Broccoli, Tomato and Cheddar Quiche


brocolli tomato and cheddar quicheThis is a crust less quiche recipe.  It is meant to be simple.  There is a ton of saturated and trans fats in premade pie crusts so if you can make a great tasting quiche like this, why add it if you don’t have to?  Whenever you don’t have a crust to line the bottom of the pan you can be sticking will be an issue.  So just be sure to add a little oil or butter to your baking dish to prevent sticking.

This quiche has farm fresh, organic eggs mixed with cream and milk (or half and half), fresh broccoli, grape tomatoes, sweet red peppers and cheese.

The tomatoes are divine in this and go so well with broccoli and cheese.   The quiche wouldn’t be the same without them.  They had a burst of flavor as well as moisture.  The egg/cream ratio leaves this quiche so moist you can hear it as your fork presses down.

Quiches are also a very versatile dish so feel free to add veggies of your liking or omit ones in this recipe.  Make it your own.


Quiche (for breakfast, lunch or dinner)

A crustless quiche filled with eggs, veggies, cream and baked until perfect. To reduce the amount of cholesterol use 3 eggs and 6 egg whites.



  • 6 Large Organic Eggs
  • 1/2 cup Organic Half and Half (or 1/4 Cup Heavy Cream + 1/4 Cup Organic Milk or plain old Milk)
  • 1/4 Cup Organic Onion, chopped finely
  • 1/2 Cup Organic Red Pepper, chopped finely
  • 1 Cup Organic Broccoli, chopped finely
  • 1012 Organic Grape Tomatoes, cut in half
  • 1 Cup Shredded Cheddar Cheese (I buy Organic Valley in a block then freshly shred it)
  • salt and pepper to taste


  1. Preheat an oven to 350 degrees
  2. Saute the onions and peppers in a little olive oil or butter over low heat until tender, approx. 5 minutes. About 2 minutes in add a pinch of salt and pepper. Set aside to cool.
  3. Whisk the eggs with the cream in a large bowl until bubbles form.
  4. Add the broccoli, tomatoes, cheese and onions and peppers. Stir to combine. Add a pinch of salt and pepper.
  5. Pour into a greased pie plate or baking dish.
  6. Bake for 30 minutes or until eggs set.
  7. Let cool 5 minutes before serving.


All nutrition information is approximate:
Calories 279; Fat 20 gr; Cholesterol 320 mg; Sodium 590; Carbs 6.2 mg; Fiber 1 gr; Sugar 2.6 gr; Protein 18.2 gr

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  • Serving Size: 4 VERY LARGE pieces

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂


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