Broccoli No-crust Quiche

By Diana Rattray

Updated 12/05/18

Variety of ingredients on chopping board, close up
Eva Gründemann / Getty Images
Ratings
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
303 Calories
21g Fat
15g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 303
% Daily Value*
Total Fat 21g 26%
Saturated Fat 12g 58%
Cholesterol 164mg 55%
Sodium 448mg 19%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 9%
Protein 15g
Calcium 333mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Pour into a lightly buttered 9-inch pie plate.

  4. 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.

  5. Meanwhile, cook broccoli according to package directions; drain. Toss with butter until butter is melted.

  6. Arrange broccoli in spoke fashion on top of pie. Place tomato wedges in center. Serve immediately.

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