Broccoli and Cheddar Quiche with Quinoa Crust

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Quiche always leaves me feeling greasy and bloated. It seems like it’d be light, but so many quiches end up weighed down with cheese with just a smattering of bland veggies and a butter-loaded crust. This one, my friends, is different. The crust is crunchy-chewy (healthy) quinoa (and therefore, it’s gluten-free, too), and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too. Thanks to Closet Cooking for guidance on the quiche shell!

Broccoli and Cheddar Quiche with Quinoa Crust

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 8 servings

Broccoli and Cheddar Quiche with Quinoa Crust


  1. 2-1/2 cups cooked quinoa
  2. 1 teaspoon dried mustard
  3. 1 teaspoon turmeric
  4. 1 egg
  5. Freshly ground black pepper, to taste
  6. Cooking spray
  7. Filling:
  8. 1 head of broccoli cut into bite-sized florets (about 6 cups)
  9. 1/2 cup water
  10. 2 tablespoons extra-virgin olive oil
  11. 3 cloves garlic, sliced
  12. Sea salt and freshly ground black pepper, to taste
  13. 5 eggs
  14. 1/2 cup lowfat milk
  15. 1 cup shredded sharp Cheddar cheese


Preheat oven to 375 degrees F.

To prepare the crust: While oven is preheating, mix together the quinoa, mustard, turmeric, egg and a pinch of freshly ground black pepper in a medium mixing bowl (keep the bowl for later). Spray a 9-inch pie plate with cooking spray and press the quinoa mixture evenly into the bottom and all the way up the sides of the pie plate. Bake for 15 minutes, until just golden brown and starting to crisp. Remove when done.

To prepare the filling: While quiche shell is baking, pour broccoli and water into a large skillet and bring to a boil. Reduce heat to low, cover and cook 3 minutes. Remove cover, turn heat back up to medium-high and let the remainder of the water burn off completely. Toss broccoli a few times to "dry" the florets a bit. Add olive oil, garlic, salt and pepper, and toss to coat. Give the pan a shake to distribute the broccoli into one layer and let it sit for a couple of minutes. Then use a stiff spatula to flip the broccoli up and over to sear on the other side. Cook until browned in patches and just tender, about 5 minutes. Arrange the broccoli evenly inside the quiche shell.

Whisk together eggs, milk and a pinch of salt and pepper in the bowl you'd mixed the quinoa in. Pour the egg mixture evenly over the broccoli in the quiche shell and sprinkle cheese over the top.

Bake the quiche for 35-40 minutes, until filling is set and cheese is bubbly.

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  • Sorana Tarmu

    My husband hated quiche until he tasted this, “the best thing he ever ate”.

    • liahuber

      Sorana, this makes me so dang happy I’m doing a little happy dance :-). Thank you (and your husband) for making my weekend!

      • Sorana Tarmu

        So glad to hear that!

  • Pw

    This sounds great and I want to make for Mothers Day, but do you think you could assemble the night before, refrigerate and bake in the morning?

    • liahuber

      What I’d recommend is cooking the quinoa the day before so it’s ready to go, and cooking the broccoli the day before. Then, yes, all you need to do is assemble and bake. We just made this at one of my classes at Rancho La Puerta Spa tonight and it was heavenly :-).

  • CoffeeDiva62

    What is nutritional info for the quiche crust?

  • trisha

    This was terrific. I used cauliflower instead of broccoli (because that’s what I had on hand) and I cant wait to experiment with other vegetables. Thanks.

    • liahuber

      I’m so glad you liked it so much, Trisha! Keep us apprised on your other experiments :-).

  • lanicakes

    I made this tonight with spinach and onions and it was DELICIOUS!

    • liahuber

      And gorgeous too! Thanks for sharing!

      • lanicakes

        Thanks! I didn’t have any broccoli on hand so I improvised!

        • liahuber

          Improvisation is the best!