Breakfast & Brunch
A no-crust broccoli and cheese quiche delivers all the comfort of a classic quiche without the fuss of a crust—just creamy, cheesy goodness in every bite. I developed this recipe after burning through three pie crusts and realizing there's no need for them when the filling is this rich.
The key is pre-cooking the broccoli to keep it crisp-tender, not soggy, while the eggs bind everything together into a golden, melt-in-your-mouth center.
This quiche is vegetarian-friendly and ready in under 45 minutes, making it perfect for brunch or a hearty breakfast when you're short on time. The secret lies in whisking the eggs just until combined—overmixing creates tough quiche, and we want that silky, custardy texture.
A sprinkle of sharp cheddar on top creates those irresistible golden swirls while keeping the center velvety smooth.
By the time it emerges from the oven, you'll have a restaurant-quality quiche with crisp-tender broccoli, pockets of melted cheese, and a golden top that begs to be cut into. It's the kind of dish that transforms a simple weeknight into something special without requiring a single crust.
Serve with a side salad or toasted bread to soak up every last drop of that cheesy goodness.
Leftovers reheat beautifully, making this an ideal meal prep option for busy mornings. Trust me—once you try this no-fuss quiche, you'll wonder why you ever bothered with crusts. Let's get cooking!
Ingredients for broccoli and cheese quiche recipe no crust
Six simple ingredients transform into a golden, cheesy quiche with crisp-tender broccoli and zero crust fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Florets 🥦 | 3 cups | Cut into small florets, stems peeled |
| Large Eggs 🥚 | 6 whole | Room temperature, whisked |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, extra-sharp preferred |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Dried Mustard 🌶️ | ¼ tsp | Adds tangy kick |
| Unsalted Butter 🧈 | 2 tbsp | Melted for greasing dish |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening egg mixture |
The broccoli is non-negotiable—fresh florets with bright green color are key. Trader Joe's or local markets have the best quality, but frozen works in a pinch (thaw and pat dry). I always peel the stems since they're more tender. The cheddar makes or breaks this—sharp or extra-sharp gives the best flavor, and Kraft 2% is my go-to for convenience. For the eggs, room temperature whisk them just until combined—overmixing makes quiche tough. I grab my eggs from Costco when they're on sale, but any good-quality large eggs work.
No sharp cheddar? Gruyère or Monterey Jack at half the amount adds depth. Fresh broccoli wilting? Blanch it 2 minutes before adding to the egg mix. The dried mustard can be swapped for Dijon mustard at 1/4 tsp, but it's worth having it on hand. Short on heavy cream? Half-and-half plus 1 tbsp butter gets you close. The flour is just to thicken the egg mixture slightly—don't skip it, but don't overdo it either. For extra richness, add 1 oz cream cheese to the egg mix before pouring.
This quiche reheats beautifully—350°F for 10-15 minutes until bubbly. Keeps 4 days in the fridge, freezes for 2 months (wrap tightly). I always make a double batch—one for breakfast, one for lunch. The leftovers actually taste better the next day as the flavors meld. Store in glass containers to keep it fresh longer. For meal prep, portion into individual servings before freezing.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this one—just chop the broccoli into florets (no need for perfection), whisk the eggs and cream in a bowl, dump it all in a pie dish, and pop it in the oven. That’s it. No crust, no fuss, no stress.
- Cheese Pulls the Win: Sharp cheddar melts into gooey perfection while the eggs set just enough to hold it all together. The broccoli stays bright green, not mushy, and that first bite of creamy custard with salty cheese? Instant comfort.
- Lunchbox Legend: Between us, this is my go-to for meal prep. Slice it up, pack it with a side salad, and it stays fresh for days. Honestly, my kids actually eat their veggies this way—no complaints, just clean plates.
- Budget-Friendly Feast: Eggs, milk, and chedddar stretch further than you’d think, and broccoli’s one of the most affordable veggies out there. I make this for brunch, dinner, or even a quick lunch, and it never feels like I’m breaking the bank.
