Broccoli Cheddar Quiche Recipe

Introduction

This Broccoli Cheddar Quiche is a comforting, savory dish perfect for breakfast, brunch, or a light dinner. Packed with tender broccoli and sharp cheddar, it offers a creamy custard filling nestled in a flaky pie crust. Easy to prepare and satisfying to eat, it’s sure to become a family favorite.

Ingredients

• 1 deep dish pie shell (16 oz)
• 12 oz frozen broccoli florets
• 1/2 cup shredded cheddar cheese
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Step 1: Pre-bake the pie crust. Heat the oven to 400˚F. Line the crust with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes or until the crust is golden brown. Remove from the oven and let it cool to room temperature. Reduce the oven temperature to 350˚F. (Do not poke holes in the crust, as this can cause egg leakage.)
2. Step 2: Prepare the custard. In a medium bowl, beat together the eggs, heavy cream, milk, salt, and black pepper until well combined.
3. Step 3: Steam the broccoli according to package instructions. Once tender, chop into bite-sized pieces if needed. Mix the broccoli with the shredded cheddar cheese and spread evenly in the bottom of the pie shell.
4. Step 4: Pour the egg mixture over the broccoli and cheese in the crust. Place the quiche on a baking sheet and bake for 45-55 minutes, or until the center is just set and no longer jiggles when gently shaken.
5. Step 5: Allow the quiche to rest for 20 minutes before slicing. Serve warm or at room temperature and enjoy!

Tips & Variations

• For extra flavor, add sautéed onions or garlic to the broccoli mixture before baking.
• Swap cheddar for a milder cheese like mozzarella, or a sharper cheese like Gruyère for a different twist.
• Use fresh broccoli instead of frozen; steam until just tender before adding.
• To ensure a creamier quiche, use all heavy cream instead of mixing with milk.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or in a preheated oven at 350˚F until warmed through. The quiche can also be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, both homemade and store-bought pie crusts or even biscuit dough can be used, but bake times may vary. Make sure to pre-bake (blind bake) the crust to prevent sogginess.

How do I know when the quiche is fully cooked?

The quiche is done when the edges are set and the center no longer jiggles when you gently shake the pan. A knife inserted near the center should come out clean or with just a slight custard residue.

Broccoli Cheddar Quiche Recipe

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★★★★★

4.7 from 101 reviews

A savory and comforting Broccoli Cheddar Quiche with a flaky pre-baked pie crust filled with steamed broccoli, sharp cheddar cheese, and a creamy, flavorful egg custard. Perfect for brunch, lunch, or a light dinner.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 deep dish pie shell (16 oz)

Filling

• 12 oz frozen broccoli florets
• 1/2 cup cheddar cheese, shredded
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Pre-bake the pie crust: Preheat your oven to 400˚F. Line the pie crust with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes until the crust turns golden brown. Remove from the oven and let it cool to room temperature. Lower the oven temperature to 350˚F. Note: Avoid poking holes in the crust to prevent egg filling from leaking during baking. The beans keep the crust from bubbling up.
2. Prepare the custard: In a medium mixing bowl, combine the eggs, heavy cream, milk, salt, and black pepper. Use a hand mixer to beat the mixture until it is smooth and fully blended.
3. Prepare the broccoli and cheese: Steam the frozen broccoli following the package instructions until tender. Chop the broccoli into bite-sized pieces if necessary. Mix the steamed broccoli with the shredded cheddar cheese, then evenly spread this mixture in the bottom of the cooled pie crust.
4. Assemble and bake: Pour the egg custard mixture over the broccoli and cheese in the pie crust. Place the quiche on a baking sheet and bake at 350˚F for 45-55 minutes, or until the center is just set and the top begins to turn golden.
5. Rest and serve: Remove the quiche from the oven and let it cool and set for about 20 minutes before slicing. Serve warm or at room temperature and enjoy your delicious Broccoli Cheddar Quiche!

Notes

• Pre-baking or ‘blind baking’ the crust prevents a soggy bottom and ensures a crispy, golden shell.
• Using dried beans as pie weights avoids piercing the crust and keeps it flat while baking.
• Steaming broccoli before adding it prevents excess moisture in the quiche, improving texture.
• Allowing the quiche to rest before cutting helps it set and makes slicing easier without cracking.
• This quiche can be refrigerated for up to 3 days; reheat gently before serving.

Keywords: Broccoli Cheddar Quiche, Vegetarian Quiche, Brunch Recipes, Savory Pie, Cheese and Veggie Quiche