I enjoy this recipe because it’s naturally low-carb, easy to prepare, and full of classic flavors. The sharp cheddar pairs beautifully with the broccoli, and the creamy egg custard bakes up rich without feeling heavy. I also like that it reheats well, so it’s great for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tsp kosher salt 0.5 cup milk 3 large eggs, room temperature 2 scallions, chopped 1 cup heavy cream 0.5 tsp ground black pepper 1 tbsp extra virgin olive oil 1.5 cups broccoli florets 1 cup sharp cheddar cheese, shredded 1 small onion, finely diced
Directions
I start by preheating the oven to 375°F and lightly spraying a 9-inch pie dish with cooking spray.
While the oven heats, I warm the olive oil in a skillet over medium heat and cook the diced onion for about 5 to 7 minutes until soft and lightly translucent. At the same time, I bring a pot of salted water to a boil and blanch the broccoli florets for about 2 minutes. I drain the broccoli well and set it aside with the cooked onions.
In a large bowl, I whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth. I stir in the shredded cheddar cheese, then gently fold in the chopped scallions and cooked onions.
I arrange the broccoli evenly in the prepared pie dish and pour the custard mixture over the top, making sure it settles into all the gaps. I place the dish on a baking sheet and bake for 40 to 45 minutes, until the edges are set and the center has just a slight jiggle.
After baking, I let the quiche rest for 5 to 10 minutes before slicing and serving.
Servings and Timing
I usually get about 6 servings from this quiche. Prep time is approximately 20 minutes. Cook time is about 45 minutes. Total time comes out to roughly 1 hour and 7 minutes.
Variations
I sometimes add cooked bacon or ham when I want extra protein. For a different flavor, I swap cheddar for Gruyère or a cheese blend. 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, being careful 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.
Why blanch the broccoli first?
I blanch it to remove the raw taste and ensure the broccoli cooks evenly in the quiche.
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 frozen broccoli?
I can use frozen broccoli, but I thaw and drain it very well to avoid excess moisture.
Is this quiche good for meal prep?
I find it works great for meal prep since it keeps well and reheats easily.
Conclusion
I find this Quick Crustless Broccoli and Cheddar Quiche to be a dependable, flavorful dish that fits into any meal of the day. It’s easy, comforting, and versatile, making it one of my favorite go-to recipes when I want something simple and satisfying.
