This Broccoli Quiche is a classic, cozy dish that’s perfect for brunch, lunch, or an easy weeknight dinner. With a flaky crust, tender broccoli, and plenty of sharp cheddar and Parmesan, this quiche is simple to make and always a crowd-pleaser!
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Breakfast, brunch, lunch, dinner: a slice of quiche fits them all.
Further, whatever your desired level of effort, your refrigerator situation, and your mood, there’s a quiche to match!
- Versatile. This recipe is for broccoli cheddar quiche, but can be tailored to your tastes. Don’t like broccoli? No prob. Swap in whatever veggies and cheese you love (see variations below!), or even add meat.
- Easy. The homemade pie crust is the biggest part, but hey you can even skip that and make Crustless Quiche or Easy Quiche Recipe instead.
- Works for Any Meal. Serve broccoli quiche with Baked Bacon in the Oven for brunch, alongside Arugula Salad for lunch, or with Roasted Carrot Soup for dinner.
- Great Left Over. I don’t know about you, but if I’m going to take the time to cook, I want it to last for more than one meal. Broccoli quiche saves and reheats like a dream, and is freezer friendly too.
- Healthy. If a meal has broccoli involved you know you’re getting in your nutrients, and the eggs pack a protein punch. Plus no heavy cream or opulent amounts of cheese here (but don’t worry, it doesn’t sacrifice flavor one bit!)
- Classy. Quiche makes me think of something that would be served at a nice tea house. Whether you serve this broccoli quiche, Pesto Quiche, Spinach Quiche, or Goat Cheese Quiche, prepare for pleased guests!
5 Star Review
“Just made this quiche for dinner. My husband who isn’t crazy about broccoli loved it. I chopped it as per the recipe, and it was delicious. It’s so easy.”
— Janet —
How to Make Broccoli Quiche
Making the best broccoli quiche recipe ever is easy!
Prep the filling and crust, whisk, pour into crust, and bake.
Ingredients and Substitutions
- Pie Crust. Try Whole Wheat Pie Crust (my personal fave, made with whole wheat flour; this post has great pie crust making tips.) For no butter or rolling, make Oil Pie Crust.
- Broccoli. The beauty of quiche is its versatility. Feel free to swap in other favorite veggies, just be sure to cook them first to soften, omit any water, and add flavor.
- Green Onions. The subtle taste of onion complements the eggs and cheese. It’s cooked along with the broccoli to soften the onions and bring out the flavor.
- Eggs. The key ingredient! I use five eggs for one quiche.
- Milk. I used 1% to lighten it up, but you are welcome to use a combo of whole milk and cream for more richness.
- Cheese. The best cheese for quiche is one that is fully-flavored and smooth melting. For this broccoli version, I’m using a combination of sharp cheddar and Parmesan; Gruyere or smoked mozzarella would also be great.
- Seasoning. Since eggs themselves are fairly bland, we season them up with good ol’ salt and pepper, and dash of cayenne if you so choose.
Step-By-Step Instructions
- Preheat oven to 375 degrees F. Roll your pie dough into a 11-inch circle.
- Transfer dough to 9-inch pie dish, then blind bake. Reduce oven temperature to 350 degrees F.
- Cook chopped broccoli and green onions in large skillet over medium high.
- In a large mixing bowl, whisk together eggs, milk, and seasonings.
- Add the broccoli and cheese to the crust.
- Pour over the egg mixture. Bake broccoli quiche at 350 degrees F for 40 to 50 minutes, let rest for 5 to 10 minutes, then slice and serve. ENJOY!
Meal Prep Tip
Prepare and blind bake the crust the day before. You can also prep the broccoli onion filling and shred cheese, and store in refrigerator. Assemble just before baking.
What to Serve with Broccoli Quiche
Broccoli Quiche With Cheddar
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Servings: 6 servings
This cheddar broccoli quiche is creamy, cheesy, and easy to make for breakfast, brunch or dinner, with tender broccoli and a flaky crust.
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Ingredients
- 1 pie crust see Whole Wheat Pie Crust or Oil Pie Crust for recipes
- 1 tablespoon extra-virgin olive oil
- 2 cups finely chopped broccoli florets about 2 small crowns
- 1 small bunch green onions thinly sliced (about 1 cup)
- 5 large eggs
- ¾ cup milk (I used 1%; use whole milk or a combo of milk and cream for more richness)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper optional
- 2 ounces shredded extra sharp cheddar cheese about 1/2 cup, or swap Gruyere, smoked mozzarella, or similar fully-flavored, smooth melting cheese
- 1 ounce finely grated parmesan cheese about 1/4 cup, divided
Instructions
- Preheat your oven to 375 degrees F. Roll your pie dough into a 11-inch circle, then transfer it to a regular 9-inch pie dish. Build up and flute the top edges to create a rim for holding the filling. Line it with aluminum foil. Fill with pie weights or dried beans, then bake for 10 minutes. Remove the dish from the oven, carefully lift out the beans and foil, then return the crust to the oven and bake until light golden, about 3 minutes more. Reduce the oven temperature to 350 degrees F. (At this point, either discard the beans or save them for future pie baking.)
- Meanwhile, in a large skillet, heat the oil over medium high. Add the chopped broccoli and cook 4 minutes. Add the green onion and continue cooking until the broccoli is crisp tender and the onion has softened , 1 to 2 minutes more.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and cayenne until well combined.
- Scatter the broccoli mixture on the bottom of the blind-baked crust. Sprinkle evenly with the cheddar and half of the Parmesan. Carefully pour in the egg mixture, then sprinkle the remaining Parmesan over the top.
- Carefully placed the quiche on a baking sheet to catch any drips. Bake until a knife inserted 1 inch away from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust gets darker than you would like, shield it with foil or a pie crust shield. Let rest for 5 to 10 minutes, then slice and serve.
Notes
- TO STORE: To store quiche, let cool to room temperature, tightly wrap, and then keep in fridge for up to 3 days.
- TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F or gently in the microwave.
- TO FREEZE: You can freeze a quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 292kcalCarbohydrates: 19gProtein: 12gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 170mgSodium: 632mgPotassium: 248mgFiber: 2gSugar: 2gVitamin A: 634IUVitamin C: 27mgCalcium: 190mgIron: 2mg
YOUR RECIPES ARE ALWAYS DELICIOUS. I HAVE BUT ONE REQUEST. WHEN YOU GO TO PRINT A RECIPE I WISH IT WERE MORE PRINTER FRIENDLY. IT USED TOO MUCH PAPER AND IT IS HARD TO REDUCE DOWN TO LESS SHEETS.
Hi Sandra! How many pages are you getting? When I select print this particular recipe comes up as two pages and you could do it front and back so you are only using 1 sheet of paper.
Just made this quiche for dinner. My husband who isn’t crazy about broccoli loved it. I chopped it as per the recipe, and it was delicious. It’s so easy. Served it with an arugula and apple salad.
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
Easy and delicious quiche recipe. I added some leftover ham and enjoyed Easter weekend. My husband had two pieces!
Such a great idea! Thank you Suzy!
We had some leftover broccolini and ends of different cheeses, making this the perfect recipe for dinner last night. Super easy and deliciously tasty. Thankyou for yet another 5 star recipe, It’ll be on regular rotation for us!
Yay! Thank you!