Light & Fluffy Crustless Broccoli Cheddar Quiche

A slice of cheesy broccoli quiche is being served from a white baking dish, topped with chopped chives.

Light & Fluffy Crustless Broccoli Cheddar Quiche

This crustless broccoli cheddar quiche is everything you love about a classic quiche, minus the pie crust! Made with a creamy egg custard, tender broccoli, sharp cheddar cheese, and savory shallots, this easy breakfast recipe is light, flavorful, and perfect for meal prep, brunch, or a make-ahead breakfast. Whether you're skipping the crust to save time or simply love the cheesy egg filling like I do, this foolproof quiche is an easy recipe you'll make again and again.

Course Breakfast, Brunch, Main Course

Cuisine American

Prep Time 10

Cook Time 45

cooling time 10

Total Time 1 5

Servings servings

Calories 187kcal

Author Kelly Nash

Cost $10

Equipment

Ingredients

1 tbsp butter or olive oil
1 shallot thinly sliced
2 cups broccoli florets diced
3 tbsp water
6 large eggs
½ cup whole milk
½ cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese divided
1 tbsp fresh chives chopped

US Customary - Metric

Instructions

Preheat the oven to 350 F. Spray or butter a 9-inch round pie plate and set aside.
Melt the butter in a saute pan over medium heat. Add the shallot and saute for 2-3 minutes, until tender. Add the broccoli florets and 3 tbsp of water to the pan. Cook for another 3-4 minutes or until the water has evaporated.
1 tbsp butter , 1 shallot, 2 cups broccoli florets, 3 tbsp water
Remove the broccoli from the heat and pour into the greased pie dish, spreading evenly across the bottom. Set aside while making the custard filling.
1 cup shredded cheddar cheese
In a large bowl, whisk together the eggs, milk, cream, salt, and pepper until combined.
6 large eggs, ½ cup whole milk, ½ cup heavy cream, ½ teaspoon salt, ¼ teaspoon pepper
Layer ½ cup of cheese on top of the broccoli in the pie dish. Pour the egg mixture over top the broccoli/cheese layer, and gently mix. Top with the last ½ cup of cheddar cheese.
1 cup shredded cheddar cheese
Transfer pie dish to the oven and baked for 35-45 minutes, or until the center is set and the eggs are cooked through. Allow to cool for 10 minutes. Sprinkle the top with the fresh chives, slice, and enjoy!
1 tbsp fresh chives

Notes

Store quiche after it has completely cooled by either covering the pie dish with tin foil, or putting slices into an airtight container. Quiche will last in the fridge for up to 4 days.
To reheat, place a slice of quiche in a preheated oven, toaster oven, or in the microwave and heat until warmed throughout.
To freeze, allow the quiche to cool completely, and then place slices in a freezer-safe container. Quiche will stay good in the freezer for 2-3 months. To defrost, allow the quiche to sit in the fridge overnight.

Nutrition