Skipping breakfast? This broccoli cheddar crustless quiche is packed with protein, veggies, and cheesy flavor—without the crust. It’s quick, easy, and perfect for busy mornings or a weekend brunch. Whether you make it with cottage cheese, Greek yogurt, or milk, this recipe gives you a flexible and filling start to your day.
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Broccoli Cheddar Crustless Quiche
- Total Time: 50 minutes
- Yield: 6 slices 1x
Description
This broccoli cheddar crustless quiche is cozy, healthy, and perfect for a no-fuss breakfast or brunch.
Ingredients
- 1 cup steamed broccoli (chopped)
- 5 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheddar cheese
- ¼ cup finely chopped onion
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a pie dish.
- In a bowl, whisk eggs until smooth.
- Add cottage cheese, cheddar, onion, salt, and pepper.
- Fold in steamed broccoli and mix gently.
- Pour into dish and bake 35–40 minutes until set and golden.
- Cool slightly before slicing. Enjoy warm or cold.
Notes
You can swap broccoli for spinach, add bacon, or use dairy-free cheese to customize the recipe.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 175mg
Keywords: broccoli cheddar crustless quiche, easy quiche, healthy breakfast
Why Broccoli Cheddar Crustless Quiche Just Works
Let’s be honest, sometimes the crust is what stops us from making quiche. It takes time, makes a mess, and if it’s not perfect, it kind of ruins the dish. That’s why I started making crustless quiches, and this broccoli cheddar version quickly became a favorite.
Without the crust, you still get all the good stuff—fluffy eggs, melty cheese, and those soft bits of broccoli that go perfectly with sharp cheddar. It’s lighter, faster, and great for busy mornings or lazy weekends. I love that it feels like comfort food but doesn’t leave me feeling heavy after.
Ingredients and Prep Tips
This recipe uses just a few basics. Here’s what you’ll need:
- 1 cup steamed broccoli, chopped
- 5 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheddar cheese
- ¼ cup chopped onion
- Salt and pepper to taste
You can steam the broccoli in the microwave or quickly on the stove. Just make sure to drain it well so your quiche isn’t watery. I like using cottage cheese here because it adds protein and keeps things creamy without cream.
Tip: Want to change it up? You can add a pinch of garlic powder, some chopped spinach, or even swap cheddar for feta. If you have leftover cooked veggies, toss them in.
How to Make Broccoli Cheddar Crustless Quiche
Making this quiche is as easy as mixing and baking. No special tools, no dough to roll, and cleanup is quick. Here’s how I do it:
Step-by-step:
- Preheat your oven to 375°F and lightly grease a pie dish or round baking pan.
- In a mixing bowl, whisk the eggs until smooth.
- Stir in cottage cheese, shredded cheddar, chopped onion, salt, and pepper.
- Fold in the steamed broccoli gently so it doesn’t break apart too much.
- Pour everything into the prepared dish and smooth the top.
- Bake for about 35 to 40 minutes, or until the center is set and the top is golden.
Let it cool for 5 to 10 minutes before slicing. It sets up a little more as it cools, and the texture is perfect. This also reheats well if you’re into make-ahead breakfasts.
Variations You Can Try
Once you’ve made this once, it’s easy to tweak it depending on what you have in the fridge. Here are a few of my favorite swaps and add-ins:
- Spinach and mushroom quiche: Swap broccoli for sautéed spinach and sliced mushrooms.
- Sweet potato and spinach bake: Add in roasted sweet potato cubes for extra heartiness.
Try this version here: Sweet Potato and Spinach Bake - Broccoli bacon cheddar: Crumble in some cooked bacon for a salty, smoky twist.
- Dairy-free option: Use a plant-based cheddar and dairy-free cottage cheese or tofu.
- High-protein version: Add chopped ham or turkey to bump up the protein.
These changes keep things interesting and let you use what’s already in your kitchen.
Part 5: FAQs About Broccoli Cheddar Crustless Quiche
Here are some common questions people ask before making this dish, with answers based on what I’ve learned in my kitchen:
1. Is crustless quiche the same as a frittata?
Not quite. A crustless quiche is creamier thanks to the cottage cheese or dairy, while a frittata is more egg-heavy and firm. This recipe sits right in the middle — soft, cheesy, and easy to slice.
2. Can I use frozen broccoli?
Yes! Just thaw and drain it well first. Squeeze out the extra moisture so it doesn’t water down the egg mixture.
3. How do I keep a crustless quiche from getting watery?
Make sure your veggies are dry before adding them in. Also, don’t underbake — the center should be fully set before pulling it out of the oven.
4. Can I make this ahead of time?
Totally. Bake it, let it cool, and refrigerate. It reheats well in the oven or microwave and makes a great meal prep breakfast.
5. How long does it last in the fridge?
Usually up to 4 days. Store it in an airtight container and reheat slices as needed.
Final Thoughts + Serving Ideas
This broccoli cheddar crustless quiche is one of those recipes I keep coming back to. It’s simple, cozy, and flexible. Great for mornings when you want something warm and satisfying, without standing over the stove.
How I like to serve it:
- Warm with toast or fruit on the side
- Chilled with a small green salad for lunch
- Wrapped in foil and packed for on-the-go breakfasts
If you make it and love it, try playing around with the veggie and cheese combos. And if it flops? Don’t worry. That’s how we learn in the kitchen.
Want more easy, feel-good recipes like this one? Stick around — there’s always something baking here.