Fluffy Broccoli, Ham, and Cheese Quiche

Growing up, my mom always called anything with eggs baked in a pie dish a quiche – even if it didn’t have a crust. It wasn’t until I started cooking for myself that I learned what I grew up eating was actually closer to a frittata. But you know what? Names aside, this combo of broccoli, ham, and cheese mixed with eggs is just plain good eating.

For those days when you want something that feels fancy but don’t want to mess with making a crust, this recipe hits the spot. It’s basically all the good stuff of a quiche without the fussy part, and it comes together in about the same time it takes to drink your morning coffee.

I notice you’ve only provided one ingredient (eggs) for the recipe. To provide accurate and helpful information about the main ingredient, I’ll need the complete ingredient list that includes the broccoli, ham, and cheese mentioned in the recipe title. Would you please share the full ingredient list?

This will help me determine the proper proportions and better understand which ingredient should be considered the main ingredient for the informational section. From the recipe title, it could be either eggs or broccoli, but seeing the full list of ingredients would help me make that determination and provide more relevant information.

Options for Substitutions

Let me share some helpful substitution tips for this egg-based dish:

• Large eggs: Since eggs are the main ingredient in this recipe, you’ll want to stick with real eggs here. While liquid egg substitutes can work, they might make the texture less fluffy. If using medium eggs instead of large, add two extra eggs to maintain the right consistency. For those following a vegan diet, unfortunately, this recipe isn’t suitable for egg alternatives like flax eggs or chickpea water, as they won’t set properly for a quiche/frittata.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a frittata is getting that perfectly set texture – overcooking leads to a rubbery, tough result that no one wants on their plate. To avoid this, remove your frittata from the oven when the edges are set but the center still has a slight jiggle, as it will continue cooking from residual heat. Another common mistake is stirring the eggs too much once they’re in the pan – instead, let them set for a minute or two before gently pushing the cooked edges toward the center, tilting the pan to let raw egg flow to the edges. For the fluffiest texture, make sure your eggs are at room temperature before cooking, and don’t forget to season them well with salt and pepper before they hit the pan – adding salt after cooking won’t give you the same depth of flavor.

What to Serve With Crustless Quiche?

This protein-packed crustless quiche pairs perfectly with some simple breakfast sides to round out your meal. A fresh fruit salad with berries and melon adds a sweet contrast to the savory eggs and cheese, while crispy roasted potatoes or hash browns make it feel like a complete breakfast spread. If you’re serving this for brunch or lunch, add a light mixed green salad dressed with a basic vinaigrette to keep things balanced. Since the quiche already has plenty of protein, these lighter sides are all you need!

Storage Instructions

Keep Fresh: This crustless quiche is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 4 days. I like to cut it into individual portions before storing – it makes grabbing a quick breakfast or lunch super easy.

Freeze: Want to save some for later? Cut the cooled quiche into portions, wrap them individually in plastic wrap, then place in a freezer bag. They’ll stay good in the freezer for up to 3 months. It’s such a time-saver for busy mornings!

Reheat: When you’re ready to enjoy your quiche again, warm it in the microwave for about 30-45 seconds if refrigerated, or 1-2 minutes if frozen. You can also heat it in the oven at 350°F for about 10 minutes – this helps keep the edges nice and crispy.

Preparation Time	10-15 minutes
Cooking Time	45-60 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 560-640
• Protein: 48-56 g
• Fat: 40-48 g
• Carbohydrates: 0-4 g

Ingredients

For the filling:

• 1 tsp butter
• 1 cup diced ham (pre-cooked and cut into 1/2-inch pieces)
• 1/2 cup chopped onion
• 1 oz olive oil
• 1 cup chopped broccoli (fresh florets preferred for best texture)

For the egg mixture:

• 1/4 tsp black pepper (freshly ground for better flavor)
• 1 pinch nutmeg
• 1/2 tsp salt
• 8 large eggs
• 1 cup shredded cheddar cheese (I like Tilamook sharp cheddar)
• 1 cup heavy cream (adds richness and a fluffy texture)

Step 1: Cook the Vegetables and Ham

In a pan over medium heat, add a little olive oil and a teaspoon of butter.

Once the butter has melted, add the onions and broccoli.

Cook until the onions have softened, stirring occasionally.

Stir in the ham and remove the pan from the heat once the ingredients are well combined.

Step 2: Prepare the Pie Dish

Grease a 28cm pie dish with butter to ensure the quiche won’t stick.

Transfer 3/4 of the cooked onion, broccoli, and ham mixture into the greased pie dish, spreading it evenly over the bottom.

Step 3: Make the Egg Mixture

In a separate bowl, beat the eggs together with the cream, adding a pinch of nutmeg, salt, and pepper to taste.

Stir in the cheddar cheese until well combined.

Pour this egg mixture over the filling in the pie dish.

Use a fork to gently move the vegetables, ensuring the egg mixture thoroughly penetrates all layers.

Step 4: Add Toppings and Bake

Scatter the remaining broccoli, ham, and onions on top of the pie.

Preheat your oven to 180°C (350°F) and place the pie dish inside.

Bake for approximately 45 minutes to 1 hour, or until the quiche is set and slightly browned on top.

Step 5: Serve and Enjoy

Once baked to your liking, remove the quiche from the oven and let it cool for a few minutes before serving.

Slice and enjoy your delicious homemade quiche!