Broccoli Quiche

Veggie-packed quiche is perfect for serving at an Easter brunch – and don’t forget to pack leftovers into lunchboxes for a wholesome meal the next day too.

  • Skill Easy
  • Prep time 20 mins
  • Cook time 45 mins
  • Servings 8


  • 4 Weet-Bix, finely crushed
  • 2 Tbsp margarine, melted (40g)
  • 1/4 cup grated parmesan cheese (25g)
  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 1/2 tsp salt
  • 2 cups finely chopped broccoli (200g)
  • 1/2 tsp sweet paprika
  • 1/4 tsp pepper
  • 1/2 cup So Good Unsweetened Almond Milk (125ml)
  • 8 eggs
  • 1 Tbsp grated parmesan cheese, additional (8g) To Serve
  • Super simple salad – mixed greens, cherry tomatoes, cucumber, carrot


  1. Drizzle olive oil into a large skillet over medium heat. Add onion and salt, and sauté 5 minutes until onion has started to soften. Add paprika and black pepper and stir to combine.
  2. Add broccoli, and cook a further 5 minutes until broccoli is bright green and onions are starting to turn golden. Remove pan from heat and cool to room temp.
  3. Preheat oven to 180°C (350°F). Lightly coat a 23cm quiche dish or tart pan with cooking oil spray.
  4. Combine Weet-Bix and 1/4 cup parmesan in a bowl. Add melted margarine and mix well. Press mixture into an even layer over the base of the prepared dish. Place on a rimmed oven tray, and bake 8 - 10 minutes until golden.
  5. Whisk eggs and So Good milk until very smooth. Add cooled veggies to egg mixture and stir well.
  6. Pour filling into the baked crust. Smooth surface, and sprinkle with additional 1 Tbsp parmesan. Bake 45 - 50 minutes, until the centre is puffed and golden.
  7. Cool at least 1 hour before slicing. Serve warm or at room temperature, with a simple green salad.


  • Prepare onion & broccoli mixture in advance, and store in the fridge for up to 2 days before assembling and baking the quiche.

Nutritional information:

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