Breakfast & Brunch
A no-crust broccoli and cheese quiche delivers all the comfort of a classic quiche without the fuss of pie dough—just golden egg custard and perfectly crispy broccoli. This recipe transforms simple ingredients into a restaurant-worthy breakfast that’s ready in under an hour.
The secret lies in pre-cooking the vegetables to remove excess moisture, ensuring a tender custard that sets beautifully in the oven.
What makes this quiche special is its crispy texture contrast—tender broccoli florets with a velvety egg mixture, all baked until just set. No crust means no flaky mess, just a clean, elegant dish that’s as impressive as it is easy.
The cheese melts into a creamy blanket, while the broccoli stays vibrant and slightly crisp at the edges, adding a satisfying bite.
This recipe is perfect for brunch gatherings, meal prep, or a quick weeknight dinner that feels indulgent. The custard is rich but not heavy, and the broccoli adds freshness that cuts through the richness.
Whether you’re serving it warm or letting it cool slightly, every bite delivers that perfect balance of savory, cheesy, and slightly crispy.
Ready in 350°F for 30–40 minutes, this quiche requires minimal effort but maximum flavor. Serve with a side salad or crusty bread to soak up every last drop of that golden custard. Here’s how to make it—simple, foolproof, and delicious.
Ingredients for broccoli and cheese quiche recipe no crust
Six simple ingredients transform into a restaurant-style quiche without crust fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 6 whole | Room temperature for even cooking |
| Heavy Cream 🥛 | 1 cup | Full-fat for rich custard |
| Whole Milk 🥛 | ½ cup | Warmed slightly for smooth blend |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Aged 6+ months for best flavor |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Broccoli Florets 🥦 | 4 cups | Fresh, small florets preferred |
| Yellow Onion 🧅 | 1 whole | Diced, sweet variety recommended |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | ¼ cup | For thickening custard |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing vegetables |
| Butter 🧈 | 2 tbsp | Unsalted, melted for greasing |
The cheese selection is critical here. Sharp cheddar aged at least 6 months delivers that perfect tangy bite, while freshly grated Parmesan adds umami depth. I always buy block cheese from the deli counter—pre-shredded gets clumpy and lacks flavor. For the broccoli, farmers market florets stay crispest, but frozen works in a pinch (thaw and pat dry thoroughly). The onions? Sweet yellows caramelize beautifully, so skip the red unless you want a stronger flavor. Garlic should be freshly minced—pre-minced jars taste stale after opening.
No sharp cheddar? Gruyère or Gouda work beautifully, though the flavor profile shifts slightly. Running short on Parmesan? Pecorino Romano at half the amount gives similar sharpness. The custard needs that full-fat cream and milk for proper texture—light versions won't set right. For the flour, all-purpose works fine, but if you have bread flour, use it for a slightly thicker custard. Nutmeg is non-negotiable here—it's what gives classic quiche its signature warmth. The extra-virgin olive oil matters too; look for peppery, fruity varieties like California Early Harvest for the best flavor.
Pre-cook the broccoli and onions to remove excess moisture—this is the secret to a creamy custard. Store any leftover custard mixture in an airtight container for up to 2 days in the fridge before baking. The assembled quiche keeps for 3 days refrigerated, though it reheats best. For meal prep, portion into individual servings and freeze for up to 2 months. Always let it cool completely before freezing to prevent condensation. The cheese will separate slightly when reheated—just stir vigorously before serving.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together in one bowl—no crust, no fuss. Just chop broccoli (or use frozen, no judgment), whisk eggs and cream, toss in cheese, and bake. My lazy Sundays just got a whole lot easier.
- Cheese Overload: That sharp cheddar and parmesan combo? Chef’s kiss. The melt makes every bite creamy, while the broccoli adds just enough bite to keep it interesting. Honestly, the first time I made it, I ate half before it even cooled.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Slice it up, pack it in containers, and boom—protein-packed lunches for days. My kids (and my husband) still ask for it after a week, and I’m not complaining about leftovers.
