Crustless Broccoli and Cheese Quiche

Perfect for feeding a crowd or meal prep.

This crustless broccoli and cheese quiche is my favorite meal prep breakfast but also great for having company over. Perfect to reheat for a quick morning breakfast and tastes just as good as right out of the oven.

Ingredients in Broccoli and Cheese Quiche

I am not the biggest fan of pie crust, shockingly, except in maybe a pot pie. This crustless broccoli and cheese quiche comes together super quick and is also great to feed a crowd.

The broccoli needs to be cooked. I like to chop up a fresh head of broccoli and steam it on the stove top in a steamer basket. But you could make it even simpler by using a microwaveable bag of fresh broccoli and it works just as great.

If you don’t cook it first, it will be hard and crunchy and take away from the fluffy texture of the quiche.

This quiche makes the perfect number of servings to have a slice for each day of the week to pack a little protein punch in the morning. It still holds as one of my favorite breakfast meal prep foods.

You can totally customize your fillings, just follow the base of the recipe. I know many enjoy ham or bacon in a quiche, so do with that what you desire!

Crustless Broccoli and Cheese Quiche

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• Author: Aimee Iorio
• Total Time: 45 minutes
• Yield: 6 slices 1x

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Description

The perfect crustless Broccoli and Cheese Quiche.

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Ingredients

Scale 1x2x3x

• 6 large eggs
• ½ cup whole milk (118ml)
• ¼ cup heavy cream (60ml)
• 1 ½ cups broccoli, cooked (234g)
• ¾ sharp cheddar cheese, shredded (180g)
• ½ teaspoon onion powder
• 1 teaspoon kosher salt 
• Chives for topping (optional)

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Instructions

For the broccoli:

1. Cook your broccoli, the broccoli will not cook thoroughly in the quiche and will otherwise have a hard and crunchy texture. 
2. Wash your broccoli thoroughly and steam on the stovetop, or if pre-cut, cook according to package instructions.
3. Chop the broccoli into small pieces, remove any large stems if desired. 

To make the quiche:

1. Preheat your oven to 375 degrees fahrenheit. Grease a 9” pie dish (I use glass) and set aside. 
2. In a mixing bowl, crack and whisk 6 eggs. 
3. Whisk in ½ cup whole milk, ¼ cup heavy cream, ½ teaspoon onion powder, and 1 teaspoon kosher salt. 
4. Stir in 1 ½ cups cooked, chopped broccoli and ¾ cup shredded sharp cheddar cheese. 
5. Transfer the quiche mixture to your greased pie dish. 
6. Bake for 28-35 minutes, watching for browning. There should be no jiggle in the center of the quiche and it will be a light golden color when it is fully cooked. 
7. Remove from the oven, let rest for at least 5 minutes. If you have sticking on the edge of the quiche, take a knife and run it around the edge of the dish. 
8. Top with chives and flaky salt (optional) and enjoy!

Notes

To reheat a slice of quiche, microwave 45 seconds on a microwaveable safe plate.

Store the quiche in the fridge in an airtight container or in the original dish tightly wrapped.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Oven