This crustless broccoli cheese quiche is a low-carb favorite any time of day.
This broccoli and cheese quiche is full of fresh ingredients and lots of savory flavor.
You Will Love This Broccoli Cheese Quiche Because…
- Loaded with protein-packed eggs and dairy, quiche is a light and energizing meal.
- Easy prep broccoli cheese quiche can be made and enjoyed warm or cold all week.
- Mix and match the veggies, cheese, and seasonings, and create a new recipe every time.
- No one will miss the crust in this flavorful quiche that’s perfect for breakfast or lunch served with a cup of bulletproof coffee or a low-carb cocktail.
Ingredients
Broccoli: Use fresh or frozen broccoli florets chopped finely. If using frozen broccoli, be sure to wring out the excess liquid in a clean dish towel.
Cheese: Cheddar makes everything taste better, but you can also use Swiss cheese, crumbled goat cheese, mozzarella, parmesan, or any combination of cheese that you love.
Variations
There’s lots of room for extras in a quiche! Add diced ham, bacon bits, or bay shrimp for added protein. Other veggies to include are sliced mushrooms, asparagus, sundried tomatoes, and green onions. Fresh herbs like dill, parsley, oregano, and basil will add more flavor and color to homemade quiche.
How to Make Broccoli Cheese Quiche
- Saute broccoli in butter until tender-crisp (recipe below).
- In a medium bowl, whisk eggs, cream, and seasonings together.
- Layer broccoli and ¾ of cheddar cheese in a prepared pie plate and top with egg mixture.
- Sprinkle the remaining cheese on top and bake.
- Allow the quiche to rest before cutting.
Tips for Success
- Be sure to grease the pie plate so the quiche doesn’t stick.
- Cook the broccoli to tender-crisp and allow it to cool completely (this is a good step to do ahead of time).
- Include an extra egg white for an extra light and fluffy quiche.
- Take care not to overload the quiche with ingredients or it won’t hold together.
- Keep an eye on the quiche as it bakes, the cheese on top should be barely golden.
- Always let a quiche cool about 5 minutes before serving so it has a chance to fully set.
Leftover Broccoli Cheese Quiche
Keep leftover broccoli cheddar quiche covered in the refrigerator for up to 3 days. Enjoy slices cold or reheat in 30-second intervals in the microwave to avoid overcooking. Freeze portions by wrapping them in plastic wrap and freezing them in zippered bags for up to 3 months. Thaw in the refrigerator before reheating.
Low Carb Breakfast or Brunch Recipes
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Broccoli Cheese Quiche
Ingredients
- 1 tablespoon butter
- 2 cups broccoli florets finely chopped
- ½ teaspoon garlic powder
- 6 large eggs
- ¾ cup heavy cream or ⅔ cup milk
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F. Grease a 9-inch pie plate very well.
- In a medium skillet, melt the butter over medium heat. Add the broccoli and garlic powder, and cook until tender-crisp, about 4 to 5 minutes. Cool completely.
- Meanwhile, whisk together eggs, cream, dry mustard, and salt.
- Place the cooled broccoli in the prepared pie plate. Top with ¾ cup of cheddar cheese.
- Pour the egg mixture over the broccoli. Sprinkle the top with the remaining cheddar cheese.
- Bake uncovered for 35-40 minutes or until a knife inserted in the center comes out clean.
- Cool 5 minutes before cutting.
Notes
- Grease your pie plate well to prevent sticking.
- Cook broccoli just to tender-crisp and cool completely.
- Add an extra egg white for a fluffier quiche.
- Do not overload with too many ingredients.
- Do not over cook.
- Allow quiche to cool and set for about 5 minutes before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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