Broccoli Cornbread Quiche is a fun twist on traditional quiche. It has a moist gluten free cornbread base topped with fluffy dairy free broccoli quiche. The flavors are really simple letting the cornbread, eggs and broccoli shine through.

It took me a long time to create the recipe for the gluten free base of the cornbread quiche. I tried several different gluten free flours and found that brown rice flour resulted in a delicious thick and moist texture without being crumbly. Whether to sweeten cornbread or not is a great debate. I like the sweetened variety so I added stevia to my cornbread quiche recipe, but it is totally optional.

Health Benefits of Onions

Onions are the star of this post because I have already talked about the health benefits of eggs, broccoli and organic corn! Onions are high in sulfur containing phytonutrients that offer a variety of health benefits. The sulfur compound, which is responsible for making you cry, maintains healthy blood sugar levels by increasing the amount of free insulin available. The sulfur compound, along with chromium, folate and vitamin B6 found in onions, helps prevent heart disease by lowering homocysteine levels. Onions also contain anti-inflammatory agents such as vitamin C and quercetin that can reduce the pain and swelling associated with rheumatoid arthritis.

Broccoli Cornbread Quiche

(Gluten Free, Dairy Free)

Prep time: 30 minutes
Cook time: 1 hour
Serving size: 4-6

Ingredients:

Gluten Free Cornbread Base

• 3/4 cup corn meal
• 3/4 cup brown rice flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup nut milk, at room temperature
• 3 Tbsp coconut oil, melted
• 5 drops stevia *optional
• 1 organic egg, at room temperature
• 1/3 cup organic corn

Cornbread Quiche Filling

• 1 Tbsp coconut oil
• 1 onion, diced
• 1 small head broccoli, finely diced
• 4 organic eggs
• ¼ cut nut milk
• ¼ cup nutritional yeast
• Salt and pepper to taste

Directions:

1. Preheat oven to 400F and grease an 8×8 baking dish or casserole dish with coconut oil.
2. To prepare the cornbread base, mix the corn meal, rice flour, baking powder and salt in a bowl then whisk until combined.
3. In a separate bowl mix the nut milk, coconut oil, stevia and egg and whisk until combined.
4. Add the wet ingredients to the dry ingredients and stir until mixed, then fold in the corn.
5. Pour into the cornbread mixture into the dish and bake for 12 minutes.
6. While the cornbread is baking, heat 1 Tbsp of coconut oil in a frying pan over medium heat.
7. Add the onion and sauté until translucent, 5 minutes.
8. Add the broccoli and continue to cook for an additional 5 minutes, until the broccoli is vibrant green.
9. In a separate bowl whisk the eggs, nut milk, nutritional yeast and salt and pepper.
10. Remove the cornbread base form the oven and evenly distribute the broccoli mixture over top of the dish. Carefully top with the egg mixture and bake for 30-45 minutes or until the eggs have set.
11. Serve cornbread quiche hot and enjoy.

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Have you tried this recipe? I would love to hear what you thought in the comments section!