This quiche is wholesome, hearty, and incredibly versatile. It’s great for make-ahead meals, works well for feeding a group, and can be customized with your favorite add-ins. The broccoli adds texture and nutrients, while the cheese makes it rich and flavorful. Whether you serve it for a special brunch or a simple weeknight dinner, this quiche is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
prepared pie crust (homemade or store-bought) eggs milk or half-and-half broccoli florets (fresh or frozen) shredded cheddar cheese salt black pepper garlic powder (optional) onion (optional, finely chopped)
Directions
Preheat your oven to 375°F (190°C).
If using frozen broccoli, thaw and drain it well. If using fresh, steam or blanch until just tender.
Place the pie crust into a 9-inch pie dish. Prick the bottom with a fork and pre-bake for 8–10 minutes. Remove and let cool slightly.
In a bowl, whisk together the eggs, milk (or half-and-half), salt, pepper, and garlic powder.
Evenly distribute the broccoli and chopped onion (if using) in the pie crust.
Sprinkle the shredded cheese on top of the vegetables.
Pour the egg mixture over the filling, making sure it’s evenly spread.
Bake for 35–45 minutes, or until the quiche is set in the center and lightly golden on top.
Let it rest for 10 minutes before slicing and serving.
Servings and timing
This recipe makes 6–8 servings. Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
Crustless Quiche: Skip the crust and bake the filling directly in a greased pie dish for a lower-carb option.
Different Cheeses: Swap cheddar for Swiss, mozzarella, feta, or a cheese blend.
Extra Veggies: Add mushrooms, bell peppers, or spinach for more color and flavor.
Mini Quiches: Use a muffin tin to make individual portions—adjust baking time accordingly.
Storage/Reheating
Refrigeration: Store leftover quiche in an airtight container in the fridge for up to 4 days.
Freezing: Wrap slices tightly in plastic wrap and foil, and freeze for up to 2 months.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave individual slices for about 1 minute.
FAQs
Can I use frozen broccoli in this quiche?
Yes, just thaw and drain it well before adding to the crust to avoid extra moisture.
Do I need to blind bake the crust?
Yes, pre-baking the crust helps prevent it from becoming soggy once the filling is added.
Can I make this ahead of time?
Absolutely. Bake the quiche, cool it, and refrigerate. Reheat before serving or enjoy cold.
What’s the best cheese for broccoli quiche?
Cheddar is classic, but Swiss, Gruyère, or even goat cheese can add unique flavor.
Is it okay to use milk instead of cream?
Yes, milk or half-and-half both work. Cream gives a richer texture, but milk makes it lighter.
Can I make this gluten-free?
Yes, use a gluten-free pie crust or make it crustless and bake the filling in a greased dish.
How do I know when the quiche is done?
The center should be set—not jiggly—and a knife inserted in the middle should come out clean.
Can I make it without cheese?
Yes, but the cheese adds flavor and texture. Consider using nutritional yeast for a dairy-free alternative.
What’s the difference between quiche and frittata?
A quiche has a crust and uses a milk or cream-based custard. A frittata is crustless and cooked on the stovetop or in the oven.
Is quiche served warm or cold?
Both! It’s delicious warm, at room temperature, or even chilled.
Conclusion
Broccoli and Cheese Quiche is a classic, comforting dish that’s simple to make and packed with flavor. With its creamy filling, cheesy goodness, and flaky crust, it’s perfect for any meal of the day. Whether you’re making it ahead for the week or serving it fresh for brunch, this quiche is sure to become a favorite in your kitchen.
Broccoli and Cheese Quiche is a savory pie made with a creamy egg custard, tender broccoli, and melted cheese in a flaky crust. It’s a comforting, versatile dish perfect for breakfast, brunch, lunch, or a light dinner.
Ingredients
1 prepared 9-inch pie crust (homemade or store-bought)
4 large eggs
1 cup milk or half-and-half
1 1/2 cups broccoli florets (fresh or frozen)
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder (optional)
1/4 cup finely chopped onion (optional)
Instructions
Preheat oven to 375°F (190°C).
If using frozen broccoli, thaw and drain well. If using fresh, steam or blanch until just tender.
Place the pie crust into a 9-inch pie dish. Prick the bottom with a fork and pre-bake for 8–10 minutes. Remove and let cool slightly.
In a bowl, whisk together the eggs, milk or half-and-half, salt, pepper, and garlic powder (if using).
Evenly distribute the broccoli and chopped onion (if using) in the pre-baked crust.
Sprinkle the shredded cheddar cheese evenly over the vegetables.
Pour the egg mixture over the filling, ensuring it spreads evenly.
Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
Let the quiche rest for 10 minutes before slicing and serving.
Notes
Pre-baking the crust prevents sogginess.Use milk for a lighter texture or cream for a richer quiche.Add other veggies like mushrooms, spinach, or bell peppers for variety.Make it crustless by baking the filling in a greased pie dish.Freeze leftover slices for up to 2 months—great for meal prep!
