on a plate lined with paper towels to remove any excess water (this will help ensure that your quiche is not watery).
- Place the broccoli in the prepared pie dish, spreading it out evenly, and top with the shredded cheese.
- In a large bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, dry ground mustard, and salt (I use about ½ teaspoon) and pepper (I use about ¼ teaspoon) until well-combined. Pour into the pie dish.
- Bake in the center of the oven for 35 to 40 minutes or until the center is set (carefully give the dish a gentle shake; there should be no jiggle in the center). You can also test for doneness by sticking a knife in the center of the quiche; it should come out clean with no runny egg. If you'd rather go by temperature, it should be at least 165°F in the center.
- Remove the quiche from the oven a let rest for 10 to 15 minutes before slicing and serving.
- To steam the broccoli on the stove top without a steamer basket: Put an inch of water in the bottom of the pot. Add the broccoli and lightly season with salt. Put the lid on the pot, bring to a boil, and steam until the broccoli is crisp-tender, about 3 to 5 minutes. Drain.
- To steam the broccoli in the microwave: Put 3 tablespoons of water in a microwave-safe bowl. Add the broccoli and lightly season with salt. Cover with a microwave-safe lid or plate. Cook on high until the broccoli is crisp-tender, about 2 to 4 minutes (you might want to check it every 30 seconds just to be sure it doesn’t overcook). Drain.