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Breakfast Quiche with Broccoli – Gluten Free

Gluten-Free Breakfast Quiche with Broccoli

Breakfast Quiche with Broccoli – Gluten Free

Believe it or not…

… This remarkably filling breakfast quiche is actually Gluten-Free!

The recipe makes a generous pan full of broccoli, peppers and cheese that the whole family – and guests – will come back for more of, and won’t even notice it’s gluten-free.

I make this a crustless quiche because that way it’s easily gluten-free and low carb. If you don’t mind the carbs, you could use a crust, like one of those linked below, but no one seems to miss the crust. They also don’t seem to mind the generous serving of veggies they’re getting along with the spicy, cheesy baked eggs.

This whole foods, vegetarian quiche recipe makes a deliciously satisfying breakfast, lunch or main dish for dinner. It’s easy to bake and take, too, so I take it to pot-lucks and carry-in dinners…or to a neighbor who may need an easy meal to heat up.

If there is some left over – which I try to plan for, with limited success – I find that this broccoli quiche reheats well. It also tastes good cold, so as long as there’s an icepack, it can also go into the lunchbox or even on a picnic.

To make your own gluten-free quiche, you just start with some simple ingredients, and a knife, to make something like this:


Prep the Veggies

Prep the Veggies


After the veggies are sautéed, then you’ll need to break some eggs:


Break Some Eggs

Break Some Eggs


Mix everything all together and pour it in the pan:


Ready to Bake

Ready to Bake


When it’s done, you can have a serving like this:


Ready to Eat

All Served and Ready to Eat


Here is how to make a quiche. Enjoy!


Gluten-Free Breakfast Quiche with Broccoli


4 Cups Broccoli, Fresh or Frozen, Chopped

1 Tablespoon Oil

1/2 Cup Onion, Chopped

1/2 Cup Green Bell Pepper, Chopped

1/2 Cup Red Bell Pepper, Chopped

1 Clove Garlic, Minced, or 1/4 Teaspoon Garlic Powder

12 Large Eggs

10 Ounces Heavy Cream

1/4 Teaspoon Chili Powder, or to taste (optional)

1/2 Teaspoon Each Thyme, Parsley, and Celery Salt, or to taste (optional)

1/2 Teaspoon Salt, or to taste

8 Ounces Mozzarella, Provolone and Asiago Cheese, Grated   (Italian Blend)

12 Broccoli Florets, Steamed and Sliced Thin, OR Red and Green Bell Pepper Strips, Sliced Thin – for garnish



Line one 9×13-inch glass or ceramic pan, or two 8- or 9-inch quiche pans or ceramic pie plates with parchment. If not using parchment, oil the pans.  (Or, see below if you want to line the pans with pie crust.)

Cut any large chunks of broccoli into smaller pieces. (If the pieces are too large, cutting the baked quiche to serve will be more difficult.)

Steam the broccoli in the microwave or on the stovetop until just beginning to soften. Drain.

In a skillet cook the onion, green and red peppers, and minced garlic until the onions begin to appear transparent. If using garlic powder, add that with the seasonings instead.

Beat the eggs lightly in a large mixing bowl with the cream and the seasonings.

Stir in the remaining ingredients – the vegetables and the cheese – except for the garnish.

Pour the egg mixture into the prepared pan(s).

Arrange broccoli florets or bell pepper strips on top.

Bake for 55 minutes at 325 degrees F., or until a clean knife inserted near the center comes out clean.

Let it sit for about 10 minutes before cutting into 12 pieces.

Makes 12 servings.

Reheats well in microwave or oven.


To line the pans with pie crust, you might like one of these recipes:

Elana’s Pantry Paleo Pie Crust

Gluten-Free Homemaker Gluten-Free Pie Crust

Simply Sugar and Gluten-Free Pie Crust


Linked to:

Homegrown & Healthy’s Mostly Homemade Mondays

Simple Life of a Fire Wife’s Inspire Me Mondays

Homegrown & Healthy’s Mostly Homemade Mondays

Real Food, Allergy Free’s Allergy Friendly Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

Vegetarian Mamma’s Gluten-Free Fridays

Rattlebridge Farm’s Foodie Friday

The Better Baker’s Weekend Potluck