Photo of Crustless broccoli and sausage quiche by WW

Crustless broccoli and sausage quiche

Points® value
Total Time
1 hr 45 min
15 min
1 hr
Tailor the ingredients to meet your family’s taste: Use sweet or spicy sausage and add heat with red pepper flakes or brightness with fresh basil. Running the broccoli under cold water after boiling it stops the cooking process and preserves its bright green colour. You can assemble all the ingredients in the baking dish up to a day in advance and store in the refrigerator. Remove the dish from the refrigerator and let stand at room temperature for 30 minutes before baking.


Cooking spray

2 spray(s)

Shredded reduced fat Italian cheese blend

2 oz


2 cup(s), small florets

Red onion

2 tbsp(s), minced, minced

Cooked chicken sausage

3 oz, Italian variety, chopped

Raw egg

2 large

Egg whites

2 serving(s), large

1% low-fat milk

¾ cup(s)

Half-and-half cream

¼ cup(s)

Italian seasoning

¼ tsp(s)

Table salt

¼ tsp(s)

Black pepper


Grated Pecorino cheese

1 tbsp(s)


  1. Place oven rack in lowest position of oven. Preheat oven to 350°F. Coat a 9-inch glass round pie dish with cooking spray.
  2. In a large pot of boiling, salted water, cook broccoli until bright green and crisp-tender, 1-2 minutes; drain and rinse well with cold water. Dry broccoli thoroughly with paper towels; toss broccoli in prepared dish along with cheese, onion and sausage.
  3. In a mixing bowl, whisk together remaining ingredients (except pecorino) until frothy; pour into pie dish (you may want to set dish on a rimmed baking sheet for ease of transport, but everything should fit with no problem). Bake until top is puffed and browned, 50-60 minutes; remove from oven. The quiche will sink as it cools - don't worry, this is normal. Sprinkle with pecorino; cool 20-30 minutes before slicing into 6 pieces.
  4. Serving size: 1 piece


For a hearty breakfast or light dinner, serve with fresh fruit or a mixed greens salad dressed with your favourite vinaigrette.