Broccoli Cheddar Crustless Quiche : Light, Cheesy, and Weeknight-Friendly

That’s exactly why this Broccoli Cheddar Crustless Quiche has become a rockstar in my kitchen rotation. It’s the answer to the “I need something good, and I need it NOW” dinner dilemma. We’re taking fluffy eggs, sharp cheddar, and tender broccoli, and baking them into a golden, savory masterpiece that’s somehow both comforting and light. No fussy crust to roll out, no stress—just simple, real ingredients coming together for one unforgettable bite.

This isn’t just a recipe; it’s your permission slip to make a gorgeous, impressive-looking meal with minimal effort. It’s for the busy parent, the beginner cook, the person who’s just tired of the same old chicken and rice. It’s for breakfast, brunch with friends, or a simple dinner with a side salad. It’s versatile, it’s forgiving, and I promise, it’s packed with the kind of flavor that makes people ask, “Okay, what’s your secret?” Spoiler: The secret is that there is no secret. It’s just good food, made simple. Let’s get into it.

The Quiche That Saved My Sanity (A True Story)

This recipe has roots in my mom’s kitchen, though she’d never call it “crustless quiche.” To her, it was “egg pie,” and it was her go-to move on nights when my dad was working late and my brother and I were running her ragged between soccer and homework. I remember the sizzle of the steamer, the thwack-thwack-thwack of her knife on the cutting board, and the rich, cheesy smell that would waft through the house and finally calm us all down.

My “Food Meld” twist came years later, during my own chaotic week. I was filming three recipes back-to-back, the kitchen was a disaster, and I had zero groceries left except for a lonely crown of broccoli, a block of cheddar, and the ever-faithful carton of eggs. Mom’s egg pie memory flashed in my mind. I gave it a shake-up—a pinch of nutmeg for depth, a blast of high heat for a gorgeous golden top—and just like that, a family classic got a new, even easier lease on life. It proved my favorite theory: the best meals often come from what you already have, and a little “what if we tried this?” energy.

Gathering Your Flavor Players

Here’s the beautiful part: the ingredient list is short, sweet, and probably already in your fridge. Let’s break it down like we’re chatting at the farmer’s market.

• 1 1/2 cups steamed broccoli florets, finely chopped: Chef’s Insight: Steaming is key here! It brings out the vibrant green and perfect tenderness without the waterlogging you can get from boiling. We’re going for “just tender” – about 4-5 minutes. Chop it finely so it disperses evenly in every single bite.
• 6 large eggs: The main event! They create the structure. Make sure they’re at room temperature if you can; they incorporate more air and make the quiche fluffier. No stress if they’re cold, though—we’ll make it work.
• 1/2 cup milk or half-and-half: This is our source of creaminess. My pick? Half-and-half for a richer, more custardy texture. Whole milk works beautifully too. For a dairy-free swap, unsweetened oat milk or almond milk are great neutral options.
• 1 cup sharp cheddar cheese, shredded: Pro Tip: Shred it yourself! Pre-shredded cheese has anti-caking agents that can make it melt less smoothly. The sharpness is non-negotiable for me—it gives that big, tangy flavor punch against the mild eggs and broccoli.
• 1/2 teaspoon onion powder: Our flavor secret weapon. It gives that savory, aromatic base without having to sauté onions (saving you a pan and time!). Garlic powder is a fantastic partner here if you want to add 1/4 tsp.
• 1/4 teaspoon black pepper, Salt to taste: Season as you go! I always do a few cracks of fresh pepper at the end, too.
• Optional: Pinch of nutmeg, chopped green onions for garnish: Don’t sleep on the nutmeg! It’s a classic quiche spice that adds a warm, mysterious depth. And the green onions? They add a fresh, colorful finish that makes the whole thing pop.

Let’s Build Some Magic: Step-by-Step

Put on some tunes, friends. This is the fun part. We’re going from zero to hero in about 45 minutes flat.

1. Preheat & Prep: Fire up your oven to 375°F (190°C). Take your 9-inch pie dish (or any similar oven-safe baking dish) and give it a confident coat of butter, oil, or non-stick spray. This is your insurance policy for perfect, easy slices later.
2. Broccoli Time: Get your broccoli florets steaming. I use a steamer basket in a pot with an inch of water. Once it’s bright green and just fork-tender (about 4-5 minutes), pull it off and let it cool on a cutting board for a minute. Then, chop it up nice and fine. We want little confetti pieces throughout. Chef Hack: Spread it on the board to let any excess moisture evaporate while you work on the next step—a drier broccoli means a less soggy quiche!
3. The Egg Bath: In a large mixing bowl, crack in those 6 eggs. Add your milk (or half-and-half), onion powder, pepper, and a good pinch of salt. Now, whisk like you mean it! You’re not just mixing; you’re incorporating air. Go for a uniform, slightly frothy, pale yellow mixture. This air is what gives us that beautiful lift.
4. The Big Meld: Time to bring the band together. Toss your finely chopped broccoli and most of your shredded cheddar (save a small handful for the top!) into the egg mixture. Gently fold it all together with a spatula until everything is evenly coated and swimming in that cheesy, eggy goodness.
5. Bake to Perfection: Pour the entire mixture into your prepared dish. Sprinkle that reserved handful of cheese right over the top—this will create that gorgeous, golden-brown crust. Slide it into the middle of your preheated oven and let it work its magic for 30-35 minutes. You’re looking for a set center that doesn’t jiggle like Jell-O, and puffed, golden edges.
6. The Crucial Rest: This might be the hardest step: let it cool! Take it out and let it sit on the stove for at least 10-15 minutes. It will finish setting, making it a dream to slice. Garnish with those chopped green onions for a fresh finish.

