Broccoli No-crust Quiche

Variety of ingredients on chopping board, close up
Eva Gründemann / Getty Images
  • 60 mins
  • Prep: 10 mins,
  • Cook: 50 mins
  • Yield: 8 Servings

This broccoli quiche recipe includes cheese and eggs. Made without a crust, it's lighter than the classic quiche. The broccoli is cooked separately and arranged on the baked quiche along with tomato wedges.

Crustless Broccoli Quiche

What You'll Need

  • 4 large eggs
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon oregano
  • 1/8 teaspoon pepper
  • 1 1/2 cups half and half
  • 2 cups shredded Cheddar or Swiss cheese
  • 1/4 cup sliced green onion
  • 1/4 cup chopped pimiento
  • 1 package (10 oz.) frozen broccoli spears
  • 1 tablespoon soft butter
  • 1 medium tomato, cut into wedges

How to Make It

  1. In a medium mixing bowl, combine eggs, flour, and seasonings; beat until well blended. Stir in half-and-half; stir in cheese, onion, and pimiento.
  2. Pour into a lightly buttered 9-inch pie plate.
  3. Bake in preheated 350 F oven 45 to 50 minutes, or until a knife inserted near the center comes out clean. Let cool 10 minutes.
  4. Meanwhile, cook broccoli according to package directions; drain. Toss with butter until butter is melted.
  1. Arrange broccoli in spoke fashion on top of pie. Place tomato wedges in center. Serve immediately.

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Nutritional Guidelines (per serving)
Calories 303
Total Fat 21 g
Saturated Fat 12 g
Unsaturated Fat 7 g
Cholesterol 164 mg
Sodium 448 mg
Carbohydrates 15 g
Dietary Fiber 2 g
Protein 15 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)