Cassie DeNisco

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My Dairy Free Broccoli Cheddar Quiche!

September has turned into the month of recipes for me! This post is dedicated to my latest favorite breakfast recipe, Dairy Free Broccoli Cheddar Quiche! I was craving a bigger weekend breakfast and I love how easy this is!

Quiches are awesome because they’re so easy to customize and also prep. You can make this as a meal prep for morning breakfast during the week! My recipe is vegan but you can always swap out the ingredients to fit your dietary needs!

dairy free broccoli cheddar quiche

Ingredients

1 Pre-made pie crust

4 eggs

1 1/2 cups vegan shredded cheese (I love follow your heart brand)

1 1/2 cups unsweetened almond milk

1 cup broccoli (i like to bake mine ahead of time)

Directions

  1. Pre heat oven to 400F.
  2. Spray pie pan then place pre made pie crust into pie pan and fork some holes into the bottom of it.
  3. In a separate bowl, scramble eggs then mix in milk and shredded cheese. Add broccoli and give it a gentle stir.
  4. Pour egg mixture into crust and bake quiche for about an hour. This might be more time but you just a knife to come out clean when you enter it in the center.
  5. Slice and enjoy!

As you can see, this Dairy free broccoli cheddar quiche recipe is seriously so easy to make! I personally love broccoli and cheese but you can really add any veggie you want to it. As long as you have the milk and eggs, you can really make it your own! Adding meat for extra protein might be great if you eat it too!

This is a great meal prep meal since it stores so well in the fridge for about 4-5 days too! If you liked this recipe, check out more of my recipes here! Follow me on Pinterest for more food videos too!

My Veggie Couscous Bowl for Back to School

This recipe is seriously one of my favorites to meal prep. My veggie couscous bowl is so easy to make and reheats well so I love to make this at the beginning of the week. Another great part of this recipe is you can really choose any veggies you like. I picked sweet potato, zucchini, and tomato because they’re my favorite but you can use whatever you like. Here’s my veggie couscous bowl recipe!

veggie couscous bowl

Ingredients:

1 medium sweet potato

2 tomatoes

2 zucchini

1 box of couscous (I like instant)

Olive oil

Thyme

Paprika

veggie couscous bowl

Directions:

  1. First preheat your oven to 425 then I start chopping up all of my veggies. I dice them into about 1 inch pieces so that they don’t cook down to small.
  2. I prepare 2 baking sheets with aluminum foil and place the sweet potatoes on one with a sprinkle of paprika. On the other I put my tomatoes and zucchini with a sprinkle of thyme.
  3. Bake the zucchini and tomato tray until soft for about 15 minutes. The sweet potatoes will need to be in longer for about 25 to get soft.
  4. While everything is baking, I follow the directions on the instant couscous box and then let it sit until my veggies are ready.
  5. Once everything is cooked to how I like it, I stir together and I’m all set!

I wasn’t kidding when I said this was such an easy recipe. The instant couscous seriously makes life easier because you don’t even have to do much to it. I like this as back to school or work meal because it’s somewhat healthy and gives you all the nutrients you need to continue on with your day.

Let me know in the comment if you loved this recipe! Subscribe to the blog for more recipes like these!

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