I enjoy this recipe because it delivers all the richness of a classic quiche without a crust. The sharp cheddar adds bold flavor, while the custard bakes up smooth and tender. I also appreciate how versatile it is, since it works just as well fresh from the oven as it does reheated the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the filling: 1/4 tsp salt 1 cup shredded cheddar cheese 1/4 tsp pepper 1 medium onion, diced into 1/4-inch pieces 2 tbsp olive oil 2 cups broccoli, cut into small florets
For the custard: 1/4 tsp pepper 2/3 cup half and half 1/4 tsp salt 1 cup milk 6 large eggs, room temperature 1 tbsp fresh chives, chopped
Directions
I start by preheating the oven to 400°F and prepping all my ingredients so everything is ready to go.
I heat the olive oil in a large skillet over medium heat and cook the diced onion for about 5 to 7 minutes until it becomes soft and translucent. I add the broccoli florets along with salt and pepper and continue cooking for another 5 minutes, just until the broccoli is tender but still slightly firm.
In a large bowl, I whisk together the eggs, half and half, milk, remaining salt and pepper, and chopped chives until smooth and well combined.
I spread the onion and broccoli mixture evenly in the bottom of a pie pan or quiche dish, then sprinkle the shredded cheddar cheese over the top. I slowly pour the egg custard over everything, making sure it settles evenly.
I bake the quiche for 30 to 35 minutes, until the edges are set and the center still has a slight jiggle. I remove it from the oven and let it rest for 5 to 10 minutes before slicing and serving.
Servings and timing
I usually slice this quiche into 8 servings. Prep time is about 15 minutes. Cook time is around 35 minutes. Total time comes out to approximately 52 minutes.
Variations
I sometimes add cooked bacon or ham when I want a heartier version. For a different flavor profile, I swap cheddar for Gruyère or a sharp white cheddar. When I want more vegetables, I mix in sautéed mushrooms or spinach.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm slices gently in the oven or microwave until heated through, taking care not to overcook the custard.
FAQs
Can I make this quiche ahead of time?
I often bake it ahead and reheat it gently, or serve it at room temperature.
Is this quiche completely gluten free?
Yes, since there’s no crust, the recipe is naturally gluten free as long as all ingredients are gluten free.
Can I use frozen broccoli?
I can use frozen broccoli, but I thaw and drain it very well to avoid excess moisture.
How do I know when the quiche is done?
I look for set edges and a center that jiggles slightly but isn’t liquid.
Can I use all milk instead of half and half?
I can, but I find the half and half adds extra creaminess and richness to the custard.
Conclusion
I find this Cheesy Gluten Free Broccoli Cheddar Quiche to be a reliable, flavorful dish that works for any time of day. It’s easy to prepare, satisfying, and perfect when I want a gluten free meal that still feels comforting and indulgent.
This cheesy gluten free quiche is packed with tender broccoli, caramelized onions, and sharp cheddar in a creamy, custard-like filling. A delicious and hearty veggie-loaded meal!
Author:Sarah
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:52 minutes
Yield:8 slices
Category:Breakfast, Brunch, Main Dish
Method:Baking, Sautéing
Cuisine:American
Diet:Gluten Free
Ingredients
This cheesy gluten free quiche is packed with tender broccoli, caramelized onions, and sharp cheddar in a creamy, custard-like filling. A delicious and hearty veggie-loaded meal!
Instructions
1. Prep
Preheat oven to 400°F (205°C).
Dice onion, cut broccoli into small florets, chop chives, and measure remaining ingredients.
2. Sauté Vegetables
Heat olive oil in a skillet over medium heat.
Add onion and cook 5–7 minutes until soft and translucent.
Add broccoli, ¼ tsp salt, and ¼ tsp pepper.
Cook another 5 minutes until broccoli is tender-crisp. Remove from heat.
3. Make the Custard
In a large bowl, whisk eggs, half-and-half, milk, remaining salt and pepper, and chives until smooth and fully combined.
4. Assemble
Spread the broccoli-onion mixture evenly in a greased pie pan or quiche dish.
Sprinkle cheddar cheese evenly over the vegetables.
Slowly pour the custard over the top, allowing it to fill in evenly.
5. Bake
Bake at 400°F for 30–35 minutes, until the edges are set and the center has a slight jiggle.
6. Rest & Serve
Let quiche rest 5–10 minutes before slicing.
Serve warm or at room temperature.
Notes
1. Prep
Preheat oven to 400°F (205°C).
Dice onion, cut broccoli into small florets, chop chives, and measure remaining ingredients.
2. Sauté Vegetables
Heat olive oil in a skillet over medium heat.
Add onion and cook 5–7 minutes until soft and translucent.
Add broccoli, ¼ tsp salt, and ¼ tsp pepper.
Cook another 5 minutes until broccoli is tender-crisp. Remove from heat.
3. Make the Custard
In a large bowl, whisk eggs, half-and-half, milk, remaining salt and pepper, and chives until smooth and fully combined.
4. Assemble
Spread the broccoli-onion mixture evenly in a greased pie pan or quiche dish.
Sprinkle cheddar cheese evenly over the vegetables.
Slowly pour the custard over the top, allowing it to fill in evenly.
5. Bake
Bake at 400°F for 30–35 minutes, until the edges are set and the center has a slight jiggle.
