Broccoli and Mushroom Crust-less Quiche

Did you know that I was a vegetarian for 8 years? I eat meat now and I appreciate a good steak but I still prefer vegetarian dishes! This is one of my absolute favorites!

I know what you’re thinking right now, this does look delicious but isn’t it very fattening?! The answer is yes. According to Paty M., a licensed dietitian and nutrition consultant, this meal is “high in saturated fats and constitutes 68% of the daily saturated fats for a 2000-calorie regimen.” So there you go, you’ve been warned!

Before I start with the recipe, I just want you to note that the ingredients that I will give make a baking dish that is 30cmx30cm and NOT the one in the photos. The one in the photo is a single portion dish that I made aside with the same exact recipe.

broccolimushroomquicheBroccoli and Mushroom Crust-less Quiche (serves 6)

Nutritional facts: One serving (220g) has 350 calories, 26g of fat and 20g of protein. (Provided by the licensed dietition and nutrition consultant Paty M.)


– 5 small eggs

– 1.5 cup light cooking cream

– 1 cup shredded mozzarella cheese

– 1 cup shredded Emmental cheese

– 1 Tbsp butter, 1 Tbsp olive oil

– 1/2 onion, chopped julien style

– 2 cups chopped fresh white mushrooms

– 3 cups broccoli florets, I used fresh but you can use frozen

– Salt, black pepper, white pepper, garlic powder and thyme


– Preheat the oven to 375F.

– In a bowl, whisk the eggs, add the cream and cheeses and mix well. Add salt and white pepper. Give it one last mix. Set aside.

– If you’re using fresh broccoli, cook them for two minutes in boiling water. Drain and set aside. If you’re using frozen broccoli, soak them in hot water for 5 minutes, then drain and set aside.

– Heat the butter and oil in a wok or pan. Add the onions, fry until translucent.

– Add the mushrooms and broccoli, season with salt, garlic powder, black pepper and thyme. Cook until the vegetables are soft and the mushrooms darken and start letting out their beautiful aroma. (15 minutes)

– In a 30cmx30cm baking dish, place the vegetables on the bottom and then pour over them the cream, eggs and cheese mix.

– Place in the oven and bake for 50 minutes until the sides and top are golden.