Epic Broccoli Dump Quiche — Quick, Cheesy, and Foolproof

Best Broccoli Mozzarella Quiche with Bread Crust — Quick Dump Recipe!

Looking for a quick, easy, and healthy breakfast that feels indulgent but takes no time at all? This cheesy melt-in-mouth broccoli quiche is your answer!

The best part? No need to make a crust from scratch or buy one. Just grab those leftover bread slices sitting in your kitchen and transform them into a soft, delicious base. Topped with fresh broccoli and gooey mozzarella, this dump-style quiche is perfect for busy mornings, lazy brunches, or even as a light dinner.

It’s a sumptuous yet healthy meal you can throw together in a jiffy — no rolling pins, no fuss, just pure flavor and comfort.

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Broccoli Bread Quiche Ingredients and Benefits Explained

Ingredient	Role
Broccoli	Adds fiber, vitamins, and a pop of green; keeps the quiche fresh and light.
Eggs	Bind everything together and add protein.
Cheese	Gives a creamy, melt-in-mouth texture with mild, kid-friendly flavor.
Bread	Acts as a no-fuss crust; absorbs the egg mixture beautifully, creating a soft base.
Milk / Cream	Makes the filling light, fluffy, and rich.
Bell peppers	Adds crunch, freshness, and a light, grassy flavor that balances the richness of the cheese and eggs.
Onions	Add a mild sweetness and extra flavor depth.
Corn	Brings a natural sweetness and juicy pop that makes the quiche even more delightful.
Herbs (parsley, thyme, etc.)	Enhance the overall taste and add subtle heat or aroma.

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Easy Broccoli Bread Quiche recipe with step by step pictures

Prepare the bread base:
Lightly grease a baking dish or pie pan. Press bread slices into the bottom and slightly up the sides to form a crust. Overlap as needed and press firmly.
Blanching broccoli: Boil water in a pot with 1/2 teaspoon salt. Cut the broccoli florets and add them to the boiling water and blanch for few seconds, then drain the water and set the broccoli aside.
Cook the vegetables and Make the egg mixture:
Heat butter or oil in a pan over medium heat. Sauté chopped onions for 2–3 minutes until soft. Add blanched broccoli, sliced green bell pepper, and corn. Sprinkle in herbs, salt, pepper, and chili flakes. Sauté for another 2–3 minutes, then let cool slightly.
Make the egg mixture:
In a bowl, whisk together eggs, milk, and cream.
Assemble the quiche and Bake
Spread the sautéed vegetable mixture over the bread base. Sprinkle mozzarella cheese evenly on top. Pour the egg mixture over everything, making sure it soaks into the bread.
Bake at 375°F (190°C) for 30–35 minutes, or until the top is golden and the center is set.
Cool and serve:
Let cool for 10 minutes before slicing. Serve warm or at room temperature.