Nadia

These mini crustless vegetable quiches combine eggs, mushrooms, red onion and peppers, with cherry tomatoes on top. Baked in individual silicone mould sections, they’re easy to portion for breakfast, brunch or a light lunch.

You don’t need pastry, milk or cheese for this simple version. The eggs hold the vegetables together, giving each quiche a firm but tender texture.

Recipe Details

• Prep time: 15 minutes
• Cook time: 30–35 minutes
• Total time: Approximately 50 minutes, including a short rest
• Yield: Approximately 6–8 mini quiches, depending on mould size
• Oven temperature: 180°C / 160°C fan / 350°F

Ingredients

• 6 medium eggs
• 150g mushrooms, finely chopped
• ½ medium red onion, finely diced
• 1 small bell pepper, deseeded and finely diced
• 6–8 cherry tomatoes, halved
• 1 teaspoon olive oil, divided between cooking and greasing
• Salt and black pepper, to taste

How to Make Mini Crustless Vegetable Quiches

1. Prepare the Mould

Preheat the oven to 180°C / 160°C fan / 350°F.

Place an oven-safe silicone mould with individual triangular sections on a firm baking tray. Lightly grease the sections with a little of the measured oil.

2. Cook the Vegetables

Heat the remaining oil in a non-stick frying pan over medium heat.

Add the mushrooms, red onion and pepper. Cook for 8–10 minutes, stirring occasionally, until softened and any liquid from the mushrooms has evaporated. Remove from the heat and allow to cool slightly.

3. Beat the Eggs

Crack the eggs into a bowl, season with salt and black pepper, and whisk until combined.

4. Fill the Mould

Divide the cooked vegetables between the mould sections. Pour the beaten eggs over them, leaving a little space below each rim.

Arrange the cherry tomato halves on top, cut-side up. Bake any extra filling separately in a lightly greased ovenproof ramekin.

5. Bake

Bake for approximately 20–25 minutes, until the centres are set and the tops are lightly golden. Deeper sections may need a few extra minutes.

6. Rest and Serve

Leave the quiches in the mould for 5 minutes before gently loosening the edges and pushing them out from underneath.

Serve warm, on their own or with a fresh salad.

Tips for the Best Results

• Chop the vegetables finely so they fit neatly into the individual sections.
• Cook off excess moisture before adding the vegetables to the eggs.
• Keep the silicone mould on a baking tray for support.
• Avoid overfilling because the eggs may puff slightly while baking.
• Check the centres before serving: they should be set, with no runny egg remaining.

Frequently Asked Questions

Can I make these without milk or cheese?

Yes. This recipe uses eggs to bind the vegetables, so neither milk nor cheese is needed.

Can I use a muffin tin?

Yes. Grease it well and check the quiches early, as smaller portions may cook faster.

Why are my mini quiches watery?

Mushrooms release moisture as they cook. Cook the vegetables until the pan is mostly dry before assembling the quiches.

Why did my quiches sink slightly?

Eggs puff during baking and settle as they cool. A little sinking is normal.

This chicken and broccoli casserole brings together tender chicken, hearty potatoes, and broccoli in a creamy cheddar sauce. Finished with melted cheese and buttery breadcrumbs, it bakes into a comforting dinner with a golden, crisp topping.

Using already-cooked chicken makes preparation straightforward and gives leftover chicken a delicious new purpose. Serve this chicken broccoli potato casserole on its own or pair it with a simple green salad.

Why You’ll Love This Recipe

• A hearty family dinner: Chicken, potatoes, and vegetables come together in one baking dish.
• Simple ingredients: Made with everyday staples and an easy sour cream sauce.
• Great for cooked chicken: Use diced chicken breast you have prepared ahead.
• Creamy with a crisp topping: Cheddar cheese and buttery breadcrumbs add flavor and texture.

Recipe Timing

• Prep time: Approximately 20 minutes
• Bake time: 20–25 minutes
• Resting time: 5 minutes
• Total time: Approximately 45–50 minutes, depending on preparation and stovetop cooking

Ingredients

For the Casserole

• 4 large russet potatoes, peeled and evenly cubed
• 2 cups cooked chicken breast, diced
• 1 head broccoli, cut into florets
• 1 cup sour cream or plain Greek yogurt
• ½ cup milk or skim milk
• 2 cups shredded cheddar cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste

For the Breadcrumb Topping

• ½ cup breadcrumbs
• 2 tablespoons melted butter

How to Make Chicken and Broccoli Casserole

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Cook the Potatoes

Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for about 10 minutes, or until tender when pierced with a fork. Drain and set aside.

3. Blanch the Broccoli

Bring fresh water to a boil in the same pot. Add the broccoli florets and cook for 3 minutes. Drain well to prevent excess water from thinning the casserole sauce.

4. Mix the Creamy Sauce

In a large bowl, combine the sour cream, milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.

5. Assemble the Casserole

Add the cooked potatoes, diced cooked chicken, and blanched broccoli to the bowl. Gently stir until everything is evenly coated with sauce, then transfer to the prepared baking dish.

6. Add the Cheese and Breadcrumbs

In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the remaining 1 cup of cheddar cheese over the casserole, followed by the buttered breadcrumbs.

7. Bake Until Golden

Bake for 20–25 minutes, until the casserole is heated through, the sauce is bubbling, and the topping is golden brown.

8. Rest and Serve

Let the casserole rest for 5 minutes before serving so it is easier to portion.

Tips for the Best Chicken and Broccoli Casserole

• Cut the potatoes evenly. Similar-size cubes cook at the same rate.
• Avoid overcooking the broccoli. A brief blanch is enough because it will continue cooking in the oven.
• Drain the vegetables well. Excess moisture can make the sauce watery.
• Use cooked chicken. This recipe is designed for chicken that has already been cooked.
• Rest before serving. A few minutes out of the oven helps the creamy sauce settle.

Easy Variations

Greek yogurt option: Replace the sour cream with the same amount of plain Greek yogurt. The flavor will be slightly tangier.

Vegetarian casserole: Omit the chicken and add extra vegetables. Cook firmer vegetables before adding them, and drain any excess moisture.

Frequently Asked Questions

Can I use leftover chicken?

Yes. Leftover cooked chicken breast works well in this casserole. Dice it into bite-size pieces before mixing it with the vegetables and sauce.

Do I need to cook the potatoes before baking?

Yes. Boil the potatoes until tender before assembling the casserole. The baking time is intended to heat the assembled ingredients and brown the topping.

Can I use Greek yogurt instead of sour cream?

Yes. Use 1 cup of plain Greek yogurt in place of the sour cream.

Why is my casserole watery?

Water left on the broccoli or potatoes can thin the sauce. Drain both thoroughly before combining them with the remaining ingredients.