I perfected a Crustless Broccoli Quiche that makes planning meatless weeknight dinners or a weekend brunch reliably simple.

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I love how a simple quiche can flip dinner expectations. I kept calling it my Crustless Broccoli Quiche in notes, even though I started with just eggs and sharp cheddar cheese.

It’s not fancy, its honest, and sometimes the edges brown more on one side because I forget to rotate the pan. If you’ve ever scrolled through Broccoli Quiche Recipes and thought they look too fussy, this one proves otherwise.

I write recipes that I actually cook after midnight, and this one taught me a small trick for cleaner slices that I’ll tell you about later, because you gotta try it.

Ingredients

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Eggs pack protein and make the quiche custardy, fluffy, and totally comforting
Milk adds creaminess, calcium and keeps the filling tender not watery
Sharp cheddar gives tangy, salty bite plus rich fat and melty texture
Broccoli adds fiber, vitamins, a fresh green crunch and mild bitterness
Scallions bring oniony brightness, a pop of color and fresh zip
Butter or oil helps flavor and stop the quiche from sticking
Parmesan sprinkles a nutty saltiness and adds a slightly crisp top
Nutmeg gives a warm, cozy hint that lifts savory custard notes

Ingredient Quantities

6 large eggs

1 cup half and half or whole milk

1 cup shredded sharp cheddar cheese (about 4 ounces)

2 cups broccoli florets chopped, lightly steamed

3 scallions thinly sliced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg optional

1 tablespoon butter or olive oil

1/4 cup grated Parmesan cheese optional

How to Make this

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1. Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish with the tablespoon of butter or olive oil.

2. Steam the broccoli florets just until bright green and barely tender, about 3 to 4 minutes, then chop and press out as much water as you can with a paper towel or clean kitchen towel.

3. Heat a small skillet, add a tiny splash of the butter or oil if needed, and sauté the thinly sliced scallions 1 minute just to soften and mellow them, then let cool a bit.

4. In a large bowl whisk together 6 large eggs and 1 cup half and half or whole milk until smooth.

5. Season the egg mixture with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg if using.

6. Stir in 1 cup shredded sharp cheddar cheese and the sautéed scallions, then fold in the chopped, drained broccoli.

7. Pour the mixture into the greased pie dish and sprinkle 1/4 cup grated Parmesan over the top if you want extra flavor.

8. Bake in the preheated oven 35 to 40 minutes, until the center is mostly set with a slight jiggle and the top is lightly golden.

9. Let the quiche rest at least 10 minutes before slicing so it finishes setting and doesn’t fall apart.

10. Slice and serve warm or at room temp; if you used frozen broccoli remember to squeeze extra water out next time or the quiche can be a bit soggy.

Equipment Needed

1. 9 inch pie dish, greased with butter or oil
2. Oven (preheat to 375°F / 190°C)
3. Steamer pot with basket or a microwave safe bowl with lid to steam broccoli
4. Small skillet for sautéing the scallions
5. Cutting board and chef’s knife for chopping broccoli and slicing scallions
6. Paper towels or a clean kitchen towel to press out extra moisture
7. Large mixing bowl and whisk to beat the eggs and milk
8. Measuring cups and spoons (1 cup, 1/4 cup, 1/2 tsp, 1/4 tsp)
9. Rubber spatula or wooden spoon for folding and scraping the bowl
10. Oven mitts and a cooling rack or trivet so the quiche can rest before slicing

FAQ

Q: How long and what temp do I bake this at?

A: Bake at 350°F (175°C) for about 35 to 45 minutes. The top should be golden and the center mostly set, it may still jiggle a little. A knife in the center should come out with just a few moist crumbs. Let it rest 10 to 15 minutes before slicing.

Q: Can I use regular milk instead of half and half?

A: Yes. Whole milk works best for a creamy texture. Skim or low fat will make it a bit eggier and less rich, while cream will make it richer. Adjust to taste, but keep the ratio the same.

Q: Can I use frozen broccoli?

A: Sure. Thaw it, then squeeze out as much water as you can before chopping and adding. Too much liquid will make the quiche soggy, so dry it well or give it a quick steam and squeeze.

Q: How do I keep the quiche from being watery?

A: Don’t over-steam the broccoli, squeeze excess water out, and don’t use very low fat milk. You can lightly sauté the scallions and broccoli in the tablespoon of butter or oil to drive off extra moisture. Also let the baked quiche rest so liquids redistribute.

