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This easy broccoli quiche with cheddar is a savory breakfast or brunch recipe made with a flaky pie crust, tender broccoli, shredded cheddar cheese, eggs, and half-and-half for a creamy-but-not-heavy filling. It bakes up fluffy, flavorful, and perfectly set in about 50 minutes, making it a simple, budget-friendly recipe for breakfast, brunch, lunch, or a light dinner.
What readers are saying: “The most delicious quiche in the whole world, simple, easy, Kellie’s recipes are amazing!”
Kellie’s Note
Broccoli Quiche
I like this broccoli cheddar quiche best with half-and-half instead of heavy cream because it gives the filling a silky, custardy texture without making it too dense. Cooking and draining the broccoli first also helps keep the quiche tender, flavorful, and never watery.
Quiche is a great brunch option because in the midst of donuts, waffles, and mimosas, you’re going to want something on the savory side that won’t weigh you down too much!
One of the things I love most about this quiche is the consistency, which is really a huge key for a good quiche. When all of the simple ingredients some together and bake in this no frills easy recipe, it yields the most amazing quiche results every single time.
It’s very similar to a Frittata but with a flakey, buttery pie crust!
Broccoli Quiche Ingredients
- Pie crust: A homemade pie crust gives this broccoli quiche the best buttery flavor, but a store-bought crust works well for a shortcut. Blind-baking the crust helps keep the bottom from getting soggy once the filling is added.
- Broccoli: Use cooked, chopped broccoli that has been well drained. Fresh broccoli gives the best texture, but frozen broccoli works too. If using frozen, thaw it completely and squeeze out excess moisture before adding it to the quiche.
- Eggs: Large eggs create the custard base and help the quiche set.
- Half-and-half: Half-and-half makes the filling creamy without being overly rich. Whole milk will make the quiche lighter, while heavy cream will create a denser custard.
- Cheddar cheese: Sharp cheddar gives the best flavor. For the smoothest melt, shred the cheese from a block instead of using pre-shredded cheese.
- Salt and pepper: Keep the seasoning simple so the broccoli, cheddar, and buttery crust can shine.
How to Make Broccoli Cheddar Quiche
- Preheat the oven. Start at 425°F so the crust can blind-bake before the filling is added.
- Prepare the crust. Roll out the pie crust and press it into a 9-inch pie plate or springform pan. Line with parchment and fill with pie weights or dry beans.
- Blind-bake the crust. Bake for 10 minutes, then remove the weights and let the crust cool to room temperature. This helps prevent a soggy bottom.
- Make the custard. Whisk together the eggs, half-and-half, salt, and pepper until smooth.
- Layer the filling. Sprinkle 3/4 cup of the cheddar into the crust, then add the cooked, well-drained broccoli in an even layer.
- Add the custard. Pour the egg mixture over the broccoli and cheese, then sprinkle the remaining cheddar on top.
- Bake the quiche. Reduce the oven temperature to 350°F and bake for about 40 minutes, or until the quiche is puffed, lightly golden, and just set in the center.
- Rest before slicing. Let the quiche rest for 10 minutes before cutting so the custard can finish setting.
Kellie’s Tips for the Best Broccoli Quiche
- Drain the broccoli well. Extra moisture can make the filling watery, especially if you use frozen broccoli.
- Blind-bake the crust. This extra step keeps the crust flaky instead of soggy.
- Shred the cheese yourself. Freshly shredded cheddar melts more smoothly and has better flavor than bagged shredded cheese.
- Use half-and-half for balance. It makes the filling creamy without making the quiche too heavy.
- Use a baking sheet. Place the pie plate on a baking sheet before filling and baking to make it easier to move and to catch any spills.
- Watch the center. The edges should be puffed and the center should be set with just a slight jiggle.
- Let it rest. Give the quiche about 10 minutes before slicing so the pieces hold together cleanly.
How Do You Know When Broccoli Quiche Is Done?
Broccoli quiche is done when the edges are puffed, the top is lightly golden, and the center is set but still has a slight jiggle. If the center looks wet or loose, bake it for a few more minutes. Let the quiche rest before slicing so the custard can fully set.
