Broccoli Cheddar Quiche

Meet your new go-to quiche recipe: Broccoli Cheddar Quiche. It’s quick and easy to make with delicious flavor and creamy texture with ender chunks of broccoli. Brunch never tasted so good!

Broccoli cheddar quiche being pulled out of a pie plate.

Try these other tasty quiche recipes like Quiche Lorraine and Caprese Quiche.

Broccoli Cheddar Quiche

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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 it 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 easy quiche recipe is made with broccoli and cheddar cheese. 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.

A slice of quiche on a plate with the point facing the camera.

Tips for how to make quiche

  • Use a pre-made pie crust to make it all easier- I like frozen best for this recipe (you don’t have to defrost it).
  • 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.

A close up view of the filling in this quiche recipe

Do you have to bake the crust first for a quiche?

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 filling. Be sure to use pie weights to avoid shrinking.

Why is it called quiche?

Quiche is originally from Germany and is derived from the word Kuchen which means cake in German.

How do you tell if a quiche is done?

You’ll know the quiche is cooked through when it’s no longer jiggly in the middle.

Can you make quiche ahead of time?

Yes, just refrigerate and cover and reheat before serving.

Can you freeze quiche?

Yes, for up to 3 month. To reheat the quiche: thaw, cover in foil and bake until it’s heated through.

A slice of quiche on plate.

Ingredients for making this quiche recipe:

  • Broccoli
  • Onion
  • Cheddar cheese
  • Frozen pie crust
  • Eggs
  • Heavy cream
  • Kosher salt
  • Ground black pepper

Ingredients to prep ahead:

  • Blanch broccoli and onion
  • Shred cheese

Helpful tools:

  1. Measuring spoons
  2. Measuring cups
  3. Mixing bowl
  4. Whisk
  5. Saucepan

A shot of q quiche with a bite taken off of it.

Broccoli Cheddar Quiche
Prep Time
10 mins
Cook Time
55 mins
Cooling time
30 mins

Meet your new go-to quiche recipe: Broccoli Cheddar Quiche. It's quick and easy to make with delicious flavor and creamy texture with ender chunks of broccoli. Brunch never tasted so good!

Course: Breakfast, Main
Cuisine: American
Keyword: quiche
Servings: 8 servings
Author: Jessy Freimann, The Life Jolie
  • 2 cups diced broccoli florets
  • 1/2 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
  1. Preheat the oven to 350 degrees. Bring a medium pot of water to a boil.

  2. Once boiling, blanch broccoli and onion for 3-4 minutes and then run under cold water to stop the cooking. Drain well.

  3. Place drained broccoli and onion in the frozen pie crust in an even layer.

  4. Sprinkle evenly with cheddar cheese.

  5. In a medium bowl, whisk together eggs, heavy cream, salt and pepper until well combined.

  6. Pour custard into the pie crust evenly.

  7. Bake uncovered for 45-50 minutes until the middle is no longer jiggly. Cool for 30 minutes and serve.

An overhead image of a slice of quiche.

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

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  • Reply
    Sylvia Harter
    January 3, 2020 at 4:41 pm I’m making your Scalloped potatoes with ham and I got to the milk part and there wasn’t a measurement for the milk or the flour. I had to wing it! Maybe you could look at the recipe and type that in. Thank you
  • Reply
    November 27, 2020 at 3:49 pm Do you use a regular or deep dish crust for your quiche?
  • Reply
    April 15, 2021 at 1:54 pm Do you have to use a frozen crust? I have a refrigerated one that I would like to use, but wasn’t sure if that would mess up the cooking time?
    • Reply
      Jessy Freimann
      April 17, 2021 at 6:32 pm I don't thinks os but I haven't tested it. I'd recommend keeping a close eye on it and covering the outer crust if it's baking too fast. If you're worried about the inner crust not baking fast enough, you can also blind bake for 7-10 minutes, but again, keep a close eye on it. Good luck and let me know how it goes!
  • Reply
    Valerie Watson
    July 8, 2021 at 12:11 pm Just TWO eggs or is this a typo??
    • Reply
      Jessy Freimann
      July 8, 2021 at 12:27 pm Hi Valerie- That is not a typo- the ratio for this quiche is 2 large eggs:1 cup of heavy cream. The eggs puff a bit as they cook and make a nice custard base with full-fat cream. Hope this helps!

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