This recipe combines the creamy, savory goodness of a traditional quiche with the added benefits of a vegetable-based crust. The broccoli crust is naturally gluten-free and adds a subtle earthiness that complements the egg and cheese filling beautifully. It’s an excellent way to reduce carbs without sacrificing flavor or texture. Plus, it’s a smart option for meal prepping ahead of a busy week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Broccoli (fresh or frozen, finely chopped)
Eggs
Cheese (such as cheddar, mozzarella, or a mix)
Milk or cream
Onion
Garlic
Salt
Pepper
Olive oil or butter (for sautéing)
Optional fillings: mushrooms, spinach, bell peppers
Directions
Preheat your oven to 375°F (190°C).
Steam or microwave the broccoli until tender, then finely chop or pulse in a food processor.
Place the chopped broccoli in a clean towel or cheesecloth and squeeze out as much moisture as possible.
In a bowl, mix the broccoli with one egg and a small handful of cheese to form a crust mixture.
Press the broccoli mixture evenly into a greased pie dish, forming a crust along the bottom and sides.
Bake the crust for about 12–15 minutes, or until it starts to firm and brown slightly.
Meanwhile, in a pan, sauté the onion and garlic (and any additional vegetables or fillings) until softened.
In a bowl, whisk together the remaining eggs, milk or cream, salt, and pepper.
Add the sautéed ingredients and cheese into the egg mixture.
Pour the filling into the pre-baked broccoli crust.
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Let cool for 5–10 minutes before slicing and serving.
Servings and timing
This recipe makes about 6 servings. Preparation time: 20 minutes Cooking time: 45–50 minutes Total time: 1 hour 10 minutes
Variations
Change the cheese: Try feta, goat cheese, or Swiss for a different flavor profile.
Spice it up: Add a pinch of red pepper flakes, smoked paprika, or a dash of hot sauce.
Vegetarian twist: Load it up with seasonal vegetables like zucchini, tomatoes, or kale.
Dairy-free: Use non-dairy milk and cheese alternatives to make it suitable for dairy-free diets.
Storage/Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for 1–2 minutes or warm in a 350°F (175°C) oven for about 10 minutes. You can also freeze slices by wrapping them tightly in plastic wrap and foil. Freeze for up to 2 months, and reheat from frozen in the oven for best results.
FAQs
How do I keep the broccoli crust from becoming soggy?
Make sure to squeeze out as much moisture as possible from the broccoli before forming the crust. This is crucial for a firm, crisp base.
Can I make this quiche dairy-free?
Yes, you can use non-dairy milk (such as almond or oat milk) and dairy-free cheese alternatives.
What type of cheese works best?
Sharp cheddar adds great flavor, but mozzarella, Swiss, or goat cheese also work well depending on your taste preferences.
Can I use frozen broccoli?
Absolutely. Just thaw it first and squeeze out the excess moisture before using.
Is this recipe keto-friendly?
Yes, with its low-carb broccoli crust and high-protein filling, it’s a great fit for keto diets.
Can I make this quiche ahead of time?
Yes, it’s perfect for meal prep. Bake it fully, let it cool, then store it in the fridge and reheat when needed.
Do I need to blind bake the broccoli crust?
Yes, pre-baking the crust helps it hold its shape and prevents sogginess once the filling is added.
What else can I use instead of broccoli for the crust?
Cauliflower or a combination of finely shredded zucchini and cheese can be used as alternative crust bases.
How do I know when the quiche is done?
The center should be set and not jiggly, and a knife inserted near the center should come out clean.
Can I make this in a muffin tin?
Yes! For individual servings, press the broccoli crust into muffin cups and bake mini quiches. Adjust baking times accordingly.
Conclusion
This Broccoli Crust Quiche is a smart, flavorful, and nutritious alternative to traditional quiche. With its customizable fillings and vegetable-packed crust, it’s a recipe you’ll want to return to time and again. Whether you’re feeding a crowd or planning ahead for weekday meals, this quiche is sure to satisfy.
A healthy, low-carb twist on traditional quiche, this Broccoli Crust Quiche features a gluten-free broccoli crust packed with flavor and nutrients. Perfect for breakfast, brunch, or a light dinner.
Ingredients
2 cups broccoli (fresh or frozen, finely chopped)
5 large eggs, divided
1 cup shredded cheese (cheddar, mozzarella, or a mix)
1/2 cup milk or cream
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil or butter (for sautéing)
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/2 cup chopped mushrooms
Optional: 1/2 cup chopped spinach
Optional: 1/2 cup chopped bell peppers
Instructions
Preheat your oven to 375°F (190°C).
Steam or microwave the broccoli until tender, then finely chop or pulse in a food processor.
Place the chopped broccoli in a clean towel or cheesecloth and squeeze out as much moisture as possible.
In a bowl, mix the broccoli with 1 egg and a small handful of cheese to form the crust mixture.
Press the broccoli mixture evenly into a greased pie dish, forming a crust along the bottom and sides.
Bake the crust for 12–15 minutes, or until it starts to firm and brown slightly.
Meanwhile, in a pan, sauté the onion, garlic, and any optional vegetables in olive oil or butter until softened.
In a bowl, whisk together the remaining 4 eggs, milk or cream, salt, and pepper.
Add the sautéed vegetables and the remaining cheese to the egg mixture and stir to combine.
Pour the filling into the pre-baked broccoli crust.
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Let cool for 5–10 minutes before slicing and serving.
Notes
Squeeze out as much moisture from the broccoli as possible to ensure a firm crust.Use any cheese you like – cheddar, mozzarella, feta, goat, or Swiss all work well.Make it dairy-free by using plant-based milk and cheese alternatives.Great for meal prep – stores well in the fridge or freezer.Can be made in a muffin tin for individual servings.