How to Serve It Like a Pro

This quiche is the ultimate team player. For a light lunch or dinner, I love a big, crisp wedge alongside a simple lemony arugula salad—the peppery greens and bright lemon cut through the richness perfectly. Brunch calling? Make it the star of the show with some roasted potatoes or crispy bacon on the side. It’s also fantastic at room temperature, making it a prime candidate for picnics, potlucks, or your weekly meal prep. Slice it, pack it, and you’ve got a stellar protein-packed lunch ready to go.

Make It Yours: 5 Tasty Twists

The basic formula is your canvas. Here’s where you can really Food Meld it up:

• The “Clean Out the Fridge”: Swap broccoli for sautéed mushrooms, spinach (squeeze it dry!), diced bell peppers, or sun-dried tomatoes. About 1.5 cups of any veggie combo works.
• Protein Power-Up: Add 1/2 cup of cooked, crumbled breakfast sausage, diced ham, or crumbled cooked bacon. Fold it in with the broccoli.
• Cheese Swap: Try Gruyère for a nutty, sophisticated flavor, pepper jack for a kick, or a mix of mozzarella and parmesan for an Italian vibe.
• Keto/Low-Carb Friendly: You’re already most of the way there! Just ensure you’re using full-fat dairy (or a compliant milk substitute) and load up on extra veggies or meat.
• Fresh Herb Lift: Stir in a tablespoon of fresh chopped chives, dill, or thyme with the eggs for a garden-fresh aroma.

Jackson’s Chef Notes & Kitchen Confessions

This recipe is a testament to the “no stress” cooking I love. Over the years, I’ve learned a few things: First, if you accidentally add a bit too much milk, don’t panic—it’ll just be a slightly more tender, custardy quiche. Second, I once forgot the onion powder and used everything bagel seasoning instead. It was a happy accident I now do on purpose sometimes! Finally, this quiche has evolved from my mom’s stovetop version to my baked, slightly more refined take, but the soul is the same: simple, comforting food that brings people together without wearing the cook out. That’s the Food Meld spirit.

Your Questions, Answered

• Q: Can I make this ahead of time?
  A: Absolutely! Bake it, let it cool completely, then cover and refrigerate for up to 3 days. Reheat slices in the microwave or a 350°F oven until warm. You can also assemble the raw mixture in the dish, cover, and refrigerate overnight, then bake it in the morning—just add a few extra minutes to the bake time.
• Q: My quiche turned out watery. What happened?
  A: The most likely culprit is excess moisture from the veggies. Make sure your steamed broccoli is well-drained and patted dry or given a minute to air-dry after chopping. Using very watery vegetables like raw tomatoes or zucchini (without salting and draining first) can also cause this.
• Q: What can I use instead of milk?
  A: Any unsweetened, unflavored milk alternative works great—oat, almond, and soy milk are all good. For a richer quiche, use half-and-half, heavy cream, or even sour cream thinned with a little water.
• Q: How do I know it’s done without overbaking?
  A: The edges should be puffed and golden brown, and the center should be set. Give the dish a gentle shake; if the center jiggles like a wave, it needs more time. If it has a slight, firm jiggle (like Jell-O that’s set), it’s perfect. A knife or toothpick inserted near the center should come out clean.

Nutritional Info (A Quick Note)

While I’m all about flavor first, it’s nice to know what’s fueling you! This is a general breakdown per serving (based on 6 servings, using whole milk and standard ingredients): Calories: ~210 | Protein: 14g | Carbohydrates: 4g | Fat: 15g | Fiber: 1g. It’s a protein-packed, low-carb meal that’s naturally satisfying. Remember, these are estimates—for precise counts, use your preferred nutritional calculator with your exact brands and measurements.

Final Thoughts from My Kitchen to Yours

So there you have it: the Broccoli Cheddar Crustless Quiche, your new secret weapon for easy, delicious wins. It’s proof that you don’t need fancy techniques or a million ingredients to put something truly awesome on the table. It’s forgiving, flexible, and full of that good, cheesy comfort we all crave.

I hope this recipe becomes a regular in your home, just like it is in mine. Give it a try, make it your own with one of the twists, and most importantly, have fun with it. That’s what cooking’s all about. If you make it, I’d love to see it! Tag me @FoodMeld so I can cheer you on.

Now go on, cook something awesome. Talk soon, friends.

– Jackson