The Best Ever Crustless Broccoli Cheddar Quiche
I love a crustless quiche because you don't have to worry about a soggy bottom—the whole thing just bakes up perfectly golden and fluffy. The secret is using a really high-quality sharp cheddar; it cuts through the richness of the eggs and makes the broccoli taste incredible. I usually make two on Sunday so I have a delicious grab-and-go breakfast ready for the whole week!
Servings: 6 servings
Calories: 296kcal
Video
Equipment
Small pan
Medium pot
9-inch pie dish or 10-inch quiche pan
Nonstick cooking spray
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 small onion, diced, about ½ cup
- 1½ cups broccoli florets, about 1 large or 2 small heads, cut into uniform bite-size pieces
- 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 375°F (190°C). 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 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-inch 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
- Freeze: Freeze unbaked quiche for up to 1 month or baked quiche for up to 3 months. Bake unbaked quiche directly from frozen, checking at 50 minutes (may take up to 60 minutes total).
- Reheat (baked): Thaw overnight or bake at 375°F / 190°C for 20–25 minutes, until warmed through.
Nutrition
Calories: 296kcal | Carbohydrates: 6g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 573mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1123IU | Vitamin C: 22mg | Calcium: 216mg | Iron: 1mg
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