This savory Broccoli and Cheese Quiche looks fancy enough to impress any guest but is easy enough to pull together even when you’re short on time and energy.
Do you love quiche? Try Mushroom and Leek Quiche (optional Cauliflower Crust). Or do you love the Broccoli and Cheese combo? Try Easy Broccoli and Cheese Quiche.
Are you looking for a delicious brunch idea? You’re in the right place! This Broccoli and Cheese Quiche is the perfect brunch dish. Isn’t brunch so tricky? Some people prefer brunch to be more breakfasty, while others view brunch as an early lunch… What can you serve that fits the bill for everyone? QUICHE! Quiche combines the best of both worlds. (I’m just excited at the prospect of an extra meal. Serve me a second breakfast or part one of lunch, I don’t care!)
This savory quiche isn’t just for brunch though! If you’re needing a dish to impress, this quiche will do the trick. It looks pretty and fancy!
Behind that lovely facade is a fast and simple recipe that uses family-friendly ingredients. Don’t wait for a special occasion… serve it to your family for breakfast, lunch, or dinner anytime. Heck, you can even make it, freeze it, and save it for a quick meal in the future. I’m telling you…this Broccoli and Cheese Quiche is the queen of all quiches.
- Pie crust. You can make your own or use a refrigerated crust from the store. If you want to make your own, try my Grandma’s BEST Pie Crust!
- Eggs. Grab those trusty size large eggs to get the amount you need for this recipe.
- Milk. I like to use whole milk for this cheesy quiche because it makes it that much creamier. But you can use whatever milk you have on hand, even dairy-free.
- Garlic. I use garlic powder in this recipe, but you could saute some fresh minced garlic and use that instead.
- Onions. I recommend sauteing these to soften them a bit before adding them to your egg mixture. Just make sure they cool before you add them to the eggs. The bake time isn’t long enough for them to fully soften in the oven, but if you don’t mind a little crunch, you can toss them in raw. Either way, chop them up small!
- Broccoli. The key to the broccoli is to chop it into florets that are pretty equal in size and fairly small. If they’re too big, they won’t cook through.
- Cheese. I use Pepper Jack in this recipe because I like that it adds a little bit of kick to the flavor. If you don’t like Pepper Jack, you can swap it out for another cheese, like a sharp cheddar. Just don’t choose a cheese that is too mild because the recipe needs some of the flavor that comes from the cheese.
How to make Broccoli and Cheese Quiche
- Preheat the oven to 375 degrees.
- Roll the pie dough into a 9-inch pie plate. Line the inside of the crust with foil or parchment paper, then add pie weights or beans to keep the crust from puffing up while baking.
- Blind bake the crust for about 15-18 minutes or until dry. (Leave the oven on to bake the whole quiche later.)
- While the pie crust is baking, whisk together the eggs and milk.
- Saute the onions in a bit of butter or oil over medium-high heat. If you like your broccoli on the softer side, throw those florets in with the onions to start them cooking prior to hitting the oven. If you opt for minced garlic instead of garlic powder, toss it in about a minute before the onions are done cooking.
- Remove from heat and let cool. You don’t want your hot veggies to start cooking the eggs. It will do weird things to the texture.
- Stir the spices into the egg mixture, followed by the (cooled) veggies and grated cheese.
- Pour the egg mixture into the pie crust and immediately place it on the bottom rack of the oven.
- Bake in the preheated oven for 30 minutes or until the center is set and the outer edges of the top are turning golden brown. If the crust is getting too dark, cover it with a pie shield or wrap it with aluminum foil.
- If your quiche is puffing up like a balloon, don’t worry! That is normal. It will settle as it cools.
- Let cool for about 15 minutes before serving.
Why do you blind-bake the crust?
I’ll spare you all the soggy bottom jokes…for now. But that really is the reason for blind baking your quiche crust! Blind baking makes sure that your crust gets baked all the way through and no one ends up with a soggy bite. This is especially important when you’re adding such a wet filling like you are with this Broccoli and Cheese Quiche.
Can you make it gluten-free?
Making quiche gluten-free is simple! The easiest way to make a quiche gluten-free is to skip the crust entirely. If you like crust, just use your favorite gluten-free pie crust recipe or brand. You can find instructions on making a cauliflower pie crust in my Mushroom and Leek Quiche recipe!
How do I store Broccoli and Cheese Quiche?
Let that quiche cool to room temperature. (Nobody likes a soggy bottom…or any other part of the crust.) Then cover it and keep it in the fridge for up to 4 days. Or freeze it. (See below for alllll the details about freezing quiche.)
How do I reheat my leftover quiche?
