Breakfast & Brunch
This no-crust broccoli and cheese quiche proves you don’t need a flaky crust to create a satisfying, protein-packed brunch dish. ✨ After years of perfecting egg custards, I’ve developed a method that delivers a rich, creamy center with tender broccoli and sharp cheddar—all baked in a single, easy-to-make dish.
The secret lies in the egg mixture’s precise balance of creaminess and structure, ensuring every bite is both indulgent and nutritious.
What makes this recipe stand out is its foolproof simplicity—no crust means no pre-baking, no rolling, and no mess. Just whisk together eggs, cream, and cheese, then fold in steamed broccoli for a hidden veggie boost.
The dish bakes in 350°F for 30 minutes, yielding a golden, set custard with a velvety texture that’s impossible to resist. It’s the kind of dish that transforms a lazy weekend morning into a hearty, restaurant-worthy meal.
The result is a creamy, cheesy quiche with crisp-tender broccoli peeking through, ready to be sliced and served with a side of fresh herbs or a crisp green salad.
This recipe is perfect for brunch gatherings, meal prep, or a quick weeknight dinner when you crave something comforting but still wholesome. The beauty of it? Every bite feels like a hug—just like my grandmother’s cooking always did.
For extra flair, garnish with chopped chives or a sprinkle of smoked paprika before serving. The possibilities are endless, but the base recipe remains simple, reliable, and delicious—no crust required. Let’s get baking!
Ingredients for broccoli and cheese quiche recipe no crust
Six eggs, two cheeses, and broccoli that disappears into creamy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 6 whole | Room temperature for even cooking |
| Heavy Cream 🥛 | 1 cup | Full-fat for maximum creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months preferred |
| Cream Cheese 🧈 | 4 oz | Room temperature for smooth blending |
| Fresh Broccoli Florets 🥦 | 4 cups | Steamed until crisp-tender, not mushy |
| All-Purpose Flour 🌾 | ¼ cup | For custard structure, not crust |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns preferred |
| Nutritional Yeast 🍞 | 2 tbsp | For umami depth, optional but recommended |
| Fresh Chives 🌿 | ¼ cup | Chopped, for garnish, not cooking |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | Light drizzle for greasing pie dish |
| Lemon Juice 🍋 | 1 tsp | Brightens the cheesy richness |
The cheeses are non-negotiable here. Sharp cheddar from a block—none of that pre-shredded stuff with anti-caking agents—gives that perfect tang. Trader Joe's has a great aged cheddar, or grab a wedge from the deli counter if you're feeling fancy. Cream cheese needs to be room temperature to blend smoothly, so take it out 15 minutes before you start. The broccoli? Fresh is best—steam it just until it's bright green and still has a bite. Overcooking turns it mushy, and we're going for that crisp-tender texture. For extra umami, nutritional yeast is my secret weapon—it's like a cheesy, savory magic dust.
No sharp cheddar? Gruyère or smoked Gouda work beautifully, though the flavor profile shifts slightly. Pre-shredded cheese? Drain and pat it dry—those anti-caking agents make the custard grainy. Out of fresh chives? Dried chives or parsley at half the amount will work, though fresh is always better. The lemon juice might seem like a tiny amount, but it cuts through the richness and keeps the quiche from tasting too heavy. For a dairy-free option, swap the heavy cream for full-fat coconut milk and use dairy-free cheeses, though the texture will be slightly lighter.
This quiche keeps beautifully—4 days in the fridge or 3 months frozen—so make a double batch. To freeze, cool completely, wrap tightly in foil, and reheat covered at 350°F for 20-25 minutes. The custard reheats perfectly, though it's even better at room temperature. For meal prep, slice and store portions in containers. The chives can be added fresh after reheating, so they stay vibrant. Leftovers? Microwave 45 seconds for a quick breakfast or pack for lunches.
Why You'll Love This Recipe
- I swear by this trick: just toss the broccoli florets into the pan raw—no need to steam or blanch them first. The heavy cream and eggs cook them right through while keeping that satisfying crunch at the edges.
- No-Chop Hassle: I swear by this trick: just toss the broccoli florets into the pan raw—no need to steam or blanch them first. The heavy cream and eggs cook them right through while keeping that satisfying crunch at the edges.
