Crustless Broccoli, Mushroom, & Cheese Quiche

Although I know breakfast is an important meal, I often find myself skipping it due to my intense coffee addiction. By the time I’ve finished my four beloved cups, I’m usually full and very short on time. I’ve been trying to rectify this behavior lately and found myself preparing a simple quiche. I make it the night before and eat it all week long. It starts you off with a healthy amount of protein and takes just a few moments to consume. This and a nice piece of fruit should keep you charged until lunch time. Enjoy! 


  • butter to grease pan
  • 1/2 head broccoli, you will only use the florets for this recipe
  • 5 cremini mushrooms, sliced
  • 1 shallot, thinly sliced
  • 6 organic eggs
  • 3/4 cup cheese grated, I prefer gouda or gruyere
  • 1/2 cup light cream
  • drizzle of olive oil
  • 1/2 tsp. salt
  • fresh ground pepper
  • generous pinch nutmeg



  1. Preheat the oven to 350°.  Boil a small pot of salted water.
  2. Butter a nine inch glass pie pan.
  3. Place the broccoli florets in the boiling water for 1 minute. I prefer my broccoli to still be rather firm and bright in color. Place broccoli in a towel on a cutting board and gently press after it is sufficiently cool enough to handle. This should remove the excess water. Roughly chop broccoli.
  4. Drizzle a small amount of olive oil in a sauté pan. Heat over medium heat. Add mushrooms and shallot and sauté for about 5 minutes, or until cooked through but not browned.
  5. In a large mixing bowl whisk eggs, cream, salt, pepper and nutmeg.
  6. Add broccoli, mushrooms, shallot, and cheese to egg mixture. Mix to incorporate.
  7. Pour egg mixture into pie dish. Bake for 40 minutes until set and the top turns golden brown.

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