Broccoli and Cheese Quiche

Why You’ll Love This Recipe

Broccoli and Cheese Quiche is a savory, satisfying dish featuring a buttery crust filled with tender broccoli, creamy eggs, and melty cheese. Perfect for breakfast, brunch, or even a light dinner, this classic quiche is both elegant and comforting. It’s easy to make ahead, freezes well, and is always a crowd-pleaser.

this Recipe

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 florets (chopped)eggswhole milk or half-and-halfshredded cheddar cheeseshredded mozzarella or Swiss cheeseonions (optional, finely chopped)salt and pepperolive oil or butter

directions

Preheat oven to 375°F (190°C). If using a frozen pie crust, partially bake it according to package directions.

Steam or sauté broccoli until just tender, about 3–4 minutes. Let cool slightly.

In a skillet, cook onions in a bit of olive oil or butter until soft (if using). Set aside.

In a large bowl, whisk together eggs, milk, salt, and pepper.

Spread broccoli, cooked onions, and shredded cheeses evenly into the pie crust.

Pour egg mixture over the top, filling to just below the edge.

Bake for 35–40 minutes, or until the center is set and the top is golden brown.

Let cool for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6–8 slices.Preparation time: 15 minutesBaking time: 35–40 minutesCooling time: 10 minutesTotal time: 1 hour

Variations

Add cooked bacon, ham, or sausage for extra protein.

Use a blend of cheeses like Gruyère or feta for different flavor profiles.

Substitute spinach, mushrooms, or zucchini for the broccoli.

Use heavy cream for a richer custard texture.

storage/reheating

Store leftovers in the fridge for up to 4 days.Reheat individual slices in the microwave or oven until warmed through.Freeze fully baked quiche for up to 2 months; thaw overnight before reheating.

FAQs

Can I use frozen broccoli?

Yes, thaw and drain well before using to prevent excess moisture.

Do I have to prebake the crust?

Yes, parbaking helps prevent a soggy bottom.

Can I make it crustless?

Absolutely—grease the pie dish and bake as a crustless quiche or frittata.

What type of milk should I use?

Whole milk or half-and-half gives the best creamy texture.

Can I make it ahead?

Yes, bake and refrigerate up to 2 days ahead. Reheat before serving.

How do I know it’s done?

The center should be set and a knife inserted should come out clean.

Can I use egg whites only?

Yes, but the texture will be lighter and less rich.

Why is my quiche watery?

Too many watery veggies or undercooked custard can cause this—drain ingredients well and bake thoroughly.

Can I double the recipe?

Yes, use a larger dish or make two quiches.

What can I serve with quiche?

Pair with a green salad, fruit, or roasted potatoes for a complete meal.

Conclusion

Broccoli and Cheese Quiche is a classic and versatile dish that’s easy to make, delicious warm or cold, and perfect for any meal of the day. With a flaky crust, tender vegetables, and cheesy egg filling, it’s a wholesome and flavorful favorite you’ll want to make again and again.

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