Q: Can I make this ahead or freeze it?

A: Yes. You can assemble and refrigerate up to 24 hours before baking. Once baked, refrigerate leftovers for up to 4 days. To freeze, wrap cooled slices tightly and freeze up to 2 months, thaw overnight in the fridge and reheat at 325°F until warm.

Q: Can I add other mix ins or use a crust?

A: Absolutely. Bacon, ham, mushrooms, spinach or different cheeses all work. If you want a crust, blind bake a pie crust for 8 to 10 minutes, then pour in the custard and bake as directed; you may need a few extra minutes.

Crustless Broccoli Quiche With Cheddar And Scallions Recipe Substitutions and Variations

Eggs: For a lighter version use 4 whole eggs plus 2 egg whites, keeps the structure but less yolk richness. Vegan-ish swap: 1 1/2 cups silken tofu puréed until totally smooth, gives a custardy texture though flavor is milder.
Half and half or whole milk: 1 cup evaporated milk matches the creaminess, or whisk 3/4 cup plain Greek yogurt with 1/4 cup water to mimic the richness.
Shredded sharp cheddar: Try Gruyere or Swiss for a classic quiche flavor, or Monterey Jack/Colby for a milder, extra-melty result.
Broccoli florets: Substitute with fresh spinach (about 4 cups raw, wilted and squeezed dry), 2 cups roasted cauliflower, or 2 cups blanched chopped asparagus.

Pro Tips

– Pat the broccoli dry like your life depends on it. Squeeze it in a towel until almost bone dry, or better yet roast the florets first to drive off moisture and add flavor, otherwise the quiche gets soggy.

– Use room temp eggs and don’t over-whisk. Mix until smooth but not frothy, too much air makes the custard spongy and rubbery when baked.

– Hold back a little cheese and sprinkle it on top. That gives a nicer golden crust and more flavor on the first bite. And sauté the scallions briefly so they mellow out, they’ll taste less sharp.

– Watch the center, not the color. The top can be golden while the middle still needs a few minutes, it should jiggle a little when done. Let it rest at least 10 minutes before slicing so it sets up and doesn’t fall apart.

Crustless Broccoli Quiche With Cheddar And Scallions Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected a Crustless Broccoli Quiche that makes planning meatless weeknight dinners or a weekend brunch reliably simple.

Servings

servings

Calories

371

kcal

Equipment: 1. 9 inch pie dish, greased with butter or oil
2. Oven (preheat to 375°F / 190°C)
3. Steamer pot with basket or a microwave safe bowl with lid to steam broccoli
4. Small skillet for sautéing the scallions
5. Cutting board and chef’s knife for chopping broccoli and slicing scallions
6. Paper towels or a clean kitchen towel to press out extra moisture
7. Large mixing bowl and whisk to beat the eggs and milk
8. Measuring cups and spoons (1 cup, 1/4 cup, 1/2 tsp, 1/4 tsp)
9. Rubber spatula or wooden spoon for folding and scraping the bowl
10. Oven mitts and a cooling rack or trivet so the quiche can rest before slicing

Ingredients

6 large eggs
1 cup half and half or whole milk
1 cup shredded sharp cheddar cheese (about 4 ounces)
2 cups broccoli florets chopped, lightly steamed
3 scallions thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg optional
1 tablespoon butter or olive oil
1/4 cup grated Parmesan cheese optional

Directions

Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish with the tablespoon of butter or olive oil.
Steam the broccoli florets just until bright green and barely tender, about 3 to 4 minutes, then chop and press out as much water as you can with a paper towel or clean kitchen towel.
Heat a small skillet, add a tiny splash of the butter or oil if needed, and sauté the thinly sliced scallions 1 minute just to soften and mellow them, then let cool a bit.
In a large bowl whisk together 6 large eggs and 1 cup half and half or whole milk until smooth.
Season the egg mixture with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg if using.
Stir in 1 cup shredded sharp cheddar cheese and the sautéed scallions, then fold in the chopped, drained broccoli.
Pour the mixture into the greased pie dish and sprinkle 1/4 cup grated Parmesan over the top if you want extra flavor.
Bake in the preheated oven 35 to 40 minutes, until the center is mostly set with a slight jiggle and the top is lightly golden.
Let the quiche rest at least 10 minutes before slicing so it finishes setting and doesn’t fall apart.
Slice and serve warm or at room temp; if you used frozen broccoli remember to squeeze extra water out next time or the quiche can be a bit soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.