Broccoli Quiche

Broccoli Quiche was one of the first things I really learned how to master. One of the first recipes I could make without having to study a recipe for 20 minutes while I siked  myself up and mentally prepared to get in the kitchen.

Before I became pregnant with Penelope, I was a hot mess in the kitchen, for some reason I couldn’t even follow a simple recipe.

Anything I figured out how to cook, was from someone showing me how. This is also the first recipe where I started playing and getting creative with the ingredients and experimenting with different things. I have made this with spinach, arugula, mushrooms, leeks, etc and lots of different cheeses. I often put a pound of bacon in it too. It’s a great way to use up whatever veggies and cheese you have on hand. Or in my case, what’s ready in the garden!

It is such a simple, cheap and nutritious meal. We eat it for breakfast, lunch and dinner. You just dump everything into a bowl, mix it up, then dump it into the pie crusts and bake.

My recipe calls for more eggs than the average quiche, but when I think about eating a serving of quiche I want to make sure that there are at least two eggs in my serving to meet nutritional needs.
Broccoli Quiche
I always make two, one to eat right away and one to freeze for later.
Broccoli Quiche

Here is my recipe, it is adapted from a recipe in Willam’s and Sonoma breakfast cookbook that Peter’s mom got me years ago.

Broccoli Quiche Recipe


  • 1.5 cups whole milk
  • 1 cup heavy cream
  • 6 whole eggs
  • 5 egg yolks
  • Veggies, sauteed in butter first before adding to the mix
  • 1 cup of shredded cheese
  • Salt, pepper, mustard, and tarragon spices


  1. Cook at 375 for an hour.
  2. Sometimes I make the pie crusts from scratch and use Peter’s great grandmother’s recipe or I buy organic whole wheat ready made. You can find sprouted flour online if you want to make your own.

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  • Jennifer C. :)
    May 3, 2011 at 4:12 PM

    You can make quiche into a freezer meal also. Just mix up all of the ingredients, freeze and thaw when ready to bake. Super super easy, plus you can make an unlimited variety of quiches! I never get tired of quiche. 😀

  • Stephanie
    May 4, 2011 at 12:43 AM

    That is good to know Jennifer! I always cook them first and then freeze them, I wonder what the taste difference would be. 🙂

  • Carol
    June 24, 2013 at 5:19 PM

    I’m wondering if you can make this without the crust? I can’t eat flour of any kind.

    • Stephanie
      June 24, 2013 at 10:05 PM