If you’ve ever felt intimidated by quiche—maybe the crust seemed like too much work or you thought it was only for fancy brunches—I’m here to change your mind. This crustless broccoli cheddar quiche is proof that a satisfying, flavorful meal doesn’t have to be complicated. In fact, it’s one of the easiest and most comforting dishes you can make. It skips the crust entirely (yes, that’s totally okay) and still delivers all the creamy, cheesy, veggie-packed goodness you expect from a classic quiche.

Whether you’re cooking for your family on a Sunday morning, prepping weekday breakfasts, or hosting a cozy brunch, this recipe fits the bill. It’s warm, filling, and totally flexible for whatever your fridge holds. Let’s dive in and make this quiche your new go-to recipe.

Why You’ll Love This Recipe

There are so many reasons to keep this quiche in your regular rotation, but here are the big ones.

Key Benefits

It’s incredibly easy. You don’t need to fuss with dough, chill anything ahead of time, or worry about blind baking. If you can whisk eggs and sauté vegetables, you can make this.

It’s lighter—but still satisfying. Skipping the crust means fewer carbs and calories, but trust me, you won’t miss a thing. The egg custard, melty cheese, and tender broccoli come together into something truly delicious.

Perfect for meal prep. Make it once and enjoy slices throughout the week. It stores beautifully and reheats like a dream.

Naturally gluten-free. No substitutions needed—this one is ready for anyone avoiding gluten.

Customizable. This is your base. You can build on it with other ingredients (more on that in a bit), but it’s also excellent exactly as written.

Suitable For

This quiche is wonderfully versatile, making it perfect for a wide range of eaters and occasions:

• Families on the go. Whip this up Sunday night, and breakfast is sorted for the next few days.

• Vegetarians. No meat here—just veggies, eggs, and cheese.

• Beginner cooks. No tricky techniques or fancy tools needed.

• Brunch hosts. Dress it up with a fresh salad or fruit platter for an easy, elegant spread.

• Low-carb or keto eaters. It fits beautifully into those lifestyles, especially if you’re watching your carb intake.

Ingredients for Crustless Broccoli Cheddar Quiche

Let’s take a closer look at what you’ll need to make this recipe come to life. It’s a short list with big flavor.

Core Ingredients

• Eggs – The base of your quiche. They provide structure and hold everything together.

• Cheddar cheese – Sharp cheddar melts beautifully and brings bold, savory flavor.

• Milk – Whole milk is ideal for creaminess, but 2% or unsweetened plant milk works too.

• Broccoli – Fresh is best, but frozen works in a pinch. Just make sure it’s thawed and well-drained.

• Onion and garlic – These aromatics bring depth and warmth.

• Olive oil or butter – For sautéing your veggies and adding richness.

• Salt, pepper, nutmeg – Simple seasonings that elevate the flavor without overpowering it.

The combination is classic but never boring. It’s all about balance—creamy, cheesy, hearty, and fresh.

Substitutions and Tips

Here’s where things get fun. This recipe is flexible enough to handle a few swaps or additions:

• Cheese swaps: Try Swiss, Gruyère, Monterey Jack, or a combo if you want a different flavor profile.

• Dairy-free? Use your favorite plant-based milk and vegan cheese alternative.

• Extra protein: Stir in chopped cooked bacon, ham, or even rotisserie chicken.

• More veggies: Mushrooms, spinach, bell peppers, or zucchini would all be welcome additions—just cook off the moisture first.

• Want a richer custard? Use a mix of milk and half-and-half, or even a splash of heavy cream.

This is a recipe you can really make your own. And once you have the base technique down, the variations are endless.

Best Cheese for Crustless Quiche

Cheddar is the classic choice here, and for good reason—it melts well, has a sharp flavor that holds up to the broccoli, and gives the quiche a gorgeous golden top.

But if you’re in the mood to experiment, here are a few delicious alternatives:

• Gruyère: A little nutty and ultra-melty. Perfect for a more French-style twist.

• Fontina: Mild and creamy with excellent meltability.

• Mozzarella: Milder in taste but great for ooey-gooey texture.

• Feta or goat cheese: Crumbled in for a tangy, salty bite (best added alongside, not instead of, a melty cheese).

No matter which cheese you choose, try to grate it yourself instead of using pre-shredded. Freshly grated cheese melts smoother and doesn’t have the anti-caking agents that can make a dish feel dry or grainy.

Kitchen Tools You’ll Need

You don’t need anything fancy to make this crustless broccoli cheddar quiche, but a few basics will make the process smooth and stress-free.

Must-Have Tools

• 9-inch pie dish or quiche pan – Ceramic or glass works best for even baking.

• Whisk – For blending the eggs and milk into a smooth custard.

• Large mixing bowl – You’ll mix your custard here and pour it over the veggies.

• Skillet – For sautéing the onions, garlic, and broccoli.

• Measuring cups and spoons – Precision helps everything come out just right.

Nice-to-Have Tools

• Garlic press – Saves time and gives you finely minced garlic in seconds.

• Silicone spatula – Great for gently stirring without scratching your skillet.

• Cheese grater – As mentioned, grating your own cheese makes a difference.

• Mini muffin tin – If you want to turn this into mini quiches for grab-and-go breakfasts.

That’s it. No food processors or mixers—just a few simple tools and about 15 minutes of hands-on prep.

How to Make Crustless Broccoli Cheddar Quiche

Let’s walk through this together—step by step—because making quiche should feel easy and empowering, not fussy or complicated. Think of this as your cozy kitchen moment: a warm oven, a whisk in hand, and the delicious smell of broccoli and cheese filling the air. Here’s how to bring it all together.

Step 1: Preheat and Prepare the Dish

Start by preheating your oven to 375°F (190°C). This gives your quiche the head start it needs to bake evenly and set beautifully.

