Can you confirm how many individual quiches did you realize from the recipe? I’m not a huge quiche fan (too eggy) but this one was different. Excellent quiche! Hi Karen, You can get away with 1/2 & 1/2 here. Hi Mary, Yes, you can freeze the quiche in individual portions. Just a comment, I’ve always done “crustless” quiche with a potato base. This classic pairing of broccoli and cheddar is always a hit! I received several compliments and request for recipe. Another keeper, thanks Jenn. A great recipe for high protein, high veg and low carb. Rich (but not too rich), luscious and ever so satisfying. Hi Sharon, I know that baking at high altitudes definitely requires some adjustments, but I’m not certain about something like a quiche. Finally bought her cookbook and that has more great recipes. Fantastic, rich & delicious! Preheat oven to 350 degrees. It turned out great! I will be making this again and again, with different veggies such as spinach and mushrooms. I had to modify some ingredients. . Thanks for another great recipe. I’d love to hear how it turns out! Trust me, they MAKE the dish! Hint: Use a French Gruyere~Trader Joe’s has one that is excellent. Also, would the cooking time change? I always have used the heavy cream and they ALWAYS came out perfectly yummy! The only 9″ pie plate I own is 75 qt. Made without a crust, it's lighter than the classic quiche. You might cut the broccoli a bit though so it all fits in the pan; and I’d also reduce the salt by about half since sausage is quite salty. Thank you! Spray a shallow 2 quart casserole (or 2 pie plates) with nonstick cooking spray. The inspiration for this recipe came from Cozy Country Living's Savory Sausage & Broccoli Quiche, which is baked in a 9-inch pie pan.. they really turned out perfect! Bake 35 minutes, or until a knife, inserted in the center, comes out clean. Hi Jenn, Was looking for a meatless dinner idea for tonight and your email with broccoli quiche recipe is just what I needed. I make the quiches two at a time for our hungry household. Hope that helps! I would love to try to keep them in the freezer and pop them out for a quick breakfast for the kids on school days. Enjoy! I’m thinking about doing the same for a crowd of 12-15 people and think Jen ’s quiche served that way would be a great way to go! I want to tell you, this was so delicious! . A real winner. Going to make it again but maybe try different cheeses, add different veggies, thanks for the recipe!! box of frozen chopped spinach. I’m having friends for brunch on Sunday and saw this recipe, so made a test run last night. It came out beautiful and tasted great. I will definitely make this again. I just rotated the baking pans after 1/2 hour. Um, guess who got to take the leftovers to lunch? (Several readers have commented that they have made mini versions successfully.) Thank you so very much! It defrosted on the three hour drive there, got popped in the oven at 350* for twenty minutes and provided an awesome dinner for two tired grandparents home from a really long stay with four grandchildren. So, frozen spinach instead of broccoli (although next time I’ll try it your way), used whole milk mixed with fat-free Greek plain yogurt to replace the heavy cream and the cheese was what I had on hand, as previously mentioned. Hi Jazz, I think you could get away with the same quantity half and half here. I saw another review above used plain greek yogurt. Thank you Jenn, for another beautiful recipe! And I do think this would work in a cast iron skillet. Melt the butter in a large sauté pan over medium-low heat. You can find more of my recipe videos on my YouTube channel. I subbed the cream for 1 cup Greek nonfat plain yogurt plus 1/2 cup cashew milk. Enjoy! (The cream makes the quiche a little sturdier than it will be with 1/2 & 1/2 so the quiche might be a little harder to cut and serve. Made this for company brunch over the weekend and it was a smash hit. Why so much cream? I love this recipe and so does my husband! I plan on trying this one but I’m wondering if frozen broccoli will work or do you think it will be too watery? I also made it last night with I/2 yellow diced in place of the shallots. ❤️ . I’ve seen quiche recipes with a hash brown crust, and biscuit crust or no crust, like this Crustless Ham And Broccoli Quiche. This quiche is a favorite especially since it has no crust. Thanks! Save my name, email, and website in this browser for the next time I comment. Everyone wanted the recipe. I only have sour cream and 2% milk. Should the frozen broccoli be thawed out first or use frozen? I made this for a work function. There really is no other way to put it: this crustless broccoli quiche is insanely delicious. In a large bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and cayenne pepper. Yes – it won’t be quite as sturdy, but it will work. Magnificent! I didn’t expect to love this but I had two helpings, (husband loved it). Crustless Chard and Bacon Quiche: With no pastry crust, this dish is lighter than a classic quiche. or? I have a comment and a question. Hi Jenn! I didn’t miss the crust at all, the best quiche recipe I’ve ever made! If I was going to double this, what size pan would you recommend? When she asks “what’s for dinner” and I say quiche, she gets a huge smile on her face. Veggie filled Broccoli and Cheddar Crustless Quiche – without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! It was a mixture of Jarlsberg, Swiss and Parmesan. Thanks. My in law & everyone in family rave about it. I added diced ham….will try bacon next. Another great recipe from Once Upon a Chef. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Increase heat to medium and cook 3-4 minutes or until the broccoli is al dente and water is absorbed. Hi, I don’t have nutmeg. See more ideas about quiche, cooking recipes, quiche recipes. Hi Margarita, I’ve never worked with tofu, so I can’t say for sure how it will work here. Love your recipes. The cook time will be a bit longer but it’s hard to say how much; I’d just keep an eye on it. I made this and it is easy and delicious! As always, rockstar recipe, taste and happy humans eating happy food! It is so creamy. I don’t get many of those though ?. Light, fluffy, easy & delicious! If so, would you recommend chopped or spears, and how would you cook the broccoli, so most of the liquid is cooked off? I just love your recipes! Whether you serve it for brunch, dinner, or any time in between, it’s worth every single calorie.