Crustless Broccoli Quiche with Cheddar and Scallions

Name: Crustless Broccoli Quiche with Cheddar and Scallions
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 tablespoon butter (for the pan); 16 ounces frozen chopped broccoli (or fresh broccoli cut into florets); 8 large eggs; 1/2 cup sour cream (or full-fat Greek yogurt); 1 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 1 teaspoon garlic powder; 1/4 cup scallions (chopped, white and green parts); 1 cup cheddar cheese (sharp, shredded; 4 ounces)

Ingredients

The list of ingredients for making this quiche is short, and it's likely that you already have them on hand. The exact measurements are listed in the recipe card below. Here's an overview of the ingredients:

Broccoli: I often use frozen chopped broccoli for convenience. But as you can see in the photo above, fresh broccoli works just as well.

Eggs: I use large eggs in most of my recipes, including this one.

Sour cream: Plain full-fat Greek yogurt is an acceptable alternative, but sour cream tastes better.

To season: Kosher salt, black pepper, and garlic powder. You can replace the garlic powder with two teaspoons of fresh minced garlic.

Scallions: You can use the green and white parts.

Shredded cheddar: I use sharp or extra-sharp cheddar.

Variations

Use different veggies. I like to use broccoli because it's one of my favorite vegetables. But chopped cauliflower works just as well. You can also use chopped asparagus.

Add a cup of extra veggies, such as grated carrots or chopped spinach leaves.

Vary the cheese you use. I'm loyal to cheddar, but I tested this recipe with shredded Gruyere, shredded Gouda, and crumbled feta. All of these options were delicious.

If you don't need this quiche to be meatless, you can add a cup of cooked meat, such as shredded cooked chicken or diced ham. ¼ cup of crumbled bacon is another great addition.

Instructions

This is one of my easiest recipes, which is why I make it so often. The detailed instructions for making it are listed in the recipe card below. Here are the basic steps:

You start by defrosting the broccoli in the microwave. Drain it well. If using fresh broccoli florets, chop them into small pieces. In a large bowl, whisk the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the chopped broccoli, scallions, and cheese.

Transfer the mixture to a greased pie plate. Bake the quiche until it's golden brown, and a knife inserted in its center comes out clean, about 30 minutes.

Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.

Recipe FAQs

Can I use regular yogurt?

No. It's too watery and will alter the quiche's texture. It's best to use full-fat sour cream, but whole-milk Greek yogurt will also work.

How do you keep the quiche from sticking to the pan?

As long as you use a glass or ceramic pie plate and grease it well, sticking should not be an issue. Butter works best for greasing a pie plate. I prefer it to a cooking spray or brushing the pan with oil.

Can I use fresh minced garlic?

Yes. Garlic powder is convenient, but you can replace it with 1-2 teaspoons of fresh minced garlic.

How should I store the leftovers?

To make sure the leftovers don't become soggy, let the quiche cool and slice it. Let the slices cool for 30 more minutes on a cooling rack. Store the slices on a layer of paper towels in an airtight container in the fridge and replace the paper towels daily. Stored this way, the leftovers keep well for about 4 days.
Once completely cool, you can also freeze individual slices in freezer bags. You can reheat them in the microwave directly from their frozen state.

Serving Suggestions

When I serve it for breakfast, I simply serve the quiche on its own. For brunch, I make a spread with this quiche, oven bacon, keto biscuits, and berries. And when I serve it for lunch or dinner, I like to add a simple salad like arugula salad, tomato salad, spinach salad, or creamy cucumber salad.