Crustless Vegetable Quiche with Broccoli and Cheddar

Name: Crustless Vegetable Quiche with Broccoli and Cheddar
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 wedges
Ingredients: 1 tablespoon olive oil, for the vegetables; 1/2 cup yellow onion, diced and measured before cooking; 1/2 cup red bell pepper, diced and measured before cooking; 1 cup broccoli florets, cut small and measured before cooking; 6 large eggs; 3/4 cup whole milk; 1 cup shredded sharp cheddar, divided; 1/2 teaspoon fine salt; 1/4 teaspoon ground black pepper; To coat the deep 9-inch pie dish nonstick cooking spray

Author:: Kristina Recipes
Published:: November 12, 2026
Prep Time:: About 15 min
Cook Time:: About 50 min
Total Time:: About 75 min
Servings:: 6
Yield:: 6 wedges

Crustless vegetable quiche makes a simple breakfast or brunch with no pastry to roll. This version has broccoli, red bell pepper, onion, and cheddar in an egg filling. The vegetables go into a skillet first. That step softens the broccoli and lets excess moisture cook off before the eggs go in.

Use a deep 9-inch pie dish so the filling has room to bake. Cut the finished quiche into six wedges and serve it warm. For another make-ahead egg dish with a sweet potato base, try Sweet Potato Crust Egg Bake.

Jump to Recipe

Slice of broccoli and cheddar crustless vegetable quiche beside the baking dish — Broccoli and cheddar quiche baked in a deep pie dish.

Ingredients

Measure the vegetables before cooking. These amounts make one deep 9-inch quiche.

1 tablespoon olive oil, for the vegetables
1/2 cup diced yellow onion, measured before cooking
1/2 cup diced red bell pepper, measured before cooking
1 cup small broccoli florets, measured before cooking
6 large eggs
3/4 cup whole milk
1 cup shredded sharp cheddar, divided
1/2 teaspoon fine salt
1/4 teaspoon ground black pepper
Nonstick cooking spray, for the pie dish

Cut the broccoli into small pieces so it spreads through the egg filling. Measure the vegetables before they go into the skillet. Whole milk gives the filling a softer texture; the eggs do the work of setting it, so this recipe does not need flour.

Six eggs, broccoli, red bell pepper, onion, cheddar, milk, olive oil, and seasonings for crustless vegetable quiche — Measured ingredients for the broccoli and cheddar quiche.

How to Make Crustless Vegetable Quiche

Cook the vegetables before mixing the filling. Use the center temperature to decide when the quiche is done.

Heat the oven. Place a rack in the middle and heat the oven to 375°F. Coat a deep 9-inch pie dish with nonstick cooking spray. Set it on a rimmed baking sheet to catch any drips.
Cook the vegetables. Warm the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook for about 3 to 4 minutes, stirring. Add the broccoli and cook for about 4 to 5 minutes more, until tender-crisp. Keep cooking uncovered if you see liquid in the pan. Let the vegetables cool for a few minutes.
Mix the filling. Whisk the eggs, milk, salt, and pepper in a large bowl. Stir in 3/4 cup cheddar.
Fill the dish. Spread the vegetables evenly in the pie dish. Pour the egg mixture over them and sprinkle the remaining 1/4 cup cheddar on top.
Bake and rest. Bake for about 35 to 45 minutes. The middle should look set, with no liquid egg, and a thermometer inserted in the center should read 160°F. Let the quiche rest for 10 minutes before cutting it into six wedges.

The sauté and oven times are starting estimates. Pan depth, vegetable moisture, and oven behavior can change the finish time. Use the center temperature to decide when to take the quiche out. FoodSafety.gov lists 160°F for egg dishes such as quiche.

Broccoli, red bell pepper, and onion cooking in a skillet for crustless vegetable quiche — Cook the vegetables first to remove extra moisture.

How to Keep the Quiche From Turning Watery

Cook the onion, pepper, and broccoli before they meet the eggs. Let any liquid cook off in the uncovered skillet, then leave that liquid behind when you move the vegetables to the pie dish. Small broccoli pieces also make each slice easier to cut.

If you use frozen broccoli instead, thaw it and drain it well before cooking. For mushrooms or spinach, cook or squeeze out their extra water before adding them. Keep the total amount of prepared vegetables close to the 2 cups used here so the egg mixture still has room in the dish.

Make Ahead and Storage

You can chop the vegetables ahead and keep them covered in the refrigerator. Cook them before mixing the quiche so you can remove any extra moisture. You can also bake the whole quiche ahead, cool it, and refrigerate it in a covered container within 2 hours.

Keep the baked quiche at 40°F or below and use it within 3 to 4 days. Reheat a portion until it reaches 165°F in the center. You can freeze wrapped portions for up to 2 months for best quality, though the egg texture may be softer after thawing. Thaw in the refrigerator before reheating. FoodSafety.gov gives storage ranges for cooked quiche.

More Breakfast Ideas

For a quicker broccoli and egg breakfast made on the stove, see the Broccoli Egg Tortilla Fold.

Frequently Asked Questions

Do I need to cook the broccoli and onion first?

Yes, for this recipe. Cooking softens the broccoli and onion and lets moisture leave the pan before the eggs are added. Raw vegetables can leave wet pockets in the finished quiche.

Are six eggs enough for a crustless quiche?

This version uses six large eggs with the measured milk, vegetables, and cheese. Three eggs would make a smaller quiche; changing only the egg count would change the balance of this recipe.

Should I use milk or heavy cream?

Use the **3/4 cup whole milk** listed here. Heavy cream makes a richer filling and changes the nutrition. Using cream changes the mixture, so check the center temperature rather than assuming the same finish time.

Should I bake quiche at 350°F or 375°F?

Bake this one at **375°F**. Other quiche recipes may use 350°F with a longer bake. Check the center rather than relying on the clock alone.

Can I eat quiche that sat out overnight?

No. Discard it. Quiche contains eggs and dairy and should be refrigerated within **2 hours**, or within **1 hour** if it is above 90°F. Reheating does not make an overnight counter-top quiche a safe leftover.