Crustless Broccoli-Cheddar Quiches

"This is a Martha Stewart Recipe."
photo by averybird photo by averybird
photo by averybird
photo by Boomette photo by Boomette
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  • Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
  • Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Questions & Replies

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  1. This is a great recipe and have made it many times since Martha first published it. Glad to see it here, because I'd forgotten it. One thing I do that makes it a bit more interesting: After buttering or spraying the dish, add a handful of panko or other breadcrumbs and shake them around to coat the dish. Makes it super easy to remove slices and adds a little bit of "bottom" texture to the finished quiche. Oh, also I add a half cup chopped onion to the broccoli to soften it and add another flavor layer to the quiche.
  2. This was amazing. I took a previous posters advice and did a small layer of panko bread crumbs on the bottom of dish and on top. I did mine in a large dish instead of mini ones. I added a dollop of this creamy sour cream dill dip to egg mixture, I think that added so extra flavor ! It was incredible and I will definitely be making it again.
  3. Turned out great. Firm and moist. Always use fresh nutmeg - I grind my own as I need it. I used frozen vegetables, steamed in the microwave - broccoli, cauliflower, and carrots. I also used skim milk. Do not try this if you prefer full fat versions. I thought it was delicious. Will make again.
  4. I found this a little bland tasting but I might have skimped a little on the cheese. Next time I will try with Swiss cheese to see if flavor improves..also cooking time seemed to be too long. It was a little dry.
  5. Easiest ever, and my whole family loved it. I used broccoli that had been pretty thoroughly cooked (about 7-8 minutes) and it was great. Liked the hint of nutmeg.


  1. Frozen, mixed vegetables. Skim milk.


I grew up in an Iranian household, where cooking was a three generation affair. After spending countless hours with my grandmother and mother in the kitchen I found I picked up on some of their skills. Add this to the fact that I've lived all over the world, I've learned to create my own style drawn from my family and the many global culinary experts I have met along the way.
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