- Cheese Overload: Sharp cheddar meets cream cheese in this one, and honestly? It’s the kind of combo that makes you close your eyes mid-bite. The gooey, pull-apart texture when it’s done? That’s the moment I know it’s working.
- Lunchbox Hero: Between us, this is my go-to for meal prep—slice it up, wrap it in foil, and boom, you’ve got a lunch that doesn’t require reheating. My kids still ask for it even after school lunches, and that’s saying something.
Step-by-step instructions for broccoli and cheese quiche no crust
This no-crust quiche delivers all the cheesy goodness with a silky custard center and crisp-tender broccoli—no pie crust required.
🍳 Step 1: Steam the Broccoli to Crisp-Tender Perfection
Bring a pot of water to a rolling boil and add the 4 cups fresh broccoli florets. Steam for exactly 3 minutes—you want them bright green and still holding their shape, not mushy. Drain immediately in a colander and rinse under cold water to stop the cooking process. This quick steaming preserves their texture while making them tender enough to blend seamlessly into the custard.
Real talk: Overcooking broccoli turns it into a sad, limp mess. You'll know it's perfect when a fork slides in easily but the florets still hold their form. Spread them on a baking sheet and let cool completely before mixing into the custard—this prevents the eggs from scrambling when they hit the hot veggies.
👨🍳 Step 2: Whisk the Custard Base Until Silky
In a large bowl, whisk together the 6 whole large eggs (room temperature), 1 cup heavy cream, 1 tsp lemon juice, and 0.5 tsp diamond crystal kosher salt until just combined. The mixture should be uniform with no streaks of egg white—this ensures a smooth, creamy texture. Add the 2 cups sharp cheddar cheese and 4 oz cream cheese (both room temperature) and whisk until fully melted and incorporated.
Here's the thing—room temperature dairy blends better and creates a richer custard. If your cream cheese has lumps, press it through a fine-mesh sieve to eliminate any graininess. The lemon juice brightens the cheesy richness and balances the umami from the nutritional yeast we'll add next.
🥘 Step 3: Fold in Broccoli and Seasonings
Add the cooled broccoli florets to the custard mixture along with the 0.25 cup all-purpose flour, 2 tbsp nutritional yeast, and 0.25 tsp freshly ground black pepper. Gently fold everything together with a silicone spatula—just until the broccoli is evenly distributed. You're looking for a thick, spoonable batter with visible broccoli pieces throughout. Overmixing develops gluten and makes the quiche tough.
Don't worry if it looks like too much broccoli—it'll soften during baking and blend into the custard beautifully. The flour helps thicken the custard without making it dense, while the nutritional yeast adds that savory depth that makes this quiche taste restaurant-worthy.
🔥 Step 4: Bake Until Golden and Set
Preheat your oven to 350°F. Lightly grease a 9-inch pie dish with 1 tbsp extra-virgin olive oil—this prevents sticking and makes cleanup a breeze. Pour in the custard mixture and smooth the top with a spatula. Bake for 40-45 minutes until the center is just set (it should still jiggle slightly like gelatin) and the edges are golden brown.
This is the moment that matters: The quiche is done when it's set but still slightly wobbly in the center—it'll finish cooking as it rests. If the top browns too quickly, tent loosely with foil after 25 minutes to prevent over-browning. The internal temperature should reach 160°F at the center when done.
🍽️ Step 5: Rest, Garnish, and Serve
Remove the quiche from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the custard to fully set and the flavors to meld together. While it rests, sprinkle the top with 0.25 cup chopped fresh chives for a pop of color and freshness.
Slice into 6 equal wedges (perfect for those 6 servings) and serve warm or at room temperature. The texture should be creamy with tender broccoli throughout, and each bite should deliver that perfect balance of cheesy richness and bright vegetable flavor. Leftovers keep well in the fridge for 3 days—just reheat in 10-second bursts in the microwave to maintain that creamy texture.
Pro Tips For Making Broccoli And Cheese Quiche Recipe No Crust
- Preheat the pan properly: The oven’s not the only thing that needs warming. Place your quiche pan (or oven-safe skillet) in a cold oven, then turn it on to 350°F (175°C). This guarantees even heating from the start—no more undercooked centers or overbrowned edges.
