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  • 1 unbaked GF pie crust (This is a good one: https://amzn.to/48p9lZ8)
  • 2 TBSP vegan butter
  • ½ cup chopped onion
  • 1 ½ cups chopped broccoli
  • 1 tsp minced garlic
  • 1 cup cooked and diced ham
  • 5 large eggs
  • ½ cup water
  • sea salt & fresh ground black pepper


  1. Preheat oven to 425° (F) per recipe directions.
  2. Bake for 15 minutes, and then remove from oven and set aside.

To make the quiche:

  1. Reduce oven temperature to 350° (F).
  2. Warm the vegan butter in a 10″ skillet over medium-high heat.
  3. When the vegan butter has melted, add the onion, broccoli, and garlic, and cook for 3-5 minutes, or until the onions are translucent and the broccoli is just starting to soften. Remove from heat.
  4. In a large mixing bowl, beat the eggs and water until smooth. Season with sea salt and freshly ground black pepper.
  5. Place the cubed ham in the par-baked pie crust cavity, and then add the broccoli and onion mixture. Use a spatula to evenly disperse the mixture over the bottom of the crust.
  6. Pour in the beaten eggs.
  7. Bake for 35-40 minutes, or just until the eggs have set (a little jiggle in the center is okay, the quiche will continue to set up as it cools) and a knife, when inserted into the center of the quiche, comes out clean.
  8. Let the quiche cool for 15-20 minutes prior to serving.