Asian-Inspired Broccoli "Bacon" Quiche
This quiche has all the comforting flavors you love, but with a healthy spin! We swap bacon for smoky, umami-packed mushrooms and add an Asian touch with soy sauce and sesame oil. Perfect for a nourishing breakfast or brunch!
Ingredients
- For the Crust Optional – Can Go Crustless!:
- 1 1/4 cups whole wheat flour or almond flour for low-carb
- 1/2 cup cold unsalted butter cubed
- 1/4 tsp salt
- 3-4 tbsp cold water
- For the Filling:
- 1 cup broccoli chopped into small florets
- 1/2 cup mushrooms finely diced (shiitake or cremini for smoky flavor)
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp sesame oil
- 3 large eggs
- 1/2 cup Greek yogurt or coconut milk for dairy-free
- 1/2 cup low-fat mozzarella or feta cheese
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp red chili flakes optional for spice
- 1 tbsp green onions chopped (for garnish)
Instructions
- Step 1: Prepare the "Bacon" Mushrooms
- Heat a pan over medium heat. Add sesame oil.
- Sauté the mushrooms until golden brown, about 5 minutes.
- Add soy sauce and cook for another minute. Set aside.
- Step 2: Make the Crust (Skip for Crustless Version)
- Mix flour and salt in a bowl. Cut in the butter until crumbly.
- Gradually add cold water until a dough forms. Chill for 30 minutes.
- Roll out the dough and press it into a 9-inch pie pan. Pre-bake at 375°F (190°C) for 10 minutes.
- Step 3: Prepare the Filling
- In a large bowl, whisk eggs, Greek yogurt, and black pepper.
- Stir in broccoli, cheese, garlic powder, and the cooked mushrooms.
- Step 4: Assemble & Bake
- Pour the filling into the pre-baked crust (or directly into a greased pan for crustless).
- Bake at 375°F for 35-40 minutes until the center is set.
- Let it cool slightly before slicing. Garnish with green onions.
Notes
If you want to lower the calories, try these swaps:
✅ Go Crustless – Saves ~120 kcal per slice
✅ Use Low-Fat Cheese or reduce the amount
✅ Swap Greek Yogurt for Low-Fat Coconut Milk
