Easy Broccoli Cheddar Quiche Without Crust

There’s something about the cozy, golden aroma of a freshly baked broccoli cheddar quiche wafting through my kitchen that takes me right back to Sunday mornings at my grandma’s house. The way the sharp cheddar melts and mingles with tender broccoli, all wrapped up in a buttery, flaky crust… honestly, it’s comfort food at its best. If you’ve ever enjoyed a classic quiche Lorraine, just imagine that same rich, custardy goodness but jazzed up with crispy broccoli florets and a punch of cheesy delight. This broccoli cheddar quiche started showing up on my weekly rotation because, well, it disappeared in minutes at my house—my kids literally beg for seconds and my husband’s never met a slice he didn’t want to claim as his own.

What is a Broccoli Cheddar Quiche?

Think of broccoli cheddar quiche as a savory pie that’s essentially a marriage of eggs, cream, cheese, and vegetables all baked into one glorious dish. The term “quiche” originates from French cuisine, where it usually refers to a savory tart filled with a rich custard base and anything from bacon to spinach. This version swaps in broccoli and sharp cheddar cheese for a fresh, vibrant flavor that’s both simple and indulgent. It’s not just for fancy brunches either; I honestly consider it a weekday hero because it’s surprisingly easy to pull together, and it keeps well for leftovers, making mornings a breeze. The best part? It’s totally approachable for home cooks who love something a little special without fussing for hours in the kitchen.

Why you’ll love this recipe?

Let me tell you why this broccoli cheddar quiche is not just any recipe—it’s *the* recipe I turn to when I want something hearty, homey, and downright delicious without a lot of hassle. First up, the flavor. The combination of sharp cheddar’s tangy richness with the earthy, slightly crunchy broccoli is just a winning team. You get that creamy texture that only eggs and cheese can deliver, with little pops of green to keep it bright and fresh. I love that it’s not too heavy but still totally satisfying.

Making it is a breeze. I’ve had times when I threw it together with whatever broccoli was leftover, shredded some cheese, whisked my eggs with cream, and bam—dinner or brunch was ready. No complicated steps or hard-to-find ingredients. Plus, it’s budget-friendly, which is a real win when you’ve got hungry mouths staring at you. And if you like a little cooking creativity, once you’ve nailed this one, swapping in veggies or cheeses is a snap.

If you’re already familiar with spinach or mushroom quiches, this recipe offers a slightly different twist with broccoli’s texture and cheddar’s boldness. Honestly, what I love most is how my whole family indulges without the fight that sometimes comes with veggie dishes. It’s like sneaking in greens, disguised in cheese—win-win, right?

How do you make a Cheddar Quiche?

Quick Overview

Here’s the scoop: you’ll start by prepping your oven and pan, then mix your dry and wet ingredients separately before gently combining. The broccoli and cheddar come next, folded right into that rich egg custard. After pouring everything into a trusty pie crust, it’s all about baking until it’s just set with a golden finish on top. Trust me, this hands-off baking moment makes the whole process a total breeze, and the payoff? Melt-in-your-mouth deliciousness.

Ingredients

For the Main Batter:

• 4 large eggs — fresh eggs make a difference; they give the custard a silky texture you’ll notice
• 1 cup heavy cream or half-and-half — I’ve tested with almond milk, and it’s creamier but a bit lighter
• Salt and freshly ground black pepper — balances the richness; I usually use kosher salt for a cleaner flavor

For the Filling:

• 2 cups fresh broccoli florets — cut into bite-sized pieces; blanch briefly for a tender-crisp texture or sauté lightly if you prefer
• 1½ cups sharp cheddar cheese, shredded — the sharper, the better for that cheesy punch; avoid pre-shredded cheese when possible for melt quality
• Optional: ½ cup cooked chopped onions or shallots — adds a subtle sweetness

For the Crust (if making from scratch):

• 1 9-inch pie crust — homemade or store-bought; I’m a fan of buttery homemade pie crusts, but store-bought works wonders when time’s tight

