This super simple quiche recipe is made with fresh broccoli florets, cherry tomatoes, and cheddar cheese and is perfect for breakfast, brunch, lunch, or dinner. I kept things easy by using a prepared refrigerated pie crust and accessible veggies.
Quiche is one of those dishes that you can eat any time of the day, whether it’s breakfast or lunchtime. What makes this dish so versatile are the various add-ins that can be incorporated into your egg mixture.
Quiche can be enjoyed plain with, or you can add your own twist by incorporating the things you enjoy like spinach, mushrooms, smoked salmon, and more. And while quiche lorraine is the most popular preparation, many other variations are just as delicious, including this broccoli, cheddar, and tomato quiche.
Ingredients you’ll need to make your quiche:
Eggs are the main ingredient in any quiche. You’ll need 6 eggs for this recipe, and that is perfect for a 9-inch quiche.
Instead of heavy cream, you’ll use coconut milk. This keeps things light while still providing the slightly creamy texture you want your quiche to have. You’ll also need sour cream for the same reason.
Cheese makes everything better, and this recipe calls for two types, Monterey Jack and sharp cheddar cheese.
You’ll need mincedgarlic, black pepper, sea salt, basil flakes, ground ginger, and ground cumin for the seasonings.
And to make it really easy to pull this recipe together, go with a store-bought 9-inch pie shell (pastry crust). You’ll find these in the frozen section at your local grocer.
Tips and substitutions:
Some people make their own crust, but I choose to go with store-bought pie crust.
Feel free to add in any vegetables you like! Start with the egg mixture and make it your own. I also like to add fresh spinach, sliced Roma tomatoes, mushrooms, onions, bell peppers, or zucchini.
If you prefer your broccoli (or any other veggie you use) more tender, you can saute them in a bit of butter or olive oil before adding to your egg base.
This quiche recipe uses milk coconut milk instead of heavy cream; however, milk also works perfectly.
Can you use frozen broccoli to make this quiche?
Absolutely! Both fresh or frozen broccoli works well. If you buy them frozen, purchase broccoli florets as you’ll only be using the flower portion at the end of the broccoli stalk. This makes the process a lot easier.
Can this quiche be made ahead of time?
Yep! Broccoli Quiche is the perfect recipe to make ahead and for meal-prepping. Bake per the instructions below, allow to cool, wrap, and place the entire quiche in the refrigerator. Quiche will last for about 3-4 days in the fridge. When it’s time to serve, cover the quiche foil (to minimize additional browning on top) and bake at 350 degrees until heated through.
This vegetable quiche recipe is great to enjoy anytime and perfect as a centerpiece for your next brunch. Enjoy!
This super simple quiche recipe is made with fresh broccoli florets, cherry tomatoes, and cheddar cheese and is perfect for breakfast, brunch, lunch, or dinner. I kept things easy by using a prepared refidgerated pie crust and accessible veggies.
6oz. broccoli florets
1cup shredded Monterey Jack cheese
1cupsharp cheddar cheese
1 tbsp minced garlic
1 tsp black pepper
1 tsp basil flakes
1/2 tsp sea salt
1/2 tsp ground ginger
1/2 tsp ground cumin
One 9-inch pie shell, refrigerated
Whisk eggs, coconut milk, minced garlic, black pepper, basil flakes, sea salt, ground ginger, and ground cumin for a few minutes until blended. Mix in sour cream and both kinds of cheese, Whisk for an additional 2 minutes.
Add your fresh broccoli florets and sliced cherry tomatoes to the bottom of the party crust. Pour egg mixture into the pastry crust on top of vegetables.