- Budget-Friendly Luxury: Eggs, milk, and cheese? All pantry staples that won’t break the bank. I’ve made this for $3 a serving, and it still tastes like I spent hours in the kitchen. (Spoiler: I didn’t.)
Step-by-step instructions for broccoli and cheese quiche no crust
Here's how to create a rich, golden egg custard with perfectly crisp broccoli florets.
Sauté the Vegetable Base
Heat the 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. Add the 4 cups broccoli florets and cook for another 5-6 minutes, stirring occasionally, until the edges turn bright green and slightly crispy.
This is where the texture magic happens. You want those broccoli florets to develop a satisfying crunch before they go into the quiche. Add the 3 cloves minced garlic and cook for 30 seconds until fragrant. Season with 0.25 teaspoon ground black pepper and 0.25 teaspoon nutmeg while still hot. Remove from heat and transfer to a bowl, setting aside.
Prepare the Egg Custard Mixture
In a large mixing bowl, whisk together the 6 whole large eggs until they're fully combined. Add the 1 cup heavy cream, 0.5 cup whole milk, and whisk again until smooth. The mixture should be uniform with no streaks of egg white remaining.
Gradually whisk in the 2 cups shredded sharp cheddar cheese and 0.5 cup freshly grated parmesan cheese until fully incorporated. Add the 0.25 cup all-purpose flour, 0.5 teaspoon salt, and mix until just combined. Here's the thing—don't overmix. You want a smooth batter with no lumps, but you don't need to develop gluten like you would with bread dough.
Combine and Pour into Baking Dish
Pour the egg mixture into the bowl with the sautéed vegetables. Gently fold everything together using a rubber spatula, being careful not to break up the broccoli florets too much. This keeps their texture intact while distributing them evenly throughout the custard.
Preheat your oven to 375°F. Lightly grease a 9-inch pie dish or oven-safe skillet with the 2 tablespoons melted butter. Pour the quiche mixture into the prepared dish, spreading it evenly. The custard should fill the dish about ¾ full—it will puff up as it bakes.
Bake to Golden Perfection
Place the quiche in the preheated oven and bake for 35-40 minutes. You'll know it's ready when the top is golden brown and the center has just set—it should still be slightly jiggly when gently shaken. Here's the critical part: the custard should reach an internal temperature of 160°F at its thickest point.
Real talk: if the top browns too quickly but the center isn't set, cover it loosely with foil for the last 5-10 minutes of baking. This prevents over-browning while allowing the center to finish cooking. The broccoli should be tender-crisp with a satisfying bite, not mushy.
Rest and Serve
Remove the quiche from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the custard to firm up slightly and redistribute its juices, giving you clean slices that hold their shape. The edges should be golden and crispy, while the center remains creamy and rich.
Serve warm or at room temperature. Each slice should deliver a perfect balance of creamy egg custard, sharp cheddar, nutmeg warmth, and that satisfying crunch from the broccoli florets. The quiche keeps well in the refrigerator for 3-4 days, though I find it's best enjoyed fresh from the oven.
Pro Tips For Making Broccoli And Cheese Quiche Recipe No Crust
- Preheat Pan Like It’s Your Job: I learned this the hard way—skipping a hot pan means your quiche will steam instead of brown. Get that oven to 375°F (or whatever your recipe calls for) and let the pie dish sit inside for 5 minutes before pouring in the custard. The cheese won’t clump, and the top will set properly—no soggy middle.
- Drain Broccoli Twice: That extra water in store-bought florets will turn your custard into a sad, watery mess. After blanching, dump the broccoli into a colander, let it sit for 30 seconds, then drain again. No one wants to eat a quiche that tastes like a side dish swimming in its own juice.
