Cheesy Gluten Free Broccoli Cheddar Quiche

Finding a reliable brunch dish that works for both special occasions and lazy Sunday mornings can feel nearly impossible. You want something that looks impressive enough for guests but doesn’t require you to spend hours in the kitchen, and the challenge gets even trickier when you’re cooking for people with dietary restrictions.

Thankfully, this gluten free broccoli cheddar quiche hits all the right notes: it’s satisfying and packed with flavor, easy enough for beginner cooks to tackle, and naturally gluten free without any complicated substitutions or specialty ingredients.

SAVE NOW

What Kind of Cheddar Cheese Should I Use?

For this quiche, you’ll want to grab a block of cheddar and shred it yourself rather than using pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting smoothly and creating that creamy texture you’re looking for. As for the type of cheddar, sharp or extra sharp will give you the most flavor, but mild or medium cheddar works perfectly fine if that’s what you have on hand or if you prefer a less intense cheese flavor. You can even mix in a bit of gruyere or white cheddar if you want to get creative with the flavor profile.

SAVE NOW

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Broccoli: Feel free to use cauliflower, asparagus, or spinach instead. If using spinach, make sure to squeeze out excess water after cooking to avoid a soggy quiche.
• Cheddar cheese: Swiss, gruyere, or monterey jack all work great here. You can also mix different cheeses together for more complex flavor.
• Half and half: If you don’t have half and half, you can use all milk (about 1⅔ cups total) or heavy cream for a richer quiche. The texture will be slightly different but still tasty.
• Milk: Any milk fat percentage works fine – skim, 2%, or whole. Higher fat content will give you a creamier result.
• Chives: Green onions or fresh parsley make good substitutes. You can also skip the herbs entirely if you don’t have any on hand.
• Onion: Shallots or leeks can replace the onion for a milder, slightly sweeter flavor. Use about the same amount.

Watch Out for These Mistakes While Baking

The biggest mistake when making crustless quiche is skipping the step of sautéing your broccoli and onions first, which releases excess moisture that can make your quiche watery and prevent it from setting properly.

Overbaking is another common issue – your quiche is done when the center still has a slight jiggle (around 165°F on an instant-read thermometer), as it will continue cooking from residual heat once removed from the oven.

To avoid a rubbery texture, whisk your eggs gently rather than vigorously, and make sure your half and half and milk are at room temperature before mixing, which helps create a smoother, creamier custard.

Finally, let your quiche rest for at least 10 minutes after baking before slicing – this allows it to firm up and makes cutting clean slices much easier.

SAVE NOW

What to Serve With Broccoli Cheddar Quiche?

This quiche is perfect for brunch or a light dinner, and I love serving it with a simple mixed greens salad dressed with a tangy vinaigrette to balance out the richness of the cheese and cream. A side of roasted potatoes or hash browns makes it feel more like a complete meal, especially if you’re serving it for breakfast or brunch. Fresh fruit like berries or sliced melon is another great option that adds a refreshing contrast to the savory quiche. If you want to keep things easy, some buttered toast or a basket of warm muffins rounds out the meal nicely without much extra effort.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in airtight containers. It’s great for breakfast meal prep throughout the week!

Freeze: You can freeze the whole quiche or individual slices for up to 3 months. Wrap it well in plastic wrap and then in foil to prevent freezer burn. I like to freeze individual portions so I can grab just what I need for a quick breakfast or lunch.

Reheat: For the best texture, reheat slices in the oven at 350°F for about 15-20 minutes until warmed through. You can also use the microwave for 1-2 minutes, but the oven keeps it from getting rubbery. If reheating from frozen, thaw it in the fridge overnight first.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 53-60 g
• Fat: 77-87 g
• Carbohydrates: 32-38 g

Ingredients

For the filling:

• 1/4 tsp salt
• 1 cup shredded cheddar cheese (I use Cabot sharp cheddar for better flavor)
• 1/4 tsp pepper
• 1 medium onion (diced into 1/4-inch pieces)
• 2 tbsp olive oil (or any neutral oil like canola)
• 2 cups broccoli (cut into small florets, about 1/2-inch pieces)

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 for best texture)
• 1 tbsp chives (freshly chopped for best flavor)

Step 1: Prepare Mise en Place and Preheat Oven

• 1 medium onion
• 2 cups broccoli
• 1 tbsp chives
• 1 cup shredded cheddar cheese

Preheat your oven to 400°F.

