Crustless Broccoli Cheddar Quiche: Easy, Cheesy Egg Bake

Introducing the Ultimate Crustless Broccoli Cheddar Quiche: Low-Effort, High Reward

That moment when the aroma of baking cheese and nutmeg fills your kitchen is truly magical. This isn't just another egg bake; this is a silky, dense, yet delightfully light quiche, absolutely bursting with sharp mature cheddar and perfectly tender broccoli florets.

Seriously, the texture is closer to a savory soufflé than the typical rubbery slice you might expect.

Let's be real: making pastry is a huge faff, and frankly, who has the time on a Tuesday night? This crustless wonder is my absolute weekday lifesaver, offering a high protein, low-carb solution that feels surprisingly gourmet.

It’s incredibly cheap to make, excellent for batch cooking, and provides solid fuel whether you slice it warm for dinner or eat a wedge cold the next morning.

I spent ages testing egg-to-dairy ratios and figuring out the moisture control the two biggest quiche pitfalls. Now I know the secrets, and trust me, this recipe is foolproof.

If you’re ready to ditch the soggy bottoms and embrace true, creamy comfort, we need to talk about my favorite Crustless Broccoli Cheddar Quiche recipe.

The Science of Set: Why This Filling Rises and Stays Creamy

The Case for Going Crustless: A Quick Low-Carb Solution

The biggest benefit of skipping the crust is, obviously, the speed. No chilling time, no blind baking, and zero risk of dough disaster. This decision instantly makes quiche accessible as a speedy weeknight meal.

Plus, it significantly cuts down the carbohydrates, which is brilliant if you're trying to keep things light.

Why This Recipe is Your New Brunch Hero

This isn't just about speed; it's about reliability. Because the filling has a specific structure which we’ll get to it reheats beautifully, making it an amazing make-ahead dish. Hosting brunch is stressful enough, but when you can prep the star item days ahead, you truly become the hero of the weekend. If you are serving it alongside another veggie packed meal, you might want to consider my quick Broccoli and Orzo Recipe: Speedy Lemon Garlic Creamy Weeknight Meal as a perfect accompaniment.

Speed vs. Satiety: How This Quiche Delivers

Eggs and full fat dairy are serious players when it comes to keeping you full. The combination of high-quality protein from the five large eggs and the rich fat content of the half and half means this meal truly sticks with you. You get a surprisingly dense slice that provides energy without the post carb slump.

Mastering the Egg-to-Dairy Ratio for Optimal Texture

The critical ratio here is 5 large eggs to 1 cup of dairy, plus a tiny bit of flour as a binder. That flour addition is pure genius; it helps stabilize the proteins and prevents that weeping, watery texture you sometimes get in crustless bakes. Don't skip the flour!

It ensures the final product is firm but incredibly creamy, not bouncy or rubbery.

The Impact of Mature Cheddar on Depth of Flavor

Mild cheddar is fine, but it disappears into the rich egg base. We need mature or sharp cheddar here to give the quiche that necessary savory punch.

The sharper the cheese, the more pronounced and satisfying the final flavor is it balances the earthiness of the broccoli perfectly.

Pre-Cooking Broccoli for Perfect Tenderness

This is where I messed up early on. If you throw raw or watery steamed broccoli directly into the custard, it releases moisture in the oven, leading to a soggy base. The secret is to sauté the broccoli and onions until they are dry and slightly tender crisp.

You are removing the excess moisture and concentrating the flavor; it's a non-negotiable step!

Essential Components for Your Crustless Broccoli Cheddar Quiche

Selecting the Right Mature Cheddar for Maximum Pungency

CRITICAL TIP: Always grate your own cheese. Pre-shredded cheese is coated in starches (often cellulose) to prevent clumping, and those starches interfere with the silky melt we want in the custard. Look for cheddar aged at least 12 months for that beautiful tang.

Dairy Choices: Cream, Milk, and Half and Half Explained

I prefer half and half because it hits the sweet spot between full cream richness and whole milk lightness. You can use full fat whole milk, but the quiche will be slightly softer and perhaps weep a little more. Heavy cream results in an exceptionally rich (but very dense) texture.

Preparing the Broccoli Florets: Fresh vs. Frozen Options

If you use fresh broccoli, chop the florets finely and blanch them until tender crisp before sautéing. If you’re using frozen, ensure it is completely thawed and then squeeze out every drop of excess water with a clean tea towel. Moisture is the enemy of a firm quiche.

Salt, Pepper, and Optional Seasonings to Elevate the Base

Salt your vegetables lightly during the sauté stage, but remember the cheddar is already quite salty. The real game changer here is a tiny pinch of freshly grated nutmeg .

