Turkey and Broccoli Crustless Quiche

A tasty way to start the day. Not only will you love the taste of this nourishing quiche, you'll love how quickly and easily it comes together. Plus it's a brilliant way to get rid of leftover turkey or chicken.


10 minutes


45 minutes






  • 2 cups coarsely chopped broccoli florets
  • 1 Tablespoon Challenge Butter, softened
  • 2 Tablespoons dry bread crumbs
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon dried basil leaves
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup low-fat milk
  • 1 Tablespoon Dijon mustard
  • 3 large eggs, beaten
  • 3 Tablespoons Challenge Butter, melted
  • 1½ cups chopped cooked leftover turkey (or chicken)
  • 1 cup shredded sharp Cheddar cheese, divided
  • ¼ teaspoon paprika


  • 1

    Preheat oven to 350°F.

  • 2

    Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.

  • 3

    Coat a 9-inch pie pan with a Tablespoon of butter; sprinkle with breadcrumbs. Set aside.

  • 4

    Combine flour, basil, salt and pepper in a large bowl. Add milk and mustard, stirring with a whisk. Stir in eggs, melted butter, turkey or chicken, broccoli and ½ cup of the cheese. Stir well.

  • 5

    Pour mixture into prepared pan. Sprinkle with remaining cheese and paprika. Bake for 35-40 minutes or until set and golden. Let cool on wire rack 15 minutes before serving.


  • !

    The secret to a perfectly cooked quiche is removing it from heat before it becomes too firm or dry. It will continue to set as it cools. Serve warm or cool. Refrigerate any left-overs.

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