Broccoli and Swiss Crustless Quiche

Updated on February 23, 2020
Sara Krentz profile image

Sara prefers to spend rainy Sundays lounging around the house with her husband while enjoying a home-cooked brunch.

Broccoli and Swiss Crustless Quiche
Broccoli and Swiss Crustless Quiche | Source

Comfort Food at Its Best

Eggs and cheese make a wonderful base for a protein-dense quiche that is perfect for a lazy-Sunday brunch or an easy weeknight dinner. Foregoing the crust means fewer calories. Even better, you can use up any leftovers you happen to have in the fridge by adding almost anything to this endlessly flexible recipe. Simply whisk everything together with the eggs, and then pop it into the oven.

Cook Time

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: 4 servings


  • 8 large eggs
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • Fresh ground pepper, to taste
  • 1/2 cup half-and-half (or milk)
  • 1/2 cup chopped broccoli, large stems removed
  • 1 cup Swiss cheese, grated


  1. Preheat the oven to 350 degrees. Grease a 9-inch pie dish.
  2. In a large mixing bowl, whisk together the eggs, half-and-half (or milk), and spices. Stir in the vegetables and cheese.
  3. Pour the mixture into the pie dish. Cover with aluminum foil and bake for 35 minutes. The quiche is ready when a knife inserted halfway between the center and the edge comes out clean. If the eggs are not set, put the foil back on the dish and pop it back in the oven for 10 more minutes.

Helpful Hints

  • Vegetable suggestions: You can use almost any type of vegetable combination that you have on hand. Suggestions include peas, bell pepper, zucchini, yellow squash, tomato, onion, or even kale, spinach or Swiss chard. Top with diced tomatoes. I like it best with the broccoli, and I add sliced, fresh mushrooms to it. However, the mushrooms sometimes alter the color of the eggs and cheese, making it appear a bit gray. This can be unappealing to some folks.
  • Frozen vegetables: I don't recommend using frozen vegetables unless you thaw and drain them first. Drain them very well; otherwise your quiche will be too watery.
  • Spices: Don't forget to experiment with spices, too. Basil, rosemary, thyme, cilantro and parsley add a pleasant flavor to eggs. Add whatever you like—just be sure not to overdo it.
  • Meats: For meat lovers, try adding chopped ham, crumbled bacon, or shredded chicken. Seafood lovers might even want to use lump crab meat or shrimp.
  • Cheeses: Of course, don't forget to experiment with different cheeses: cheddar, smoked gouda, gruyere, colby, etc.
  • Hollandaise sauce: To really make it special, whip up some hollandaise sauce to top it with. You don't have to go through the trouble of making it from scratch; some of the stuff in the packets is just as good. I recommend Knorr; the trick is to add a pinch of ground cayenne and a teaspoon of lemon juice.
  • On the side: A green salad and crusty bread are nice complements to this dish if you are serving it for dinner or brunch. As a breakfast, buckwheat pancakes are a filling accompaniment.

Eggs Any Time

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Who doesn't love eggs?

This is a dish that most kids will enjoy because it can be made-to-order. If you are cooking for those who are exceptionally finicky, it's easy to prepare two separate quiches so that your picky eaters get exactly what they want. Just like pizza, they can have plain cheese, if that's the only acceptable topping.

Broccoli and Swiss Crustless Quiche
Broccoli and Swiss Crustless Quiche | Source

Rate It

1 star from 1 rating of Broccoli and Swiss Crustless Quiche

Questions & Answers

  • Does this quiche recipe not need flour?

    No, I've made it many times over the years, and I've never used flour in it.

© 2017 Sara Krentz


Submit a Comment
  • AliciaC profile image

    Linda Crampton 

    2 years ago from British Columbia, Canada

    This sounds like a quick and easy meal that also tastes good. I always enjoy the combination of eggs and cheese. I like the idea of adding broccoli, too. It's such a healthy vegetable. Thanks for sharing the recipe, Sara.


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