Okay, let’s be real for a second. You want to eat something healthy. But you also want something that tastes good and doesn’t take a million years to make.
I’ve been there. You open the fridge, see a bunch of random ingredients, and think about just ordering a pizza. It’s just easier, right?
But what if I told you that you could make something amazing, healthy, and super simple? This crustless quiche is the answer. It’s packed with good stuff and you pretty much just mix it all in a bowl and bake it. You can do this.
What You’ll Need
This recipe is great because you might already have most of this stuff. It’s all about simple, good ingredients.
- Eggs: 8 large ones. This is the base of our quiche.
- Milk: 1 cup. Whole milk makes it creamier, but any kind works.
- Cooked Ham: 1 cup, diced. A great way to use up leftover ham.
- Broccoli: 1 ½ cups, chopped into small florets.
- Shredded Cheese: 1 cup. Cheddar is classic, but use what you love.
- Onion: ½ cup, finely chopped. Adds a nice bit of flavor.
- Garlic: 2 cloves, minced. Because garlic makes everything better.
- Salt: ½ teaspoon.
- Black Pepper: ¼ teaspoon.
- Olive Oil: 1 tablespoon, for cooking the veggies.
Tools You’ll Need
You don’t need any fancy kitchen gadgets for this. Just the basics.
- A 9-inch pie dish (glass or ceramic is perfect)
- A large mixing bowl
- A whisk
- A skillet
- A knife and cutting board
Step-by-Step Instructions
Alright, let’s get this done. It’s easier than you think, I promise.
Step 1: First things first, get your oven preheating to 375°F (190°C). Grease your pie dish with a little butter or cooking spray so nothing sticks.
Step 2: Heat the olive oil in your skillet over medium heat. Toss in the chopped onion and cook for a few minutes until it gets soft. Add the minced garlic and cook for about 30 more seconds. Just until you can smell it.
Step 3: Now, add your broccoli florets to the skillet. Cook them for about 4-5 minutes. You just want them to get a little tender and bright green.
Step 4: In your large mixing bowl, crack all 8 eggs. Whisk them up with the milk, salt, and pepper until everything is mixed together and a little frothy.
Step 5: Time to combine! Add the cooked veggies, diced ham, and about ¾ of your shredded cheese to the egg mixture. Give it a good stir.
Step 6: Pour the whole mixture into your greased pie dish. Sprinkle the last little bit of cheese over the top.
Step 7: Carefully place it in the oven and bake for 35-45 minutes. You’ll know it’s done when the center is set and doesn’t jiggle when you gently shake it. A knife inserted in the center should come out clean.
Step 8: This is important! Let it cool for at least 10 minutes before you try to slice it. This helps it hold its shape.
Pro Tips from My Kitchen
I’ve made a LOT of quiches in my day. Here are a few things I’ve learned that make a big difference.
- Don’t Use Raw Broccoli. Cooking the broccoli a bit first does two things. It makes sure it’s tender, and it gets rid of extra water. Raw broccoli will make your quiche watery.
- Shred Your Own Cheese. I know the bagged stuff is easy, but it has stuff on it to keep it from clumping. That stuff can make your quiche a little greasy. Shredding a block of cheese takes two minutes and melts so much better.
- Don’t Overbake It. The quiche will puff up in the oven and then sink a little as it cools. That’s normal. If you cook it until it’s super firm, the eggs will be rubbery when it cools. Take it out when the center is just barely set.
Substitutions and Variations
Don’t have ham? Don’t like broccoli? No problem. This recipe is super flexible.
| Instead Of | Try Using | Notes |
|---|---|---|
| Ham | Cooked Bacon, Sausage, or Shredded Chicken | Just make sure it’s cooked before you add it. |
| Broccoli | Spinach, Mushrooms, Bell Peppers, Asparagus | If using spinach, make sure to squeeze out all the water. |
| Cheddar Cheese | Swiss, Gruyère, Feta, or Mozzarella | Gruyère will make it taste fancier! Feta will give it a salty kick. |
| Onion | Shallots or Green Onions | Shallots are a bit milder. Green onions are great for a fresh flavor. |
Meal Pairing and Diet Swaps
This quiche is pretty much a meal on its own, but here’s how to round it out or change it up for different diets.
| Meal Idea / Diet | How to Adapt or What to Pair |
|---|---|
| Full Lunch | Serve with a simple green salad with a vinaigrette dressing. The acid cuts through the richness of the quiche perfectly. |
| Keto / Low-Carb | This is already low-carb! To make it more Keto-friendly, use heavy cream instead of milk and choose a full-fat cheese. |
| Dairy-Free | Use unsweetened almond milk or coconut milk instead of regular milk. Use your favorite dairy-free shredded cheese. |
| Vegetarian | Just leave out the ham! Add more veggies like mushrooms or bell peppers to make it heartier. |
Leftovers and Storage
This quiche is awesome for meal prep because the leftovers are just as good.
Store any leftover slices in an airtight container in the fridge. They’ll be good for about 3-4 days.
You can eat it cold, or reheat it. The best way to reheat is in the oven or a toaster oven at 350°F for about 10-15 minutes. The microwave works too, but it can make the eggs a little rubbery.
Frequently Asked Questions
Here are some questions people usually ask.
Q1. Why is my quiche watery?
Ans: This usually happens for two reasons. You either used veggies with a lot of water (like raw broccoli or spinach) and didn’t cook them first, or you used a low-fat milk or milk substitute that has more water content.
Q2. Can I make this in muffin tins for smaller portions?
Ans: Absolutely! Just grease a muffin tin, divide the mixture evenly, and bake. They’ll cook way faster, probably around 20-25 minutes, so keep an eye on them.
Q3. Can I use frozen broccoli?
Ans: Yes, you can. Just make sure you thaw it completely and then squeeze out as much water as you possibly can with your hands or a clean kitchen towel. Seriously, squeeze it hard. Then you can cook it with the onions like the recipe says.
Wrapping Up
So that’s it! A simple, healthy meal that you can totally handle, even on a busy weeknight. It’s proof that eating better doesn’t have to be complicated or boring.
Give this recipe a try. Play around with the ingredients and make it your own.
I’d love to hear how it turns out for you. Drop a comment below and let me know if you made any cool changes or if you have any questions
