Name: Crustless Broccoli and Feta Quiche Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 6 large eggs; 1 cup heavy cream (double cream in the UK); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ½ teaspoon smoked paprika; 1 small yellow onion, diced; 1 large garlic clove, minced; 12 ounces fresh broccoli florets, cut into small pieces; 4 ounces feta cheese, crumbled; 1 tablespoon unsalted butter; ¼ teaspoon kosher salt

Jump to Recipe· 4.1 from 8 reviews

I absolutely love sharing this Crustless Broccoli and Feta Quiche Recipe because it’s one of those dishes that feels both wholesome and indulgent at the same time. The creamy texture from the eggs and cream paired with the slight tang of feta and the fresh bite of broccoli makes it an irresistible meal any time of the day. What I appreciate most is how simple it is to throw together, yet it always impresses everyone who tastes it. It’s a personal favorite when I want something comforting without all the fuss of a crust.

Why You'll Love This Crustless Broccoli and Feta Quiche Recipe

From the moment I make this quiche, I’m hooked on the beautiful blend of flavors. The savory, earthy broccoli combined with the salty, creamy feta creates a wonderful contrast that dances on your palate. I also love how the smoked paprika adds just a hint of warmth and depth without overpowering the fresh ingredients. Every bite feels thoughtfully layered, yet effortlessly balanced.

Another reason I keep coming back to this recipe is how incredibly easy it is to prepare. It doesn’t require any complicated techniques or special tools—just simple steps like sautéing onions and broccoli, whisking eggs and cream, and popping it in the oven. I find this makes it perfect for both busy weeknights and leisurely weekend brunches. Plus, it’s crustless, so it’s lighter yet still rich and satisfying, which makes it stand out among my usual quiche repertoire.

Ingredients You'll Need

The image shows fresh ingredients arranged on a white marbled surface. On the left is a large green broccoli head with a rough, bumpy texture. Near it is a round brown onion with its papery skin intact. Above the onion is a small piece of garlic clove and a small bowl with a pale yellow butter chunk. In the middle right sits a white bowl holding a block of white feta cheese with a crumbly texture. To the right is an open carton of six brown eggs with smooth shells. Below are three small glass bowls holding black pepper, white salt, and red smoked paprika powders. At the bottom right is a white cup filled with heavy cream, which looks thick and smooth. The ingredients are spaced evenly, and the white marbled surface enhances their colors. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward, fresh ingredients that all work harmoniously to create a deliciously textured and flavorful quiche. Each component adds an important note: eggs and cream for that custardy base, broccoli for freshness and crunch, and feta for pop of saltiness and creaminess.

Tip!

You’ll find all ingredient quantities in the recipe card below.

6 large eggs: These are the star of the quiche, providing structure and rich flavor.
1 cup heavy cream: Adds creaminess and helps set the custard texture.
1 small yellow onion (diced): Brings sweetness and depth when sautéed properly.
1 large garlic clove (minced): A little touch of aromatic sharpness to brighten the dish.
12 ounces fresh broccoli florets: Offers fresh, green crunch and nutrition.
4 ounces feta cheese (crumbled): Adds tangy, salty bursts that elevate every bite.
1 tablespoon unsalted butter: Used for cooking the veggies gently without overpowering flavors.
½ teaspoon smoked paprika: A subtle smoky note that hints at warmth.
¾ teaspoon kosher salt (divided): Essential for seasoning both the veggies and custard perfectly.
¼ teaspoon ground black pepper: Adds just enough bite and complexity.

Directions

Step 1: Preheat your oven to 400°F (200°C) or 180°C if you’re using a fan oven. Lightly grease a 9-inch pie dish to prevent sticking and make cleanup easier.

Step 2: In a large bowl, whisk together the 6 large eggs and 1 cup of heavy cream until fully combined and smooth. Season this mixture with ½ teaspoon of kosher salt, the black pepper, and smoked paprika. This egg mixture will form the creamy custard base of your quiche.

Step 3: Heat a 12-inch skillet over medium heat and melt the tablespoon of unsalted butter. Toss in the diced yellow onion and sauté for about 3-4 minutes until it becomes translucent and soft. This gentle cooking releases the onion’s sweetness perfectly.

Step 4: Add the broccoli florets to the pan and cook for another 3 minutes to slightly tenderize them while preserving their bite. Season with ¼ teaspoon of salt, then stir in the minced garlic and cook only for about 30 seconds more until fragrant. Remove the skillet from heat immediately to keep those fresh, vibrant flavors intact.

Step 5: Transfer the cooked broccoli and onion mixture into your prepared pie dish. Scatter the crumbled feta cheese evenly over the veggies, ensuring every slice will get some delicious pockets of salty cheese.

Step 6: Pour the egg and cream mixture over the broccoli and feta, letting it settle naturally. Place the pie dish on a rimmed baking sheet (just in case it bubbles over) and put it in the oven to bake for 30 to 35 minutes. You’ll know it’s done when the quiche is set around the edges and slightly springy in the center, or when it reaches an internal temperature between 165 and 185°F (74-85°C).

Step 7: Remove the quiche from the oven and let it rest for a few minutes. This short cooling time helps it firm up and makes slicing easier. I like to serve it warm, but it’s also delicious at room temperature.

