This quiche is a crowd-pleaser with its creamy, cheesy filling and tender broccoli florets baked into a thick, golden crust. It’s a great way to sneak in vegetables and is filling enough to serve as a main course. Whether you’re feeding a family or meal-prepping for the week, this dish checks all the boxes for taste, nutrition, and convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Deep dish pie crust (homemade or store-bought)
Fresh broccoli florets
Eggs
Heavy cream
Whole milk
Sharp cheddar cheese, shredded
Salt
Black pepper
Garlic powder
Onion powder
Directions
Preheat your oven to 375°F (190°C).
If using a store-bought crust, pre-bake it according to the package instructions. For a homemade crust, blind bake it for 10 minutes.
Steam or blanch the broccoli florets until just tender, then chop them into small pieces.
In a large mixing bowl, whisk together eggs, heavy cream, and milk until well combined.
Add shredded cheddar cheese, salt, pepper, garlic powder, and onion powder to the egg mixture and stir.
Fold in the chopped broccoli.
Pour the filling into the prepared deep-dish crust.
Bake for 45–55 minutes or until the center is set and the top is golden brown.
Allow the quiche to cool for 10–15 minutes before slicing and serving.
Servings and timing
This recipe serves 6–8 people. Preparation time: 20 minutes Cook time: 50 minutes Total time: 1 hour 10 minutes
Variations
Different Veggies: Swap broccoli with spinach, mushrooms, or asparagus.
Cheese Options: Try a blend of cheeses like Swiss, Gruyère, or mozzarella.
Crustless: Make it gluten-free and low-carb by skipping the crust and baking directly in a greased pie dish.
Mini Quiches: Use muffin tins to create individual portions for grab-and-go meals.
Storage/Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 4 days. To reheat, place a slice in the oven at 350°F (175°C) for 10–15 minutes or microwave for 1–2 minutes until heated through. You can also freeze the whole quiche or individual slices wrapped tightly in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
How do I prevent the crust from getting soggy?
Blind baking the crust before adding the filling helps create a barrier that keeps it from getting soggy.
Can I use frozen broccoli?
Yes, just make sure to thaw and drain it well before adding it to the filling.
What kind of cheese works best for this quiche?
Sharp cheddar is classic, but you can mix it with Gruyère, Swiss, or mozzarella for added depth.
Can I make this quiche ahead of time?
Absolutely. You can prepare and bake it a day in advance. Just reheat before serving.
Can I use milk instead of cream?
You can use whole milk for a lighter version, though the quiche may not be as rich or creamy.
How do I know when the quiche is done?
The center should be set and no longer jiggly. A knife inserted near the center should come out clean.
Can I use egg substitutes?
Yes, egg substitutes or liquid eggs can be used, though the texture may differ slightly.
Is it okay to add raw broccoli?
Steaming or blanching is recommended to ensure tenderness, but you can use raw finely chopped broccoli if preferred.
What’s the best way to freeze this quiche?
Cool completely, wrap tightly in plastic wrap and foil, and freeze. Thaw overnight in the fridge before reheating.
Can I add spices or herbs?
Yes, feel free to customize with herbs like thyme, parsley, or chives for added flavor.
Conclusion
This Deep Dish Broccoli Cheddar Quiche is a flavorful, satisfying dish that’s easy to prepare and sure to impress. Whether you’re making it for a weekend brunch or a weeknight dinner, its creamy texture, cheesy goodness, and hearty crust make it a go-to favorite. Try it with your favorite variations and enjoy a comforting, homemade meal every time.
This Deep Dish Broccoli Cheddar Quiche combines creamy eggs, cheddar cheese, and tender broccoli in a buttery deep-dish crust. Ideal for breakfast, brunch, or dinner, it’s a hearty and versatile dish packed with flavor and comfort.
Ingredients
1 deep dish pie crust (homemade or store-bought)
2 cups fresh broccoli florets
6 large eggs
1 cup heavy cream
1/2 cup whole milk
1 1/2 cups sharp cheddar cheese, shredded
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Instructions
Preheat your oven to 375°F (190°C).
If using a store-bought crust, pre-bake it according to the package instructions. For a homemade crust, blind bake it for 10 minutes.
Steam or blanch the broccoli florets until just tender, then chop them into small pieces.
In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until well combined.
Add the shredded cheddar cheese, salt, black pepper, garlic powder, and onion powder to the egg mixture and stir well.
Fold the chopped broccoli into the egg mixture.
Pour the filling into the pre-baked deep-dish pie crust.
Bake for 45–55 minutes, or until the center is set and the top is golden brown.
Allow the quiche to cool for 10–15 minutes before slicing and serving.
Notes
Blind baking helps prevent a soggy crust.You can substitute frozen broccoli if thawed and drained well.Sharp cheddar works best, but Swiss, Gruyère, or mozzarella can be used for variety.Make ahead and reheat as needed — perfect for meal prep.Can be made crustless for a gluten-free, low-carb version.
