Slow Cooker Broccoli & Cheese Quiche

by DanicasDaily on January 21, 2012

I am a big fan of CHEESY BREAKFAST casseroles, especially quiches.  This recipe puts a healthy spin on a a classic Broccoli Quiche by using low fat cheeses, buttermilk (for a rich creamy buttery flavor) and whole wheat flour.  I LOVE having the crust mixed IN the quiche because it makes it dense, creamy, cheesy and crunchy with the FRESH broccoli.

My inspiration for this recipe comes from my Weight Watcher’s Slow Cook It cookbook.  I modified their Broccoli Frittata Bite recipe to make it into a crockpot broccoli and cheese quiche.

The key to making this recipe a success in the slow cooker is to remember ONE RULE ~ when it comes to eggs, cook them slow and low.  High heat tends to burn the outsides before the inside has a chance to cook.

Feel free to mix this up with any vegetable you love, just make sure you use fresh or if you use frozen, unthaw and pat dry to remove the water.





  • 2 tsp olive oil
  • 1 onion, chopped
  • 10 oz FRESH broccoli, chopped
  • 1 1/4 cups 1% buttermilk
  • 3 eggs
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • Sea salt and black pepper to taste
  • 2 tsp of your favorite Hot Sauce, optional
  • 1 cup low-fat sharp cheddar cheese, finely shredded
  • Crockpot liners (recommended if your eggs tend to stick) or nonstick cooking spray


1.  Spray a large 3-4 quart crock pot dish with nonstick spray or line with a crock pot liner and spray with nonstick spray.

2.  Heat oil in a large skillet.  Add onion and cook, stirring occasionally, until softened, about 3 minutes.  Reduce heat and cook, stirring occasionally, until golden and very soft, about 15 minutes.  Add broccoli and cooking, stirring occasionally, until all the flavors are blended, about 2-3 minutes.

3.  Whisk buttermilk and eggs in a medium bowl.  Whisk in flour, baking soda, sea salt, black pepper and hot sauce just until blended.  Stir in broccoli mixture and 3/4 cup cheddar cheese until combined.

4.  Transfer mixture to slow cooker; sprinkle remaining 1/4 cup cheddar cheese over the top.  Cover and cook until a toothpick inserted into center comes out clean, 6-8 hours on low.   Crock pots do vary on temperatures so be sure to adjust the time according to your crock pot settings.

 NOTE: Using the HIGH setting does not work with this recipe as it cooks unevenly (burned on the edges and soggy in the middle)

5.  Transfer stoneware to rack and let quiche cool slightly, about 15 minutes.  Slice a butter knife around the edges to loosen.  Cut into 10 slices.  Serve warm.

Makes 10 servings, 3 points+ each or 8 servings, 4 points+ each

Nutritional information 1/8th of the recipe calculated at



INGREDIENT NOTE:  As part of the FoodBuzz Tastemaker program, I received a carton of Eggland’s Best Eggs to taste test.   I figured this quiche recipe would be a perfect way to “test them out”.


I am not sure that I buy into the whole adding things to your eggs, especially when your eggs are not organic.  However, if you are going to add things, why not have them be good things for you like Vitamins and Omega-3’s :)  I do like that they treat their chickens humanely, they are vegetarian fed with no hormones added.


I did smile when I saw that they stamped EB on each egg ~ funny, my eggs are branded.


Start off by heating your olive oil over medium heat and adding your onions to caramelize.  I LOVE caramelizing onions because it really brings out their sweetness.


After your onions are soft and caramelized, add your broccoli for a few minutes to mix the flavors.


While you veggies cook, whip up the egg part.  The Eggland’s Best eggs look like normal eggs and they taste like regular eggs too  :)


Add your buttermilk.


Whisk in your whole wheat flour, pepper and pink sea salt.


Plus some heat!  I LOVE pretty much every egg dish with a little hot sauce.


Stir your veggie mixture into your egg mixture.


Stir in 3/4 cup of your low-fat cheese.  I used low fat Monterey jack because it is what I had on hand.


Pour your mixture into your prepared crockpot and top with your remaining quarter cup cheese.


Cook it slow & low for 6-8 hours or until a toothpick inserted comes out clean.


Allow to cool slightly, slice a butter knife around the edges, cut and serve.


You can get really creative with this recipe by mixing it up and using different vegetables or flavored cheeses each time.  You can put this in the crock pot before bed  and wake up to a delicious breakfast that took not time at all to prepare.    Another option is to put it on a Sunday morning and enjoy it for dinner.

This is another favorite recipe from my archives that I think I just may have to make for breakfasts this week!  I am off to spend the day with my Sis and Mom getting pedicures, having lunch and going to the movies for the grand finale of my birthday week.  If I am not back tonight, I will catch up with you all tomorrow with The Husband’s first Weight Watchers Meeting and my weekly menu!

Happy Weekend!

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