Crustless Broccoli-Cheddar Quiches

Breakfast (or brunch or a light dinner) for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.

Crustless Broccoli-Cheddar Quiches

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  • Prep Time


  • Total Time


  • Servings



  • Butter, for ramekins

  • Coarse salt

  • 1

    package (10 ounce) frozen broccoli florets

  • 6

    large eggs

  • ½

    cup half-and-half

  • Ground pepper

  • 1

    teaspoon ground nutmeg

  • ¾

    cup (3 ounces) cheddar cheese, shredded

  • Crusty bread and mixed salad (optional), to accompany


Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. 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. 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. Place 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.


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