A healthy and easy veggie quiche with broccoli and tomatoes.
This healthy veggie quiche is filled with broccoli, tomatoes, and cheese to create a well-balanced vegetarian quiche complete with protein, fibre, and healthy fats. You can make this quiche on a weekend morning for a hearty and healthy brunch or make it ahead of time for a simple breakfast or light lunch that you can enjoy hot or cold.
Easy Veggie Quiche
Although I used broccoli and tomatoes in this easy veggie quiche you can certainly use any vegetables that you like. The filling can easily be adapted to use any seasonal veggies you have available and would work particularly well with mushrooms, spinach, bell peppers, asparagus, or any mixture of them. For the best results, I suggest making your own pie crust; however, a frozen pie shell will work well.
Crustless Veggie Quiche Option
If you’d prefer a crustless veggie quiche, you can still use the filling ingredients and instructions and forgo the crust completely. Simply lightly grease the pan dish lightly with oil or melted butter, then layer the cheese, vegetable mixture, and custard mixture into the pan, transfer to the oven and bake until golden brown.
More Healthy Quiche Recipes:
A healthy and easy veggie quiche filled with broccoli, tomatoes, and cheese. This quiche works well for breakfast, brunch, lunch or dinner, and can be served hot or cold.
- 9“ deep-dish frozen pie crust
- 1 1/4 (150 g) cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2″ cubes
- 4 to 6 tablespoons ice water
- 1 tablespoon olive oil
- 1 shallot or small onion, minced
- 1 cup cherry tomatoes, halved
- 2 cups broccoli florets
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 cup Gruyère or cheddar cheese, shredded
- Preheat the oven to 400°F and begin by preparing the pie crust.
- If you are using a pre-made pie shell, remove it from the freezer and thaw until just soft, about 10 minutes, then prick the bottom all over with a fork.
- If you are making a homemade pie crust, add flour and salt to a food processor and pulse a few times to combine. (*If you don’t have a food processor, see note below about doing this by hand.) Add the butter and pulse for a few seconds at a time, until coarse crumbs of butter form the size of large peas. Sprinkle the mixture with 4 tablespoons of ice water (make sure there are no ice cubes in the water!) and pulse again. Continue to add water until a dough forms. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Carefully empty the crumbly dough mixture from the food processor onto a floured surface, gather the mixture into a mound and gently form it into a disc with your hand. Wrap the disc in plastic wrap and set it in the fridge to chill for at least 2 hours. Once the dough has chilled, roll out the crust so that it fits a 9″ pie dish and then line the dish with the dough. Fold the excess dough inward, pressing the edges to double the sides. Prick the bottom all over with a fork and then refrigerate again for 30 minutes or freeze for 15 minutes.
- When the pie shell is ready, transfer it to the oven and blind bake for 20 minutes until partially cooked. (*See note below about blind baking.) Once baked, remove it from the oven, set it aside and turn the oven temperature down to 325°F.
- While the crust is baking, prepare the filling. In a large skillet or pan on medium heat, warm the olive oil. Add the shallot and cook for 5-6 minutes until tender and slightly translucent.
- Add the broccoli to the pan, season with a pinch of salt and pepper, and cook for an additional 2 to 3 minutes, until green but still crisp. Remove from the heat and set aside.
- In a large bowl, add the eggs, milk, cream, and salt and whisk until well combined.
- Once the pie shell is cooked, layer with the filling ingredients. Add half of the Gruyère cheese, top with broccoli mixture and sliced tomatoes, top with remaining cheese and then pour with the egg mixture over top.
- Transfer to the oven and bake for 50-55 minutes until the centre is set and the top is lightly golden.
- Once cooked, remove the quiche from the oven and allow to cool slightly before slicing, 5-10 minutes.
- The quiche can be served immediately, hot or cold, stored covered in the fridge for 3-4 days or tightly covered in the freezer for up to 3 months.
MAKING DOUGH BY HAND: If you do not own a food processor, you can make the dough by hand. In a large bowl, mix flour and salt, then add the cubed butter. Using your hands, begin ‘cutting’ the butter into the flour by rubbing the cold butter between your thumbs and fingers until the butter is the size of large peas. Add the water and knead the mixture in the bowl until the dough starts to hold together. See here for additional tips on making pie dough by hand.
BLIND BAKING: It is essential that the dough is chilled before blind baking, do not skip this step. For the best results, fill the pie shell with pie weights or dried beans before baking. Simply carefully line the pie shell with parchment paper, then pour in pie weights or dried beans to help weigh down the crust. See here for additional blind baking tips.
CRUSTLESS OPTION: Simply omit the crust and grease the 9-inch pie dish with a little butter before adding the filling and bake in the oven at 350°F for 30 minutes or until the centre is set.
- Serving Size: 1 slice
- Calories: 291 calories
- Sugar: 3 grams
- Fat: 21 grams
- Carbohydrates: 16 grams
- Fiber: 2 grams
- Protein: 11 grams
Keywords: healthy veggie quiche, easy veggie quiche