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!
How to Video:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can you use a round crockpot
I’m unsure if it will set in the middle.
Can this cook on the low settimg overnight?
No, it will overcook. On low, the maximum I would cook is 3-4 hours.
Would I need to blanch frozen broccoli?
Yes, I would. It won’t cook much in the slow cooker.
Have you tried this with cottage cheese?
I have not on this one, but often have for other egg casserole and works great.
Can I use frozen broccoli?
Yes, frozen works well.
Recipe does not list what size eggs. I used 7 very large eggs. I would suggest mentioning the cream cheese and eggs should be room temperature. I bought two 8-ounce packages of jack cheese but this seems way too much (and I love cheese). Overall the texture was spongy and very bland even though I used half jalapeno cheese, substituted garlic powder, and added two finely chopped green onions. I had greased the slow-cooker liberally and it took 2 entire days to soak the crock to get the gunk off. My slow-cooker only measures time in 30 minute increments, so I had to turn it off and re-set it 30 minutes and shut it off again after 15 minutes.
16 ounces of cheese is four cups when shredded. I’m sorry the recipe didn’t work out for you! If you can set a timer on your phone.
Can you double the recipe?
It would have to be tested sometimes liquidy recipes don’t get done in the middle before burning on the edges.
Could this be baked in the oven instead of slow cooker? If it could be, would changes need to made to recipe?
Hi! You can bake it. You’ll have to find a similar recipe on google for I have not tested the timing in the oven.
Amazing! Used 1/2 cup heavy whipping cream instead of cream cheese, and reduced fat “Mexican blend” shredded cheese. Entire family loved it. Will make again for sure!
So delicious, super easy and can be adapted to a variety of vegetables, meats, cheeses and seasonings. Will be in regular rotation at our house