Broccoli Cheddar Quiche Recipe

Introduction

This Broccoli Cheddar Quiche is a delicious and comforting dish perfect for breakfast, brunch, or a light dinner. Packed with fresh broccoli and sharp cheddar cheese in a creamy egg custard, it’s easy to prepare and sure to please the whole family.

Ingredients

• 1 deep dish pie shell (16 oz)
• 12 oz frozen broccoli florets
• 1/2 cup cheddar cheese, shredded
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Step 1: Pre-bake the pie crust. Heat the oven to 400˚F. Place parchment paper in the crust and fill it with dried beans. Bake for 12–15 minutes or until golden brown. Remove from the oven and allow to cool to room temperature. Reduce oven temperature to 350˚F. (Do not poke holes in the crust; weighting it with beans prevents bubbling without needing holes.)
2. Step 2: Make the custard. In a medium bowl, add the eggs, heavy cream, milk, salt, and pepper. Beat with a hand mixer until completely combined.
3. Step 3: Steam the broccoli according to package instructions. Roughly chop into bite-sized pieces if needed. Mix the broccoli with the shredded cheddar cheese and place the mixture in the bottom of the pre-baked pie crust.
4. Step 4: Pour the egg mixture over the broccoli and cheese. Place the quiche on a baking sheet and bake for 45–55 minutes or until the center is just set.
5. Step 5: Let the quiche sit for 20 minutes before slicing. Serve warm or at room temperature. Enjoy!

Tips & Variations

• Substitute fresh broccoli for frozen, just steam until tender before adding.
• Add sautéed onions or garlic for extra flavor.
• Use a mix of cheeses like Swiss or Gruyère for a richer taste.
• Line the pie shell with foil after adding parchment and beans to catch any drips when pre-baking.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices in a microwave or oven until warmed through. For longer storage, freeze the quiche wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works well. Just steam it until tender and chop into bite-sized pieces before using.

Do I have to prebake the pie crust?

Prebaking helps prevent a soggy crust since the filling is wet. Weighting the crust with beans keeps it from puffing up during baking.

Broccoli Cheddar Quiche Recipe

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★★★★★

4.9 from 148 reviews

• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Broccoli Cheddar Quiche is a savory, comforting dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky deep-dish pie crust filled with steamed broccoli, sharp cheddar cheese, and a rich custard made from eggs, cream, and milk, this quiche offers a balanced blend of textures and flavors. Pre-baking the crust ensures a crisp base, while steaming the broccoli keeps it tender yet vibrant. Baked to golden perfection, this quiche can be served warm or at room temperature, making it a versatile and crowd-pleasing recipe.

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Ingredients

Scale 1x2x3x

Crust

• 1 deep dish pie shell (16 oz)

Filling

• 12 oz frozen broccoli florets
• 1/2 cup cheddar cheese, shredded
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper

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Instructions

1. Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment paper in the deep dish pie shell and fill it with dried beans to weigh down the crust. Bake for 12-15 minutes until the crust turns a golden brown. Remove the beans and parchment, and allow the crust to cool to room temperature. Then reduce the oven temperature to 350˚F. (Note: Do not poke holes in the crust to avoid egg leakage. Weighting with beans helps prevent bubbling.)
2. Prepare the custard: In a medium bowl, combine the 6 large eggs, 1/2 cup heavy cream, 1/2 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Using a hand mixer, beat the mixture until fully combined and smooth.
3. Cook the broccoli: Steam the 12 oz of frozen broccoli florets according to the package instructions until tender. Once steamed, roughly chop the broccoli into bite-sized pieces if necessary. Mix the chopped broccoli with the shredded 1/2 cup cheddar cheese and evenly distribute this mixture in the bottom of the pre-baked pie crust.
4. Add custard and bake: Pour the egg custard mixture evenly over the broccoli and cheese in the pie crust. Place the quiche on a baking sheet and bake at 350˚F for 45 to 55 minutes, or until the center is just set and no longer jiggly.
5. Rest and serve: Remove the quiche from the oven and let it sit for 20 minutes to allow the custard to fully set. Serve warm or at room temperature. Enjoy your delicious, homemade broccoli cheddar quiche!

Notes

• Pre-baking the crust with beans prevents bubbling and sogginess without needing to pierce holes in the crust.
• Steaming broccoli keeps it tender and vibrant without adding excess moisture from boiling.
• You can substitute fresh broccoli if preferred; steam it for 3-4 minutes before adding.
• For a sharper flavor, use extra sharp cheddar cheese.
• Quiche can be refrigerated for up to 3 days and gently reheated before serving.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Broccoli Cheddar Quiche, Quiche Recipe, Vegetarian Quiche, Brunch Recipe, Pie Crust Quiche, Baked Egg Dish, Cheese and Broccoli Quiche, Savory Pie