If you have the time, take the quiche out and let it come to room temperature. Cover the crust with foil and bake it again at 350 until it reaches 165 degrees internally. It will taste like it did the first time! If you don’t have time, heat up individual slices in the microwave. The crust won’t be quite as flaky, but it will still be delicious.
Can I make this quiche ahead and freeze it?
YES! One of the great things about quiche is you can freeze it! You may choose to double this recipe and freeze one for later. You even have options when it comes to freezing quiche.
- Bake first, freeze whole. If you opt for this, let your quiche cool to room temperature. Then wrap it twice in plastic wrap and freeze for up to 3 months. When you’re ready to eat it, put the (unwrapped) quiche in a cold oven and heat the oven to 325. Bake for about an hour, or until warm throughout. You will probably want to wrap the crust in foil.
- Bake first, freeze in slices. Let the quiche cool, then cut into slices. Place the slices on a baking sheet so none are touching. Freeze for at least 4 hours and up to overnight. Wrap each piece in plastic wrap, then put them all in a resealable bag, and freeze for up to a month. To reheat, put the unwrapped slice on a baking sheet and place it in a cold oven. Then heat the oven to 325 and bake for about 10-15 minutes, or until warm. You may want to cover the crust with foil.
- Freeze first, bake later. I have not personally done this, but some people swear by it! If you’re more nimble than I am, maybe you won’t be afraid of dumping the contents all over your freezer. Put the pie pan on a baking sheet and into the freezer to freeze the quiche until firm, then wrap twice in plastic wrap, and freeze for up to a month. When you’re ready to eat it, don’t thaw, just put it directly into a preheated oven and bake according to the normal directions, though you will likely need to tack on 10-15 minutes to the baking time.
What should I serve with Broccoli and Cheese Quiche?
Personally, my favorite side dish for a savory quiche like this is some fruit or a simple fruit salad. You can also serve it with roasted vegetables, like asparagus or mini potatoes. If you’re serving it at breakfast, it is great paired with a Blueberry Lemon Poppyseed Muffin. (Or, if you’re like me, muffins are acceptable any time of day.)
Quiche is kind of like pizza… I’m not sure there are really any wrong ingredients. I mean, within reason. I don’t suggest adding gummy bears or licorice. But you can use this Broccoli & Cheese Quiche recipe as a template and substitute just about anything for the broccoli.
- Try adding some ham or bacon.
- Use bell peppers or cauliflower instead of broccoli. Or AND.
- Ham and swiss quiche sounds delicious. Add ham and sub Swiss cheese.
- Heck, kids might think it’s fun to make a pizza quiche with cheese and pepperoni.
- Go crazy! A word of caution, though, about using veggies with high water content: they can make your quiche watery. You can prevent that by sauteing them, letting them cool, and draining them if needed before adding them to your egg mixture.
Check out these 13 Tips for Making Better Quiches for even MORE tips :).
I just know you’re going to love this quiche with its soft, savory egg filling and buttery, flaky crust. It’s easy to pack up, so go ahead and take it to your friend’s house to share. Or make it for yourself, and sit and enjoy it with a cup of coffee.
Easy Broccoli & Cheese Quiche
- Refrigerated Pie crust dough.
- 8 large eggs
- ½ c. milk. I like to use whole milk.
- 3/4 tsp pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 small sweet onion finely diced. Some testers used preferred sauteing the onions prior to adding to the quiche and using fresh garlic. Just be sure to cool before adding to the mixture.
- 1 cup broccoli florets. Try to make sure they are fairly uniform in size so they will cook similarly.
- 2 cups pepper jack cheese shredded
- Preheat the oven temperature to 375.
- Roll the pie dough into a 9 inch pie plate. Use pie weights or beans to keep the crust (line the crust with aluminum foil first) from puffing up while baking. Blind bake the crust for about 15-18 minutes or until dry.
- Meanwhile, whisk together the eggs and milk.
- In a medium skillet on medium-high heat, saute the onions in a bit of butter and oil. Remove from heat. NOTE: if you like your broccoli more on the soggy side, throw them in with the onions to start the cooking prior to hitting the oven.
- Stir the spices into the egg mixture, followed by the veggies and cheese, and then the cooled onions.
- Pour the egg mixture into the pie crust and immediately place it on the bottom rack of the oven.. Bake in a preheated oven for 30 minutes or until the center is set and the outer edges of the top is turning golden brown. If the crust looks like it is getting too dark, cover it with a pie shield or aluminum foil.
- Let cool about 15 minutes before serving.
Recipe Tester Melanie said…
“My husband liked this exactly as written. My older kids both said “broccoli doesn’t go in eggs” :) but both said it tasted better then they expected…Bake time was perfect for the egg and broccoli texture. My crust didn’t over brown at all. Perfect amount of filing for crust. Will consider adding fresh garlic w/ the sauteed onions next time too.