Pastry free capsicum and broccoli quiche - Emily Skye

Pastry free capsicum and broccoli quiche

Pastry free capsicum and broccoli quiche

I love making quiche because they are so quick and simple, yet always look and taste amazing, so they are a great meal option when you have surprise guests! I avoid gluten because my digestive system does not react well to it, so this recipe is for a pastry free quiche. Not only is it still absolutely delicious, it is also so much better for you!


  • 5 eggs
  • 1 small broccoli head, cut into florets
  • 1 small red capsicum, deseeded and chopped
  • 1 small yellow capsicum, deseeded and chopped
  • 4-6 small mushrooms, quartered
  • 1 small brown onion, finely diced
  • 1 & 1/4 cups grated reduced fat cheese
  • 3/4 cup milk
  • 1 vegetable stock cube
  • 1 Tsp. Sweet soy sauce
  • 1 Tsp. Olive oil
  • Pinch of salt and pepper


  1. Preheat the oven to 200c and prepare a medium sized quiche (or pie) dish by greasing the sides.
  2. Heat olive oil in a saucepan and saute the onion with the capsicum for a minute before adding the broccoli. Continue to stir over the heat, adding the soy sauce and stock cube. You may wish to add a Tbsp. of water to help dissolve the stock cube. Continue to cook until the broccoli just starts to go lighter in colour (you are only partially cooking it), then remove from heat.
  3. Beat eggs in a mixing bowl and add the milk, half of the cheese and a pinch of salt and pepper, stirring until well combined.
  4. Mix the mushrooms with the broccoli and capsicum, before spooning the veggies out into the quiche dish. Pour the egg mixture over the top, using a fork to move the vegetables around making sure the egg is evenly distributed.
  5. Sprinkle the remaining cheese over the top then bake the quiche in the oven for about 40 minutes, or until set through and turning golden brown.
  6. Allow quiche to cool slightly before cutting up and serving.
  7. Enjoy!

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