Quick Crustless Broccoli and Cheddar Quiche
This easy crustless broccoli and cheddar quiche is creamy, cheesy, and packed with flavor—perfect for a low-carb breakfast, brunch, or light dinner.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 7 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch, Main Dish
- Method: Breakfast, Brunch, Main Dish
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 tsp kosher salt
½ cup milk
3 large eggs, room temperature
2 scallions, chopped (white and light green parts)
1 cup heavy cream
½ tsp ground black pepper
1 tbsp extra virgin olive oil (or neutral oil)
1½ cups broccoli florets (1-inch pieces)
1 cup sharp cheddar cheese, shredded
1 small onion, finely diced
Instructions
1. Prep
Preheat oven to 375°F (190°C).
Lightly spray a 9-inch pie dish with cooking spray.
2. Cook Vegetables
Heat olive oil in a skillet over medium heat.
Cook diced onion 5–7 minutes, until soft and translucent.
Meanwhile, blanch broccoli in salted boiling water for 2 minutes.
Drain broccoli and set aside with onions.
3. Make the Custard
In a large bowl, whisk eggs, heavy cream, milk, salt, pepper, and shredded cheddar until smooth.
Fold in scallions and cooked onions.
4. Assemble
Arrange broccoli evenly in the prepared pie dish.
Pour custard mixture over broccoli, ensuring even distribution.
5. Bake
Place pie dish on a baking sheet.
Bake 40–45 minutes, until 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
Room-temperature eggs ensure a smoother custard.
Blanching broccoli removes raw flavor while keeping texture.
Slight jiggle in the center means a creamy—not overbaked—quiche.
Excellent for meal prep and reheats well.
