Tasty Broccoli Zucchini Quiche

Finding a filling and nutritious lunch option that works for the whole family can feel like solving a puzzle. Between packing school lunches, managing work meetings, and trying to stay on track with healthy eating, it’s tempting to fall back on the same old sandwich routine day after day.

That’s why this broccoli zucchini quiche has become such a lifesaver in our house – it’s packed with veggies but still tastes great, can be made ahead on weekends, and works just as well warm or cold. Plus, you can easily swap in different vegetables based on what’s in your fridge.

I apologize, but without the ingredient list, I cannot accurately write about the main ingredient or provide specific, helpful information about ingredient selection. If you could provide the complete ingredient list for the broccoli zucchini quiche, I would be happy to:

1. Identify the main ingredient
2. Create an appropriate headline
3. Write an informative paragraph about selecting and using that ingredient

Would you please share the ingredient list for the recipe so I can provide more specific and useful information?

Options for Substitutions

Since I don’t have access to the complete ingredient list, I’ll provide general substitution guidance for a typical broccoli zucchini quiche:

• Broccoli: You can swap broccoli with cauliflower, asparagus, or brussels sprouts. Just make sure to cut them into small pieces and pre-cook them until tender-crisp.
• Zucchini: Yellow summer squash works perfectly in place of zucchini. Just remember to salt and drain either vegetable to remove excess moisture before adding to your quiche.
• Eggs: Eggs are essential for a quiche and can’t be substituted while keeping it a true quiche. However, you can adjust the egg-to-milk ratio slightly based on how firm you like your quiche.
• Dairy: If your recipe calls for heavy cream, you can use half-and-half or whole milk instead, though the quiche won’t be quite as rich. For a dairy-free version, unsweetened plain almond milk or coconut milk can work.
• Cheese: Most firm or semi-firm cheeses work well in quiche. Try swapping between cheddar, Swiss, Gruyere, or gouda based on what you have on hand.

Watch Out for These Mistakes While Baking

The biggest challenge when making a vegetable quiche is dealing with excess moisture from the broccoli and zucchini, which can lead to a soggy bottom – solve this by pre-cooking and thoroughly draining your vegetables before adding them to the quiche.

Another common mistake is underbaking the crust, so make sure to blind bake it first with pie weights for about 10-15 minutes until it’s lightly golden, which creates a barrier against the wet filling.

Temperature control is crucial – bake your quiche at 375°F initially to set the edges, then reduce to 350°F to cook the center without curdling the eggs, and always let it rest for 10-15 minutes before slicing to achieve clean, picture-perfect pieces.

To prevent the vegetables from sinking to the bottom, try spreading them evenly throughout the egg mixture rather than dumping them all at once, and consider sprinkling some cheese on the pre-baked crust to create an extra barrier against sogginess.

What to Serve With Quiche?

A veggie-packed quiche like this makes a perfect brunch or light dinner, and there are lots of tasty sides that can round out your meal. A simple mixed green salad with a light vinaigrette dressing is my go-to pairing – the fresh, crisp greens balance out the rich, creamy texture of the quiche. For breakfast or brunch, I love serving it with some fresh fruit on the side, like berries or sliced melon, which adds a sweet contrast to the savory quiche. If you’re serving this for dinner, roasted potatoes or sweet potato wedges make excellent companions, giving you a heartier and more filling meal.

Storage Instructions

Keep Fresh: This broccoli zucchini quiche stays good in the fridge for up to 4 days when stored in an airtight container. It’s perfect for making ahead and having ready for quick meals throughout the week – just cover it well with plastic wrap or aluminum foil to keep it fresh.

Freeze: You can freeze individual slices or the whole quiche for up to 2 months. Just wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. I like to cut it into portions before freezing so I can take out just what I need.

Warm Up: When you’re ready to eat, warm individual slices in the microwave for about 1-2 minutes, or place the whole quiche in a 350°F oven for about 15-20 minutes. If frozen, thaw overnight in the fridge first for best results.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: N/A
• Protein: N/A
• Fat: N/A
• Carbohydrates: N/A

Ingredients

• Pie dough for a 9-inch shell
• 1 cup broccoli, cut into small florets
• 1 leek, white and light green parts, sliced
• 1 medium zucchini, diced
• Olive oil, for sautéing
• 4 large eggs
• 1 cup milk or cream
• Salt, to taste
• Black pepper, to taste
• Herbs or spices of choice
• 1 cup shredded cheese (cheddar or swiss recommended)

Step 1: Prepare the Pie Crust and Preheat Oven

• pie dough for a 9-inch shell

Preheat your oven to 375°F (190°C).

Roll out the pie dough and carefully fit it into a 9-inch pie dish, pressing it gently into the edges and trimming any excess.

Chill the crust in the refrigerator while you prepare the filling.

Step 2: Prepare and Sauté the Vegetables

• 1 cup broccoli, cut into small florets
• 1 leek, white and light green parts, sliced
• 1 medium zucchini, diced
• olive oil, for sautéing

Wash and chop the broccoli into small florets, clean and slice the leek (using only the white and light green parts), and dice the zucchini.

Heat a little olive oil in a large skillet over medium heat, then add the broccoli, leeks, and zucchini.

Sauté the vegetables for 5–7 minutes, stirring occasionally, until they are tender but not browned.

Set aside to cool slightly.

Step 3: Prepare the Egg Mixture

• 4 large eggs
• 1 cup milk or cream
• salt, to taste
• black pepper, to taste
• herbs or spices of choice

In a large mixing bowl, whisk together the eggs and milk or cream until fully combined.

Season the mixture with salt, pepper, and your choice of herbs or spices to taste.

I like to add a little pinch of nutmeg or dried thyme for extra depth of flavor, but you can use whatever you prefer.

Step 4: Assemble the Quiche

• sautéed vegetables from Step 2
• prepared pie crust from Step 1
• egg mixture from Step 3
• 1 cup shredded cheese (cheddar or Swiss recommended)

Spread the sautéed vegetables from Step 2 evenly over the prepared pie crust from Step 1.

Pour the seasoned egg mixture from Step 3 over the vegetables.

Sprinkle the shredded cheese evenly on top for a flavorful and golden finish.

Step 5: Bake and Serve

Bake the assembled quiche in the preheated oven for 35–40 minutes, or until the filling is set and the top is golden brown.

Let the quiche cool for at least 10 minutes before slicing—it will be easier to serve this way, and the flavors meld as it rests.

I find that giving the quiche a few minutes to cool also helps it slice cleanly and beautifully.