Spinach and Broccoli Quiche
This one-dish easy brunch recipe for Spinach and Broccoli Quiche is packed full of veggies and is so healthy. At the same time, delicious with every bite!
Spinach and Broccoli Quiche
Make sure to check out my compilation of 21 Breakfast Bakes and Casseroles as well. One that is included is my Egg & Vegetable casserole, that’s another hearty and easy brunch recipe that you so need to try!
If you want to make a brunch to please the masses, look to quiche. Not only is it a common favourite, but it’s also a one-dish meal, meaning that the prep time and cook time – is much less.
In fact, making a quiche takes me less time than making a full-on bacon, eggs and hash brown breakfast.
Yep, one dish breakfasts are most welcome in my household, right down to the ease of doing the dishes. This recipe for Spinach and Broccoli Quiche is good for you, and tastes great.
It’s one of those meals that is so healthy, but you don’t realize it sine it’s so good. Sometimes it’s hard to sneak veggies into a breakfast, there aren’t a lot of veggie options out there. This is my go-to for more than a full serving of vegetables in one slice!
I like to serve my Spinach and Broccoli Quiche with fresh tomato slices too, it’s an addition that completes the package.
Another beauty of this recipe is that this quiche makes a good leftover too, it’ll stay good in the fridge for a few days. They are a beauty for those rushed mornings, when a great dose of protein is needed. That is, if there is leftovers though …
Spinach and Broccoli Quiche
Ingredients
BASIC FILLING
- 1/2 cupe onion (finely chopped)
- 1 tbsp butter
- 2 eggs
- salt & pepper
- 3/4 cup cream (thickened)
- 1 cup shredded cheese – {I used swiss & white cheddar}
Instructions
BASIC PASTRY SHELL:
- use 2 parts regular flour to 1 part butter. I usually use 2 cups of flour and a stick of butter for an 8 inch pie dish and 2 or 3 tablespoons of water. Mix together till a dough forms. Add water if needed only – approx 1 1/2 tbsp. Salt optional. Don’t handle too much but press onto your pie shell. shape and put in fridge for about an hour.
TO MAKE FILLING:
- Cook onions slowly in butter for 5 -6 minutes. Allow to cool.
- Beat eggs, salt and pepper, add cream and cheese. Stir.
- Add 1/5 cup of chopped Spinach, 1/4 cup of finely chopped cooked broccoli. Mix well.
- Pour into uncooked pastry case, sprinkle with any remaining grated cheese.
- Bake at 425 F for 10 mins and then 375 F for 20 mins.
- Allow to cool for 30 minutes to firm.
- Can be served hot or cold.
It only takes 2 eggs?
i made this yesterday for a couple at my church that just had a baby. They LOVED it and asked for the recipe! It was the first time I’d ever made my own crust and they said it was perfect! Thank you for this easy and delicious recipe! It was a hit!
Fantastic! Thank you for letting me know! 🙂