Salads
This crustless ham, cheese, and broccoli quiche recipe delivers all the savory satisfaction of a classic quiche without the fuss of pie crust—just one bowl, 15 minutes of prep, and a golden, veggie-packed breakfast ready in 35 minutes.
The secret lies in blending tender ham, crisp broccoli, and sharp cheddar into a creamy egg base that bakes up firm yet fluffy, with edges just crisp enough to hold a fork.
I developed this recipe after years of baking quiches that either turned out soggy or required last-minute crust assembly.
What sets this version apart is the no-fuss crustless technique, where the egg mixture itself creates structure—no rolling, no pie plates, no stress. The ham adds salty depth, the broccoli brings a satisfying crunch, and the cheddar melts into rich, stretchy strands that tie everything together.
It’s the kind of dish that transforms a simple breakfast into a hearty meal, perfect for busy mornings or meal prep.
The result is a quiche with a golden top, tender yet firm texture, and flavors that balance perfectly: smoky ham, creamy eggs, and the fresh bite of broccoli. Every slice delivers a mix of protein, veggies, and cheesy richness without a single bite of crust.
This recipe proves you don’t need fancy techniques to make a restaurant-worthy breakfast.
Serve it warm with a side of roasted potatoes or a fresh salad for a complete meal, or pack it for lunch the next day—it reheats beautifully. Here’s how to make it foolproof every time.
Ingredients for crustless ham cheese and broccoli quiche
One bowl, 15 minutes prep, golden crustless perfection in 35 minutes—just these ingredients transform breakfast into a hearty meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated from block |
| Diced Ham 🥓 | 1 cup | Low-sodium preferred |
| Fresh Broccoli Florets 🥦 | 2 cups | Steamed until tender-crisp |
| All-Purpose Flour 🌾 | ¼ cup | For thickening egg mixture |
| Milk 🥛 | ¼ cup | Whole milk preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Onion Powder 🧅 | ½ tsp | Enhances savory notes |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Non-Stick Cooking Spray 🫒 | 1 tbsp | For greasing baking dish |
The eggs are the backbone here—room temperature eggs blend smoother and create a lighter texture. Kirkland Signature or Organic Valley eggs work best for that rich, creamy finish. Avoid cage-free if you're watching cholesterol, but honestly, it's a small difference in this dish. For the ham, low-sodium options prevent salt overload, though you can adjust seasoning later. The broccoli should be steamed just until tender-crisp—overcooking turns it mushy, and we're going for that satisfying bite. I always steam mine in the microwave with a splash of water for 2 minutes, then drain well.
No sharp cheddar? Pepper Jack or Gruyère add different but delicious depth. Short on heavy cream? Half-and-half or whole milk works—just expect slightly less richness. The flour is critical for structure—don't skip it, but don't overmix either. For the spices, Diamond Crystal kosher salt dissolves better than table salt. The garlic and onion powders are optional but recommended—they amplify the savory notes without overpowering. If you're using pre-shredded cheese, shake the bag first—it gets packed down and uneven. Freshly grated always melts better, but pre-shredded is a time-saver in a pinch.
This quiche reheats beautifully—just pop slices in the microwave for 30 seconds or warm in a 300°F oven for 10 minutes. Stores well in the fridge for 4 days or freezes for 2 months (portion before freezing). I always bake it in a 9-inch ovenproof skillet—it's easier to handle than a pie dish and looks impressive. The edges will be slightly crispier than the center, which is perfect. For meal prep, assemble the filling first, then add the egg mixture right before baking—this keeps everything fresh and prevents sogginess.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of meal you can make while scrolling through your phone—just whisk eggs and cream, dump in ham and cheese, top with broccoli, and bake. No rolling crusts, no fancy techniques, just a one-bowl wonder that still tastes like you put in effort.
- Creamy Cheese Pull: That sharp cheddar melts into golden strings while the heavy cream gives it a velvety richness—like a hug in every bite. The ham adds salty depth, and the broccoli keeps it bright, so it’s never boring.
