Goat Cheese, Broccoli Quiche

Recently I’ve been craving quiche. The great thing about this dish is that you can experiment by adding ingredients you love, making it as light or savory as you wish!

For this recipe, I chose to take a simple quiche recipe and added a few of my favorite textures and tastes: broccoli, jalapeño, a little onion and the star of the show is GOAT CHEESE! Feel free to sub in your favorite cheese if goat cheese isn’t your jam.


• 1 frozen pie crust

• 1 teaspoon olive oil

• 1 small white onion, diced

• 1 jalapeno, seeded and diced

• 1 bag of frozen broccoli (2 cups chopped)

• 1/4 teaspoon Himalayan salt

• Freshly ground black pepper

• 4 large egg

• 4 large egg whites

• 1/3 cup Coconut Milk

• 1/4 teaspoon salt

• Freshly ground black pepper

• 1/2 cup goat cheese crumbles


1 Preheat oven to 375 degrees F.

2 While oven is preheating, cook your veggies: Add olive oil to a medium skillet and place over medium heat. Add in onion, jalapeno and saute for a few minutes. Then add frozen broccoli and saute for another few minutes, or until broccoli warms. Remove from heat and remove broccoli to chop into smaller chunks; set aside to cool.

3 In a medium bowl, whisk together eggs, egg whites, coconut milk, salt and pepper.

4 Add broccoli mixture over the frozen pie crust, then pour egg mixture over the top. Sprinkle goat cheese crumbles on top along with an additional sprinkle of salt and pepper.

5 Place pie crust pan on a aluminum foil lined baking sheet. Bake for 50 minutes or until egg sets and puffs up. Remove from heat and allow to cool for a few minutes before cutting into 6 slices. Enjoy!

I’m going to be honest, my husband and I devoured this quiche for dinner. We only have a little bit leftover. Add in a little Siracha on the side and this little quiche became irresistible.

I’d love to hear from you! Share you favorite quiche recipes in the comments. In the meantime, Bon Appétit!

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