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First thing, preheat your oven to 375°F (190°C). If you’re using a pie dish, give it a gentle greasing with butter or nonstick spray. If you want a crispier crust bottom (which I do), I sometimes blind bake the crust for 8-10 minutes ahead of time to keep it from getting soggy. This step isn’t mandatory but it’s my secret weapon for that flaky, firm base everyone loves.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together salt, pepper, and any other seasoning you like (a pinch of nutmeg is lovely here if you’re feeling fancy). Since the batter is mostly wet ingredients, you don’t need much dry stuff, but seasoning at this stage helps distribute flavor evenly throughout the custard.

Step 3: Mix Wet Ingredients

Crack your eggs into a large bowl, then add the cream. Whisk until fully blended and slightly frothy—this little aeration step results in a lighter, creamier texture. The mixture should be smooth and have a soft yellow hue, promising deliciousness ahead.

Step 4: Combine

Now, slowly whisk the dry seasoning into your wet mixture. Take your time, so you don’t end up with pepper clumps or uneven salt spots. The key here is gentle folding rather than vigorous beating, which can cause the quiche to get rubbery if overmixed. The custard should feel silky and just slightly thickened.

Step 5: Prepare Filling

While some quiche makers go raw with their broccoli, I recommend blanching it quickly — just 2 minutes in boiling water, then shock it in ice water to keep the vibrant green color and crunch. Drain well and pat dry to avoid soggy results. Toss your broccoli and shredded cheddar (and onions if using) into the custard mixture, folding gently to distribute everything but keeping some chunks for texture.

Step 6: Layer & Swirl

Pour the mixture into your prepped pie crust. Sometimes I like to sprinkle a little extra cheese on top before baking, to get that irresistible golden crust on the surface. For fun, you could swirl in a bit of cream or a dash of hot sauce for a visual and flavor twist—I once did this, and my guests couldn’t stop talking about it! Just use a butter knife or skewer and make gentle swirling motions to mix a little cream on the top.

Step 7: Bake

Pop the quiche into your oven and bake for about 35-45 minutes. You’ll know it’s done when the center is almost set but still slightly jiggles when you gently shake the pan—that’s how to keep it creamy and not rubbery. If the crust or cheese top browns too fast, tent with foil for the last 10-15 minutes of baking.

Step 8: Cool & Glaze

Let your broccoli cheddar quiche cool on a wire rack for at least 10 minutes before slicing. This rest time lets the custard finish setting and improves the slicing experience. I sometimes brush the top with a light garlic-infused olive oil (instead of a traditional glaze) for extra richness and a little sheen that makes it look irresistible.

Step 9: Slice & Serve

Use a sharp, serrated knife or pie server for clean cuts. Serve warm or at room temperature — both work fabulously well. I love to garnish with a sprinkle of fresh chives or cracked pepper for color and a subtle kick. At my house, this always sparks “Can I have seconds?” requests, so get ready to smile and dish out another slice!

What to Serve It With

For Breakfast: Pair this broccoli cheddar quiche with a rich cup of freshly brewed coffee and a side of crispy bacon or fresh fruit salad. I like plating it with a sprig of parsley to brighten the morning vibe. It’s a relaxing way to fill up after the school rush.

For Brunch: Dress it up with a mixed greens salad tossed with a tangy balsamic vinaigrette, and maybe a sparkling mimosa or freshly squeezed orange juice. Serving it with toasted artisan bread and a variety of jams brings a little elegance to the table, making the meal feel special without fussy effort.

As Dessert: Odd as it sounds, this quiche’s delicate balance of savory richness can play well with a lightly sweet dessert wine or even an herbal tea if you’re in the mood for something cozy but not sugary. It’s perfect when you want to finish on a calm, understated note.

For Cozy Snacks: Cut into bite-sized squares for a potluck or casual snack time. Pair with crunchy pickles or a dollop of spicy mustard for a savory bite that keeps everyone happy between meals. My kids actually sneak them as mid-afternoon snacks all the time.

