Broccoli Quiche

When vegetables can be included in breakfast, it is always a plus! One breakfast item that I would sometimes eat before eating gluten free, was a veggie quiche. The combination of eggs, vegetables, and pie crust is so satisfying and delicious. So I decided to make this broccoli quiche.

This quiche has a wonderful flavor with the broccoli, mushrooms, onion, and garlic. Not to mention the decent amount of protein from the 5 included eggs. The flaky crust adds a nice texture and unlike the typical quiche that contains heavy cream and cheese, this quiche filling is dairy free. I have tested this recipe in both frozen pre-made gluten-free pie crusts as well as homemade and both turn out great. I have noticed that the store bought tins tend to be a bit more shallow than other pie pans so the filling will likely completely fill those crusts. But if you prefer more crust, homemade pie crust is always the best!

This recipe is really simple to make as well as scrumptious to eat!

Ingredients You Will Need

• 1 – 9” gluten-free pie crust (homemade or store bought)
• eggs
• broccoli
• white or yellow onion
• Baby Bella mushrooms
• garlic cloves
• unsweetened dairy-free milk
• sea salt
• black pepper
• cayenne
• garlic powder
• extra virgin olive oil

Options for dairy-free milk are almond, cashew, or gluten-free oat milk. (which is what I used) Both homemade and store bought gluten-free crusts work great with this recipe. For a homemade gluten-free crust, check out my Flaky Pie Crust. That crust can be made with vegan butter, if needed. Just check out my notes on it.

This broccoli quiche is: gluten free, dairy free, loaded with flavor, full of veggies and protein, easy to make, and richly satisfying!

For another savory breakfast bake, check out my Baked Polenta Omelette that also contains vegetables.

How to Make Broccoli Quiche

To begin, make or thaw a gluten-free pie crust as directed. Some crusts may require par-baking before filling and baking. See my Flaky Pie Crust recipe link above.

Then chop the broccoli into bite-sized chunks. Chop the onion and dice the mushrooms and garlic. Keep the garlic separated since it will be going in last.

Next, heat a pan on the stove over low heat. Once heated, pour in the tablespoon of olive oil. Then add in the broccoli, onion, and mushrooms. Cook until the veggies start to soften a little, about 5-6 minutes, while making sure to stir them with a spatula. Now, add in the diced garlic and cook just until fragrant. Turn off the stove and remove the pan from the heat.

Now, preheat the oven to 375 degrees Fahrenheit. Place the pie crust pan on a cookie sheet to help catch any possible drips while baking. Lining the cookie sheet with foil or parchment paper makes cleanup easy.

Next, prepare the eggs. Crack and add the eggs to a mixing bowl and use a whisk to beat them. Then pour in the milk and add in the salt, pepper, garlic powder, and cayenne. Whisk until the ingredients are combined.

Finally, pour the vegetables into the ready made pie crust and pour the egg mixture over the vegetables. You can use a spatula to gently move the vegetables around so that they are well-dispersed, if needed.

Then bake it in the oven on the middle rack for 45-50 minutes or until the quiche is set and the center does not jiggle. Allow the quiche to cool for roughly 10-15 minutes before serving.

Storage Tips and Notes

• Keep the quiche refrigerated for up to 3 days for best results
• The quiche filling may completely fill a store bought pie shell, whereas homemade (as pictured) may have more exposed crust due to the 9” pie pans being deeper than the foil pans
• This quiche makes 6-8 servings