Crustless Broccoli Quiche Recipe: A Lazy Cook’s Secret Weapon

Jump to Recipe

Alright, confession time — I love quiche. But what I don’t love? Fussing with pastry.

Rolling, chilling, blind-baking… no thanks. If you’ve ever felt the same, this Crustless Broccoli Quiche Recipe is about to become your new favorite “I-made-this-but-I-didn’t-suffer-for-it” meal.

It’s creamy, cheesy, full of flavor, and best of all — no crust drama.

Whether you’re meal prepping for the week, impressing guests at brunch, or just raiding your fridge for something edible that feels slightly healthy, this recipe delivers.

Save

Let’s talk fluffy eggs, melty cheese, and crisp-tender broccoli. Sound good? Yeah, I thought so.

Why You’ll Fall in Love With This Crustless Broccoli Quiche

First off, this quiche is ridiculously easy. You don’t need to be a pro chef, and it doesn’t require ingredients that sound like they belong in a science lab.

Here’s why it wins every time:

• No crust = fewer calories and less effort. You’ll still get all the flavor, minus the butter overload.
• Perfect texture. It’s light and custardy in the center, with just enough structure to hold its shape.
• Customizable AF. Want to throw in some bacon? Do it. Craving mushrooms? Sure. Feeling wild? Try feta instead of cheddar.
• Meal-prep friendly. It keeps well in the fridge for up to 4 days. You can even freeze individual slices for a grab-and-go breakfast.

Seriously — it’s a lazy cook’s dream come true.

Ingredients You’ll Need

Let’s keep things simple. Here’s what you’ll need to whip up your crustless masterpiece:

Save

Servings: 6
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

Main Ingredients:

• 1 ½ cups chopped broccoli florets (fresh or frozen — your call)
• 6 large eggs
• 1 cup shredded cheddar cheese (or mix it up with Gruyère for extra flavor)
• ¾ cup milk (whole milk or half-and-half for creaminess)
• ¼ cup cottage cheese (optional, but it adds a nice protein boost and creaminess)
• ½ onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil or butter
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional, but it adds that subtle warmth that makes you feel fancy)

Optional Add-ins:

• Diced cooked ham or bacon
• A handful of baby spinach
• Crumbled feta or goat cheese
• A sprinkle of paprika on top for color

Step-by-Step Instructions

Let’s get cracking (literally).

Save

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or oven-safe pan with butter or non-stick spray.

(And yes, this step is important — skipping it means you’ll be chiseling quiche off the pan later like it’s an ancient fossil.)

Step 2: Cook the Veggies

Heat olive oil or butter in a skillet over medium heat. Add the chopped onion and cook for about 2–3 minutes until it turns translucent.

Toss in the garlic and cook for another 30 seconds (don’t burn it — garlic hates high heat).

Add the broccoli florets and cook until they’re bright green and slightly tender, around 3–4 minutes.

If you’re using frozen broccoli, thaw and drain it first to avoid watery quiche syndrome.

Step 3: Mix the Egg Base

In a large bowl, whisk together the eggs, milk, cottage cheese, salt, pepper, and nutmeg.

It should look light and frothy — that’s your sign you’re doing it right.

Step 4: Combine Everything

Add the cooked veggies and shredded cheese to the egg mixture.

Stir until everything’s evenly coated and looks like something you actually want to eat.

Step 5: Bake

Pour the mixture into your prepared pie dish. Bake for 35–40 minutes, or until the top is golden brown and the center is just set.

Pro tip: Stick a knife in the center — if it comes out clean (or nearly clean), you’re good. If it’s still jiggly, give it a few more minutes.

Step 6: Cool & Serve

Let the quiche cool for at least 10 minutes before slicing. It helps the texture set and saves your mouth from molten cheese burns (learned that one the hard way 😅).

Variations Worth Trying

Why settle for just one version when you can switch it up every week? Here are some flavor combos that slap:

Save

1. Broccoli & Cheddar Classic

The OG combo. Sharp cheddar gives you that comforting, nostalgic flavor.

2. Broccoli, Bacon & Swiss

For the meat lovers. The smoky bacon perfectly balances the earthy broccoli.

3. Broccoli & Feta Greek Twist

Add crumbled feta, sun-dried tomatoes, and a pinch of oregano for a Mediterranean vibe.

4. Broccoli, Spinach & Mushroom Powerhouse

Go full veggie mode. It’s hearty, nutritious, and super satisfying.

What to Serve With Crustless Broccoli Quiche

This dish plays well with others. Whether it’s brunch, lunch, or dinner, here are some ideas:

• Fresh side salad with lemon vinaigrette
• Roasted potatoes for extra crunch
• Fresh fruit (berries or melon go great with the savory flavor)
• A mimosa (because balance, obviously)

Or just enjoy it solo — it’s that good.

Tips for the Perfect Crustless Quiche

Here’s the part where I pretend I’ve learned these lessons gracefully, instead of by messing up a dozen quiches over the years.

1. Drain your veggies well.
Watery vegetables = soggy quiche. Nobody wants egg soup.

2. Use full-fat dairy.
I know, I know — “skim milk is healthier.” But trust me, full-fat gives a richer texture and better flavor.

3. Don’t overbake.
The quiche should jiggle slightly in the middle when you take it out. It’ll set as it cools.

4. Add cheese wisely.
Too much and it turns greasy; too little and it’s bland. One cup is the sweet spot.

5. Make it ahead.
You can bake this the night before and reheat slices in the microwave or oven. Perfect for busy mornings or lazy Sundays.

Storage & Reheating

Let’s be real — leftovers are the best part.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap slices individually and freeze for up to 2 months.
• Reheat: Microwave for 1–2 minutes or pop it in the oven at 350°F until warm.

FYI, it tastes even better the next day — the flavors get all cozy and settled in.

FAQs About Crustless Broccoli Quiche

Q: Can I use frozen broccoli?
Absolutely. Just thaw and drain it well so you don’t end up with a watery mess.

Q: Can I make it dairy-free?
Yep! Use almond milk and dairy-free cheese. The texture changes slightly, but it still tastes amazing.

Q: What’s the difference between a frittata and a crustless quiche?
Good question. A frittata usually starts on the stove and finishes in the oven, while a crustless quiche bakes entirely in the oven with a more custard-like texture.

Q: Can I double the recipe?
Totally — just use a larger baking dish and add 10–15 minutes to the cook time.

Why This Recipe Works

This recipe nails that sweet spot between easy and impressive.

You whisk, bake, and voilà — you’ve got a dish that looks like it took way more effort than it did.

It’s healthy enough for a weekday lunch but comforting enough for Sunday brunch.

The broccoli adds fiber and color, the eggs pack protein, and the cheese ties it all together in that melty, gooey way that makes you sigh happily after the first bite.

And hey — the best part? You can pretend it’s “light” because there’s no crust. Technically true. Mostly.

Final Thoughts

If you’ve been hunting for a no-fuss, healthy-ish, flavor-packed meal, this Crustless Broccoli Quiche Recipe checks every box.

It’s quick, versatile, and guaranteed to make you feel like you’ve got your life together — even if you’re eating it straight from the pan in your pajamas.

So, go ahead — grab some eggs, cheese, and that sad broccoli sitting in your fridge.

You’re only 45 minutes away from a meal that’s equal parts lazy and delicious.

And trust me, once you try this version, you won’t miss the crust one bit.