- Lunchbox Hero: Between us, this is my go-to for meal prep—slice it up, pack it in containers, and you’ve got a satisfying lunch for days. It reheats beautifully (microwave or oven, no judgment) and still tastes fresh, even cold.
- Budget Bright Spot: Eggs, cheese, and ham stretch far, and broccoli is one of those veggies that’s always affordable. I make this when I’m pinching pennies, and honestly? No one ever guesses it’s budget-friendly.
Step-by-step instructions for crustless ham, cheese, and broccoli quiche
Here's a streamlined method that delivers fluffy, golden quiche in under 45 minutes.
Prep and Steam the Broccoli
Cut the 2 cups of fresh broccoli florets into even-sized pieces for consistent cooking. Place them in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp—you want them to hold shape but still offer a slight bite. Drain immediately and transfer to a bowl. While still warm, sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Toss gently to coat evenly. This seasoning step ensures every bite carries balanced savory depth.
Don't overcook the broccoli or it'll turn mushy. The goal is vibrant green florets that maintain texture throughout baking. If using frozen broccoli, thaw and pat completely dry before seasoning to prevent excess moisture in your quiche.
Mix the Egg and Cream Base
In a large mixing bowl, whisk together the 6 whole large eggs and 0.5 cup heavy cream until just combined—about 30 seconds. Add the 0.25 cup all-purpose flour and whisk vigorously for 1 minute until smooth and fully incorporated. This step creates the quiche's signature creamy texture.
In a separate small bowl, combine the 0.25 cup milk, 0.5 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Whisk until dissolved, then pour this mixture into the egg mixture. Stir gently to blend completely. The milk adds moisture while the spices distribute evenly throughout the batter.
Combine Fillings and Prepare the Dish
Add the 1.5 cups sharp cheddar cheese and 1 cup diced ham to the egg mixture. Stir gently until the cheese is mostly melted and evenly distributed. Fold in the seasoned broccoli florets, reserving any excess liquid from the bowl. Grease a 9-inch pie dish with the 1 tablespoon non-stick cooking spray and place it in a preheated 375°F oven for 5 minutes to warm.
Real talk: the cheese should be mostly melted but still have some texture—this prevents a greasy final product. If your oven runs hot, reduce temperature to 350°F to avoid overbrowning. The warm dish helps create a smooth pour and even baking.
Bake to Golden Perfection
Pour the quiche mixture into the prepared pie dish and smooth the top with a spatula. Bake for 25-30 minutes until the center is set and the edges are golden brown. You'll know it's done when a knife inserted in the center comes out clean with no wet batter clinging to it.
If the top browns too quickly, tent loosely with aluminum foil after 20 minutes. The quiche should be slightly puffed in the center but firm to the touch. Let it rest for 10 minutes before slicing—this allows the filling to set and makes serving easier.
Finish with Melted Butter
While the quiche rests, melt the 2 tablespoons butter in a small saucepan over low heat. Once fully melted, brush it evenly over the top of the quiche. This final step adds richness and creates a beautiful golden sheen. Serve warm with a side of fresh greens or crusty bread.
The butter step isn't just for flavor—it also helps prevent the quiche from drying out as it cools. Each slice should have a creamy, custard-like texture with perfectly melted cheese and tender broccoli throughout. This method delivers restaurant-quality quiche in under an hour with minimal cleanup.
Pro Tips For Making Crustless Ham Cheese And Broccoli Quiche
- Pre-Cook the Ham: DESCRIPTION: Toss the diced ham in a dry skillet over medium heat for 2-3 minutes first—it renders fat and crisps the edges just enough to keep the quiche from turning soggy. I learned this the hard way when my ham just melted into the custard like sad, greasy snow.
- Blanch Broccoli First: DESCRIPTION: Drop the florets into boiling salted water for 30 seconds before draining and tossing with the ham. This stops the broccoli from turning to mush in the oven while the custard sets. Yes, even if you’re impatient like me—just set a timer.
- Whisk Eggs Cold: DESCRIPTION: Mix the eggs and heavy cream straight from the fridge—no pre-warming. Cold eggs create a tighter custard that holds its shape better, and you’ll avoid that rubbery texture that ruins a good quiche. I skip this, and the middle stays suspiciously wobbly.
