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Easy Broccoli and Swiss Cheese Crustless Quiche

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

Vegetarian broccoli and Swiss cheese crustless quiche

Vegetarian broccoli and Swiss cheese crustless quiche

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 timeCook timeReady inYields

10 min

35 min

45 min

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.
Broccoli and Swiss cheese crustless quiche

Broccoli and Swiss cheese crustless quiche

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Questions & Answers

Question: Does this quiche recipe not need flour?

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

© 2017 Sara Krentz