Tasty Broccoli and Cheddar Quiche

If you ask me, quiche is one of those dishes that makes you look like you really know what you’re doing in the kitchen.

This broccoli and cheddar quiche is a go-to recipe that works for breakfast, brunch, or even a simple dinner. Tender broccoli florets and sharp cheddar cheese bake into a creamy, savory custard that’s hard to resist.

It starts with a flaky pie crust that gets filled with eggs whisked together with milk and a handful of seasonings. The broccoli cooks right in the quiche, so there’s no extra step of blanching or steaming.

It’s a comforting dish that feeds a crowd without much fuss, perfect for lazy weekend mornings or when you need to bring something to share.

What Kind of Cheddar Cheese Should I Use?

For this quiche, you’ll want to use a block of cheddar that you shred yourself rather than pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting smoothly and creating that creamy texture you want in a quiche. As for the type of cheddar, sharp or extra-sharp will give you more flavor, while mild cheddar offers a gentler taste that lets the broccoli shine through. You can also mix things up by combining cheddar with a bit of gruyere or Swiss if you want to add some depth to the flavor profile.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Pie crust: Store-bought works great, but you can also make your own if you have the time. For a crustless version, just grease your pie dish well and skip it entirely – the quiche will still set up nicely.
• Milk: Whole milk gives the best texture, but you can use half-and-half for a richer quiche or 2% milk if that’s what you have. Heavy cream works too, though it’ll be quite rich.
• Broccoli: Fresh or frozen both work fine. If using frozen, make sure to thaw it completely and squeeze out excess water with paper towels before adding it to the quiche. You can also swap in spinach, asparagus, or mushrooms.
• Cheddar cheese: Sharp cheddar gives great flavor, but Swiss, Gruyere, or Monterey Jack are all good alternatives. You can even mix a couple of cheeses together.
• Eggs: The eggs are essential for the quiche to set properly, so don’t substitute these – they’re what makes a quiche a quiche.
• Dry beans: These are just for blind-baking the crust. You can use pie weights, rice, or even dried lentils instead. Just remember you can reuse them for baking but not for cooking and eating.

Watch Out for These Mistakes While Baking

The biggest mistake with quiche is skipping the blind-baking step for your crust, which leads to a soggy bottom that nobody wants – those dry beans (or pie weights) are essential for keeping the crust flat and crispy while it pre-bakes.

Another common error is adding raw broccoli directly to the filling, so make sure to steam or blanch it first for about 3 minutes and pat it completely dry to avoid excess moisture that can make your quiche watery.

Don’t overbake your quiche by waiting for the center to look completely firm – it should still have a slight jiggle in the middle when you remove it from the oven, as it will continue cooking and set up perfectly while it cools.

Finally, resist the urge to slice into it right away; letting the quiche rest for at least 15-20 minutes makes all the difference in getting clean slices instead of a runny mess.

What to Serve With Broccoli and Cheddar Quiche?

Broccoli and cheddar quiche is perfect for brunch or a light dinner, and I love serving it with a simple mixed greens salad tossed with a lemony vinaigrette to balance out the richness of the eggs and cheese. Fresh fruit like sliced strawberries, melon, or grapes makes a great side that adds a refreshing sweetness to the meal. If you’re feeding a crowd for brunch, crispy bacon or breakfast sausage links are always a hit alongside a slice of quiche. For a lighter option, roasted cherry tomatoes or a cucumber salad with dill work beautifully with the savory flavors.

Storage Instructions

Store: Leftover quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. It’s great for easy breakfasts throughout the week or a quick lunch paired with a simple side salad.

Freeze: This quiche freezes wonderfully for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and then in foil, or slice it up and freeze individual pieces. I like freezing slices separately so I can grab just what I need for a quick meal.

Reheat: To warm up your quiche, pop it in a 350°F oven for about 15-20 minutes until heated through, or microwave individual slices for 1-2 minutes. The oven method keeps the crust nice and crisp, but the microwave works great when you’re in a hurry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 55-65 g
• Fat: 90-105 g
• Carbohydrates: 110-125 g

Ingredients

For the crust:

• 1 pie crust (I always use Pillsbury refrigerated crust for a perfect flaky texture)
• 1 cup dry beans

For the filling:

• 7 large eggs
• 1 1/4 cups milk (use whole milk for a much richer and silkier custard)
• 1 tsp garlic powder
• 1/2 tsp oregano
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups broccoli (cut into small 1/2-inch florets so they cook evenly)
• 1 1/4 cups cheddar cheese (I prefer Tillamook Sharp Cheddar for the best melt and bite)
• 2 tbsp fresh parsley

Step 1: Prepare the Pie Crust with Blind Bake

• 1 pie crust
• 1 cup dry beans

Preheat your oven to 375°F.

