Description

This broccoli and cheese quiche is a savory pie filled with tender broccoli, rich eggs, and gooey cheddar cheese, all baked in a flaky pie crust. It’s perfect for breakfast, brunch, or a light dinner.

Ingredients

1 9-inch pie crust (store-bought or homemade)
1 cup chopped broccoli florets (fresh or frozen, thawed)
1 cup shredded cheddar cheese
4 large eggs
1 cup milk
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder (optional)
1 tbsp butter (optional, for sautéing broccoli)

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Instructions

Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and crimp the edges.
Optional: Lightly sauté broccoli in butter for 2–3 minutes until slightly tender. Let cool.
In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and garlic powder.
Spread broccoli evenly over the bottom of the pie crust, then sprinkle with cheddar cheese.
Pour egg mixture over the broccoli and cheese.
Bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
Let cool for 10 minutes before slicing and serving.

Notes

Blind bake the crust for 10 minutes before filling for a crisper bottom.
Use a mix of cheeses like Swiss or Monterey Jack for added flavor.
Leftovers can be stored in the fridge for up to 3 days and reheated.