Wow! This was WONDERFUL. A new family favorite - we're vegetarian, so this was dinner. Thanks for the suggestions, here are the alterations I made: used 4 cups of broccoli, not 5. used monterray jack and cheddar cheese. 1 cup of onions. added a little cayenne pepper. sauteed about 1 cup of mushrooms in the broccoli pan and added them on top of broccoli. (Was worried about the mushrooms adding water, but it worked out well since I pre-cooked them.) I also sauteed the onions and broccoli a bit longer than it called for. Worked out very well. Can't wait to make it again!
Crustless Broccoli and Cheese Quiche
Comments and Reviews 1-10 of 12
Stanci Posted: 12/18/08
ctodd1 Posted: 04/15/09
I made this for a special Sunday brunch...EXCELLENT!!! I read the reviews and also made modifications: added 1/4 tsp cayenne pepper, used 1 c. onions, 2 garlic cloves, 3 c. broccoli, 1 c. mushrooms. I also subbed Mexican cheese for the Swiss. Everyone loved it. I will definately make it again!
bahibektoi Posted: 10/01/09
Very good for a crustless quiche (and who really needs the fatty starch of a crust anyway?), but I had to add two more eggs + 1/2 cup milk in order to completely cover the broccoli. Definitely let cool 15-20 minutes before cutting to avoid sogginess.
Elya365 Posted: 10/01/11
This quiche recipe works nicely. I added more broccoli and other vegetables (shallots, red onion) and it tastes fine. The seasoning is spot on although it would be nice with a lil kick too (aka cayanne).
EllenDeller Posted: 09/01/11
Served this for dinner with french bread and salad. We really enjoyed this. I chopped the broccoli and used just four cups, then added 1/2 cup chopped red bell and small can of mushrooms. Sauteed it all in a black iron skillet, then poured the egg-cheese-milk mixture over it all and baked it right in the pan. The iron skillet produced a nice crust on the bottom. Portion sizes are rather small; I cut the quiche into quarters and my husband ate two, and I ate one, saving the fourth one for lunch.
koriander Posted: 11/21/11
OK, I am not sure what I did wrong since this recipe has so many great reviews... but my quiche turned out very watery. I drained it carefully, and patted it with paper towels once it cooled to try and wick up some of the moisture. The only changes I made were fresh mushrooms, sauted with the onion mix, and Italian blend cheese. If I make this again, I would saute the veggies much longer to rid them of the moisture. It tasted fine, but I can,t serve it to my company. Also, I would add more seasoning for myself - I prefer more seasoning.
angiebick Posted: 12/07/11
I thought this was good but a bit plain and boring. I liked how it was very light, like a soufle but I would add more veggies, perhaps red pepper to give it more flavor.
tara31 Posted: 11/05/11
Delicious and easy to assemble. I used egg substitute in place of the whole eggs and egg whites and made the rest as directed. Served with Eggplant Parmesan Stacks and Scallops with Capers and Tomato.
mja489 Posted: 01/23/12
we loved this - used suggestions from some other reviewers - added a cup of sliced mushrooms (sauted them first in 1/2 tea olive oil to remove any extra moisture, than added 1 1/2 tea oil, onion and garlic, then broccoli. I used a cast iron skillet, then like another reviewer added the egg mixture to that pan and baked it in the skillet. Came out fantastic. I used skim milk and egg substitute (1 C) because that is what I had. Make sure to let it sit the 5 minutes before serving. Served for dinner with roasted potato wedges (same oven) and cooked carrots with sage. CL recipe
KM6289 Posted: 02/28/13
This recipe was easy to set up and had good flavor. The quiche didn't hold it's shape that well since it is crustless and mine required 20 additional minutes (1 hour total) to cook. Next time I think I will add mushrooms as well.
CindyH Posted: 10/25/12Raleigh, NC
I made this almost as is except I used one shallot vs. one cup of onion. For me, I would add a tiny bit more seasoning and I would chop the broccoli to be smaller pieces but other than that, this was a wonderful dish. It cooked and set very well and my vegetarian, broccoli-lover daughter loved this so much. We had it for dinner with the recommended bread, which I toasted with garlic and parmesan. This is a keeper!
ttsholland Posted: 05/13/13
Really nice, fluffy and light. I used skim milk since that's what I had on hand and I added sautéed mushrooms too. I cut it in 4 servings not 6.