Broccoli Cheddar Cheese Quiche

A slice of quiche been pulled up and out of a broccoli quiche with broccoli and a cloth napkin in the background.

Broccoli Cheddar Cheese Quiche

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!

Course Breakfast, Main

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 55

Cooling time 30

Servings servings

Calories 258kcal

Author Jessy Freimann

Equipment

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.

Nutrition