Crustless Broccoli Quiche Recipe

Breakfast, lunch or dinner - this Crustless Broccoli Quiche is so packed with flavor that it's hard to believe it's light and healthy.

This crustless broccoli quiche fits right into my quiche philosophy. The easier, the better! For me, that means that I can whip up a tasty, healthy egg dish without having to mess with pastry.

My devotion to crustless quiche recipes first started when I made my Skinny Southwestern Crustless Quiche. Once I realized how easy (and delicious!) it was, I went a little crazy with new versions:

• asparagus with feta
• smoked salmon
• pancetta and mushroom
• leftover ham with broccoli

For brunch or dinner, serve this broccoli and cheese quiche with a fruit salad or an apple pecan salad, with a side of toast or sweet potato hash.

What you need for this Broccoli Cheddar Quiche:

See recipe card below for full ingredients list & recipe directions.

These are the main components of this recipe (affiliate links included):

• Eggs: I used a combination of large eggs and egg whites. If you prefer to use whole eggs exclusively, swap out the 4 egg whites with 2 additional large eggs (total of 6 eggs).
• Broccoli: Cut the broccoli into small florets.
• Cheese: I prefer to buy a block of Cheddar cheese and grate it myself rather than using pre-grated cheese, which tends to have fillers to stop it from clumping. That being said, use whatever works for you! Sometimes convenience reigns supreme.
• Cottage cheese: Whether it's crustless quiches or my Pesto Turkey Stuffed Shells, low-fat cottage cheese is a secret ingredient in my kitchen. The cheese melts as is cooks, so you don't need to worry about finding clumps of it in the finished product.
• Seasoning: A dash of dried thyme, salt and pepper are all you need.

Tips for making this recipe:

Crustless quiche, almost by definition, is easy to make and this crustless broccoli cheddar quiche is no exception. When there's no pastry to mess with, all that's left is whisking and baking!

• Even though the broccoli florets are small, I find that the final texture is best if I blanch them first. Throw the chopped broccoli florets into a pot of boiling water for a minute. Don't forget to salt the water for a little extra flavor.
• Once the minute is up, drain the broccoli in a colander, then either rinse it with cold water or plunge it into a bowl of ice water to stop it from cooking further.
• Whisk together the eggs, egg whites, water, cottage cheese and seasoning in a large bowl. Whisk vigorously to break up the cottage cheese curds a bit. A little elbow grease!
• Arrange the broccoli florets in a 9-inch pie plate and pour the egg mixture over top. Sprinkle the Cheddar cheese over the egg, then bake in an oven set to 375 degrees F.
• Don't forget to first coat the pie dish with cooking spray so that the eggs don't stick.

How to tell when crustless quiche is done:

You should be able to tell by just looking at the center of the quiche. Give the pie dish a gentle shake. If the center jiggles, cook for a few more minutes.

Use the tip of your finger to press on the surface of the egg to determine if the center is set. Careful - it will be hot! Alternatively, stick a small, sharp knife into the center of the quiche. If it comes out clean, the quiche is done.

Printable Recipe

This post was first published on December 14, 2020 and updated on December 2, 2021.

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