Servings and Timing

This Crustless Broccoli and Feta Quiche Recipe yields about 8 generous servings—perfect for feeding a family or sharing with friends. The prep time is roughly 10 to 15 minutes, mostly devoted to chopping and whisking. Bake time is between 30 and 35 minutes, making the total time around 45 to 50 minutes including resting. This makes it ideal for a weekday dinner or weekend brunch, as it’s ready in under an hour without any complicated steps.

How to Serve This Crustless Broccoli and Feta Quiche Recipe

A white round baking dish with handles on each side is filled with a creamy pale yellow mixture. Scattered on top are small bright green broccoli florets and white crumbly pieces that look like cheese. The dish sits on a white marbled surface with soft lighting highlighting the smooth texture of the creamy layer and the fresh green colors of the broccoli. Photo taken with an iphone --ar 4:5 --v 7

When I serve this quiche, I love pairing it with fresh, crisp salads to contrast the richness. Arugula with lemon vinaigrette or a simple mixed green salad sprinkled with walnuts provides a refreshing balance. Roasted tomatoes, lightly drizzled with balsamic vinegar, also complement the smoky paprika and feta beautifully.

For presentation, garnishing with a small sprinkle of fresh dill or chopped chives adds a pop of color and freshness that instantly makes the dish feel special. I usually slice it into wedges and serve on warm plates to keep the quiche pleasantly cozy. It’s so versatile that I’m happy serving it warm, at room temperature, or even chilled—for picnics or potlucks, it travels wonderfully.

When it comes to drinks, I enjoy pairing this quiche with a crisp white wine like Sauvignon Blanc or a light rosé. If you prefer something non-alcoholic, sparkling water with a twist of lemon or even a chilled herbal iced tea perfectly refreshes the palate. This dish is a fantastic choice for brunch, light dinners, or even holiday gatherings, where its approachable yet distinctive flavors shine best.

Variations

I love experimenting with this Crustless Broccoli and Feta Quiche Recipe by swapping ingredients to suit different tastes or dietary needs. For example, you can replace broccoli with other vegetables like spinach, asparagus, or sautéed mushrooms. Each vegetable brings its own unique texture and flavor that pairs wonderfully with feta.

If you’re aiming for a dairy-free or vegan-friendly version, swapping the heavy cream for a plant-based alternative like coconut cream and using tofu blended with nutritional yeast in place of eggs can work beautifully, although the texture will be a bit different. For a gluten-free diet, this quiche is naturally suitable since it contains no crust, so it’s an easy, safe option you can enjoy without worry.

Another fun twist is to swap the feta for goat cheese or shredded aged cheddar if you want a milder or sharper flavor. You could also add fresh herbs like thyme, oregano, or basil to tweak the flavor profile. For cooking methods, I’ve sometimes made mini quiches in a muffin tin with this same mixture, which makes for cute, portable portions perfect for brunch gatherings or packed lunches.

Storage and Reheating

Storing Leftovers

Leftover quiche stores beautifully in an airtight container in the refrigerator for up to 3 to 4 days. I like to let it cool completely before snapping on a tight lid or wrapping it well with plastic wrap. Using glass containers with lids works great to avoid any lingering odors and keep it fresh.

Freezing

You can freeze this quiche if you want to save some for later. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It keeps well frozen for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating to keep the texture as close to fresh as possible.

Reheating

To reheat leftovers, I recommend warming slices gently in a preheated oven at 325°F (160°C) for about 15 minutes until heated through. This helps preserve the custard’s creamy texture and prevents it from becoming rubbery. Microwaving works in a pinch but tends to make the quiche a bit watery or tough, so I usually avoid that unless I’m really short on time.

FAQs

Can I use frozen broccoli for this recipe?

Absolutely! Just be sure to thaw and drain it well to avoid excess moisture that could make the quiche soggy. I recommend sautéing it gently to evaporate any leftover water before adding it to the pie dish.

Is this quiche suitable for meal prep?

Yes, it’s fantastic for meal prep! You can make it ahead of time, store it in the fridge, and reheat portions during the week for quick breakfasts, lunches, or dinners.

Can I make this quiche ahead and bake it later?

Definitely. You can assemble the quiche the night before and keep it refrigerated overnight. When you’re ready to serve, just bake it fresh for the best texture and flavor.

What can I substitute for feta cheese if I don’t have it?

Goat cheese or ricotta can be great alternatives if you want a softer, less salty flavor. For a sharper bite, try aged cheddar or parmesan, but keep in mind the taste will shift slightly.

Can I add meat to this quiche?

Yes, cooked bacon, ham, or sausage can be delicious additions. Just make sure to cook and drain the meat well before mixing it in to avoid adding excess grease.

Conclusion

I hope you feel inspired to try this Crustless Broccoli and Feta Quiche Recipe because it’s truly one of my all-time favorites to make and share. It’s a wonderful balance of simplicity and flavor that never fails to bring a smile to the table. Whether you’re feeding a crowd or just treating yourself, this quiche is comforting, delicious, and surprisingly easy to prepare. Give it a go and see how quickly it becomes a staple in your recipe rotation!