Place the refrigerated pie crust into your pie pan and prick the bottom a few times with a fork to prevent puffing.

Line the crust with parchment paper and fill with dry beans (or pie weights) to weigh it down during baking.

This blind bake step ensures a crispy, flaky crust that won’t get soggy from the custard filling.

Bake for 12 minutes, then carefully remove the parchment and weights, and bake for another 10 minutes until the crust is lightly golden and set.

Set aside while you prepare the filling.

Step 2: Prepare the Custard Base and Seasonings

• 7 large eggs
• 1 1/4 cups milk
• 1 tsp garlic powder
• 1/2 tsp oregano
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper

In a large bowl, whisk together the 7 eggs and 1 1/4 cups milk until well combined and smooth.

Add the garlic powder, oregano, onion powder, salt, and pepper, whisking again to distribute the seasonings evenly.

I like to whisk this mixture thoroughly so the seasonings don’t settle at the bottom of the quiche—you want consistent flavor in every slice.

Step 3: Combine Filling Ingredients

• custard mixture from Step 2
• 2 cups broccoli
• 1 1/4 cups cheddar cheese
• 2 tbsp fresh parsley

Add the broccoli florets, shredded cheddar cheese, and fresh parsley to the egg custard mixture from Step 2, folding gently until everything is evenly distributed.

Make sure the broccoli pieces are separated and coated with the custard so they cook evenly throughout the quiche.

The small floret size ensures they’ll cook through in the time the custard sets.

Step 4: Fill and Bake the Quiche

• pre-baked crust from Step 1
• filling mixture from Step 3

Lower the oven temperature to 350°F.

Carefully pour the filling from Step 3 into the pre-baked crust, spreading it evenly and making sure the broccoli and cheese are distributed throughout.

Bake for 35-40 minutes until the custard is mostly set but still has a slight jiggle in the very center—it will continue cooking slightly as it cools.

The quiche is done when a knife inserted near the edge comes out clean, but you can leave the center slightly underdone for a creamier texture.

Step 5: Cool and Serve

Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.

This resting time allows the custard to firm up slightly, making it easier to cut clean slices.

You can serve it warm or at room temperature—both are delicious.

Tasty Broccoli and Cheddar Quiche

Delicious Tasty Broccoli and Cheddar Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 8 slices

Calories 1600 kcal

Ingredients

  

For the crust::

• 1 pie crust (I always use Pillsbury refrigerated crust for a perfect flaky texture)
• 1 cup dry beans

For the filling::

• 7 large eggs
• 1 1/4 cups milk (use whole milk for a much richer and silkier custard)
• 1 tsp garlic powder
• 1/2 tsp oregano
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups broccoli (cut into small 1/2-inch florets so they cook evenly)
• 1 1/4 cups cheddar cheese (I prefer Tillamook Sharp Cheddar for the best melt and bite)
• 2 tbsp fresh parsley

Instructions

 

• Preheat your oven to 375°F. Place the refrigerated pie crust into your pie pan and prick the bottom a few times with a fork to prevent puffing. Line the crust with parchment paper and fill with dry beans (or pie weights) to weigh it down during baking. This blind bake step ensures a crispy, flaky crust that won't get soggy from the custard filling. Bake for 12 minutes, then carefully remove the parchment and weights, and bake for another 10 minutes until the crust is lightly golden and set. Set aside while you prepare the filling.
• In a large bowl, whisk together the 7 eggs and 1 1/4 cups milk until well combined and smooth. Add the garlic powder, oregano, onion powder, salt, and pepper, whisking again to distribute the seasonings evenly. I like to whisk this mixture thoroughly so the seasonings don't settle at the bottom of the quiche—you want consistent flavor in every slice.
• Add the broccoli florets, shredded cheddar cheese, and fresh parsley to the egg custard mixture from Step 2, folding gently until everything is evenly distributed. Make sure the broccoli pieces are separated and coated with the custard so they cook evenly throughout the quiche. The small floret size ensures they'll cook through in the time the custard sets.
• Lower the oven temperature to 350°F. Carefully pour the filling from Step 3 into the pre-baked crust, spreading it evenly and making sure the broccoli and cheese are distributed throughout. Bake for 35-40 minutes until the custard is mostly set but still has a slight jiggle in the very center—it will continue cooking slightly as it cools. The quiche is done when a knife inserted near the edge comes out clean, but you can leave the center slightly underdone for a creamier texture.
• Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving. This resting time allows the custard to firm up slightly, making it easier to cut clean slices. You can serve it warm or at room temperature—both are delicious.