Crustless Broccoli Quiche Recipe

This crustless broccoli quiche is easy to make, is perfect for meatless weeknight dinners, and also makes a filling brunch or lunch.

Course Breakfast

Cuisine French

Diet Gluten Free

Prep Time 10

Cook Time 30

Rest time 15

Total Time 55

Servings slices

Calories 196kcal

1 tablespoon butter for the pan
16 ounces frozen chopped broccoli or fresh broccoli cut into florets
8 large eggs
½ cup sour cream or full-fat Greek yogurt
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
1 teaspoon garlic powder
¼ cup scallions chopped, white and green parts
1 cup cheddar cheese sharp, shredded; 4 ounces

Preheat the oven to 400°F. Generously butter a 9-inch glass or ceramic pie dish.
1 tablespoon butter
Frozen broccoli: Place the chopped broccoli in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
16 ounces frozen chopped broccoli
Fresh broccoli: Place the broccoli florets in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 3 minutes. Drain well, then chop the florets into small pieces.
In a large bowl, whisk the eggs, sour cream, kosher salt, black pepper, and garlic powder.
8 large eggs, ½ cup sour cream, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder
Stir in the broccoli, scallions, and cheese.
¼ cup scallions, 1 cup cheddar cheese
Transfer the mixture to the prepared pie dish. 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.

Seasonings, especially salt, are guidelines. Adjust to taste.
You can double the recipe, bake it in a 9x13-inch baking dish, and cut the quiche into squares.
Butter works best for greasing a pie plate. I prefer it to a cooking spray or brushing the pan with oil.
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.
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.