Crustless Broccoli Quiche: A Healthy and Delicious Recipe for Any Meal

This crustless broccoli quiche is my go-to dish when I want something hearty, healthy, and easy to make. It’s packed with fresh vegetables, creamy eggs, and just the right amount of cheese to make it feel indulgent without being heavy. I love how versatile it is  it’s perfect for breakfast, brunch, lunch, or even a light dinner.

Why You’ll Love This Recipe

I love this recipe because it skips the crust, which makes it lighter and faster to prepare. The combination of broccoli, eggs, and cheese creates a comforting flavor that works for any time of the day. I also appreciate how easily I can customize it with whatever vegetables I have on hand. Plus, it’s naturally gluten-free and a great way to sneak more veggies into my meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups fresh broccoli florets, chopped
1 cup shredded cheddar cheese
1 cup milk
4 large eggs
1/2 cup diced onion
1/2 cup diced bell pepper (any color)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
1 tablespoon olive oil or butter (for sautéing)
1/4 cup grated Parmesan cheese (for topping)

Directions

1. I start by preheating the oven to 375°F (190°C) and lightly greasing a 9-inch pie dish or baking dish.
2. In a skillet, I heat the olive oil or butter over medium heat and sauté the diced onion and bell pepper for about 3–4 minutes until they soften.
3. Then I add the chopped broccoli and cook for another 2–3 minutes until it’s bright green and slightly tender.
4. In a large mixing bowl, I whisk together the eggs, milk, garlic powder, salt, black pepper, and red pepper flakes.
5. I stir in the shredded cheddar cheese and the sautéed vegetables, mixing everything well.
6. I pour the mixture into the prepared dish and sprinkle the grated Parmesan cheese evenly on top.
7. Finally, I bake it for 30–35 minutes or until the top is golden and the center is set.
8. I let it cool for a few minutes before slicing and serving.

Servings and Timing

This recipe makes about 6 servings. It usually takes around 10 minutes to prepare and 35 minutes to bake, so I can have it ready in under 45 minutes total.

Variations

I like swapping broccoli for spinach, zucchini, or asparagus when I want a change. For a meatier version, I sometimes add cooked or turkey sausage. If I’m in the mood for a different flavor, I use a mix of cheeses like mozzarella, Swiss, or feta instead of cheddar. I’ve also added a handful of sun-dried tomatoes or mushrooms for extra richness.

Storage/Reheating

I store leftover quiche in an airtight container in the refrigerator for up to 4 days. When I want to reheat it, I either microwave individual slices for about a minute or warm the entire dish in a 350°F (175°C) oven for 10–15 minutes until heated through. It also freezes well—I let it cool completely, wrap it tightly, and freeze it for up to 2 months.

FAQs

How do I know when the quiche is done baking?

I check the center—it should be set and not jiggly, and a knife inserted near the middle should come out clean.

Can I use frozen broccoli instead of fresh?

Yes, I can use frozen broccoli; I just make sure to thaw and drain it well before adding it to the mixture.

Can I make this quiche dairy-free?

Absolutely. I use plant-based milk and dairy-free cheese for a completely dairy-free version.

Can I make this quiche ahead of time?

Yes, I often prepare it a day in advance and reheat it in the oven before serving.

What can I serve with this quiche?

I like pairing it with a simple green salad, fruit salad, or roasted potatoes.

Can I use egg whites instead of whole eggs?

Yes, I can substitute egg whites or a mix of whole eggs and whites to reduce cholesterol and fat.

How can I make it spicier?

I add extra red pepper flakes or a dash of hot sauce to the egg mixture before baking.

Can I bake it in muffin tins?

Yes, baking it in a muffin tin makes great individual portions—just reduce the baking time to about 20 minutes.

Can I make it without cheese?

I can, but the texture and flavor change slightly. Nutritional yeast adds a nice cheesy flavor without the dairy.

Why did my quiche turn out watery?

It’s usually because of excess moisture in the vegetables. I make sure to cook and drain them well before mixing.

Conclusion

This crustless broccoli quiche is one of my favorite go-to recipes for a healthy, satisfying meal that fits any time of the day. I love how easy it is to make and customize, and it’s a great way to use up vegetables in my fridge. Whether I’m serving it warm from the oven or reheating leftovers, it always feels comforting and delicious.

Print