You won’t miss the pie crust in these Mini Crustless Broccoli Quiche. They’re full of broccoli and cheddar, provide a good boost of protein, and make an ideal meal-prep breakfast or a quick brunch option. Made with just a few simple ingredients, they bake quickly and are easy to customize.
I often host a casual family brunch and prefer recipes that can be prepped ahead so I’m not stuck at the stove. These Mini Crustless Broccoli Quiche are one of my go-to make-ahead options. They’re perfectly portioned and the mini format is fun for guests of all ages.
Preparation takes only a few minutes and you can swap in your favorite vegetables, cheeses, or cooked meats to tailor them to your tastes. They bake in about 15 minutes and are ready to serve shortly after cooling.
Looking for quick breakfast ideas? These mini quiches pair well with fresh fruit, a green salad, or a warm slice of toast for a balanced morning meal.
Why you’ll love this recipe:
- A lighter take on classic quiche—no crust, less butter, and still rich in flavor.
- Simple: only a handful of ingredients and about 30 minutes from start to finish.
- High in protein and great for meal prep—storeable and easy to reheat for busy mornings.
- Flexible: swap cheeses, add cooked meats, or use other vegetables to change the flavor profile.
Recipe ingredients
This recipe uses four main ingredients, but it’s easy to adapt based on what you have in the fridge.
- Eggs — Use whole eggs or a mix of whole eggs and whites to lighten the quiche. The recipe below uses 8 large eggs.
- Broccoli — Fresh broccoli florets cut into bite-sized pieces, or use cooked broccoli from a microwaveable bag for a time-saver.
- Milk — Any milk works here; choose dairy or a suitable alternative based on preference.
- Cheese — Cheddar is classic, but swap in your favorite melty cheese like Swiss, Gruyère, or mozzarella.
See the recipe card further down for exact quantities and step-by-step instructions.
How to make crustless mini quiche
This is one of the easiest quiche recipes you can make—no pastry to prepare and only about 10 minutes of hands-on prep time. Silicone baking cups make removal effortless, but a well-greased muffin pan also works.
Pro tip: Use pre-cooked broccoli from a microwaveable bag to save time—simply cook per package directions and chop once cool enough to handle.
Full instructions are listed below in the recipe section.
- Preheat the oven to 375°F (190°C). Heat 1 tablespoon olive oil in a large skillet over medium heat. Add broccoli and cook 4–6 minutes until tender; remove from heat.
- In a large measuring cup or bowl, whisk 8 large eggs until combined. Add 1/2 cup milk, 1/2 cup grated cheddar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; whisk to combine.
- Generously spray twelve silicone muffin cups or a muffin pan with nonstick spray. Divide the cooked broccoli evenly among the cups.
- Pour the egg mixture evenly into each cup, filling to near the top.
- Bake 13–15 minutes, or until set (a slight wobble is fine). Cool 10 minutes on a wire rack, then remove from molds and serve warm or at room temperature.
Recipe FAQs
Leftover broccoli is versatile: enjoy it raw with a dip, toss it into salads, mix it into casseroles, or serve as a simple steamed or roasted side.
They’re very similar. Frittatas are typically started on the stove and finished in the oven, while crustless quiches are usually mixed and baked. Quiche often uses more dairy for a richer texture.
Too much milk or excess moisture from vegetables like spinach can cause a watery texture. Squeeze excess liquid from cooked greens and avoid adding extra milk beyond the recipe amount.
Quiche pairs nicely with a simple green salad, fruit, toast, or warm muffins. For brunch, offer a few sides such as fresh fruit or roasted potatoes.
Yes. These mini crustless quiche store well in an airtight container in the refrigerator for up to 5 days and can be reheated in the microwave or warmed briefly in the oven.
Recipe notes
- Time-saving tip: Use pre-cooked broccoli from a steamable bag—cook per package directions and chop when cool enough to handle.
- Store cooled quiche in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
- To reduce calories and fat, use skim milk and a lower-fat cheese.
- Customize with cooked ham, bacon, sausage, or different vegetables such as bell pepper, mushrooms, or spinach (make sure any added vegetables are cooked and not overly wet).
More egg recipes you’ll love
- Egg casserole with bacon
- Ham and cheese frittata
- Poached eggs
- Sausage and egg breakfast casserole
- Spinach feta frittata
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Mini Crustless Broccoli Quiche
12
Equipment
- Silicone baking cups or a 12-cup muffin pan
- Large skillet
- Whisk and measuring cup or mixing bowl
Ingredients
- 1 tablespoon olive oil
- 2 cups broccoli florets, cut into bite-sized pieces (or 1 cup cooked broccoli)
- 8 large eggs
- 1/2 cup milk (your favorite)
- 1/2 cup grated cheddar cheese (or your favorite)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Preheat the oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add the broccoli and cook 4–6 minutes until tender. Remove from heat.
- Whisk the eggs in a large measuring cup or bowl. Add the milk, grated cheese, salt, and pepper, then whisk until well combined.
- Spray twelve silicone muffin cups or a muffin pan generously with cooking spray. Divide the cooked broccoli evenly between the cups.
- Pour the egg mixture evenly into each muffin cup.
- Bake for 13–15 minutes, or until set (a slight wobble is fine). Cool for 10 minutes on a wire rack, then remove from the molds and enjoy.
Notes
- Pro tip: Use pre-cooked broccoli in a microwave bag for faster prep; chop once cool enough to handle.
- Store finished quiche in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.
- To reduce fat, substitute skim milk and low-fat cheese.
- Customize with cooked vegetables, greens, or meats such as ham, bacon, or sausage.
Nutrition
Calories: 88 kcal, Carbohydrates: 2 g, Protein: 6 g, Fat: 6 g
Saturated Fat: 2 g, Cholesterol: 130 mg, Sodium: 183 mg, Fiber: 1 g
Nutrition is estimated and intended for informational purposes only.