You know those mornings when you need something hearty but don’t have time for fuss? Or those nights when you want a light dinner that still feels comforting? That’s where this broccoli and cheddar crustless quiche swoops in to save the day. As a mom who’s constantly juggling meal prep between school runs and work deadlines, I can’t tell you how many times this recipe has been my kitchen hero.
The magic of this quiche? No crust means less work (and fewer carbs if that’s your thing), but you still get all that creamy, cheesy goodness packed with protein. I’ve been making versions of this for years—sometimes with whatever veggies are left in the fridge—but the broccoli and cheddar combo always gets the most cheers from my family. It’s become our go-to for rushed breakfasts, lazy weekend brunches, and even “I don’t feel like cooking” dinners.
Table of Contents
Table of Contents
Why You’ll Love This Broccoli and Cheddar Crustless Quiche
This isn’t just another egg dish—it’s your new kitchen best friend. Here’s why:
- No crust stress: Skip the rolling pin and just pour! (My kids call this “lazy quiche,” and I happily agree.)
- Protein powerhouse: Between the eggs and cottage cheese, it keeps you full for hours—my secret weapon against mid-morning snack attacks.
- Weeknight easy: From fridge to table in under an hour, even with my toddler “helping.”
Simple Ingredients, Big Flavor
Don’t let the short ingredient list fool you—this broccoli and cheddar crustless quiche packs serious flavor. Sharp cheddar melts into creamy pockets, while garlic powder (my grandma’s trick) gives it that “what is that deliciousness?” factor. The broccoli stays just crisp enough to feel wholesome without tasting like health food.
Perfect for Any Meal
I’ve served this warm for dinner with a side salad, cold for picnic lunches, and reheated (with extra hot sauce!) for rushed breakfasts. Last Thanksgiving, my sister-in-law begged me to bring it as a brunch dish instead of the usual casserole. That’s when I knew it had officially joined our family’s greatest hits.
Ingredients for Broccoli and Cheddar Crustless Quiche
Gather these simple ingredients – I promise you probably have most of them already! The beauty of this recipe is how ordinary pantry staples transform into something extraordinary. Here’s what you’ll need:
- 1 1/2 cups cottage cheese – Full-fat gives the creamiest texture, but low-fat works in a pinch
- 4 large eggs – Room temperature blends smoother (I leave them out while prepping other ingredients)
- 1/2 cup milk – Whole milk makes it richest, but any kind you have will do
- 1 1/2 cups broccoli florets – Finely chopped and steamed for just 2 minutes (crucial step – we want tender-crisp, not mushy!)
- 1 cup sharp cheddar cheese – Freshly shredded melts better than pre-shredded (I know, extra work, but worth it!)
- 1/2 tsp garlic powder – The secret flavor booster that makes everyone ask “what’s in this?”
Pro tip from my many test batches: Dry your steamed broccoli really well – I pat it with paper towels until no moisture remains. Soggy veggies = watery quiche, and nobody wants that!
How to Make Broccoli and Cheddar Crustless Quiche
Now for the fun part! This broccoli and cheddar crustless quiche comes together so easily, you’ll wonder why you ever bothered with fussy pastry crusts. Just follow these simple steps, and you’ll have a golden, puffy masterpiece in no time.
Prep the Broccoli
First things first – let’s tackle the broccoli. I’ve learned the hard way that soggy veggies ruin a good quiche, so we’re taking no chances here. Chop your florets into small, bite-sized pieces (about the size of a pea) so they distribute evenly. Then steam them for exactly 2 minutes – just enough to take the raw edge off but keep that pleasant crunch.
Here’s my non-negotiable step: dry those florets like you mean it! I spread them on a clean kitchen towel and pat them down like I’m tucking in a baby. Any leftover moisture will weep into your quiche, and we want creamy, not watery.
Mix the Batter
This is where the magic happens. In a large bowl, whisk together the cottage cheese, eggs, and milk until it looks like a smooth, creamy soup. Don’t worry about cottage cheese lumps – they’ll melt away into deliciousness during baking. Now stir in the shredded cheddar and garlic powder (trust me, that garlic powder makes all the difference).
Gently fold in your perfectly dried broccoli pieces. I use a rubber spatula and mix just until combined – overmixing can make the eggs tough. The batter should look speckled with green and smell faintly of garlicky cheese heaven.
Bake to Perfection
Pour your beautiful batter into a greased pie dish (I use butter for extra flavor) and pop it into a 375°F oven. Now comes the hardest part – waiting! Resist opening the oven door for at least 30 minutes. You’ll know it’s done when the edges are golden brown, the center barely jiggles (like firm Jell-O), and your whole kitchen smells like a cozy diner.
