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Crustless broccoli sun-dried tomato quiche

Crustless Broccoli Sun-dried Tomato Quiche

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  • Author: Deb
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 slices 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Low Calorie


This hearty  crustless quiche is filled with eggs, bacon, cheese and veggies.  It is so full of flavor you will not miss the crust.


Units Scale
  • 6 eggs
  • 1 cup half and half
  • 1 1/2 cups chopped frozen broccoli (defrosted and drained of water)
  • 7-8 slices cooked, crumbled bacon
  • 1 cup shredded cheese ( I used a blend of cheddar & Monterey Jack)
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 1 tablespoon dried minced onion
  • 1 teaspoon garlic powder
  • 4-6 cherry tomatoes


  1. Preheat oven to 350°.  Grease a 9 inch pie pan with baking spray.
  2. Spread the chopped broccoli on the bottom of the pan.
  3. Whisk the eggs, half and half, bacon, cheese, sun-dried tomatoes and spices.
  4. Pour over broccoli and arrange sliced cherry tomatoes on top.
  5. Bake in preheated oven for approximately 40 minutes.
  6. The quiche is done when it is no longer jiggly in the center. You can also test it by inserting a thin knife in the center and it comes out clean.
  7. Cool for about 5-10 minutes.  You can serve it hot or at room temperature.


* You can substitute milk for the half and half

*Chopped ham or sausage can be used instead of the bacon or you leave it out.

*You can also try other vegetables such as asparagus or spinach in the quiche instead of the broccoli.

*The quiche also tastes great reheated in a 350°F oven.  Just cover with aluminum foil so it doesn't get too browned on top.  Bake for about 15 minutes until heated through.