Broccoli Cheddar Quiche
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Delicious for brunch and dinner alike, this easy broccoli cheddar quiche never fails to impress. Serve as part of a spread or paired with fruit or salad for a complete meal.
For a long time now, quiche has been one of my favorite breakfasts. Easy to make and perfect for both entertaining or weekday leftovers, it’s a great savory meal.
I used to think that quiche required a lot of eggs, but that’s not the case! What makes this dish such a powerhouse is the other ingredients you add, whether you stick with a classic cheese quiche or go with a bacon spinach quiche.
Broccoli and cheese is such a classic combination that it’s no wonder it also works so well in quiche. And who can really resist the aroma of buttery pie crust floating through your kitchen?
This broccoli cheddar quiche recipe is easy to make and sure to be a new favorite in your home.
Make it for your next family gathering or brunch party. It’s guaranteed to be a crowd-pleaser!
Ingredients for broccoli quiche
You’ll need the following ingredients:
Pie crust – Use your favorite pie crust recipe. I recommend using one without sugar as this is a savory dish. You’ll need it to fit a standard 9-inch pie plate.
If using refrigerated pie crust, make sure to let it warm up at room temperature for about 20 minutes before trying to shape it to your pie pan, or it might crack.
Broccoli – I use fresh broccoli in this quiche, but you can also use frozen.
Make sure to cut it small enough that the pieces are bite-size, which will help it cook more evenly and make the quiche easier to slice and serve.
Eggs – Three eggs is all you need! Use standard large eggs. Don’t worry about changing the amount if you have a different size egg.
Milk – When I have heavy cream on hand I like it for quiche, but you can make this recipe with just milk.
Salt and pepper – While the cheese has some salt, you’ll definitely need to add some seasoning.
Garlic powder – I love using garlic powder in quiche. It’s a quick and easy way to add flavor. Make sure yours is fragrant and fresh.
Mustard powder – Mustard powder adds a bit of tang to quiche. You can use prepared mustard in its place if you like.
Cheddar cheese – Use the sharpness of cheese that you like. I particular love sharp cheddar, but you can use extra-sharp, medium, or mild cheddar cheese.
I prefer to buy blocks of cheese and grate it myself for the freshest taste. You’ll need 2 ounces of cheese for this recipe.
How to make this recipe
Before baking, roll out your pie crust of choice and fit it to a pie pan. Crimp or shape edge as desired and use a fork to dock the bottom of the crust.
Place the pan in the freezer and chill for 30 minutes.
Preheat your oven to 400°F.
Place the frozen pie crust on a baking sheet and fit a piece of foil or parchment into the crust. Fill with pie weights or dried beans.
Bake for 20 minutes, then carefully remove the foil and beans, and bake another 8 minutes. Let cool while you make the quiche filling, and reduce the oven to 350°F.
In a large bowl, whisk together the eggs, milk, salt, garlic powder, mustard powder, and pepper until lightly frothy.
Add the chopped broccoli and half of the cheese to the egg mixture. Stir well to coat the broccoli.
Carefully pour the filling into the pie crust, arranging the broccoli as needed so it’s evenly distributed in the pan.
Don’t worry if some of the broccoli is poking out of the top. The custard filling will puff as it cooks and cover it. Any pieces that do not get fully covered will have a bit of delicious crisp!
Sprinkle the rest of the cheese on top of the filling.
To keep the edges of the crust from browning too much, place a pie shield on before putting the quiche into the oven.
Bake the broccoli cheddar quiche for about 45 minutes, until browned, lightly puffed, and the center is slightly jiggly but not runny.
Remove from the oven and let cool for at least 15 minutes before serving.
The longer the quiche cools, the more the custard filling will be able to set, making it easier to slice and serve.
Store leftovers covered in the refrigerator for up to 3 days.
While the broccoli in this recipe doesn’t need to be cooked beforehand, you can choose to sauté or steam it briefly before using in the quiche.
In fact, it’s a great way to use leftover cooked broccoli from a previous meal!
Swap the cheddar cheese for white cheddar, Swiss cheese, mozzarella cheese, or Gruyere.
Add other vegetables like chopped roasted red peppers or sautéed onions.
Add a pinch of cayenne pepper for a kick, or smoked paprika for a delicious smoky flavor.
Can I use frozen pie crust?
To save time, you can use a pre-made pie crust.
I do recommend parbaking the crust to ensure the bottom is fully baked and not soggy. Follow the package instructions for parbaking.
Can I make this a crustless quiche?
Absolutely! To make a crustless broccoli quiche, spray the inside of the pie plate with a light coat of nonstick spray, then add the quiche ingredients.
Bake at 350°F for 35-45 minutes, until the quiche is browned and the center is set but still slightly jiggly.
Can I freeze broccoli cheddar quiche?
Quiche is a good candidate for freezing. Let the quiche cool completely, then wrap it tightly in two layers of foil.
Freeze for up to 3 months. It can be thawed in the refrigerator overnight, or reheated from frozen in a 350°F oven for 30-40 minutes.
Be sure to cover the quiche with a piece of foil to prevent extra browning; you just want to warm the quiche!
If you are planning to freeze the quiche, I recommend baking it in a disposable pie plate. It will reheat quicker and you won’t have your pie plate stuck in the freezer!
What to serve with quiche
Enjoying for breakfast? Just add some fresh fruit.
I love this as a brunch recipe, where I like to pair it with million dollar bacon and blueberry muffins.
For lunch, add a simple salad dressed with balsamic vinaigrette.
At dinner, pair it with a bowl of creamy soup, like loaded baked potato soup or tomato soup.
Broccoli Cheddar Quiche
- 1 prepared pie crust, unbaked
- 3 eggs
- 1 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground black pepper
- 2 cups chopped broccoli
- 1 cup shredded cheddar cheese, divided use
- Preheat oven to 400°F. Arrange pie crust in pie pan and crimp edges as desired. Chill crust in the freezer for 30 minutes.
- Line the inside of the crust with foil or parchment, then fill with pie weights or dry beans. Bake crust for 20 minutes, then remove foil and weights and bake another 8 minutes. Let cool and reduce oven to 350°F.
- In a bowl, whisk together eggs, milk, salt, garlic powder, mustard powder, and pepper until smooth and blended.
- Add the broccoli and half the cheese to the bowl and stir to mix, coating t he broccoli. Pour into the crust, arranging the broccoli evenly in the pan. Top with remaining cheese.
- Carefully transfer pie plate to the oven (you can place on a baking sheet if desired) and bake at 350°F for 40-45 minutes, until lightly browned and center is just barely jiggly.
- Let cool at least 15 minutes before serving.