Crustless Broccoli and Spinach Quiche

Elaine Bovender


I'm always looking for healthier ways of making old favorites and this one didn't disappoint. It was very good, a definite make-again while I'm working on losing weight and getting healthier. I hope you all enjoy!


★★★★★ 1 vote

10 Min
30 Min


  • 8 oz
    cooked broccoli
  • 2 c
    baby spinach leaves
  • 6 large
    eggs, well beaten
  • 2 1/4 c
    mozzarella cheese, shredded
  • 2 Tbsp
    parmesan cheese, grated (canned is fine)
  • 2 clove
    minced garlic (optional)
  • ·
    salt and pepper to taste

How to Make Crustless Broccoli and Spinach Quiche


  1. Preheat oven to 375 degrees. Spray a 9" pie plate with cooking spray and set aside.
  2. Combine eggs with two cups of the shredded mozzarella cheese and the garlic, reserving about 1/4 cup of the egg mixture.
  3. Using a spatula or your hands, mix the spinach leaves into the remaining egg mixture and pour into the prepared pie pan. Spread broccoli evenly over the egg mixture. Spread the remaining 1/4 of the egg mixture evenly over the top. Sprinkle with remaining mozzarella and parmesan cheeses.
  4. Bake for 30 minutes or until edges start to brown.
  5. Nutritional Information: Crustless Broccoli Spinach Quiche
    Amount Per Serving (1/8 of a pie)
    Calories 155 Calories from Fat 90
    % Daily Value*
    Total Fat 10g 15%
    Saturated Fat 5g 25%
    Cholesterol 148mg 49%
    Sodium 271mg 11%
    Potassium 168mg 5%
    Total Carbohydrates 2g 1%
    Dietary Fiber 0g 0%
    Sugars 1g
    Protein 12g 24%

Printable Recipe Card

About Crustless Broccoli and Spinach Quiche

Course/Dish: Savory Pies
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Healthy

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