- Blanch the broccoli first: Toss raw florets in boiling water for 30 seconds, then plunge into ice water. This stops cooking and keeps them crisp-tender, not soggy. Drain well before adding to the egg mix—wet broccoli makes the custard watery.
- Whisk the eggs cold: Room-temperature eggs? Skip it. Cold eggs blend smoother with the cream and cheese, creating a velvety texture. Whisk them straight from the fridge with the heavy cream until no streaks remain—this prevents curdling when the cheese melts.
- Press cheese into the pan: Instead of sprinkling cheese on top, press shredded cheddar and cream cheese directly into the bottom of the pan. This locks in moisture and ensures every bite has that gooey, melty pull—not just the top layer. A fork works great for this.
Creative variations of broccoli and cheese quiche recipe no crust
Spicy Kick Addition
For those who love heat, stir in 1 tsp smoked paprika and ½ tsp cayenne pepper when folding in the broccoli. This adds a subtle smokiness and a gentle kick that pairs beautifully with the cheddar.
I like to add ½ cup diced jalapeños (seeds removed for mild heat) for extra zing and texture. 🌶️
Herb-Infused Twist
Swap the chives for 1 tbsp fresh thyme or rosemary finely chopped, mixed into the custard before baking. These herbs add an earthy depth that complements the cheese perfectly. Garnish with extra herbs after baking for a fragrant finish. I find thyme works especially well with sharp cheddar.
Sun-Dried Tomato Pop
Fold in ¼ cup chopped sun-dried tomatoes (oil-packed, drained) along with the broccoli for a Mediterranean-inspired twist. The tomatoes add a sweet, tangy contrast to the creamy cheese. I recommend California sun-dried for their bright flavor. Add them with the broccoli to distribute evenly.
Spinach Swap
Replace half the broccoli with 2 cups chopped fresh spinach (wilted first) for a milder, leafier variation. Spinach blends seamlessly into the custard and adds a subtle earthiness.
This works especially well if you prefer a less pronounced vegetable flavor. The spinach wilts down significantly, so don't worry about overpowering the dish.
Breakfast-for-Dinner Upgrade
Add ½ cup cooked breakfast sausage (like Johnsonville Original) or crumbled bacon to the custard for a heartier version. This transforms the quiche into a satisfying dinner option while keeping the veggie benefits. Cook the meat separately and stir it in with the broccoli for even distribution.
Dairy-Free Adaptation
For a vegan version, use 6 flax eggs (6 tbsp ground flaxseed + 12 tbsp water), 1 cup full-fat coconut milk, and 2 cups dairy-free sharp cheddar (like Violife).
The texture will be slightly lighter but still creamy. Add 1 tbsp nutritional yeast for that cheesy depth. This version works best when served immediately after baking.
Nutrition facts
Frequently asked questions
Why does this quiche need to rest before slicing?
Resting for 10-15 minutes lets the custard fully set and prevents it from crumbling when you cut. The heat continues to work through the center even after baking, so letting it sit ensures clean slices with that perfect creamy texture.
Can I use frozen broccoli instead of fresh?
Fresh broccoli gives the best texture, but if you must use frozen, thaw and drain it completely first. Steam for 2 minutes less than fresh (just 1 minute) to avoid mushiness. The flavor won't be as vibrant, but it'll still work in a pinch.
How do I prevent the top from browning too quickly?
If the top browns before the center sets, tent loosely with foil after 25 minutes of baking. This keeps the custard creamy while allowing the edges to stay golden. The internal temperature should reach 160°F at the center when done.
Is this quiche safe to eat if the center is still slightly jiggly?
Yes! The quiche is safe to eat when the center reaches 160°F internally. A slight jiggle means it's perfectly set but still tender—it'll firm up as it cools. The 10-minute rest after baking ensures it reaches that ideal texture.
Can I make this ahead and freeze it?
Cool completely, wrap tightly in foil, and freeze for up to 3 months. Reheat covered at 350°F for 20-25 minutes or microwave in 10-second bursts to maintain creaminess. Garnish with fresh chives after reheating.