Food & Cooking Recipes Breakfast & Brunch Recipes Crustless Broccoli-Cheddar Quiches 4.0 (378) These individual quiches are tender and so good, you won't miss the crust. Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 4 Jump to recipe Our recipe for crustless broccoli quiches produces tender and cheesy individual servings that are perfect for brunch or even a light dinner when paired with a side salad. Eliminating the crust means they are a bit lighter than a traditional quiche and also makes them an ideal option for those with gluten sensitivities. Plus, you'll only need a handful of basic ingredients to make them, including eggs, half-and-half, frozen broccoli florets, and cheddar cheese. They're seasoned simply with salt and pepper, plus a dash of nutmeg for a subtle hint of warmth. If you don't have individual ramekins, you can make one large crustless quiche in a standard size pie plate instead. 23 Quiche Recipes That Are Perfect for Breakfast to Dinner Credit: Jake Sternquist 3 Ways to Cook Broccoli Florets Before combining the broccoli florets with the remaining ingredients, you'll want to briefly cook them. Depending on what equipment you have at home and your personal preferences, we have three easy ways to get this done. Just be sure not to overcook the florets as they'll continue to bake in the oven; they should be bright green and crisp-tender but not fully softened. Boil: As noted in the recipe, you can cook the broccoli by bringing a pot of water to a boil, adding the broccoli, and cooking it for just a minute before draining. Salting the water generously beforehand will lightly season the broccoli and enhance its flavor. Steam: If you prefer to steam your vegetables, set a steamer basket on top of a pot filled with an inch or so of boiling water. Add the florets, cover, and cook until broccoli is crisp tender, about 3 minutes. Microwave: To avoid the stovetop all together, you can combine broccoli and a few tablespoons of water in a microwave safe bowl, cover, and microwave until broccoli is nearly tender, 3 to 4 minutes. How to Tell When the Quiches Are Cooked To avoid overcooking your quiches, it's important to know how to judge for doneness. They're ready to remove from the oven when the edges are set and the top is puffed. The center may still have a slight jiggle to it which is okay as there will be a bit of carryover heat after they come out. If you'd like, you can stick a skewer or paring knife into the center; it should come out mostly clean, with just a bit of moisture clinging to it. Tip Removing eggshell from the eggs: If you get a bit of eggshell in the bowl while cracking your eggs, dip your finger in water, then use it to drag the shell up and out of the bowl. You can also use half of a broken shell to fish it out. Directions Credit: Jake Sternquist Preheat oven and prep ramekins: Preheat oven to 350°F. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Cook broccoli, drain, and chop: Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely. Credit: Jake Sternquist Combine eggs, half-and-half and seasoning; stir in broccoli and cheese: In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese. Credit: Jake Sternquist Divide mixture between ramekins and bake: Assemble ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired. Credit: Jake Sternquist Credit: Jake Sternquist How to Store Leftover Crustless Quiches One beautiful thing about quiche is how well it stores. Covered and refrigerated, any leftover crustless quiches can be refrigerated for three to four days. Enjoy them cold straight from the fridge, eat them at room temperature, or reheat them, covered, in a 350-degree Fahrenheit oven until warmed through. Variations These individual quiches are endlessly customizable. Vegetables: Try swapping in other vegetables like frozen spinach (thawed and squeezed very dry), artichoke hearts, roasted red peppers, mushrooms, or asparagus. Cheese: Think beyond cheddar and experiment with pepper jack cheese, feta, goat, and gouda. Dairy: While we wouldn't recommend using nonfat or reduced-fat milk (as the quiches can become a bit tough without a little extra fat), you can certainly swap in whole milk for the half-and-half, if desired. More Cheesy Broccoli Recipes to Try Broccoli Cheese Casserole With Crackers Baked Broccoli-and-Artichoke Shells Potato, Broccoli, and Cheddar Soup Cheater's Mac and Cheese Baked Broccoli Custards Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.