Favorite spinach and broccoli quiche made with fresh vegetables; spinach, broccoli with fresh eggs and cheddar cheese. Perfect farmhouse flavor for your breakfast or brunch menu!
This quiche has fabulous flavor. So fabulous that I don’t know why I haven’t shared it. I first made it over a month ago. I love that it’s packed with veggies and that it doesn’t have to have meat to make the meal. I’m totally okay with not having meat for breakfast.
This quiche was so delicious and if you’re not a fan of spinach swap it out for kale. If you’re not a fan of broccoli try cauliflower. Make it your own combo.
To be honest the real reason I’ve probably avoided making homemade quiche for years is the dreaded pie crust. I really hated making pie crust. I always failed at it and so eventually I gave up. Okay, so maybe I tried only 3-4 times but still, that was enough wasted ingredients and frustration for me.
So I just gave in years ago and bought refrigerated. Well, over the past 5-6 years I’ve truly tried to get rid of a lot of processed foods. We don’t buy canned soups, cake mix, boxed mac and cheese or frozen chicken parm. We’ve truly begun buying a lot more whole foods.
We still purchase pasta, chocolate chips, pasta, etc. but it’s my goal to make homemade versus whatever I can get at the store. We’ve been doing great with it. But pie crust….ugh. I just gave up on pies altogether….until recently.
Friends….I finally conquered pie crust. It may not look wonderful or perfect. But I’m so happy that I can make pies and quiches now and I don’t feel intimidated but it.
So even though my pie crust is less than stellar I hope you’ll give this Spinach and Broccoli Quiche a try,even if you do go with a store-bought crust. This is a total no judgment zone! Have a beautiful day!
Til we meet and eat again,
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Spinach and Broccoli Quiche
Ingredients
- 1/4 cup olive oil
- 1 bunch broccoli cut into florets
- 1 small onion finely chopped
- 3 cups chopped fresh spinach
- 3 garlic cloves minced
- 1 prepared pie crust, unbaked
- 4 eggs
- 1 cup 2% milk
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cheddar cheese divided
- 1/2 cup shredded Swiss cheese divided
Instructions
- Preheat oven to 375 degrees°. Using a large skillet heat olive oil over medium-high heat. Add broccoli and onion to the skillet and cook and stir until crisp and tender. Stir in spinach and garlic; cook and continue to stir 4-5 minutes longer or until spinach is wilted.
- Place pie crust in pie plate and flute edges. Fill with broccoli mixture.
- In a small bowl, whisk together eggs, milk, rosemary, salt and pepper. Stir in half of cheddar cheese and half of Swiss cheese. Pour mixture over the vegetables. Sprinkle with the remaining cheeses.
- Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before cutting.
Recipe adapted slightly from Taste of Home
You may also like:
Easy Baked French Toast Casserole
Breakfast Recipes from Friends:
Loaded Greek Asparagus Omelet – Whole and Heavenly Oven
Breakfast Pizza – Real Food by Dad
Breakfast Tacos with Cheddar Scrambled Eggs – Heather Christo
Fried Eggs with Kale and Mushrooms – Hip Foodie Mom
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This looks great! Spinach and broccoli are two of my favorite veggies! Pinning 🙂
Quiche is actually French, NOT American!
I totally use store bought pie crust too. I swear Trader Joe’s pie crust tastes just as good as anything I can make. Love a good quiche! Love this spinach and broccoli flavor combination : )
Melanie, some of the best pie crusts I’ve tasted were imperfect! Your quiche looks so creamy and delicious!
I think you did a great job on your pie crust. It looks amazing and I love that you added broccoli to your quiche. It is probably my kids’ favorite vegetable and I am always looking for ways to add it to meals! 🙂
This is a stunner! I’m all over any kind of breakfast food!
Fabulous quiche! Could eat this for breakfast, lunch and dinner, specially with spinach and broccoli!
I think it looks wonderful! It sounds so good, too, I will be making this for dinner someday! 🙂
love this classic quiche Mel! looks delicious 🙂
Thank you!!! This recipe is excellent! I have made it twice in the 2 weeks I had the recipe. My husband and I love it!
So great to hear Ann! I love this quiche too and haven’t made it in a while. Glad you enjoyed it that much. Thanks for the feedback. It’s always appreciated here!
i’ve made this recipe 3 times, with different ingredients each time, and it always turns out perfect! so easy and light – this is quite possibly the best quiche i’ve ever had. it’s foolproof!
This looks great!I love it. 🙂
This quiche was so good!. I used a frozen pie crust. Otherwise followed the recipe exactly and I wouldn’t change a thing. It’s perfect, so easy, and great for breakfast, lunch or dinner. The rosemary was a wonderful touch. Thank you for sharing.
So glad you enjoyed it Diane! Thanks for leaving your feedback. We appreciate it so much!
Hi, do I bake the piecrust first, or put all the ingredients into an unbaked shell?
Doree, you would fill the unbaked shell and bake it all at once. Enjoy the quiche! Let me know how it turns out for you!
I was so excited to find this recipe, since I had every single ingredient already in my kitchen (that *never* happens to me). I set up to make it this morning and discovered that as I unrolled my thawed pie crust, it crumbled into ~20 pieces. I decided to nix the pie crust and just make this recipe as an egg bake. I’m happy to report it turned out perfectly! Great recipe. I especially loved the addition of rosemary. I’ve always added oregano to eggs, but rosemary made the dish delicious. This is my first time to this blog but I will definitely be coming back to it again.
How big should the pie crust be please? And what size the quiche tin?
I used a standard 8 or 9 inch pie plate. So you’ll just want the pie crust slightly larger to come up the edges and be able to pinch it. Enjoy!
Thank you, it’s such a lovely recipe!!
My husband and I had this for dinner, delicious. I want to know if it can be made and sit in the refrigerator overnight before baking it.
Thanks Mary. I haven’t tried it that way so I can’t advise for sure either way. Glad you enjoyed it!