Let it cool for 5-10 minutes before slicing – I know it’s tempting to dive right in, but this patience pays off in perfect slices. The quiche will deflate slightly as it cools, but that’s normal. What matters is that creamy, cheesy interior with little bursts of broccoli in every bite!
Tips for the Best Broccoli and Cheddar Crustless Quiche
After making this quiche more times than I can count (my family keeps requesting it!), I’ve picked up some foolproof tricks to guarantee perfect results every time. These little touches make all the difference between “good” and “wow, can I get the recipe?”
Broccoli Secrets That Matter
That quick 2-minute steam? Absolutely non-negotiable. I tried skipping it once – never again! The florets stayed too crunchy. But here’s my extra tip: after steaming, spread the broccoli on a baking sheet to cool. This lets even more moisture evaporate than just patting with towels. Your quiche will stay perfectly set instead of weeping water.
Cheese Choices Make All the Difference
Full-fat cottage cheese gives the creamiest texture – the low-fat versions can make the quiche slightly rubbery. And about that cheddar: always shred your own. Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly. I keep a block of extra-sharp cheddar just for this recipe – the flavor punch is worth it!
The Forgotten Ingredient: Resting Time
I know it’s tempting to slice right into that golden beauty, but hold off! Letting the quiche rest for at least 10 minutes after baking allows the proteins to set properly. This means cleaner slices that hold their shape instead of oozing everywhere. The flavor also develops more as it cools slightly – that first bite will prove it was worth the wait.
One last pro tip from my many experiments: if your oven runs hot, tent with foil at 30 minutes. This prevents over-browning while the center finishes cooking. Every oven is different, so peek through the window at 35 minutes – your perfect quiche might be ready earlier than you think!
Print
Creamy 5-Ingredient Broccoli and Cheddar Crustless Quiche That Astonishingly Easy
A simple and delicious crustless quiche with broccoli and cheddar, perfect for breakfast or a light dinner.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 1 1/2 cups cottage cheese
- 4 large eggs
- 1/2 cup milk
- 1 1/2 cups broccoli florets (finely chopped, steamed for 2 minutes, then dried)
- 1 cup sharp cheddar cheese, shredded
- 1/2 tsp garlic powder
Instructions
- Steam the broccoli florets for 2 minutes until tender-crisp. Drain and dry well.
- Whisk together cottage cheese, eggs, milk, cheddar cheese, and garlic powder in a bowl.
- Fold in the chopped broccoli.
- Pour the mixture into a greased pie dish.
- Bake at 375°F for 35–40 minutes until set and golden.
Notes
- Use fresh or frozen broccoli.
- Let the quiche cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 160mg
Variations and Substitutions
One of my favorite things about this recipe is how easily you can switch it up based on what’s in your fridge or your family’s preferences. Here are some of our favorite twists that still keep that perfect quiche texture:
Veggie Swaps That Work Wonders
Ran out of broccoli? No problem! Chopped spinach (thawed and squeezed dry if frozen) makes a fantastic substitute. For a colorful version, I’ll sometimes use diced roasted red peppers or sautéed mushrooms. Just remember – whatever veggie you use, make sure it’s well-drained to avoid a soggy quiche.
Cheese Please!
While sharp cheddar is our family favorite, Swiss cheese gives it a sophisticated diner-style flavor. My husband loves when I use pepper jack for a little kick. For a richer version, try substituting half the cheddar with gruyère – it melts into the most luxurious texture!
Protein Boosters
Want to make it heartier? Fold in diced ham or cooked crumbled bacon (my kids go wild for this version). For meatless protein, drained canned white beans work surprisingly well – just mash them slightly before mixing in.
The beauty of this recipe is how forgiving it is – as long as you keep the egg-to-dairy ratio roughly the same, you can get creative with the mix-ins. Just don’t tell my kids I sometimes sneak in extra veggies when they’re not looking! If you love cottage cheese in savory bakes, you might enjoy this chicken bake too!
Serving and Storing Broccoli and Cheddar Crustless Quiche
Here’s the best part about this broccoli and cheddar crustless quiche—it’s just as delicious straight from the oven as it is cold from the fridge the next day! I love serving it warm with a simple side salad (my go-to is mixed greens with a tangy vinaigrette to cut through the richness) or toasted sourdough with butter. On busy mornings, I’ll grab a slice straight from the pan—no shame in my game!
