Broccoli Quiche

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.

I always make two, one to eat right away and one to freeze for later.

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

Broccoli Quiche



  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.

About the Author

Hiya! I'm Stephanie. Mama and Baby Love is all about helping mothers on their own personal health and healing journey and enjoying life along the way. You can learn more about me and what I'm all about. Sign up for my newsletter for more tips, info and inspiration!


  1. Jennifer C. :) says:

    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. :D

  2. Stephanie says:

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

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


  1. [...] basically made a simplified version of my quiche.   I did 12 eggs, some raw milk, a package of sausage (from a local pork farmer, cooked and [...]

  2. [...] the past I have done freezeable breakfast sandwhiches, quiches and personal quiches.  All which can be frozen and taken out the morning of, and heated [...]

  3. [...] Eggs • 3 Ways to Flavor Egg Salad (guacamole, ranch, gyro) • Zucchini and Herb Frittata • Broccoli Quiche • Vegetable Quiche with Gluten-Free Almond Flour Crust • Shakshukah: Edible Mediterranean [...]

Speak Your Mind