Our family has this tradition of having quiche on Sunday afternoons with a hearty vegetable soup, and this broccoli cheddar quiche always steals the show. It’s easy to mix and match with your go-to sides, so get creative and enjoy!

Top Tips for Perfecting Your Broccoli Cheddar Quiche

Broccoli Prep: Moisture is the enemy here. After blanching, be sure to drain and pat the broccoli dry — watery veggies lead to a soggy quiche. If you want an extra step, sauté your broccoli just until tender for a nuttier flavor. Fresh broccoli always wins, but frozen works in a pinch if well thawed and drained.

Mixing Advice: Don’t overmix the egg mixture. Over-beating traps air and can lead to unexpected puffing and cracking. Gentle, steady whisking until combined is perfect. Your batter should be smooth but not frothy. I learned this the hard way after my quiche puffed up and then deflated—looked sad but still tasted great!

Swirl Customization: When adding your glaze or cream swirls on top, use a light hand. Bigger swirls create dramatic marbling, but smaller ones meld in for subtle visual interest. You could even try a pesto swirl or sun-dried tomato paste for a flavor twist. I love playing around here depending on the mood.

Ingredient Swaps: Want to mix it up? Swiss or Gruyère cheese works beautifully if you want a milder character. For the veggies, try asparagus tips, roasted red peppers, or caramelized onions for an elegant twist. Just keep the cheese and cream ratio similar to maintain that luscious texture.

Baking Tips: Keep an eye on your quiche as ovens vary. If the crust edges brown too early, cover them with foil or use a pie shield. I place mine on the middle rack for even cooking. A toothpick inserted near the center should come out mostly clean — a few moist crumbs are okay.

Glaze Variations: A simple egg wash before baking can give your crust a golden shine. For a sweeter touch (if you’d like), brush with honey mustard glaze after baking or even a thin layer of fig jam for a surprising pop of flavor with the cheese. My personal favorite: an herby olive oil drizzle just before serving.

These tips come from years of trial, error, and happy family feedback. Trust me, once you’ve nailed these little tricks, your broccoli cheddar quiche will be the one everyone looks forward to.

Storing and Reheating Tips

Room Temperature: If you plan to serve within a few hours, keep the quiche covered loosely with foil or a clean kitchen towel to maintain freshness. It’s best eaten within 2-3 hours at room temp for that ideal creamy texture.

Refrigerator Storage: Wrap leftovers tightly in plastic wrap or store in an airtight container for up to 3-4 days. When reheating, I usually pop slices in a 350°F oven for 10-15 minutes to revive that just-baked feeling. Microwaving works, but the crust tends to lose its crunch.

Freezer Instructions: Broccoli cheddar quiche freezes beautifully. Wrap whole or sliced portions tightly in plastic and then foil to avoid freezer burn; keep for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best results — it freshens up almost like new.

Glaze Timing Advice: If you’re glazing with a drizzle or egg wash, it’s best applied before baking. For an oil or honey glaze, do it just before serving, especially if storing leftovers, to keep that lovely shine and freshness intact.

These storage tips have saved many busy weekdays at my house—because, let’s face it, who always has time to bake fresh every day?

Frequently Asked Questions

Final Thoughts

This broccoli cheddar quiche isn’t just a recipe; it’s a little piece of joy that comes out of my oven whenever I want to feel connected to those simple moments of happiness at home. The creamy texture, sharp cheesy goodness, and tender broccoli combine into a dish that’s as comforting as a warm hug. If you’re looking for a way to sneak some veggies into your family’s diet without complaints or an elegant dish that doesn’t require a culinary degree, this one’s got you covered.

Give it a try, then play around with ingredients to make it your own. And if you find yourself hooked (like I did), explore variations—spinach, mushrooms, or even a spicy twist. I’d love to hear how your versions turn out, so don’t hesitate to drop a comment, share a photo, or rate your experience. Happy baking and bon appétit!