While the oven warms, grease a 9-inch pie dish with butter or cooking spray. You don’t want anything sticking when it’s time to serve. If you’re using a ceramic or glass dish, even better—it’ll help retain heat and keep the quiche warm for longer once it’s out of the oven.

Step 2: Sauté the Veggies

This is where the flavor starts to build.

In a medium skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add ½ a finely chopped onion and sauté until it becomes soft and translucent—this should take about 3 to 4 minutes. Then, stir in 1 clove of minced garlic and cook for another 30 seconds, just until fragrant.

Now, toss in your 1½ cups of broccoli florets (chopped into bite-size pieces). Cook them for about 3 to 5 minutes, just until they’re bright green and slightly tender. You’re not aiming to fully cook the broccoli—just give it a little head start before it hits the oven.

Tip: If you’re using frozen broccoli, make sure it’s thawed and thoroughly drained. Any extra moisture can make the quiche soggy.

Step 3: Whisk the Egg Mixture

Grab a large bowl and crack in 4 large eggs. Add 1 cup of milk (whole milk is ideal, but 2% or unsweetened plant milk will work too), then season with ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg (totally optional, but it adds a subtle warmth that makes everything taste richer).

Whisk the mixture until it’s smooth, well combined, and slightly frothy. This is your custard base—it’s what gives quiche that dreamy, creamy texture.

Step 4: Assemble the Quiche

Now the fun part: layering.

Start by spreading the sautéed broccoli, onions, and garlic evenly across the bottom of your prepared pie dish. Next, sprinkle 1 cup of shredded cheddar cheese over the top. Don’t worry if it looks like a lot—it melts down into the most irresistible layer.

Then, pour the egg mixture slowly over the veggies and cheese, making sure everything is evenly covered. If some cheese floats to the top, that’s totally fine. That golden, cheesy crust is what dreams are made of.

Step 5: Bake

Place your quiche in the oven and bake for 30 to 35 minutes, or until the center is fully set and the top is lightly golden.

To check doneness, insert a knife into the center—it should come out clean or with just a hint of moisture. If it still looks jiggly in the middle, give it another 3 to 5 minutes.

Tip: Ovens vary, so don’t be afraid to check early and adjust as needed. The goal is a firm, sliceable texture—not wobbly and undercooked.

Step 6: Cool and Serve

Once baked, remove the quiche from the oven and let it cool for 5 to 10 minutes before slicing. This resting time helps the custard finish setting and makes the quiche easier to cut cleanly.

Garnish with a sprinkle of chopped parsley or chives if you’d like, and serve warm or at room temperature. It’s just as good either way.

Tips for Success

Want to make sure your quiche turns out beautifully every time? Here are a few extra tips:

• Don’t overbake. Overcooking can make the texture rubbery. Keep an eye on the center and test with a knife.

• Drain extra moisture. Especially if you’re using frozen veggies—soggy quiche is a no-go.

• Use full-fat dairy. For the creamiest texture, whole milk or a splash of half-and-half works best.

• Let it cool. Give it a few minutes to rest before slicing. It helps the quiche firm up and hold its shape.

• Customize with confidence. This recipe is a canvas—add mushrooms, peppers, spinach, or a handful of cooked bacon or ham if that’s what you have on hand.

How to Store Crustless Broccoli Cheddar Quiche

One of the best things about this quiche? It stores and reheats like a champ. Here’s how to keep it fresh:

At Room Temperature

Leave it out no longer than 2 hours after baking. After that, move it to the fridge for safe storage.

In the Refrigerator

Store leftovers in an airtight container for up to 4 days. You can reheat individual slices in the microwave (30 to 60 seconds) or warm the whole dish in the oven at 350°F until heated through.

Freezing Tips

To freeze, slice the cooled quiche into portions, then wrap each one tightly in foil or parchment and place in a freezer-safe bag or container. When you’re ready to eat, reheat from frozen in a 350°F oven for about 20 to 25 minutes, or until hot in the center.

Frequently Asked Questions (FAQs)

Can I use frozen broccoli?

Yes, you can! Just make sure to thaw and drain it thoroughly. Too much water can affect the texture of the quiche.

Can I make this dairy-free?

Absolutely. Swap in unsweetened almond milk or another plant milk, and use your favorite dairy-free cheese. Just know the texture may be slightly different—still delicious, though.

How do I make it more filling?

Try adding some chopped cooked bacon, diced ham, or roasted vegetables. A handful of cooked quinoa can also add a nice boost of protein and texture.

Can I make it ahead?

Yes. You can assemble it the night before and refrigerate. When ready to bake, pop it into a preheated oven and add 5–10 extra minutes to the baking time to account for the cold start.

Related Recipes You Might Love

If you enjoyed this crustless broccoli cheddar quiche, here are some delicious recipes to try next:

• Cottage Cheese Spinach Crustless Quiche – A protein-packed variation that’s just as easy and satisfying.

• Spinach and Cheese Casserole Recipe – Another comforting, vegetarian-friendly bake.

• Creamy Broccoli and Chicken Penne – For a heartier main dish using broccoli and cheese flavors.

• Mushroom and Feta Crustless Quiche – Another no-crust quiche for easy weeknight meals.

• Zucchini Bagels – Low Carb, Keto – The perfect low-carb side to go with your quiche.

Conclusion

This crustless broccoli cheddar quiche is everything you want in a homemade meal: simple, satisfying, and full of flavor. It’s the kind of dish that makes your kitchen smell amazing and your table feel inviting—whether you’re sitting down with your family or grabbing a quick bite before work.

It’s also endlessly adaptable, forgiving if you don’t have every single ingredient, and downright delicious every time. So make it once, and don’t be surprised if it becomes a regular in your weekly rotation.

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