Step-by-step instructions for broccoli and cheese quiche no crust
Here's how to make this creamy, cheesy quiche without any crust fuss.
Prep and Blanch the Broccoli
Start by cutting the 3 cups of fresh broccoli florets into even-sized pieces. This ensures they cook uniformly throughout the quiche. Place the florets in a pot of boiling water and blanch for exactly 2 minutes. You want them to soften slightly but still retain their vibrant green color and crisp texture.
Drain the broccoli immediately in a colander and rinse under cold water to stop the cooking process. This quick shock treatment preserves the bright color and prevents the florets from turning mushy. Once cooled, transfer the broccoli to a paper towel-lined plate and pat dry thoroughly. You'll want the pieces to be completely dry before adding them to the egg mixture, or they'll make the filling too watery.
Create the Egg and Cheese Mixture
In a large mixing bowl, whisk together the 6 whole large eggs, 1 cup of heavy whipping cream, 0.5 cup of milk, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of garlic powder, and 0.25 teaspoon of dried mustard until completely blended. This mixture should be smooth and uniform, with no visible streaks of egg white.
Gradually sprinkle in the 2 cups of shredded sharp cheddar cheese, stirring constantly until fully incorporated. The cheese should melt slightly from the warmth of the eggs, creating a thick, velvety batter. In a separate small bowl, whisk together 1 tablespoon of all-purpose flour and 2 tablespoons of melted unsalted butter. Slowly pour this mixture into the egg mixture while whisking continuously to prevent lumps from forming.
Assemble and Bake the Quiche
Preheat your oven to 350°F. Generously grease a 9-inch pie dish or oven-safe skillet with a bit of the melted butter to prevent sticking. Spread the blanched broccoli florets evenly across the bottom of the prepared dish, creating a single layer. Pour the egg and cheese mixture over the broccoli, spreading it evenly to cover all the florets completely.
Place the dish on the center rack of your preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set. You'll know it's done when a knife inserted near the center comes out clean. The edges should be slightly puffed, and the cheese should have formed beautiful, bubbly swirls on top. If the top browns too quickly, tent loosely with aluminum foil to prevent over-browning while still allowing the center to cook through.
Rest and Serve
Remove the quiche from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the filling to set completely and makes it much easier to serve clean slices. The quiche will be hot and the cheese will be gooey and stretchy—this is exactly what you want in a perfect quiche.
Cut into 6 equal wedges and serve immediately while still warm. The combination of creamy egg custard, tender broccoli, and sharp cheddar creates a flavor explosion in every bite. Pair with a simple green salad or crusty bread to complete your meal. The beauty of this no-crust version is that it's just as satisfying as traditional quiche, with none of the fuss of pie crust.
Pro Tips For Making Broccoli And Cheese Quiche Recipe No Crust
- Preheat Your Pan: The quiche crust is gone, but the pan still needs a hot start—preheat that oven to 375°F (190°C) for at least 15 minutes before baking. Cold pans make soggy bottoms, and nobody wants a watery quiche. Trust me, I’ve learned this after a batch that looked more like custard than quiche.
- Blanch Broccoli First: Fresh broccoli holds onto moisture like a stubborn guest—blanch the florets in boiling water for 2 minutes, then plunge into ice water to stop cooking. This removes bitterness and keeps them crisp-tender in the quiche. Skip this, and you’ll end up with a mushy green sludge instead of bright, chewy florets.
- Whisk the Egg Mixture: Don’t just pour in the eggs and cream like you’re making scrambled eggs—whisk the egg mixture until no streaks remain. A smooth batter means an even texture, no rubbery bits, and a custard that sets properly. I used to rush this, and the result was always lumpy. Now? Silky smooth every time.
