Broccoli, Cheddar and Eggplant Quiche

Quick breakfasts are convenient, but sometimes putting in some extra time is worth it. Quiche is easy, cheap and low-maintenance so you can do the crossword, watch morning cartoons or sit in a morning-zombie state at your kitchen table until it’s done.

I know eggplant is not really a traditional addition to quiche, but I really needed to use it up and just threw it in there. Since I diced it up into small cubes, the flavour came up without giving a weird texture. One tip I do have though is to salt the eggplant 30 minutes in advance if you have the time, then press out the excess liquid with paper towel. It helps with the moisture level of the quiche (though mine still turned out really well, and I didn’t do that).

Broccoli and cheddar obviously go well together but feel free to experiment with ingredients to add into the quiche. If you’re using harder vegetables that require a longer cooking time (such as sweet potatoes) I recommend cooking them before adding them to the pie crust so ensure everything is cooked all the way through. As long as you don’t make it overflow, you’re good.Vegetarian Breakfast QuicheVegetarian Breakfast Quiche

Makes 1 9-inch quiche

  • 1 tsp. vegetable oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup eggplant, diced
  • 1 cup broccoli, chopped into small pieces
  • 4 large eggs
  • 1/3 cup milk
  • Pinch of each chili flakes, black pepper, and salt
  • 1 cup cheddar cheese, finely shredded
  • 1 9-inch pie crust, thawed to room temperature


Preheat oven to 350 degrees F.

Heat oil in a frying pan over medium-high heat. Add onion and garlic, and sauté for 2-3 minutes until aromas rise up and onions soften. Add in broccoli and eggplant, and reduce heat a small amount, cooking for another 5 minutes.

In the meantime, beat together eggs, milk, chili flakes, black pepper and salt in a small bowl.

Remove vegetables from heat and add to the bare pie crust. Pour egg mixture overtop of the vegetables, then evenly sprinkle cheese over the egg. Bake for 40 minutes until the egg is cooked all the way through, and allow to cool for 5 minutes before eating. Slice into even sections (or if you’re shameless like me, just dig into it yourself).Vegetarian Quiche

13 Comments Add yours

    1. I want more now that it’s gone 😦 haha

  1. I’ve been looking for a good quiche recipe! Love your blog!

    1. Thanks very much! I really like this one.

  2. I really love quiche. I mean REALLY love it. That look beautiful.

    1. I’m pretty new to quiche but I can see why 😛 so addictive

  3. Deena Kakaya says:

    I do love eggplant in quiche, it gives the most wonderful delicate and mellow flavour doesn’t it x

    1. It’s so great for dishes like this where you just need to finish up a little bit of everything that’s left in the fridge. It goes so well with tons of flavour combinations

  4. I adore broccoli in quiche, but I’ve never had eggplant in it. Love your photos. What is the painted sign/board Country Kitchen in the background? It looks great (could be the typography/designer in me talking).

    1. Thanks! It’s actually a painted wooden sign that my mom bought as a wall decoration for our cottage, but since we haven’t had a chance to bring it up yet I use it as a background for tons of my photos. I find it looks nice with a lot of foods, it’s matte and everything which helps a lot!

  5. Vinny Grette says:

    My kind of breakfast :). I would likely drop the pastry crust, though, or just not eat it… I love the eggplant suggestion!

    1. I’ve seen some recipes that use a potato crust instead of using a traditional pie crust. If I ever decide to explore that (I probably will), I’ll let you know!

  6. Hailey says:

    This looks so yum! Broccoli-cheddar is definitely one of my favorite combos, but I don’t think I’ve ever had it in a quiche before! Also beautiful photos, just pinned!

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