Description
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.
Great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Baking, Sautéing
- Cuisine: American
