Make this easy Slow Cooker Crustless Broccoli Cheese Quiche for breakfast or for dinner! Filled with tender broccoli and cheese and makes a perfect breakfast or dinner.
Have you ever made an egg dish in the slow cooker? It’s the only way I do quiche and breakfast casseroles now. I want to make clear that this is not an overnight recipe. I’ve tried egg dishes a few times overnight, even on the low setting they get overcooked. I’ve made so many, this one and my bacon jalapeno quiche are my favorite.
This recipe for Slow Cooker Broccoli Cheese Quiche needs only 2 hours and 15 minutes on the high setting, that is the perfect amount for the eggs to set up and they are still tender.
I decided to use cream cheese instead of milk or sour cream. The cream cheese gave this a bit of creaminess, but I could not taste cream cheese at all, it’s just there bringing the whole dish together. This breakfast casserole is low-carb and still tastes amazing.
If you can’t live without the crust on the quiche, try this Easy Quiche Recipe from Spicy Perspective.
How to make Crustless Broccoli Quiche:
You will need:
- 3 cups blanched broccoli
- 2 cups shredded Colby-Jack cheese, divided
- 9 eggs
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 8 oz. cream cheese
- Spray the slow cooker with non-stick spray. Add the blanched broccoli to the bottom of the slow cooker. Sprinkle over half of the cheese.
- Add the eggs, salt, pepper, onion powder and cream cheese to a large bowl.
- Using a handheld mixer, beat on medium speed until the cream cheese and eggs are combined. It’s ok if a few chunks of cream cheese are left.
- Pour this mixture over the broccoli and cheese.
How long do I cook Crustless Quiche in the Slow Cooker?
- Place the lid on the slow cooker and cook on HIGH for 2 hours and 15 minutes. Do not open the lid during the cooking time.
- Sprinkle over the remaining cheese and place the lid on the slow cooker again and let the cheese melt, this will take about 10 minutes.
Whether you make this Broccoli Cheese Quiche for breakfast or for dinner, this recipe is super easy and the leftovers taste just as good. Have a great week!
Slow Cooker Crustless Broccoli Cheese Quiche
Equipment Needed:
- 5-quart oval slow cooker
- Handheld mixer
Ingredients:
- 3 cups cut broccoli see how to blanch it below
- 9 eggs
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 8 oz. pkg. cream cheese
- 2 cups shredded Colby Jack Cheese divided
Instructions:
- Get a large pot of water boiling on the stove top. Once the boiling has started add the broccoli. Cook for 3 minutes only, drain and rinse with cold water. Set aside.
- Add the eggs, salt, pepper, onion powder and cream cheese to a large bowl. Using a hand held mixer, beat on medium speed until the cream cheese and eggs are combined. It’s ok if a few chunks of cream cheese are left.
- Spray the slow cooker with non-stick spray. Add the broccoli down evenly in the slow cooker then sprinkle over 1/2 cup of the cheese. Pour over the egg mixture.
- Cover and cook on HIGH for 2 hours and 15 minutes. Do not open the lid during the cooking time.
- When the cooking time is done. Sprinkle over the remaining cheese and cover again to let the cheese melt. This will take about 10 minutes.
- Serve and enjoy!
I’m wanting to make this for a shower, Do you think I could double the recipe and put the cooker on low? also, how long do you think it would take to do that?
Hi Millie, I have not tried that, unsure if it would set in the middle.
Did this for a pot luck and they loved it! Used frozen broccoli but thawed it first and cheddar cheese and it was a hit.
That’s awesome Lindsay! I will have to try with thawed frozen broccoli.
Great recipe if you are busy and need something to cook for a brunch. This cooked while I had meeting all morning and my in laws came over for lunch. I wish the cream cheese wasn’t lumpy while it cooked. It also tasted great the next day for breakfast and it warmed up nicely. One of the best quiche I have ever tasted ❤
This is absolutely delicious!!! Definitely going to be a new staple in my house!
Can you freeze it after it’s cooked
I don’t see why not June!
Going to try this but with Cauliflower and Broccoli to give it some different colour. Love the idea of the cream cheese. 🙂
I see that this serves 8. What is the serving size?
I don’t have exact measurements. With this recipes it’s easy to cut it like a pie into even portions 🙂
If I wanted to use milk instead of cream cheese, how much milk would I use
I would say about a half cup.
I made this recipe using frozen broccoli (didn’t thaw it) and it turned out excellent.
Only downside was my house smelled like broccoli when I got home from work which was a little disappointing, but it tasted really good and was a very easy recipe to make.
I am going to try that! Thanks for the tip.
I would like to add mushrooms and cut back on the shredded and cream cheeses a bit. Would that work? How much can I cut back? Would I need to add other seasonings if I do cut back on the cheeses.
I think it would do fine, you could do milk instead of cream cheese. 9 eggs are going to set up very well even with milk.
I have a round 6-quart slow cooker. The slow cooker that you used for this recipe is an oval shape. Would I need the same amount of time to cook if I use the round slow cooker? Or how much more or less would be needed. I love this recipe!
I’ve never owned a 6-quart round slow cooker, I need to get one! I think it should do fine still if you keep the lid on the entire time for this. You may need to do a little bit longer, but it’s hard to really say for sure without trying it first.
How many calories per serving?
Hi Lizzie, I apologize I do not have that info.
Nutrition info according to MyFitness Pal (after entering the ingredients and # of servings) each serving has 331 calories, 26.7g of fat, 13.6g Saturated Fat, 5.7g Carbohydrates, 18.6 g Protein, 278.6g Cholesterol, 448.1g Sodium and 231.9g Potassium.
could you use thawed frozen broccoli?
I don’t see why not! It would be worth trying.