While it heats, prepare all your ingredients: dice the onion into 1/4-inch pieces, cut the broccoli into small florets (about 1/2-inch pieces), chop the fresh chives, and measure out the cheese, milk, and half and half.

Having everything prepped and ready before you start cooking makes the process smooth and ensures nothing gets overcooked while you’re still chopping.

Step 2: Sauté Onions and Broccoli

• 2 tbsp olive oil
• 1 medium onion
• 2 cups broccoli
• 1/4 tsp salt
• 1/4 tsp pepper

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and starts to soften.

Add the broccoli florets along with 1/4 tsp salt and 1/4 tsp pepper, then continue cooking for another 5 minutes until the broccoli is just tender-crisp.

You want the vegetables cooked through but still with a bit of firmness—they’ll continue cooking in the oven, so don’t overdo it here.

Step 3: Whisk the Egg Custard

• 6 large eggs
• 2/3 cup half and half
• 1 cup milk
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp chives

In a large bowl, whisk together the room-temperature eggs, half and half, milk, remaining 1/4 tsp salt, remaining 1/4 tsp pepper, and fresh chives.

Whisk until the mixture is well combined and smooth.

Using room-temperature eggs helps create a more tender, evenly cooked custard without hot spots.

Step 4: Assemble and Bake the Quiche

• sautéed onion and broccoli mixture from Step 2
• 1 cup shredded cheddar cheese
• egg custard mixture from Step 3

Spread the sautéed onion and broccoli mixture from Step 2 evenly across the bottom of your pie pan or quiche dish.

Sprinkle the shredded cheddar cheese over the vegetables in an even layer.

Slowly pour the egg custard from Step 3 over the top, pouring gently so the cheese and vegetables stay somewhat distributed and the egg mixture fills in around them.

Place the quiche in your preheated 400°F oven and bake for 30-35 minutes, until the center is just set but still slightly jiggly in the very middle—this ensures a creamy, tender texture rather than an overcooked, rubbery custard.

Step 5: Rest and Serve

Remove the quiche from the oven and let it rest at room temperature for 5-10 minutes.

This resting period allows the custard to set up a bit more and makes slicing cleaner.

Slice into wedges and serve warm or at room temperature.

Cheesy Gluten Free Broccoli Cheddar Quiche

Delicious Cheesy Gluten Free Broccoli Cheddar Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 8 slices

Calories 1125 kcal

Ingredients

  

For the filling:

• 1/4 tsp salt
• 1 cup shredded cheddar cheese (I use Cabot sharp cheddar for better flavor)
• 1/4 tsp pepper
• 1 medium onion (diced into 1/4-inch pieces)
• 2 tbsp olive oil (or any neutral oil like canola)
• 2 cups broccoli (cut into small florets, about 1/2-inch pieces)

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 for best texture)
• 1 tbsp chives (freshly chopped for best flavor)

Instructions

 

• Preheat your oven to 400°F. While it heats, prepare all your ingredients: dice the onion into 1/4-inch pieces, cut the broccoli into small florets (about 1/2-inch pieces), chop the fresh chives, and measure out the cheese, milk, and half and half. Having everything prepped and ready before you start cooking makes the process smooth and ensures nothing gets overcooked while you're still chopping.
• Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and starts to soften. Add the broccoli florets along with 1/4 tsp salt and 1/4 tsp pepper, then continue cooking for another 5 minutes until the broccoli is just tender-crisp. You want the vegetables cooked through but still with a bit of firmness—they'll continue cooking in the oven, so don't overdo it here.
• In a large bowl, whisk together the room-temperature eggs, half and half, milk, remaining 1/4 tsp salt, remaining 1/4 tsp pepper, and fresh chives. Whisk until the mixture is well combined and smooth. Using room-temperature eggs helps create a more tender, evenly cooked custard without hot spots.
• Spread the sautéed onion and broccoli mixture from Step 2 evenly across the bottom of your pie pan or quiche dish. Sprinkle the shredded cheddar cheese over the vegetables in an even layer. Slowly pour the egg custard from Step 3 over the top, pouring gently so the cheese and vegetables stay somewhat distributed and the egg mixture fills in around them. Place the quiche in your preheated 400°F oven and bake for 30-35 minutes, until the center is just set but still slightly jiggly in the very middle—this ensures a creamy, tender texture rather than an overcooked, rubbery custard.
• Remove the quiche from the oven and let it rest at room temperature for 5-10 minutes. This resting period allows the custard to set up a bit more and makes slicing cleaner. Slice into wedges and serve warm or at room temperature.