Crustless Quiche with Broccoli and Ham

A slice of broccoli and cheese quiche is being lifted from a whole quiche on a plate.

Crustless Quiche with Broccoli and Ham

This crustless quiche is the perfect breakfast! Lightened up with whole milk while ham and broccoli make it kid-friendly but still delicious.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 45

Resting Time 15

Total Time 1 15

Servings

Calories 217kcal

Author Christy Gurin

Ingredients

1 1/2 cups broccoli florets
5 eggs
2 cups whole milk*
1 tsp. dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1 cup cheese (I use cheddar or a gruyere/Swiss blend)
1 1/2 cup ham cubes

US Customary - Metric

Instructions

Preheat oven to 350° F (177° C).
Heat broccoli florets in a small sauté pan over medium heat and dry sauté without any oil for 5-10 minutes until cooked and starting to lightly brown.
While broccoli is cooking, crack eggs into a medium sized bowl. Add milk, mustard, salt, and pepper. Whisk with a wire whisk until bubbly and mixed thoroughly.
Spread broccoli, ham, and cheese out in a silicone 9" round baking dish or a buttered 9" pie tin (make sure it is buttered thickly to keep from sticking). If using a silicone baking dish, make sure to put it onto a metal sheet pan to allow it to be easily put into and pulled from the oven.
Pour egg mixture evenly into baking dish. Place pan in oven and cook for 35-40 minutes until quiche is cooked through, starting to lightly brown, but still jiggly in the center.
Remove quiche from oven and let cool for 15 minutes before cutting and serving. Keep leftovers for 3-4 days in the refrigerator, reheating using the microwave.

Notes

*Do NOT use low fat or nonfat milk.

To make recipe vegetarian, leave out the ham, increase the broccoli to 2 1/2 cups (or add a cup of another veggie), increase the salt to 1/2 tsp. and add an extra cup of cheese.

Nutrition