Breakfast is by-far the most important meal of the day.
Sure, sure, for health reasons and all that jazz. But also (and mostly) because everything is better with eggs.
And if we’re being honest, quiche is always a million times better than frittata. None of that weird, spongy texture. No, no. This broccoli & cheddar quiche takes eggs and gives them an extra decadent boost with creamy greek yogurt and tangy goat cheese. Its pure happiness in your mouth.
I originally shared my quiche recipe with you guys when I made my Roasted Red Pepper Quiche. And although you can easily use that recipe to convert it to this one, I know sometimes its easier to just have it laid out for you exactly the way it needs to be!
Even people who aren’t gluten-free love that crust. It’s killer. And it makes 2 crusts at a time, so you can feed a small crowd or save a crust for later.
But if you’re not gluten-free, there’s no reason to spend extra on alternative flour mixes. So you’ll find my flaky, soul-warming, all-butter crust recipe following the broccoli & cheddar quiche recipe. It’s the kind of thing that tastes the way a grandmother’s hug feels. I can promise you its so worth the time it takes to make it!
And in my experience, kids LOVE this quiche. All my friends’ babies eat it, because its creamy and smooth and so flavorful. Leon goes crazy for it.
Plus you sneak some veggies into their diet, and get them to eat protein-rich greek yogurt and eggs! I love that. Not to mention, you can pop a slice in the microwave in a pinch and have breakfast ready in about 2 minutes. BAM. You’re welcome, mama.
Just a few tips:
- REHEAT this in the oven or toaster oven. It helps keep the crust crisp and flaky and the filling perfectly creamy. Uncovered for about 20 minutes at 350 should do it. Less time if you’re just heating a slice or two. I’ve even warmed it under the broiler for a few minutes when I have a hungry, grumpy baby! Microwaving any food tends to sacrifice texture and flavor, in my opinion & should be a last resort.
- You can freeze this quiche, but just know that you will sacrifice some of the texture when you thaw it and then reheat it. A small amount of liquid may form in the bottom when reheating because of the veggies. Instead, I like to have extra crusts in the freezer so I can whip this up a little faster. But I’ve had it after freezing, and its still super yummy!
- If you use a store-bought crust, I still suggest blind-baking it. There may be specific instructions on the packaging, so check that out. Otherwise, I have some blind-baking instructions in the all-butter crust recipe below. But baking it a bit before you fill it will help achieve that flaky texture. Otherwise, the crust may end up soggy!
That’s all for now. If you make this broccoli & cheddar quiche and share a photo, please tag me! I love to see you guys enjoying my recipes. It warms my heart and encourages me to keep sharing.
Sending you all lots of love & good eats.
Broccoli & Cheddar Quiche Recipe
- 1 cup organic whole milk plain greek yogurt
- 1/2 cup organic milk
- 3 large organic eggs
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/8 tsp ground nutmeg
- 1 small head of broccoli
- 1 oz goat cheese
- 2 oz freshly shredded cheddar cheese
- 1 blind-baked pie crust* (see notes)
Preheat your oven to 350 degrees. Wash the broccoli and cut off florets into small bite-sized pieces. You’ll want about 1 cup of chopped broccoli. Bring a pot of water to a boil, and throw in the broccoli florets. Allow to steam for a few minutes, until softened. Drain the water and allow the broccoli to cool in the colander while you make the quiche filling.
Add the greek yogurt, milk, eggs, salt, pepper, and nutmeg to a blender. Blend the mixture until its well combined and frothy. In the blind baked* crust, layer the cooled broccoli pieces, crumbled goat cheese, and shredded cheddar. Pour the egg mixture evenly over veg and cheese.
Bake the quiche for 1 hour, until the egg mixture has set. Serve up hot with some fresh fruit and enjoy!
* Recipe time does NOT include the time it takes to make the crust. Homemade crust takes a few hours, so if you need a quick quiche, try crustless or use a store-bought crust!
All-Butter Crust Recipe
- 1.25 cups all-purpose flour
- 1/2 tsp sea salt
- 1/2 tsp sugar*
- 8 tbsp (1 stick) grass-fed butter
- 4 tbsp ice-cold water
- 9 inch pie pan
Dice your stick of butter into chunks and place in the freezer for 15 minutes to get nice and solid before making the crust. Meanwhile, mix the flour, sugar, and salt in a food processor.
Once the butter is cold, add half of it to the food processor and pulse until the butter chunks start to break up into pea-sized pieces. Add the other half of the butter and repeat. You should see small chunks of butter through the mixture.
Add the ice water, a tablespoon at a time, to the food processor. Be sure not to get any ice in the mixture! Pulse a few times between each tablespoon. Your mixture will be crumbly.
Dump your dough mixture onto a clean, dry surface. Work the dough together by pressing it with the heel of your hand. Form into a disc and sprinkle it lightly with flour. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Allow your dough to sit out for 5 minutes to rest. Sprinkle flour over a clean, dry surface. Place the dough disc on the flour and sprinkle a little more flour on top. Roll out the dough into a circle until its about an inch wider than our pie pan. Transfer the crust to the pie pan and crimp the edges as desired. Freeze for 30 minutes before baking.
BLIND BAKING YOUR CRUST FOR QUICHE: Heat your oven to 350 degrees. Line your frozen crust with a double layer of foil, pressing it down so it forms to the bottom of the pan and gently over the edges of the crust. Place 2 cups of beans on the foil (you can also use pie weights for this!) and bake for 20 minutes. Remove the foil and beans carefully and poke a few holes in the bottom of the crust with a fork. Bake for 10 more minutes. Now your crust is ready to be filled with the quiche mixture and baked!
*If you use this crust recipe for a pie, use 1.5 tsp of sugar instead!