Make this easy Slow Cooker Crustless Broccoli Cheese Quiche for breakfast or for 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 overnight recipe. I’ve tried egg dishes a few times overnight, even on the low setting they get overcooked. 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.
You will see in the recipe below I decided to blanch the broccoli before adding it to this quiche. The slow cooker heats up too slow to cook the broccoli fork tender, which is to me important for quiche.
Here is my video about how to make this easy quiche. You can follow me on YouTube here.
Spring break is just ending here for us! We didn’t do much, just a day at the beach and went to the movies. It’s rained everyday this week here in Oregon, but that has been typical lately.
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!
- 3 cups cut broccoli (see how to blanch it below)
- 9 eggs
- ¾ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. onion powder
- 1 (8-oz.) pkg. cream cheese
- 2 cups Colby-Jack shredded cheese, divided
- 5-quart oval or larger
- 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 ½ 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!
You may also like: Slow Cooker Pork Cassoulet
Missy says
April 1, 2017 at 8:36 amcould you use thawed frozen broccoli?
Sarah Olson says
April 1, 2017 at 10:43 amI don’t see why not! It would be worth trying.
Lizzie says
April 1, 2017 at 12:19 pmHow many calories per serving?
Sarah Olson says
April 1, 2017 at 3:42 pmHi Lizzie, I apologize I do not have that info.
Ginger says
August 31, 2017 at 8:49 amNutrition 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.
joan Camenson says
April 5, 2017 at 7:54 pmI 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!
Sarah Olson says
April 5, 2017 at 7:57 pmI’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.
Alice Harper says
April 6, 2017 at 12:45 pmI 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.
Sarah Olson says
April 6, 2017 at 4:53 pmI 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.
Brian Gale says
June 2, 2017 at 12:30 pmI 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.
Sarah Olson says
June 2, 2017 at 3:55 pmI am going to try that! Thanks for the tip.
Sara B says
June 4, 2017 at 5:42 amIf I wanted to use milk instead of cream cheese, how much milk would I use
Sarah Olson says
June 4, 2017 at 8:03 amI would say about a half cup.
Amee says
June 23, 2017 at 8:00 pmI see that this serves 8. What is the serving size?
Sarah Olson says
June 23, 2017 at 8:26 pmI don’t have exact measurements. With this recipes it’s easy to cut it like a pie into even portions 🙂
Trudy Giles says
June 23, 2017 at 11:18 pmGoing to try this but with Cauliflower and Broccoli to give it some different colour. Love the idea of the cream cheese. 🙂
June says
June 28, 2017 at 6:46 pmCan you freeze it after it’s cooked
Sarah Olson says
June 29, 2017 at 9:16 amI don’t see why not June!
Gina Miller says
April 17, 2018 at 2:18 pmThis is absolutely delicious!!! Definitely going to be a new staple in my house!
Lindsay says
October 6, 2018 at 12:21 pmDid this for a pot luck and they loved it! Used frozen broccoli but thawed it first and cheddar cheese and it was a hit.
Sarah Olson says
October 7, 2018 at 7:10 pmThat’s awesome Lindsay! I will have to try with thawed frozen broccoli.