Description
This crustless broccoli cheddar quiche is a delicious, low-carb alternative to traditional quiche, packed with tender broccoli florets, sharp cheddar cheese, and a rich custard made from eggs and cream. Perfect for breakfast, brunch, or a light dinner, it’s easy to prepare and bake to golden perfection without the fuss of a crust.
Ingredients
Vegetables
- 1 small onion, diced (about ½ cup)
- 1½ cups broccoli florets (about 1 large or 2 small heads, cut into uniform bite-size pieces)
- 2 scallions, thinly sliced
Dairy & Eggs
- 3 large eggs, room temperature
- 1 cup heavy cream
- ½ cup milk (any kind)
- 1 cup sharp cheddar cheese, shredded
Other Ingredients
- 1 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Pinch of nutmeg
Instructions
- Cook the onion. Preheat your oven to 375°F (190°C). Heat 1 tablespoon of extra virgin olive oil in a pan over medium-high heat. Add the diced onions and cook, stirring occasionally, until they become soft and start to brown, about 5 to 7 minutes.
- Partially cook the broccoli. Bring a large pot of water to a rapid boil. Add the broccoli florets and boil them for 2 minutes to slightly soften. Drain well and set aside.
- Mix remaining ingredients. In a large mixing bowl, whisk together the eggs, heavy cream, milk, a pinch of nutmeg, Kosher salt, black pepper, shredded cheddar cheese, and sliced scallions. Stir in the cooked onions to combine everything evenly.
- Prepare the quiche. Spray a pie dish or 10-inch quiche pan with nonstick cooking spray. Spread the cooked broccoli florets evenly in a single layer on the bottom of the pan. Pour the egg and cheese mixture over the broccoli.
- Bake the quiche. Place the quiche pan on a rimmed baking sheet lined with parchment paper or aluminum foil to catch any drips. Bake in the preheated oven for 40 to 45 minutes, or until the top is lightly golden and the center is mostly set but still slightly jiggly. Remove from oven and allow to cool for 5 to 10 minutes before slicing and serving. This quiche can be enjoyed warm, at room temperature, or cold.
Notes
- Using room temperature eggs ensures a smoother custard texture.
- Parboiling the broccoli helps it stay tender without getting soggy in the oven.
- For a lighter version, substitute milk for heavy cream, but the texture won’t be as rich.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- You can add other vegetables like mushrooms or bell peppers for variety.
- Ensure your pie dish fits in your oven and catch drips with a lined baking sheet for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