- Use a Water Bath: DESCRIPTION: Place the baking dish in a roasting pan, then pour hot water into the pan halfway up the dish before baking. This guarantees an even, creamy set without a gummy center. Sounds weird, but it works—my grandmother swore by it, and she was right.
Perfect pairings for crustless ham cheese and broccoli quiche
Side Dish Synergy
Pair this quiche with roasted fingerling potatoes tossed in olive oil, smoked paprika, and rosemary—their crispy edges contrast perfectly with the quiche's creamy filling. I like to roast them at 425°F for 25 minutes until caramelized.
For a lighter option, arugula salad with lemon vinaigrette and toasted walnuts adds freshness and crunch. 🥗
Beverage Harmony
A crisp Sauvignon Blanc from New Zealand cuts through the richness beautifully—its citrus notes complement the sharp cheddar and smoky ham. For coffee lovers, a strong black coffee with a splash of cream enhances the savory flavors.
If you prefer tea, Earl Grey provides a floral contrast that balances the dish's heartiness. 🍷
Breakfast Boost
Add a side of crispy hash browns for extra texture—cook them in butter and garlic powder until golden. A dollop of sour cream on top adds tangy contrast.
For protein-packed mornings, serve with turkey sausage links cooked until slightly crispy. These additions turn your quiche into a full breakfast feast. 🍳
Lunch Pairings
Transform this into a satisfying lunch by serving it with warm crusty bread for dipping. A simple tomato and cucumber salad with balsamic glaze adds brightness. For a heartier lunch, pair with roasted Brussels sprouts tossed in balsamic vinegar and pecans. The combination creates a balanced, restaurant-worthy meal. 🥖
Dessert Contrast
End your meal with lemon blueberry shortcake—its sweet-tart flavors provide a perfect palate cleanser. For a lighter option, vanilla bean ice cream with a drizzle of honey offers a creamy finish. The contrast between the savory quiche and sweet dessert makes every bite memorable. 🍋
Meal Prep Add-Ons
When prepping for the week, include pre-cut veggie sticks like bell peppers and carrots for dipping. A small container of hummus makes it easy to assemble balanced meals. For extra protein, pack hard-boiled eggs alongside your quiche slices. These additions keep your meal prep varied and nutritious. 🥕
Nutrition facts
Frequently asked questions
Can I make this quiche without heavy cream?
Replace the 0.5 cup heavy cream with 0.75 cup whole milk or half-and-half. The texture will be slightly lighter but still delicious. For extra richness, add 1 tablespoon melted butter to the egg mixture. The key is maintaining the same total liquid volume to ensure proper binding.
How do I prevent the quiche from being too rubbery?
Rubbery texture usually happens when the egg mixture is overmixed or the oven temperature is too high. Whisk the eggs just until combined (30 seconds) and avoid overmixing after adding flour. Also, ensure your oven is preheated to 375°F—hotter temps can cause uneven cooking. Let the quiche rest for 10 minutes before slicing to allow the proteins to set properly.
Can I use frozen broccoli instead of fresh?
Yes, but thaw and pat it completely dry first to prevent excess moisture in your quiche. Steam frozen broccoli for 2-3 minutes longer than fresh (about 7-8 minutes) to ensure it's tender. The key is achieving that perfect tender-crisp texture before mixing it into the egg base.
Why did my quiche come out greasy?
Greasy quiche usually means the cheese was too melted before baking or the oven temperature was too low. Start with room-temperature cheese and only melt it until it's mostly smooth but still has some texture. Bake at 375°F—if your oven runs cool, increase to 390°F. Also, ensure your broccoli is completely drained to avoid excess moisture that can make the filling oilier.
How can I make this quiche ahead of time?
Assemble the filling (ham, cheese, and broccoli) in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, pour the egg mixture over the filling and bake as directed. For freezing, bake the quiche completely, then cool and slice. Freeze slices in airtight containers for up to 2 months. Reheat in the microwave for 30 seconds or oven at 300°F for 10 minutes.