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an egg quiche with a salad on a plate for breakfast

Gluten Free Broccoli & Cheese Breakfast Quiche

Sunday Brunch couldn’t be better with this delicious Quiche made with sauteed broccoli, mushrooms, red onion, yellow bell pepper and cheese. All baked in a gluten free crust

  • Total Time: 1 hour
  • Yield: 6 1x



1 Wholly Gluten Free 9″ Pie Shell

2 whole lg eggs

3/4 C Egg Whites

3/4 C Whole Milk

3/4 C Shredded Colby Jack cheese + 2 TBS divided

2 TBSP Fresh Parsley chopped

1 TBSP no salt AP seasoning

1 tsp Cajun seasoning

1/2 tsp kosher salt

56 medium cremini mushrooms

1 1/2 C fresh broccoli florets blanched in hot water

1/2 small red onion diced

1/2 yellow/red sweet bell pepper diced

1 TBSP olive oil

Sour cream for serving


Preheat oven to 375°

While oven preheats sauté the veggies in 1 TBS of olive oil on medium heat until they are translucent.

In a large mixing bowl scramble eggs and egg whites then add  spices, sautéed veggies, parsley, milk and 3/4 C cheese and mix together.

Top with remaining 2 TBSP cheese and bake until a knife inserted comes out clean and top is lightly browned. Slice into 6 pieces and serve with a dollop of sour cream and chives.


You can totally add meat to this such as diced ham, sausage (I suggest turkey or chicken) for added protein. 

Top with a dollop of sour cream and green onion for a garnish. 

Serve with a spring mix salad with your favorite vinaigrette and some fresh fruit to complete your meal.

Keywords: Gluten Free, Healthy, Vegetarian,