These vegetable quiche breakfast bagels are the ULTIMATE breakfast combo for on-the-go, weekend brunches, potlucks, holidays, you name it, these are what you need. This creamy, soft and fluffy broccoli-leek-gouda quiche casserole is more than just irresistible. It’s simply perfection. My entire family is obsessed, we couldn’t stop eating it for breakfast, snack, lunch, snack, maybe even dinner? It’s so good, and 100% guilt free – I mean you can see vegetables after all.
Vegetable Quiche Casserole
What is quiche? In culinary terms it’s a custard, made from eggs and dairy. In brunch terms it’s an egg dish that is so versatile you can easily serve it hot or cold and add in just about anything you want to. For this recipe, I kept the vegetable quiche casserole vegetarian because it is an easy way to add vegetables, plus by keeping it simple, it makes it easier to add all variety of toppings to your bagel sandwiches.
This vegetable quiche casserole can make your life easier if you’re having a lazy weekend, hosting a brunch or have out-of town guests. You can simply serve the quiche casserole and set up a “make it yourself” breakfast bar, just set out the bagels, bacon, ham, smashed avocado spread, hot sauce, and the optional red pepper flakes then let people fend for themselves.
“Hide Your Vegetables”
Okay I know we can see that there are green vegetable in the quiche so they’re not hidden per say but, the quiche is so smooth and creamy that you don’t have the vegetable bite texturally. To accomplish this smooth, creamy and soft quiche the broccoli needs to chopped up into very small pieces and the leeks need to be thinly sliced.
Read how to properly clean a leek in this recipe.
Customize
You can make it yours! The vegetable quiche casserole has such a unique flavor baked into it – the mild layers of broccoli, leeks and gouda cheese provide a familiar comfort making it easy to combine with your favorite bagel sandwich toppings. Bacon was our family favorite, you can also do ham, crispy prosciutto, avocado slices, guacamole, salsa, anything you can think of.
If you are prepping them for the week, I would wait to add fresh avocado, guacamole, and salsa until you are ready to eat it and would add it on after warming the breakfast bagel.
Vegetable Quiche Breakfast Bagels (Customizable)
Ingredients
- 6 Eggs
- 2 cups Whole Milk
- 1 cup Chopped Broccoli (fresh not frozen)
- ½ cup Leek – thinly sliced about 1 small leek
- 1 tsp Salt
- ½ tsp Pepper
- 1 cup Gouda Cheese – shredded approx. .30 lb.
- 3 TBSP Minced Chives
- 9 Mini Bagels – any flavor or 6 regular Bagels
Suggested Bagel Toppings
- Cooked Bacon
- Pan-Fried Ham
- Sliced Avocado
- Guacamole
- Salsa / Hot Sauce
Instructions
- Preheat your oven to 400F and spray your 9×9 casserole dish with cooking spray.
- In a bowl, whisk your eggs. Add your milk and whisk until combined.
- Add in your chopped broccoli, sliced leeks, salt, pepper, gouda cheese and chives.
- Pour your quiche mixture into your prepared pan and bake at 400F for 40-50 mins until the eggs are cooked through. They may still give a slight jiggle but should not be runny.
- Let it cook and set for 15-20 minutes before assembling the bagels.
- Cut the casserole into 9 or 6 squares. Toast your bagel, top add your egg casserole and top with your favorite toppings.
How to Store for the Week
The idea for these vegetable quiche breakfast bagels came when I was trying to find new fun ways to prep quick breakfast for the week. Originally, I thought I would freeze them, however, these sandwiches did not last more than a few days, I think 3 days total.
I used mini bagels from the bakery section of my grocery store. I topped them with bacon and ham, and left two plain. To store, wrap up in foil and save in the refrigerator for up to one week. If you’re prepping ahead, you can also freeze them by wrapping them in foil and placing them in a food storage – freezer safe bag.
To reheat: remove from the foil. Wrap in a slightly damp paper towel and microwave for 45 seconds. You can also do this straight out of the freezer. If after 45 seconds, if needed, in 15 second intervals, continue to heat up until hot all the way through.
If after making your bagels, you have leftover vegetable quiche casserole, place in a food storage container and store in the refrigerate for one week – this is also delicious cold.
Great recipe! I made with onion, green chard, mushroom, and cheddar. Ended up a little watery but probably because of what veggies I included and with a little pat on a paper towel, the quiche was still delicious with bacon on canned biscuits. We had for dinner and both adults and kids ate the same meal – a real winner.
Yay! That combo sounds amazing! I’m shocked the kids ate green chard and mushrooms – total win!