I like this recipe because it’s naturally gluten free, simple to prepare, and packed with flavor. The vegetables add texture and freshness, while the cheesy custard bakes up rich and smooth. I also appreciate how versatile it is, since it can be served warm or at room temperature and still taste great.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the filling: 1/4 tsp salt 1 cup shredded cheddar cheese 1/4 tsp pepper 1 medium onion, diced into 1/4-inch pieces 2 tbsp olive oil 2 cups broccoli, cut into small florets
For the custard: 1/4 tsp pepper 2/3 cup half and half 1/4 tsp salt 1 cup milk 6 large eggs, room temperature 1 tbsp fresh chives, finely chopped
Directions
I start by preheating the oven to 400°F and prepping all the ingredients so everything is ready to go. This makes the cooking process much smoother.
I heat the olive oil in a large skillet over medium heat, then add the diced onion and cook it for about 5 to 7 minutes until it turns translucent and soft. I add the broccoli along with salt and pepper and continue cooking for another 5 minutes, just until the broccoli is tender but still slightly firm.
In a large bowl, I whisk together the eggs, milk, half and half, remaining salt and pepper, and chopped chives. I whisk until the mixture is smooth and evenly combined.
I spread the cooked onion and broccoli evenly across the bottom of a quiche or pie dish. I sprinkle the shredded cheddar cheese on top, then slowly pour the egg custard over everything. I bake the quiche for 30 to 35 minutes, until the center is just set with a slight jiggle.
After removing it from the oven, I let the quiche rest for 5 to 10 minutes before slicing and serving.
Servings and Timing
I usually slice this quiche into 8 servings. Prep time is about 15 minutes. Cook time is around 35 minutes. Total time comes out to approximately 52 minutes.
Variations
I sometimes add sautéed mushrooms or spinach for extra vegetables. When I want more richness, I mix in a small amount of grated Parmesan with the cheddar. For a little heat, I like adding a pinch of red pepper flakes to the custard.
Storage/Reheating
I store leftover quiche in an airtight container in the refrigerator for up to three days. To reheat, I warm slices in the oven at a low temperature until heated through, which helps keep the custard creamy.
FAQs
Can I make this quiche ahead of time?
I often bake it earlier in the day and reheat it gently before serving, or serve it at room temperature.
Is this quiche completely gluten free?
Yes, since there is no crust, the recipe is naturally gluten free as long as all ingredients used are certified gluten free.
Can I use frozen broccoli?
I can use frozen broccoli, but I make sure to thaw and drain it well to avoid excess moisture.
How do I know when the quiche is done?
I look for a center that is just set with a slight jiggle, which means the custard will be creamy and not overcooked.
Can I substitute the dairy?
I’ve found that full-fat dairy works best, but I can experiment with lactose-free milk and cream if needed.
Conclusion
I find this Cheesy Gluten Free Broccoli Cheddar Quiche to be a dependable, flavorful dish that fits many occasions. It’s easy to prepare, satisfying, and perfect when I want something comforting yet simple to serve.
This cheesy gluten free broccoli cheddar quiche is packed with sharp cheddar, tender veggies, and a creamy egg custard. A delicious and easy brunch or dinner option!
Ingredients
For the Filling
¼ tsp salt
¼ tsp black pepper
1 cup shredded cheddar cheese (sharp cheddar recommended)
1 medium onion, diced (¼-inch pieces)
2 tbsp olive oil (or neutral oil)
2 cups broccoli florets (½-inch pieces)
For the Custard
6 large eggs, room temperature
1 cup milk
⅔ cup half-and-half
¼ tsp salt
¼ tsp black pepper
1 tbsp fresh chives, finely chopped
Instructions
1. Prep
Preheat oven to 400°F (205°C).
Dice onion, cut broccoli into small florets, and chop chives.
Measure all remaining ingredients so everything is ready.
2. Sauté Vegetables
Heat olive oil in a large skillet over medium heat.
Add onion and cook 5–7 minutes until translucent.
Add broccoli, ¼ tsp salt, and ¼ tsp pepper.
Cook 5 minutes, until broccoli is tender-crisp. Remove from heat.
3. Make the Custard
In a large bowl, whisk eggs, milk, half-and-half, remaining salt and pepper, and chives until smooth and fully combined.
4. Assemble
Spread the broccoli-onion mixture evenly in a greased pie pan or quiche dish.
Sprinkle cheddar cheese evenly over the vegetables.
Slowly pour the egg custard over the top.
5. Bake
Bake at 400°F for 30–35 minutes, until the center is just set with a slight jiggle.
6. Rest & Serve
Let quiche rest 5–10 minutes before slicing.
Serve warm or at room temperature.
Notes
This is a crustless quiche, keeping it naturally gluten-free.
Room-temperature eggs create a smoother, creamier custard.
Don’t overbake—slight jiggle means a tender texture.
