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Crustless Broccoli-Cheddar Quiches

Breakfast (or brunch or a light dinner) for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.

  • prep: 10 mins
    total time: 50 mins
  • servings: 4




  • Butter, for ramekins
  • Coarse salt
  • 1 package (10 ounces) frozen broccoli florets
  • 6 large eggs
  • 1/2 cup half-and-half
  • Ground pepper
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup shredded cheddar cheese (3 ounces)
  • Crusty bread and mixed salad (optional)


  1. Step 1

    Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

      In this step:

  2. Step 2

    In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.

  3. Step 3

    Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Everyday Food, December 2004



Reviews (32)

  • 25 May, 2014

    I made this broccoli cheddar crustless quiche for guests for brunch today. I steamed fresh broccoli in the microwave and from there the whole thing came together in a couple of minutes. Rave reviews...I made it in a pie plate and only left in oven until eggs were set, just under 30 minutes. I will try with other vegetable and cheese varieties in the future.

  • 22 Apr, 2014

    Sooo yummy! I threw this together for dinner one night (in 5 mins!) and could not have been more impressed. Instead of boiling the broccoli I bought the kind in a steamer bag and cooked it in the microwave (I reduced the time by about a minute). I also subbed skim milk for the half and half and used reduced fat cheddar. I served it with an arugula salad and bread. I'll definitely be making the regularly! You could absolutely substitute whatever cheese and veggies you have on hand.

  • 5 Feb, 2014

    I found this recipe on Pinterest. My youngest is a semi-vegetarian eater and loves broccoli. Quite honestly, when I clicked the link to the recipe and found it on this site, I was taken aback. "This is going to have 15 ingredients and take 3 hours to make" I characterized, before reading the recipe through. NOPE. It was simple and easy and has become a regular *and* favorite entrée in our regular menu options. We don't do the ramekins - I use a pie pan and it comes out perfect.

  • 28 Jan, 2014

    I liked this idea of a crustless quiche (I live in France so quiche are ubiquitous) but 6 I used this recipe as a template but followed the rule for making quiches where I live: 3 eggs with 1/2 cup of dairy for every egg. For the dairy I used 1 cup of skim milk and 1/2 cup of cream. Everything else was as the recipe. It came out great, the custard was set and I served with turkey filets. I loved it but my son and husband missed the crust. I'll make it again, next time for brunch.

  • 27 Oct, 2013

    I subbed full fat coconut milk, no cheese, and added spinach and prosciutto - gluten and dairy free!
    It came out perfect - served with a simple salad and the boys loved it.

  • 1 Mar, 2013

    broccoli quiché, comida sin carne

  • 7 Jan, 2013

    This is my go-to quiche recipe. I've made it with broc. and cheese and bacon, tomatoes and cheese - both are fantastic. I've also used regular milk instead of 1/2 and 1/2 and it turned out perfectly.

  • 26 Nov, 2012

    Good !!

  • 24 Jul, 2011

    edithloc, half & half , its half cream, and half milk. you can find it in walmart or any supermarket, in walmart tha brand you will find, among others is Lyncott, wich is very good , by the way. The tip for buy the half & half , is if you live in mexico., because in USA, you´ll find it everywhere!! =)

  • 24 Jun, 2011


    1/2 & 1/2 is cream, also called 10% cream...if you can't find it, almost any cream will do.

  • 21 Jun, 2011

    im from mexico i dont have any idea what its half and half???

  • 23 Feb, 2011

    Made this with the help of my 3yo! So easy and delicious and the kids loved it. Will make it again for sure and often!

  • 23 Feb, 2011

    Made this with the help of my 3yo! So easy and delicious and the kids loved it. Will make it again for sure and often!

  • 16 Feb, 2011

    This recipe is delicious! I used fat free half and half to cut some fat out of the recipe and prepared the rest of the recipe the way it called for. I did make it in a pyrex pie dish because I don't have any ramekins and it worked out great! (It may need to be cooked a little longer than it asked for.)

  • 25 Jan, 2011

    I made this for dinner tonite and thought it was delicious. I used 1% milk instead of half and half, and sprayed the pie plate with non stick spray. Being flexible and creative, and using what you have will help to meet your needs, both healthwise and financially.

  • 25 Jan, 2011

    I made this for dinner tonite

  • 23 Jan, 2011

    I have a recipe similar to this out of the Bisquick cookbook; leftover ham gives it a bit more flavor. I would also like nutrition information, but I think we may have to find another way to communicate our request, as I don't believe Martha's staff reads our comments. Perhaps we could try to reach either her food editor for the magazine or the editor of Everyday Foods.

  • 22 Jan, 2011

    calculating it all up I come up with approximately 256.25 caliories per serving if using regular ingredients...if using lower fat cheese and fat-free half and half it's approximately 217.50 calories per serving.

  • 22 Jan, 2011

    Please provide nutrition values. We love your recipes, but need to know how to count what we are eating. Thank you.

  • 22 Jan, 2011

    Ditto! I am doing Weight Watchers and dsperately need the nutritional values to calculate points! All foods are allowable I just need to know how many points I am using! Thanks!

  • 21 Jan, 2011

    Please Martha and staff, we need the nutritional vales of all recipes. People have health issues and well as those of us who just want to know what we are eating.

  • 21 Jan, 2011

    Add my plea too...I wish all her recipes came with nutritional values.

  • 21 Jan, 2011

    Another plea for nutritional values!

  • 21 Jan, 2011

    Adding my plea for nutritional values in Martha's recipes to the others expressed here. This quiche method has to be better for you than ones with a crust, but how much better? I like that this recipe is rather plain, lets the broccoli and cheese flavors shine.

  • 21 Jan, 2011

    Please add nutritional values to the recipes. It's important to me that I keep track of protein, fat and carbohydrate intake for myself as well as my family and this information would be extremely helpful.

  • 18 Jan, 2011

    I agree with wanting Nutritional Values on these recipes. If we don't keep asking, we'll never get this to happen. I hope many more of you will request this.

  • 14 Apr, 2010

    A lighter taste to quiche indeed. Served it with fresh homemade biscuits....good brunch menu for guests.

  • 13 Apr, 2010

    I think that these recipes look wonderful. My comment, however, concerns the overall information given with each recipe.

    In addition to the recipe, could you please include the nutritional information for the recipe, including things like Calories per portion, Carbohydrates (for diabetics and others....), Fat, etc., etc....

    It would be very useful information for those of us who must consider such things as part of a normal diet.

  • 12 Apr, 2010

    This was really easy. I subbed spinach for broc. It could use more flavor, maybe chopped basil thyme, rosemary or sage. Otherwise a good last minute dish using what you have in the fridge.

  • 12 Apr, 2010

    I am such a sucker for crustless quiche! I add a few breadcrumbs to the bottom of my pie plate or ramekin. See my recipe here:

  • 29 Mar, 2009

    Super easy and very tasty!

  • 31 Mar, 2008

    Delicious. Also works well with a crust. I make four-inch individual servings for formal breakfast meetings.