Crustless Broccoli Quiche

IMG_0632Here’s a healthy quiche recipe that I have tested twice already and now would love to share with you. I found it on the Whole Foods website but had to tweak it a bit to accommodate my lifestyle. Last time, I served it with crisp arugula salad for dinner but it would be perfect for a weekend brunch or a workday lunch (done and loved it, too!)

Makes 4 servings


  • 2 cups broccoli (fresh and steamed or frozen thawed)
  • 1 sweet onion, thinly sliced
  • 4 eggs
  • 1 cup cottage cheese (I use Breakstone low fat cottage cheese)
  • 1/4 cup whole milk
  • 1/4 cup grated Parmesan cheese
  • 1 Tbsp whole wheat flour (heaped)
  • 1 teaspoon dried oregano
  • a few scallions, chopped
  • a bunch of fresh parsley,chopped
  • coconut oil
  • coconut oil spray
  • kosher salt
  • freshly ground black pepper


Preheat the oven to 350 F. Spray a 9-inch springform with some coconut oil spray.

In a medium pan, heat some coconut oil on medium heat. Add the onions, sprinkle with some salt and sauté for 10 minutes or until the onions are soft and start to develop some color.

In the meantime, whisk the eggs in a large bowl. Add the milk, cottage cheese, Parmesan, and a tablespoon of whole wheat flour. Mix all the ingredients well, then add some salt, freshly ground black pepper, oregano, and chopped herbs.

Arrange the broccoli in one layer on the bottom of the spring form. Top with sautéed onions, then pour the batter over. Bake for 40 minutes and broil for 3 more minutes (adjust the time as needed depending on your broiler).

Take the quiche out of the oven and let cool for 5-10 minutes. Run a knife around the edges, then release the springform. Serve the quiche by itself or with a side salad.


2 thoughts on “Crustless Broccoli Quiche

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