For storing, let it cool completely before covering tightly with plastic wrap or transferring slices to an airtight container. It keeps beautifully in the fridge for up to 3 days. To reheat, I pop individual slices in the microwave for about 30 seconds or warm them in a 300°F oven for 10 minutes if I want that freshly-baked crispness on the edges.
Pro tip from my meal prep days: This quiche freezes surprisingly well! Wrap cooled slices individually in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen in a 350°F oven for about 20 minutes. It’s saved me on many “I forgot to plan dinner” nights!
Nutritional Information
Now, I’m no nutritionist, but after making this broccoli and cheddar crustless quiche so many times, I got curious about what we’re actually eating. Here’s the scoop on what’s in each satisfying slice (based on cutting the quiche into 6 generous servings):
- 220 calories – Perfect for when you want something filling but not heavy
- 18g protein – Thanks to those eggs and cottage cheese, it keeps you going!
- 12g fat (6g saturated) – That’s where all the creamy, cheesy goodness comes from
- 8g carbs – Low-carb friendly without even trying
- 1g fiber – The broccoli doing its veggie duty
- 380mg sodium – Mostly from the cheese, so go easy on added salt
Remember, these are estimates – your exact numbers might vary depending on the brands you use (I always go for full-fat dairy because life’s too short!). What matters most is that this quiche gives you a balanced meal with protein, veggies, and that comforting cheesy goodness we all crave.
Fun fact: My fitness-obsessed brother was shocked when I told him the protein count – he thought it was “just eggs” until I explained how the cottage cheese boosts it up. Now it’s his post-workout meal of choice! If you’re looking for another high-protein cottage cheese recipe, try this mug cake!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about this broccoli and cheddar crustless quiche from friends and readers. Here are the answers to the ones that pop up most often – the kind of stuff you’d ask me if we were chatting in my kitchen!
Can I Make This Quiche Ahead?
Absolutely! This is one of my favorite make-ahead breakfasts. You’ve got two great options: bake it the night before and reheat slices in the morning (about 30 seconds in the microwave does the trick), or mix the batter and keep it covered in the fridge overnight. Just give it a quick stir before pouring into the pan – sometimes the cheese settles at the bottom. The baked quiche keeps beautifully for 3 days in the fridge, and like I mentioned earlier, it freezes like a dream too!
Is This Recipe Gluten-Free?
Yep, it’s naturally gluten-free since we’re skipping the crust entirely! No flour, no grains – just eggs, dairy, and veggies. I’ve served this to gluten-free friends many times, and they’re always thrilled to find something so satisfying that doesn’t require special ingredients. Just double-check your cottage cheese brand if you’re super sensitive – very few contain gluten, but it never hurts to peek at the label.
Can I Use Frozen Broccoli?
You sure can – I do it all the time when fresh broccoli isn’t on sale! Here’s my method: thaw the frozen florets completely (I leave them in the fridge overnight), then squeeze out as much water as possible with clean hands or a kitchen towel. Chop them up and give them a quick steam just like you would with fresh – this helps remove even more moisture. The texture comes out nearly identical to fresh in the final quiche.
Why Cottage Cheese Instead of Heavy Cream?
Great question! I originally tried this with heavy cream like traditional quiches, but the cottage cheese version won me over for three reasons: it adds extra protein, gives a slightly tangy flavor that balances the richness, and creates this amazing creamy-yet-light texture. Plus, it’s usually cheaper than heavy cream! If you’re skeptical, just try it once – I’ve converted so many cottage cheese doubters with this recipe. If you enjoy this concept, check out the spinach version!
My Quiche Puffed Up Like a Soufflé – Is That Normal?
Don’t panic! That dramatic puffiness is totally normal – it’s just the eggs doing their thing. It’ll deflate as it cools (mine always looks impressively tall right out of the oven). The important thing is that the center isn’t jiggly when you gently shake the pan. If it’s set, you’re golden – literally! That beautiful golden top is one of my favorite parts.
Final Thoughts
Alright, friend – you’ve got all my best broccoli and cheddar crustless quiche secrets now! This recipe has saved my bacon (sometimes literally) more times than I can count, and I can’t wait for you to make it your own. Whether you’re feeding a hungry family or just need something easy for meal prep, this quiche delivers every single time.
I’d love to hear how it turns out for you! Did you add any fun twists? Maybe some crispy bacon or swap in different cheeses? Tag me on Instagram or leave a comment – nothing makes me happier than seeing your kitchen creations. And if your kids gobble it up like mine do, well… welcome to the crustless quiche fan club! Follow along on Facebook for more kitchen adventures!
Now go grab that broccoli from your fridge and get cracking (egg pun totally intended). Your next delicious, stress-free meal is just about 40 minutes away!
