How to Make the Perfect Broccoli Cheddar Quiche

Creamy, savory, and packed with flavor, a broccoli cheddar quiche is the ultimate comfort food that doubles as an impressive dish for any occasion. Whether you’re planning a weekend brunch, a cozy dinner, or looking for a make-ahead meal, this golden, cheesy delight will have everyone coming back for seconds. Curious what makes this quiche irresistible? Let’s dive in.

Ingredients

• 1 homemade or store-bought 9-inch pie crust
• 1 tablespoon olive oil
• 2 cups chopped broccoli florets
• 1 small yellow onion diced
• 4 large eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon ground nutmeg

Equipment

• 9-inch pie dish
• Medium skillet
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board
• Aluminum foil

Instructions

1. Preheat your oven to 375 degrees Fahrenheit. If you are using a store-bought crust, gently press it into a 9-inch pie dish and crimp the edges if you’d like. I often like to blind bake mine for about 8 minutes to keep the bottom from getting soggy—especially helpful with juicy vegetables like broccoli.
2. Sauté the veggies. In a medium skillet over medium heat, warm the olive oil. Add the diced onion and cook for 3 to 4 minutes until it turns translucent and soft. Then stir in the chopped broccoli and cook for another 4 to 5 minutes until bright green and tender. I keep the lid on for part of the time to let the broccoli steam slightly. Remove from heat and let the mixture cool slightly before adding it to the crust.
3. Whisk the custard. In a mixing bowl, crack the eggs and whisk them with the milk, salt, pepper, and nutmeg. Nutmeg may seem like a small amount, but it adds such a warm depth that plays nicely with cheddar. You can skip it, but I recommend giving it a try at least once.
4. Assemble the quiche. First, sprinkle the shredded cheddar cheese evenly onto the base of the crust. This creates a tasty layer and even helps act as a moisture barrier during baking. Next, spoon in the broccoli and onion mix, spreading it out evenly.
5. Pour the egg custard evenly over everything. If the filling looks slightly too high near the edge, do not worry. It usually settles a bit while baking. Place the pie dish on a baking sheet just in case there is any bubbling over—nobody wants to clean eggy oven spills.
6. Bake for 40 to 45 minutes, or until the center is puffed, golden, and just set with a slight jiggle. If the crust starts browning too quickly before the center sets, loosely cover the edges with aluminum foil. I like to start checking doneness at the 38-minute mark using a butter knife inserted near the center—it should come out mostly clean.
7. Cool and serve. Let the quiche cool for at least 10 to 15 minutes before slicing. The cooling time helps the custard firm up and makes slicing much easier. I usually serve mine warm, sometimes with a side of fruit or a simple green salad.

Nutrition per serving

Description

Warm, savory, and effortlessly comforting, broccoli cheddar quiche is like a hug in pie form. It begins with a buttery, flaky crust that cradles a tender filling made with fresh broccoli florets and richly melted cheddar cheese. The custard bakes up perfectly golden and creamy, blending the grassy notes of broccoli with the sharp tang of aged cheddar. Each bite delivers a harmonious balance of texture and flavor — the crumble of pastry, the creamy egg interior, and the delicate crunch of roasted broccoli.

This quiche is reminiscent of a leisurely weekend brunch, the kind you share around a sunny kitchen table with steeping mugs of coffee and fresh fruit on the side. It’s elegant yet hearty, refined yet satisfying — a dish that feels at home in both casual family gatherings and upscale brunch menus. Whether served warm out of the oven or sliced cold the next day, this broccoli cheddar quiche is the kind of recipe that never fails to impress.

Why You’ll Love This Recipe

This broccoli cheddar quiche is an all-in-one meal that is both versatile and simple to make. The ingredients are humble pantry and fridge staples, and the preparation does not require much hands-on time. It works just as well for a weekday breakfast on the go as it does for a relaxed Sunday brunch or a light dinner paired with a side salad.

The recipe is easily customizable depending on your preferences or what you have on hand. You can use fresh or frozen broccoli and swap in a variety of cheeses. It is also a fantastic way to sneak extra veggies into your diet without sacrificing flavor. Plus, it reheats beautifully, making it perfect for meal prepping ahead of time.

Serving and Storage Tips

Store leftover quiche in an airtight container in the refrigerator for up to four days. To reheat, warm slices in a 350 degree Fahrenheit oven for about 10 to 15 minutes or microwave individual portions for 60 to 90 seconds until heated through.

To freeze, allow the quiche to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

You can also prepare the quiche a day ahead. Simply bake it fully, let it cool, and store in the fridge. Warm it in the oven just before serving.

Course, Cuisine, Keywords

Breakfast, Brunch, American, broccoli cheddar quiche, egg recipes, vegetable quiche, make-ahead breakfast

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Broccoli Cheddar Quiche

Warm, savory, and effortlessly comforting, broccoli cheddar quiche is like a hug in pie form. A buttery, flaky crust cradles a creamy, golden filling of broccoli florets, cheddar cheese, eggs, and milk, perfect for brunch, breakfast, or a light dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 6 servings

Calories 280 kcal

Ingredients

  

1x2x3x

• 1 homemade or store-bought 9-inch pie crust
• 1 tablespoon olive oil
• 2 cups chopped broccoli florets
• 1 small yellow onion diced
• 4 large eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Instructions

 

• Preheat your oven to 375 degrees Fahrenheit. If using a store-bought crust, place it into a 9-inch pie dish and crimp the edges as desired.
• In a medium skillet over medium heat, warm the olive oil. Add diced onion and sauté for 3 to 4 minutes until softened. Stir in the broccoli and cook for an additional 4 to 5 minutes until the florets turn bright green and tender. Remove from heat and allow to cool slightly.
• In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined.
• Sprinkle the shredded cheddar cheese evenly over the bottom of the prepared pie crust. Add the cooked broccoli and onion mixture over the cheese.
• Pour the egg mixture over the filling, making sure it spreads evenly.
• Place the quiche on a baking sheet for easier handling and bake for 40 to 45 minutes, or until the center is set and the top is golden. If the crust begins browning too quickly, tent the edges with aluminum foil.
• Remove from the oven and let cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Nutrition

Calories: 280kcalCarbohydrates: 18gProtein: 13gFat: 18gSodium: 460mgFiber: 2gSugar: 3g

Keyword broccoli cheddar quiche, egg recipes, vegetable quiche, make-ahead breakfast, brunch

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