Crustless Broccoli-Cheddar Quiches

Crustless Broccoli-Cheddar Quiches

Warm, gooey cheese and tender broccoli, baked with eggs into a light, fluffy quiche. Half and half adds a splash of richness, complimenting the bold flavors of the sharp cheddar. The cheese melts and bubbles to create a golden crust that adds “wowza” to the dish. Every bite is packed with broccoli and the buttery deliciousness that should be in every good quiche.


Let me just say that this is one of my new favorite dishes of all time. Holy cow, it is soo good! At first I was skeptical, thinking I would miss the crust, but I actually like this version better! I can savor the true flavors of the dish so much better, without that crust getting in the way (gasp! yes, I said it! The crust isn’t needed!). I love watching the quiche bake in the oven, because it is so light and fluffy that is rises and bubbles, and mmm.

After all, it’s broccoli and melted cheese and eggs. And rich milk. Yet somehow low-calorie and packed with nutrients. Who doesn’t love that? In honor of Saint Patrick’s, I made sure to get very vibrant green broccoli and to really pack it in. Each ramekin is super huge and oh so amazing! I can’t wait to make this again (and definitely will be doing so once I fly back home from Cali!)

Enough talking! Let’s get eating already.

Crustless Broccoli-Cheddar Quiche

Adapted from Martha Stewart
Serves 4                Serving Size: 1 (12-oz) ramekin           Calories/Serving: 217


  • 12 oz uncooked broccoli florets
  • 2/3c chopped onion
  • 1 clove garlic, minced
  • 4 large eggs
  • 2 large egg whites
  • 1/4c. skim milk
  • 1/4c. fat free half-and-half
  • 3/4c shredded (3oz) reduced fat (2% milk) sharp cheddar
  • 1/4tsp salt
  • 1/4tsp pepper
  • 1/8tsp paprika
  • 4 (12-oz) oven safe ramekins


  1. Cook
    the broccoli (I prefer to steam it). Allow to cool, and then chop into
    small bite-sized pieces. In a small pan, saute the onions until slightly
    tender. Remove from heat. Put the broccoli and onion into a
    medium-large bowl, and set aside.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Meanwhile,
    in a medium bowl, beat the eggs and egg whites. Slowly add in the milk
    and half-and-half, whisking as you do so. Add in the broccoli-onion
    mixture and the cheese, along with the salt, pepper, and paprika.
  4. Place
    the ramekins on a rimmed baking sheet. Ladle broccoli mixture into
    ramekins, dividing evenly. Bake until golden brown, 45 to 50 minutes.
    You can test the doneness by gently poking the top of the quiches; it
    should not leak any milk when touched.
  5. Remove from oven and serve!

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)