Go Back
Quiches have long been celebrated for their versatility and ease of preparation, making them a beloved dish in kitchens around the world. Whether served at breakfast, brunch, lunch, or dinner, quiches can be tailored to suit any palate or occasion. Among the various types of quiche, the crustless variety stands out for its unique benefits, simplifying the recipe while still delivering on flavor and satisfaction. Today, we’ll explore the Mini Crustless Broccoli Cheddar Quiche, a delightful option that combines the wholesome goodness of broccoli with the creamy richness of cheddar cheese, all without the hassle of a pastry crust.

Mini Crustless Broccoli Cheddar Quiche

Discover the delightful Mini Crustless Broccoli Cheddar Quiche, a nutritious twist on a classic favorite! This easy recipe combines fresh broccoli and rich cheddar cheese without a pastry crust, making it perfect for any meal. Enjoy the benefits of a lighter dish that’s gluten-free and versatile, allowing you to customize with your favorite ingredients. Ideal for meal prep or a quick snack, these mini quiches can be served warm and are sure to please everyone!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh broccoli florets, chopped

1 cup shredded sharp cheddar cheese

6 large eggs

1 cup milk (whole or 2%)

1/2 cup diced onion

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional, for added flavor)

1 tablespoon olive oil

Fresh parsley or chives, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or use silicone muffin cups for easy removal.

    Cook the Vegetables: In a medium skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent (about 3-4 minutes). Add the chopped broccoli and cook for an additional 2-3 minutes until slightly tender. Remove from heat and let cool slightly.

      Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, and paprika until well combined.

        Combine Ingredients: Fold in the sautéed broccoli, onion, garlic, and shredded cheddar cheese into the egg mixture. Mix until everything is well incorporated.

          Fill the Muffin Tin: Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.

            Bake: Bake in the preheated oven for 20-25 minutes, or until the quiches are puffed and a toothpick inserted in the center comes out clean.

              Cool & Serve: Allow the mini quiches to cool for a few minutes in the tin before carefully removing them. Serve warm or at room temperature, garnished with fresh parsley or chives if desired.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 mini quiches