It adds an unmistakable warmth and depth that screams "classic quiche." A dash of cayenne pepper is also wonderful if you like a little hidden heat.

Chef's Note: If you’re craving a different veggie filling for summer, the method is the same: sauté until dry! I often swap out the broccoli for grated zucchini following the same prep steps as my Crustless Zucchini Pie: The Secret to a Firm, Flavorful Summer Bake .

Precision Baking: step-by-step Guide to the Perfect Crustless Quiche

Combining the Wet Ingredients and Whisking Technique

First, preheat that oven to 375°F (190°C) and grease your 9 inch pie plate really well. Whisk the five large eggs vigorously until they look frothy, almost like you’re making a fluffy omelet. Now, introduce the flour.

Whisk the flour completely into the eggs until there are absolutely zero lumps this is important for that creamy set. Finally, whisk in the half and half, salt, and nutmeg.

Incorporating the Broccoli and Cheese Mix-ins Evenly

Remember that sautéed, perfectly dry mixture of broccoli and onion? Spread that evenly across the bottom of the prepared dish. Now, take about three quarters of your freshly grated cheddar and stir it right into the egg custard.

This helps distribute the cheese flavor throughout the quiche, instead of having it all float to the top.

Choosing the Right Baking Dish and Prep Method

A deep dish, 9 inch ceramic or glass pie plate works best; its depth supports the tall, crustless structure. Once you pour the custard over the veggies, give the dish a gentle shake to ensure the liquid settles completely around the broccoli. Sprinkle the remaining cheese evenly over the top for a lovely golden crust.

Monitoring Internal Temperature for a Flawless Set

Bake for 40 to 50 minutes. The edges should look golden and completely set, and the centre is where you need to pay attention. When you gently nudge the dish, the centre should only have a slight, soft jiggle, almost like set gelatin. If it wobbles aggressively, it’s not done.

An internal temperature of 170°F (77°C) means it’s perfect, but honestly, the visual jiggle test is usually enough.

Troubleshooting Your Quiche: Expert Tips for a Soufflé Like Finish

Preventing a Soggy Bottom (Even Without a Crust!)

This is the number one reason crustless quiches fail: too much water in the filling. The Fix: Take the time to properly sauté the vegetables until they are genuinely dry before mixing. If you used frozen broccoli, you must squeeze it relentlessly after thawing.

Why Did My Quiche Crack or Fall? Dealing with Oven Temperature

Quiche is essentially a large, firm custard, and like any custard, rapid changes in temperature cause shrinking and cracking. If your oven temperature is too high, the outside bakes too fast while the inside is still liquid, causing steam build-up and cracking.

The Fix: Stick precisely to 375°F (190°C). If it still cracks, it might be slightly overbaked, leading to toughness.

The Critical Importance of Resting Time Post Bake

Do not, I repeat, DO NOT slice into the quiche the moment it comes out of the oven. The internal temperature is still rising, and the custard is still fragile. The Fix: Let it rest on a cooling rack for at least 10 minutes.

This allows the proteins to fully set, ensuring a clean slice that holds its shape, rather than running all over the plate.

Making Ahead: Storage and Freezing the Crustless Broccoli Cheddar Quiche

Best Practices for Refrigerating Leftovers

Once completely cooled, wrap the quiche tightly in plastic wrap or transfer slices to an airtight container. It keeps beautifully in the fridge for up to 4 days. If you’re making individual portions maybe using a muffin tin for easy grab and go breakfast portions, similar to my Omelet Tortilla Breakfast Wrap: The 25 Minute Smoked Cheddar Recipe method store them separately for maximum freshness.

Freezing Crustless Quiche for Future Meals

Yes, this freezes well! Allow the entire baked quiche to cool completely. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Label and freeze for up to 3 months. For easy serving, it’s better to freeze it in individual slices.

Reheating Tips for Maintaining Texture

You can zap a slice in the microwave for a minute or two, but it won’t be as good. The best way to reheat is in a toaster oven or a conventional oven set to 325°F (160°C) for about 10– 15 minutes until heated through.

This keeps the edges slightly crisp and prevents the creamy center from becoming rubbery.

Perfect Pairings: What to Serve Alongside This Comfort Classic

This rich, savory quiche demands something fresh, tart, or light to cut through the cheese and dairy. A simple vinaigrette dressed mixed green salad is the classic pairing, featuring peppery arugula or watercress.

For a fuller meal, especially if you’re using this as a comforting supper, I love pairing it with a vibrant, vinegary coleslaw or some sharp pickled onions. Alternatively, if I'm serving a crowd, a cozy, carb rich side is often requested, which is when I reach for a family favorite like my Chicken and Broccoli Noodle Casserole: The Creamiest, Cheesy Comfort Food Bake — though obviously, they work best on separate nights!