Broccoli and Cheese Quiche is a savory, custard-filled pie that blends tender broccoli florets with rich cheese inside a flaky crust. It’s a perfect dish for breakfast, brunch, lunch, or a light dinner.
Why You’ll Love This Recipe
- Rich and creamy custard paired with fresh vegetables
- Simple to make and great for meal prep
- Easily customizable with your favorite cheeses or add-ins
- Delicious warm or at room temperature
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pie crust (store-bought or homemade)
- Fresh broccoli, finely chopped
- Eggs
- Milk or cream
- Shredded cheddar cheese
- Garlic powder
- Salt and pepper
- Optional: onions, mushrooms, bacon, or alternative cheeses
directions
- Preheat oven to 375°F (190°C). Blind bake the crust for about 10 minutes, then let cool slightly.
- Lightly steam or sauté the chopped broccoli until just tender.
- In a bowl, whisk together eggs, milk or cream, garlic powder, salt, and pepper.
- Stir in the broccoli and shredded cheese.
- Pour the mixture into the partially baked crust.
- Bake for 35–45 minutes or until the center is set and slightly golden.
- Let cool for 10–15 minutes before slicing and serving.
Servings and timing
- Servings: 8 slices
- Prep time: 20 minutes
- Cook time: 35–45 minutes
- Total time: 1 hour 15 minutes (including crust prep)
Variations
- Go crustless for a lower-carb version
- Swap cheddar with Swiss, Gruyère, or feta
- Add cooked bacon, ham, or sautéed mushrooms
- Use a mix of green veggies like spinach or zucchini
storage/reheating
- Store leftovers in the refrigerator for up to 4 days
- Reheat slices in a 325°F oven for 10–15 minutes, or microwave for 1–2 minutes
- Freeze the whole quiche or slices for up to 3 months; thaw in the fridge before reheating
FAQs
Do I have to blind bake the crust?
Blind baking helps prevent a soggy crust and ensures it stays crisp.
Can I use frozen broccoli?
Yes, just thaw and drain well before using.
What type of cheese is best?
Sharp cheddar adds great flavor, but Swiss, Gruyère, or feta are excellent alternatives.
How do I know when the quiche is done?
The center should be set with a slight jiggle. A knife inserted near the center should come out clean.
Can I make this ahead of time?
Yes, bake and refrigerate up to two days in advance. Reheat before serving.
What can I serve with quiche?
Pair with a side salad, roasted potatoes, or fresh fruit.
Can I freeze quiche?
Yes, wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
Is it okay to use milk instead of cream?
Yes, though cream gives a richer texture. Whole milk is a good middle ground.
Can I add more vegetables?
Definitely—just keep moisture levels in check so the filling doesn’t get watery.
How long should I let it cool before slicing?
Let it rest 10–15 minutes so the custard sets and slices cleanly.
Conclusion
Broccoli and Cheese Quiche is a classic, versatile dish that’s as suitable for a cozy breakfast as it is for a casual dinner. With its creamy filling and crisp crust, it’s easy to make ahead, customize, and enjoy any time of day.
Print
Broccoli and Cheese Quiche
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: American/French
- Diet: Vegetarian
Description
A savory quiche filled with tender broccoli florets and melted cheese in a creamy egg custard, perfect for brunch or a light dinner.
Ingredients
- 1 9‑inch pie crust (store‑bought or homemade)
- 1 Tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cups broccoli florets, lightly steamed or blanched
- 1 cup shredded sharp cheddar cheese (or Gruyère)
- 4 large eggs
- 1 cup half‑and‑half or whole milk
- 1/2 tsp salt
- 1/4 tsp fresh‑cracked black pepper
- 1/4 tsp ground nutmeg (optional)
Instructions
- Preheat oven to 375 °F (190 °C). Place pie crust in a 9‑inch pie dish and crimp edges.
- In a skillet, heat oil or butter over medium heat; sauté onion until translucent, about 4 minutes. Remove from heat.
- Arrange broccoli evenly over the pie crust, followed by sautéed onion and shredded cheese.
- In a mixing bowl, whisk together eggs, half‑and‑half, salt, pepper, and nutmeg until smooth.
- Slowly pour egg mixture over broccoli and cheese in the crust.
- Place quiche on a baking sheet and bake for 35–40 minutes, until the filling is set and lightly golden; the center should not jiggle significantly.
- Allow quiche to rest for 10 minutes before slicing and serving.
Notes
- Prevent a soggy crust by pre‑baking (blind‑baking) the crust for 10 minutes before adding fillings.
- Substitute Swiss or Gruyère cheese for a nuttier taste.
- Add cooked bacon or ham for extra protein and flavor.
- Store leftovers in the refrigerator for up to 3 days; reheat slices in a warm oven or toaster oven.
- Freeze an unbaked quiche (wrapped) for up to 1 month; bake from frozen adding 10 minutes to baking time.
Nutrition
- Serving Size: 1 slice (1/6 quiche)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 160 mg