- Whisk the Eggs Cold: I used to warm the eggs first, thinking it’d blend better. Wrong. Cold eggs whip up fluffier and create a lighter texture in the custard. Just crack them straight into the bowl with the heavy cream and milk—no need to preheat anything. The cheese will melt smoother, and the quiche won’t feel dense.
- Press Cheese Down Firmly: Don’t just sprinkle that cheddar and Parmesan on top like confetti. Pack it into the custard in the last 10 minutes of baking, pressing it down gently with a spatula. This guarantees a gooey, melty center (not just a dusting of powdered cheese on top) and prevents it from floating away like a sad, lonely island.
Health benefits of this broccoli and cheese quiche recipe no crust
Protein Powerhouse
This no-crust quiche packs a surprising 15-20 grams of protein per serving, thanks to the egg custard and generous cheese blend. The 6 large eggs provide all nine essential amino acids, making it a complete protein source perfect for muscle repair and satiety.
I notice my energy levels stay steady for hours after eating this—ideal for busy mornings or post-workout meals. 💪
Low-Carb Flexibility
With no crust and only 3 grams of net carbs per serving, this quiche fits seamlessly into low-carb or keto diets. The broccoli adds fiber and volume without spiking blood sugar, while the cheese provides fat for sustained energy.
I often serve it with a side of sautéed spinach to boost the fiber content even further.
Vitamin Boost
Broccoli brings the nutritional punch with vitamin C (120% daily value per serving) and vitamin K (90% daily value), both crucial for immune function and bone health.
The sharp cheddar contributes calcium (25% daily value) and vitamin A for vision support. I always double-check the broccoli's freshness—younger florets pack more nutrients.
Healthy Fats
The combination of whole milk, heavy cream, and cheese provides monounsaturated fats that support heart health.
These fats also enhance nutrient absorption, particularly for fat-soluble vitamins like A and D. I prefer full-fat dairy here because it creates a richer custard that satisfies cravings while keeping you full longer.
Meal Prep Friendly
This quiche reheats beautifully while retaining its protein content, making it perfect for meal prep. The egg custard maintains its structure when reheated properly, and the broccoli stays crisp-tender. I portion individual servings and freeze them for up to 2 months—just thaw overnight in the fridge before reheating.
Nutrient Density
For under 400 calories per serving, you're getting a powerhouse of nutrients without excessive calories. The quiche delivers 20% of your daily calcium, 15% of your iron, and 10% of your fiber—all while being delicious.
The nutmeg adds anti-inflammatory benefits, while the garlic in the vegetable base provides antimicrobial properties. It's comfort food that actually nourishes your body! ✨
Nutrition facts
Frequently asked questions
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain it thoroughly first. Pat the florets completely dry with paper towels to prevent a watery custard. For best results, use fresh broccoli when possible—it stays crispier and has better flavor. If using frozen, don't skip the draining step!
What if my quiche doesn't set properly?
This usually happens if the custard was too hot when poured or the oven wasn't hot enough. For next time, let the egg mixture sit at room temperature before pouring, and check your oven temperature with an oven thermometer. If it's still runny after baking, it may need 5-10 more minutes at 350°F.
Can I make this ahead of time?
Assemble the quiche up to 24 hours ahead and refrigerate uncovered. Bake straight from the fridge, adding 5-10 extra minutes to the baking time. For best texture, don't bake it ahead—freshly baked is ideal. The custard will firm up beautifully when reheated.
What's the best way to reheat leftovers?
Slice the quiche and reheat portions in a 350°F oven for 10-15 minutes until warmed through. For microwave reheating, cover with a damp paper towel and heat for 30-45 seconds. The microwave can make the custard rubbery, so oven reheating is preferred. Always let it cool slightly before eating.
Can I add other vegetables?
Certainly! Spinach, bell peppers, or mushrooms work well—just pre-cook them like the broccoli to remove moisture. Avoid watery veggies like zucchini or tomatoes unless you drain them thoroughly. For best texture, stick to 1-2 cups total of additional vegetables to maintain the custard's balance.