- Use Room-Temp Ingredients: Cold heavy cream and eggs mix like oil and water—let them sit at room temperature for 30 minutes before combining. This ensures the custard blends evenly and bakes uniformly. Cold ingredients create pockets of uneven cooking, leading to a quiche that’s underdone in some spots and overcooked in others. Not ideal.
Creative variations of these flavors
Spicy Kick Version
For those who love heat, swap the sharp cheddar for a mix of 1 cup sharp cheddar and ½ cup pepper jack cheese. Add ½ teaspoon smoked paprika and ¼ teaspoon cayenne pepper to the egg mixture for a smoky, fiery twist.
Top with 2 tablespoons chopped jalapeños before baking—trust me, the contrast of creamy cheese and spicy jalapeños is pure magic. 🌶️
Mediterranean Twist
Transform this quiche into a Mediterranean-inspired dish by adding ½ cup diced sun-dried tomatoes and ¼ cup chopped Kalamata olives to the broccoli layer. Swap the sharp cheddar for 1 cup feta cheese and add ½ teaspoon dried oregano to the egg mixture.
Finish with a sprinkle of fresh parsley before serving—this version tastes like a vacation in every bite. 🌿
Breakfast-for-Dinner Upgrade
Make this quiche heartier for dinner by adding ½ cup cooked breakfast sausage (like Hillshire Farm) or crumbled bacon to the broccoli layer. Use Gruyère cheese instead of cheddar for a richer flavor, and add ½ teaspoon onion powder to the egg mixture.
Serve with a side of roasted potatoes for a filling, satisfying meal. 🍳
Extra-Veggie Boost
Load up this quiche with more veggies by adding ½ cup diced bell peppers and ½ cup shredded carrots to the broccoli. Use 1 cup Swiss cheese for a milder flavor and add ½ teaspoon dried thyme to the egg mixture.
This version is packed with nutrients and still creamy and delicious. 🥕
Gluten-Free Adaptation
For a gluten-free version, replace the 1 tablespoon all-purpose flour with 1 tablespoon cornstarch. Use gluten-free sharp cheddar cheese (like Kraft Gluten-Free) and ensure your pie dish is certified gluten-free. The texture stays just as creamy, and no one will miss the flour. 🌾
Meal Prep Hack
Double the recipe and bake two quiches at once for easy meal prep. Store in glass containers and reheat individual slices in the microwave for 1-2 minutes until warm. I like to prep this on Sundays so I have quick breakfasts all week—just grab, reheat, and enjoy.
The flavors actually improve overnight, making it even better for leftovers. ⏰
Nutrition facts
Frequently asked questions
Why does my no-crust quiche turn out watery?
Watery quiche usually means the broccoli wasn't dry enough before mixing. Always pat the blanched florets completely dry with paper towels—even small amounts of moisture will make the filling too runny. Also, don't overmix the egg batter, as that creates air pockets that can lead to a less-set texture.
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain it thoroughly first. Frozen broccoli often has excess ice crystals that release moisture. After thawing, pat it completely dry and blanch for 1 extra minute to remove any remaining water before mixing into the egg batter. The texture will be similar if you follow these steps.
How do I make this quiche ahead for brunch?
Bake the quiche up to 2 days in advance and store it covered at room temperature. For longer storage, refrigerate for up to 4 days or freeze for 2 months. Reheat individual slices in the oven at 350°F for 10-15 minutes—microwaving can make the cheese rubbery. The flavors actually deepen overnight!
What's the best way to reheat leftovers?
For perfect texture, always reheat in the oven. Place slices on a baking sheet and warm at 350°F for 10 minutes until bubbly. If using the microwave, cover with a damp paper towel and heat for 30 seconds—this prevents the cheese from drying out. Never reheat straight from the fridge without warming first.
Can I use a different cheese?
For a milder flavor, try Swiss cheese or Monterey Jack. For extra richness, swap in Gruyère or Parmesan (use 1 cup instead of 2 cups cheddar). Just remember that stronger cheeses may need less baking time to prevent over-browning.