Crustless Broccoli-Cheddar Quiche This simple quiche is as easy to make as it is delicious! The egg mixture gets poured directly into the pie pan so you still get the distinctive edges, but skip the hassle of rolling out a crust. Serve for brunch or dinner with a side salad.


20 mins


1 hr




  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 medium cloves garlic, minced
  • 2 cups chopped broccoli florets
  • 6 large eggs
  • ¾ cup reduced-fat milk
  • ¼ cup sour cream
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 ½ cups shredded extra-sharp Cheddar cheese


    Step 1

    Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.

    Step 2

    Heat oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Add broccoli; cook, stirring, until the broccoli starts to soften, about 2 minutes. Remove from heat.

    Step 3

    Whisk eggs, milk, sour cream, salt and pepper in a large bowl. Fold in the broccoli mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden, about 30 minutes. Let stand for at least 10 minutes before serving.

Nutrition Facts

Serving Size: 1 slice Per Serving: 273 calories; fat 21g; cholesterol 220mg; sodium 473mg; carbohydrates 7g; dietary fiber 1g; protein 15g; sugars 4g; saturated fat 9g; vitamin a iu 1428IU; potassium 267mg.


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