Crustless Broccoli Cheddar Quiche


  • 1 Tbsp extra virgin olive oil
  • 1 small onion diced, about ½ cup
  • 1 ½ cups broccoli florets about 1 large or 2 small heads, cut into uniform pieces about 1 ½” in size
  • 3 large eggs room temperature
  • 1 cup heavy cream
  • ½ cup milk any kind
  • 1 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 1 cup sharp cheddar cheese shredded
  • 2 scallions thinly sliced


  1. Cook the onion. Preheat oven to 375F. Heat 1 Tbsp olive oil in a pan over medium-high heat, add onions, then cook until they soften and brown, about 5-7 minutes, stirring occasionally.
  2. Partially cook the broccoli. Bring a large pot of water to a rapid boil. Add the broccoli florets. Boil for 2 minutes, then drain and set aside.
  3. Mix remaining ingredients. In a large mixing bowl, whisk together 3 eggs, 1 cup heavy cream, ½ cup milk, pinch of nutmeg, 1 tsp Kosher salt, ½ tsp black pepper, 1 cup cheddar cheese, and 2 sliced scallions. Stir in the cooked onions.
  4. Prepare the quiche. Spray a pie dish or 10” quiche pan with nonstick cooking spray. Place the cooked broccoli into the pan in a single even layer, then pour the remaining ingredients on top.
  5. Bake the quiche. Place the quiche on a parchment or aluminum foil lined rimmed baking sheet. Bake for 40-45 minutes, or until the top is a light golden brown and the center of the quiche is mostly firm. Allow to cool for 5-10 minutes before slicing. Can be enjoyed warm, room temperature, or cold.


Calories: 296kcal | Carbohydrates: 6g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 573mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1123IU | Vitamin C: 22mg | Calcium: 216mg | Iron: 1mg

Thank you for reading this post, don't forget to subscribe!

Print Friendly, PDF & Email

Leave a Comment