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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Broccoli cheddar quiche

Broccoli Cheddar Quiche

Posted by: Ari Laing

This Broccoli Cheddar Quiche is one of our all time favorite breakfast recipes! It's crustless (GF), filled with fresh broccoli, and lots of sharp cheddar cheese. Can be made ahead and frozen or reheated throughout the week for easy meal prep.

recipe +-

Posted by: Ari Laing
Broccoli cheddar quiche
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5 from 2 votes

Broccoli Cheddar Quiche

This Broccoli Cheddar Quiche is one of our all time favorite breakfast recipes! It's crustless , filled with fresh broccoli, and lots of sharp cheddar cheese. Can be made ahead and frozen or reheated throughout the week for easy meal prep. GF
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Brunch, Lunch
Cuisine: American, French
Keyword: broccoli cheddar, crustless broccoli quiche, healthy quiche recipe
Servings: 6 servings
Calories: 296kcal
Author: Ari Laing

Equipment

  • Small pan for sautéing onion
  • Medium pot for cooking broccoli
  • Large mixing bowl
  • Whisk
  • 9" pie dish or 10" quiche pan
  • Nonstick cooking spray
  • Rimmed baking sheet
  • Parchment or aluminum foil

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 small onion diced, about ½ cup
  • 1 ½ cups broccoli florets about 1 large or 2 small heads, cut into uniform pieces about 1 ½" in size
  • 3 large eggs room temperature
  • 1 cup heavy cream
  • ½ cup milk any kind
  • 1 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 1 cup sharp cheddar cheese shredded
  • 2 scallions thinly sliced

Instructions

  • Cook the onion. Preheat oven to 375F. Heat 1 Tbsp olive oil in a pan over medium-high heat, add onions, then cook until they soften and brown, about 5-7 minutes, stirring occasionally.
  • Partially cook the broccoli. Bring a large pot of water to a rapid boil. Add the broccoli florets. Boil for 2 minutes, then drain and set aside. 
  • Mix remaining ingredients. In a large mixing bowl, whisk together 3 eggs, 1 cup heavy cream, ½ cup milk, pinch of nutmeg, 1 tsp Kosher salt, ½ tsp black pepper, 1 cup cheddar cheese, and 2 sliced scallions. Stir in the cooked onions.
  • Prepare the quiche. Spray a pie dish or 10” quiche pan with nonstick cooking spray. Place the cooked broccoli into the pan in a single even layer, then pour the remaining ingredients on top. 
  • Bake the quiche. Place the quiche on a parchment or aluminum foil lined rimmed baking sheet. Bake for 40-45 minutes, or until the top is a light golden brown and the center of the quiche is mostly firm. Allow to cool for 5-10 minutes before slicing. Can be enjoyed warm, room temperature, or cold.

Notes

  • Unbaked quiche will keep in a freezer for up to 1 month. If baked, the quiche will keep in a freezer for up to 3 months. Bake uncooked quiche directly from frozen, checking after 50 minutes for doneness, but note it may take up to 60 minutes to finish.
  • If reheating frozen cooked quiche, either defrost overnight to thaw completely or place in an oven preheated to 375F for 20-25 minutes.

Nutrition

Sodium: 573mg | Calcium: 216mg | Vitamin C: 22mg | Vitamin A: 1123IU | Sugar: 2g | Fiber: 1g | Potassium: 212mg | Cholesterol: 169mg | Calories: 296kcal | Trans Fat: 1g | Monounsaturated Fat: 9g | Polyunsaturated Fat: 2g | Saturated Fat: 15g | Fat: 26g | Protein: 10g | Carbohydrates: 6g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!