a lovely living

Crustless Quiche


Breakfast can be one of my favorite meals of the day. I say that it can be because many weekday mornings I grab an english muffin or, if I’m lucky, make a quick smoothie. What I’d do for a leisurely cup of coffee, an egg sandwich and peace and quiet while I read up on my favorite blogs. Ah well, that’s not exactly the life I signed up for. I love my morning snuggles, but they are followed by quickly feeding and dressing my kids and running out to drop my son off at school. Weekends however, are a different story. Typically we’ll make pancakes, but I’m also a big fan of eggs served any which way. Quiche would fall into that category of course but I can’t say I’ve ever made one myself. I came across this recipe for a crustless quiche and pinned it immediately. Not to say that I’d ever turn down crust, but sometimes it can make the dish seem just a little too heavy for me. I followed this recipe exactly and it was wonderful. One of those foods that kept my husband returning for more…and a little more. I think the next time I’ll add some bacon and maybe a bit of onion to make it a bit more exciting. The recipe is posted below which I found thanks to A Cup of Jo.




Unsalted butter for greasing the pie dish
3 cups small broccoli florets (from about 1 large head of broccoli)
1 cup shredded cheddar cheese (about 4 ounces)
1 cup whole milk
2/3 cup heavy cream
6 large eggs
Pinch of nutmeg, preferably freshly grated


Preheat the oven to 350F, with a rack in the middle position. Butter a 10-inch glass pie dish, then set aside.

Bring a large pot of water to a boil over high heat and season it generously with salt; it should taste like seawater. When it returns to a boil, add the broccoli and gently boil, stirring once or twice, until just crisp-tender, 1 to 2 minutes. Drain, rinse with cold water, then thoroughly pat dry and scatter over the bottom of the pie dish. Scatter the cheese evenly over top.

In a 1-quart measuring cup or medium bowl, whisk together the milk, cream, eggs, nutmeg, 1 teaspoon salt and pepper to taste until smooth, then pour over the cheese. Bake until the custard is just set in the center, 35 to 40 minutes. (Don’t worry if the center is a little trembly; it will cook a little more as it rests.) Let cool slightly before serving.


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