Crustless Broccoli Quiche

Crustless Broccoli Quiche

Crustless Broccoli Quiche



Total time




  • 1 package of Frozen Broccoli

  • 5 eggs

  • 1 cup shredded cheese

  • 1 Garlic Cube

  • 2 tsp salt

  • Dash of pepper

  • 1/4 cup bread crumbs


  • Defrost broccoli completely and roughly chop it.
  • Mix remaining ingredients and put in well-sprayed muffin tins. Bake at 180 degrees celsius for 40 minutes.
  • Optional: You can use this recipe in your favourite pie crust if you choose to. Or make it in one big round pan. It’s versatile and can easily be played with.


  • Variations:

    Chocolate Hazelnut Butter: Substitute 3 cups toasted hazelnuts for the Tehina, but process them thoroughly in a food processor before adding the chocolate mixture. You might want to use other toasted nuts as well: Peanuts, cashews, almonds, pistachios, pecans, even roasted chestnuts (even though it’s not a nut).  Proceed just as instructed here.

    Sugar-Restricted: use unsweetened chocolate, omit the agave, and use 1/4 to 1/3 cup stevia

    – Cake Topping: Add 2-3 tablespoons rum or brandy to the mixture, and use it as top layer to ice cream cake (the rum will prevent it from freezing solid). Likewise, use it as topping or filling to any cake, like a ganache. Spread while it is is still liquid, before it firms up, so it will spread easily.

    – Tart Filling, Truffles and Bars: Add some chopped toasted nuts, or toasted sesame seeds, or grated unsweetened coconut, and a little coconut to thin the mixture, and use as a filling for a tart.  Or shape the mixture into little balls, and roll in cocoa powder or coconut. You could also pat the whole mixture into a pan, chill, then cut into squares or bars.

    – Dip: Slather on apple, pear or banana slices, or on berries.

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