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Broccoli Cheese Crustless Quiches

Broccoli Cheese Crustless Quiches

Christine Pittman
Who’s says breakfast can only be in the morning? Pack these broccoli cheese quiches in your child’s lunchbox for a fun way to eat mid-day! Leftovers can also be wrapped up and stored in the freezer for up to 2 months.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast & Brunch
Servings 6 servings
Calories 229 kcal


  • 3 large eggs
  • 1 12 oz. can fat-free evaporated milk
  • 6 ounces chopped broccoli steamed
  • 1 cup finely grated sharp Cheddar cheese
  • 1/2 teaspoon lemon pepper seasoning
  • 4 mini sweet peppers sliced into 6 rings each


  • Preheat oven to 350F. Lightly grease nonstick 12-cup muffin pan.
  • Lightly beat eggs in medium bowl. Add evaporated milk, broccoli, cheddar cheese and lemon pepper seasoning. Stir well.
  • Divide evenly between muffin cups. Top with 2 pepper rings.
  • Bake 20-25 minutes, or until knife inserted in center comes out clean. Cool in pan 15 minutes. Run knife around sides to loosen and remove from pan.
  • Serve immediately or refrigerate up to 3 days.



Calories: 229kcalCarbohydrates: 14gProtein: 14gFat: 12gCholesterol: 129mgSodium: 224mgFiber: 2gSugar: 5g
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