Broccoli Cheddar Quiche Recipe
If you’re looking for a dish that’s equal parts cozy comfort and impressive brunch centerpiece, Broccoli Cheddar Quiche is the answer. This classic recipe combines tender broccoli, sharp cheddar, and a creamy, custardy filling all tucked into a buttery pie crust. Whether you’re serving it for breakfast, brunch, or even a light dinner, it’s a guaranteed crowd-pleaser that’s just as delicious warm from the oven as it is at room temperature. With its beautiful golden top and savory aroma, this dish instantly elevates any table and brings people together for a memorable meal.
Ingredients You’ll Need
The beauty of this Broccoli Cheddar Quiche lies in its simple, wholesome ingredients that each play an important role in creating a rich, flavorful result. Every component adds something special—whether it’s creaminess, crunch, color, or that unmistakable cheesy goodness.
- Pie Crust: The buttery foundation that holds everything together; use homemade for extra flair or store-bought for convenience.
- Olive Oil: Just a tablespoon to sauté the veggies, bringing out their natural sweetness and flavor.
- Onion: Adds a subtle savory depth; finely chopped onion melds seamlessly into the filling.
- Broccoli Florets: The star veggie—chopped small so every bite is tender and packed with green goodness.
- Eggs: Four large eggs form the delicate, custardy base of the quiche.
- Whole Milk or Half-and-Half: Lends a silky, creamy texture to the filling; half-and-half gives extra richness.
- Heavy Cream: Just half a cup for added indulgence and a luxurious mouthfeel.
- Sharp Cheddar Cheese: The signature cheesy punch that makes this quiche irresistible.
- Salt: Essential for highlighting all the flavors; don’t skip it!
- Black Pepper: A gentle kick to balance the richness.
- Ground Nutmeg (optional): Just a pinch brings a subtle warmth and complexity to the custard.
How to Make Broccoli Cheddar Quiche
Step 1: Prep the Pie Crust
Start by preheating your oven to 375°F. Gently place the pie crust into a 9-inch pie dish, trimming and crimping the edges however you like—rustic or fancy, it’s up to you! Prick the bottom with a fork to prevent bubbles, then pre-bake the crust for 8 to 10 minutes until it’s just lightly golden. This step keeps the bottom crisp and prevents sogginess later.
Step 2: Sauté the Vegetables
While the crust is baking, heat the olive oil in a skillet over medium heat. Toss in the finely chopped onion and cook for 2 to 3 minutes, just until they start to soften and become fragrant. Add your chopped broccoli florets and continue cooking for another 4 to 5 minutes, stirring occasionally, until they’re bright green and tender. This quick sauté ensures your veggies are perfectly cooked and full of flavor.
Step 3: Whisk the Custard
In a medium mixing bowl, whisk together the eggs, milk or half-and-half, heavy cream, salt, black pepper, and a pinch of nutmeg if you’re using it. You want the mixture to be smooth and well combined—this is the luscious base that will set up beautifully in the oven.
Step 4: Assemble the Quiche
Once your crust has cooled slightly, spread the sautéed onion and broccoli evenly over the bottom. Sprinkle the shredded sharp cheddar cheese over the veggies, making sure to cover every surface for maximum cheesy goodness. Finally, slowly pour the egg mixture over everything, letting it seep into all the nooks and crannies.
Step 5: Bake to Perfection
Place the assembled Broccoli Cheddar Quiche in the oven and bake for 35 to 40 minutes. You’ll know it’s done when the center is just set (it should jiggle slightly) and the top is beautifully golden. Let the quiche cool for 10 to 15 minutes before slicing—this helps the custard finish setting and makes for neater slices.
How to Serve Broccoli Cheddar Quiche
Garnishes
Brighten up your Broccoli Cheddar Quiche with a sprinkle of chopped fresh chives or parsley right before serving. A little extra grated cheddar on top adds a lovely pop of color and flavor, while a few twists of cracked black pepper make it look as inviting as it tastes.
Side Dishes
This quiche pairs beautifully with a crisp green salad tossed in a lemony vinaigrette, or serve it alongside fresh fruit for a light, refreshing contrast. For a heartier brunch, offer roasted potatoes or a colorful fruit salad to round out the meal.
