Meet your new go-to quiche recipe: broccoli cheddar cheese quiche. It's quick and easy to make with delicious flavor, a creamy texture, and tender chunks of broccoli. Brunch never tasted so good!
Jump to:
- Why You'll Love This Broccoli And Cheddar Quiche Recipe:
- Ingredient Information And Substitutions
- How To Make Broccoli Cheese Quiche
- Frequently Asked Questions
- Tips For Making This Broccoli & Cheddar Quiche
- What To Serve With This Broccoli Cheddar Quiche Recipe
- Other Brunch Recipes To Try
- Broccoli Cheddar Cheese Quiche
Why You'll Love This Broccoli And Cheddar Quiche Recipe:
I really don't know why I don't make quiches more often. They're beyond easy to throw together (and super quick too!) with limitless flavor options and combinations. You can make one and enjoy it all week for breakfast or pair it with a salad for a simple and satisfying lunch.
I like to experiment with all sorts of fun quiche flavors whenever I have a holiday brunch to cook for! My most recent venture is this easy broccoli and cheese quiche recipe — made with cheddar, of course. This has always been a winning flavor combo that my family is guaranteed to love! Onions give it an extra savory flavor, and the rich and creamy custard adds just the right amount of decadence.
Since I use a frozen pie crust to make this recipe, it comes together quickly without too many dishes involved. Just whisk together the filling, pour, and bake! If that's not reason enough to make it, it's also:
- Prepped in 10 minutes
- Easy to pair with other breakfast favorites
- A family favorite!
- Deliciously savory
- Not too heavy
Ingredient Information And Substitutions
- Broccoli- Fresh florets will have a better texture than frozen, but you can use frozen if it's what you have on hand. Let it thaw first, then drain really well so your broccoli cheese quiche filling isn't watery. If using frozen, skip the blanching step for the broccoli.
- Onion- I like to use a sweet onion, but any yellow onion will work fine. Dice this up really small so it blends into the filling. Nobody wants a big chunk of onion in their bite!
- Cheddar Cheese- Use fresh for this too! Grated block cheese has a bolder flavor than bagged shreds, and it melts down a lot smoother too. Colby is the closest substitute, or you can use mozzarella for a milder flavor. Gouda would be delish too!
- Frozen Pie Crust- You're welcome to make your crust from scratch, but I'm all about shortcuts when possible.
- Eggs and Heavy Cream- These form the custard base for the filling, making it extra rich and silky.
- Salt and Pepper - Kosher salt is my top choice for cooking and baking, and freshly ground black pepper is more vibrant than bottled.
How To Make Broccoli Cheese Quiche
Step 1- Blanch the veggies.
Bring a pot of water to boil and chop the broccoli and onion. Meanwhile, preheat the oven to 350 degrees F.
Once the water is boiling, add the broccoli and onion. Cook for 3-4 minutes, then drain and run under cold water to stop the cooking. Drain really well after too.
Step 2- Add to crust.
Spread the cooked veggies in an even layer on the bottom of the frozen pie crust. Then, sprinkle shredded cheese over the top.
Step 3- Whisk together custard filling.
In a medium bowl, whisk eggs, heavy cream, salt, and pepper until well combined.
Pour the filling slowly and evenly into the crust.
Step 4- Bake and cool.
Place your broccoli cheddar quiche into the oven and bake for 45-50 minutes, or until the middle is no longer jiggly.
Cool for 30 minutes (on a wire rack is best) before slicing and serving to help it set completely.
Frequently Asked Questions
Quiche is originally from Germany and is derived from the word kuchen which means cake in German.
While many people will tell you to blind-bake the crust before adding the filling, I haven't found sogginess to be an issue when I use frozen pie crust. But if you're worried that the crust will be soggy, you can always blind-bake the crust for 10-15 minutes before adding the broccoli cheese quiche filling. Be sure to prick it gently all over with a fork, line the crust with parchment and then top with pie weights to avoid shrinking. You can also use dried beans.
You'll know quiche is cooked through when it's no longer jiggly in the middle.
Yes — just cover and refrigerate, then reheat before serving. It also tastes great cold!
Tips For Making This Broccoli & Cheddar Quiche
- Use a pre-made pie crust to make it all easier- I like frozen best for this broccoli cheese quiche recipe — no need to defrost it!
- Warm eggs and cream on the counter while you prepare the broccoli and onions. Removing the chill helps them whisk together more smoothly.
- Make sure you don't sub out the heavy cream. This is important- I've tried to make quiches with whole milk before and it's just not the same. You need that higher fat content to get that perfectly custardy filling.
- I like to blanch the broccoli and the onions- this will make sure that they're tender without being mushy.
- Keep an eye on the crust and if necessary, add a pie crust shield to make sure it doesn't overcook.
- Place the crust on a baking sheet before filling to make it easier to transfer to the oven and avoid spillage.
- Ingredients to prep ahead- chop and blanch the broccoli and onion, then shred the cheese. I like to measure out the cream and set it on the counter with the eggs while I prep.
- Leftovers and storage- leftovers will keep for 3-4 days in the refrigerator well covered. You can also freeze broccoli cheddar quiche for up to 3 months. To reheat, thaw, cover with foil, and bake until it's heated through.
What To Serve With This Broccoli Cheddar Quiche Recipe
Keep it simple with some fresh fruit or a light salad, or serve broccoli cheese quiche as part of a full breakfast or brunch spread!
- Crispy Parmesan Potatoes
- Sweet Potato and Chorizo Hash
- Blueberry Cucumber Salad Recipe
- Chocolate Chip Banana Bread Muffins
Other Brunch Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Broccoli Cheddar Cheese Quiche
Ingredients
- 2 cups diced broccoli florets
- ½ cup finely diced sweet onion
- 1 frozen pie crust
- 2 large eggs
- 1 cup heavy cream
- 1 generous pinch kosher salt
- 1 generous pinch ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Bring a medium pot of water to a boil.
- Once boiling, blanch broccoli and onion for 3-4 minutes and then run under cold water to stop the cooking. Drain well.
- Place drained broccoli and onion in the frozen pie crust in an even layer.
- Sprinkle evenly with cheddar cheese.
- In a medium bowl, whisk together eggs, heavy cream, salt and pepper until well combined.
- Pour custard into the pie crust evenly.
- Bake uncovered for 45-50 minutes until the middle is no longer jiggly. Cool for 30 minutes and serve.
Video
Notes
- Use a pre-made pie crust to make it all easier- I like frozen best for this broccoli cheese quiche recipe — no need to defrost it!
- Warm eggs and cream on the counter while you prepare the broccoli and onions. Removing the chill helps them whisk together more smoothly.
- Make sure you don't sub out the heavy cream. This is important- I've tried to make quiches with whole milk before and it's just not the same. You need that higher fat content to get that perfectly custardy filling.
- I like to blanch the broccoli and the onions- this will make sure that they're tender without being mushy.
- Keep an eye on the crust and if necessary, add a pie crust shield to make sure it doesn't overcook.
- Place the crust on a baking sheet before filling to make it easier to transfer to the oven and avoid spillage.
- Ingredients to prep ahead- chop and blanch the broccoli and onion, then shred the cheese. I like to measure out the cream and set it on the counter with the eggs while I prep.
- Leftovers and storage- leftovers will keep for 3-4 days in the refrigerator well covered. You can also freeze broccoli cheddar quiche for up to 3 months. To reheat, thaw, cover with foil, and bake until it's heated through.
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