Broccoli Quiche Variations
- Add bacon or ham: Stir in cooked, chopped bacon or diced ham for a heartier quiche.
- Try another cheese: Swap cheddar for Swiss, Gruyere, Gouda, Colby, mozzarella, or a blend of cheeses.
- Add more vegetables: Mushrooms, onions, spinach, asparagus, or bell peppers all work well. Cook vegetables first so they do not release too much moisture into the filling.
- Make a crustless quiche: Skip the pie crust and pour the filling into a greased pie plate. Start checking early, since crustless quiche may bake a little faster.
- Make it extra savory: Add a pinch of garlic powder, onion powder, paprika, or fresh herbs to the egg mixture.
How to Store and Reheat Broccoli Quiche
- Let the quiche cool to room temperature before storing. Cover the pie plate tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 3 days.
- To reheat, warm slices in a 350°F oven for 15–20 minutes, or until heated through. You can also microwave individual slices for a quicker option, though the crust will stay crispier if reheated in the oven.
- To freeze, wrap the cooled quiche whole or in individual slices. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to Serve with Broccoli Quiche
Broccoli cheddar quiche is perfect for breakfast, brunch, lunch, or a light dinner. Serve it with fresh fruit salad, a simple house salad, roasted fingerling potatoes, muffins, or a cup of soup. For brunch, pair it with French toast casserole, fruit salad, coffee, or mimosas.
More Easy Quiche Recipes
- Easy Asparagus Quiche
- Quiche Florentine
- French Onion Quiche with Hash Brown Crust
- Mini Egg Muffins (like a crustless quiche for busy mornings!)
- Quiche Lorraine
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Broccoli Quiche Recipe
Equipment
- pie plate
- 1 whisk
- baking sheet
Ingredients
- 1 pie crust
- 5 large eggs
- 1 cup half and half
- 1 cup shredded Cheddar
- 1 cup chopped cooked broccoli, well drained, or thawed frozen broccoli squeezed dry
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
Instructions
- Preheat oven to 425˚F.
- Roll out the crust and gently press into a pie plate of 9 inch spring form pan. Weigh down the center with pie weights or line with parchment and fill with dry beans.
- Bake the crust for 10 minutes. Remove the pie weight or beans. Cool to room temperature.
- In a medium bowl, whisk together the eggs, half and half, salt and pepper. Set aside.
- Top the crust with 3/4 cup of the shredded cheese and arrange the broccoli in an even layer.
- Pour the egg mixture into the crust and sprinkle with the remaining cheese.
- Reduce the oven temperature to 350 degrees and bake for approximately 40 minutes or until the quiche is golden brown and puffed.
- Let the quiche rest for 10 minutes before slicing and serving.
Notes
- If using frozen broccoli, thaw it completely and squeeze out excess moisture before adding it to the quiche.
- Use a deep-dish pie crust if your pie plate is shallow or if you prefer extra room for the filling.
- The quiche is done when the edges are puffed, the top is lightly golden, and the center is just set with a slight jiggle.
- Let the quiche rest for 10 minutes before slicing so the custard can finish setting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. Thaw the broccoli completely, then squeeze out as much excess moisture as possible before adding it to the quiche. This helps prevent the filling from becoming watery.
Yes, prebaking the crust helps keep it flaky and prevents the bottom from getting soggy once the egg filling is added.
Yes. Bake the quiche up to 3 days in advance, cool completely, cover, and refrigerate. Reheat it in a 350°F oven for 15–20 minutes, or until warmed through.
A watery quiche is usually caused by wet broccoli, underbaking, or slicing too soon. Drain the broccoli well, bake until the center is set, and let the quiche rest before cutting.
Yes. Pour the filling into a greased pie plate and bake until the center is set. Start checking early because a crustless quiche may bake faster than one made with pie crust.
Yes. Cheddar is classic with broccoli, but Swiss, Gruyere, Gouda, Colby, mozzarella, or a cheese blend will also work.
The most delicious quiche in the whole world simple easy Kellies recipes are amazing!!
Thank you so much! I’m so happy you enjoyed it.
Going to try this looks & sounds tasty.
You will love it!