Creative Ways to Present
If you’re hosting, try baking the quiche in individual ramekins for adorable single servings. Or, cut the quiche into smaller wedges and serve as part of a brunch buffet—it’s great at room temperature, making it ideal for entertaining. For a picnic, simply pack up slices and enjoy them cold or lightly warmed.
Make Ahead and Storage
Storing Leftovers
Broccoli Cheddar Quiche keeps wonderfully in the fridge for up to three days. Simply cover the dish with foil or transfer slices to an airtight container to maintain freshness and prevent it from drying out.
Freezing
If you want to make the quiche ahead, it freezes beautifully! Let it cool completely, then wrap the quiche (whole or sliced) tightly in plastic wrap and foil. It’ll keep for up to two months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the quiche (covered with foil to prevent over-browning) in a 350°F oven until warmed through, about 15–20 minutes. Individual slices can also be microwaved in short bursts, though the crust stays crispier with oven reheating.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw the broccoli florets completely and pat them dry before sautéing. This prevents excess moisture from making the quiche watery and ensures you still get that tender, flavorful bite.
What’s the best way to tell if the quiche is done?
The quiche is ready when the center is just set—it should jiggle slightly when you gently shake the dish. If you insert a knife near the center, it should come out clean. Be careful not to overbake, as that can make the filling rubbery instead of creamy.
Can I add meat or other vegetables?
Definitely! Cooked bacon, diced ham, or even sautéed mushrooms make delicious additions. Just be sure any extra ingredients are cooked and drained of excess moisture before adding them to the quiche.
Is it possible to make this quiche dairy-free?
Yes, you can swap out the milk and cream for your favorite unsweetened plant-based alternatives, and use a dairy-free cheese. The texture may be a bit different, but it will still be delicious!
How can I prevent my crust from getting soggy?
Pre-baking the crust (also called blind baking) is key. This step creates a barrier against the wet filling, helping the bottom stay crisp. Also, make sure your vegetables aren’t too wet when adding them to the crust.
Final Thoughts
Broccoli Cheddar Quiche is one of those timeless recipes that always feels special, no matter how many times you make it. Whether you’re serving it for a weekend brunch or preparing it ahead for easy weekday breakfasts, it’s a surefire way to bring a little extra joy to your table. Give it a try—you’ll be amazed at just how simple and satisfying this classic dish can be!
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Broccoli Cheddar Quiche Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This delicious Broccoli Cheddar Quiche is a perfect blend of tender broccoli, sharp cheddar cheese, and a creamy egg custard baked in a flaky pie crust. Ideal for breakfast or brunch, this vegetarian recipe offers a comforting and satisfying meal that’s easy to prepare.
Ingredients
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Vegetables
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups broccoli florets, chopped into small pieces
Custard
- 4 large eggs
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- pinch of ground nutmeg (optional)
Cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat and Prepare Crust: Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, trimming and crimping the edges as desired. Prick the bottom with a fork to prevent bubbling and pre-bake for 8–10 minutes until lightly golden. Remove from oven and set aside to cool slightly.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until softened. Add the chopped broccoli and continue to cook for another 4–5 minutes until the broccoli is just tender but still vibrant green.
- Prepare Custard Mixture: In a medium mixing bowl, whisk together the eggs, whole milk or half-and-half, heavy cream, salt, black pepper, and a pinch of ground nutmeg if using until fully combined and slightly frothy.
- Assemble Quiche: Spread the sautéed broccoli and onion evenly over the pre-baked pie crust. Sprinkle the shredded sharp cheddar cheese evenly on top of the vegetables. Carefully pour the egg and cream mixture over the filling, making sure it’s evenly distributed.
- Bake: Place the quiche in the preheated oven and bake for 35–40 minutes, or until the center is just set and the top is lightly golden brown. The quiche should not jiggle excessively when you gently shake the pan.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for 10–15 minutes before slicing. This helps the custard set fully and makes serving easier. Serve warm or at room temperature.
Notes
- You can use frozen broccoli; just thaw completely and pat dry before cooking to avoid excess moisture.
- For added protein and flavor, consider including cooked bacon or diced ham in the filling.
- This quiche can be prepared a day ahead and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 330mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 145mg
