When it comes to a stellar dish that you can serve with pride any hour of the day, Broccoli Quiche is as versatile (and delish!) as it gets.
Breakfast, brunch, lunch, dinner: a slice of quiche fits them all.
Further, whatever your desired level of effort, your refrigerator situation, and your mood, there’s a quiche to match!
- Versatile. This recipe is for broccoli cheddar quiche, but can be tailored to your tastes. Don’t like broccoli? No prob. Swap in whatever veggies and cheese you love (see variations below!), or even add meat.
- Easy. The homemade pie crust is the biggest part, but hey you can even skip that and make Crustless Quiche or Easy Quiche Recipe instead.
- Works for Any Meal. Serve broccoli quiche with Baked Bacon in the Oven for brunch, alongside Arugula Salad for lunch, or with Roasted Carrot Soup for dinner.
- Great Left Over. I don’t know about you, but if I’m going to take the time to cook, I want it to last for more than one meal. Broccoli quiche saves and reheats like a dream, and is freezer friendly too.
- Healthy. If a meal has broccoli involved you know you’re getting in your nutrients, and the eggs pack a protein punch. Plus no heavy cream or opulent amounts of cheese here (but don’t worry, it doesn’t sacrifice flavor one bit!)
- Classy. Quiche makes me think of something that would be served at a nice tea house. Prepare for pleased guests!
Tips for Making Great Quiche
- The right filling to egg ratio. To make dreamy, fluffy quiche, you need to use the proper egg to milk ratio. Too much milk, and your quiche will be watery; too little, and your quiche will be dry.
- Know which filling ingredients to pre-cook. A veggie that would be crunchy on its own or omit water should be roasted, sautéed, or steamed prior to adding to quiche. Plus pre-cooking the veggies adds flavor. Also, you also would not use raw meat, so any bacon, ham, etc. would be pre-cooked as well.
- Blind bake your crust. This is a process of pre-baking the crust so that it doesn’t get soggy. We want crisp, flaky crust!
- Less is more. I know you want to add every piece of cheese and veggie, but we need to leave room for the eggs.
- Rest before serving. The quiche needs to cool before serving or it will fall apart when you try to slice it.
How to Make Broccoli Quiche
Making the best broccoli quiche recipe ever is easy!
Prep the filling and crust, whisk, pour into crust, and bake.
- Pie Crust. The star of quiche is a flaky crust. Try Whole Wheat Pie Crust (my personal fave, made with whole wheat flour; this post has great pie crust making tips.) For no butter or rolling, make Oil Pie Crust.
If at any point the crust gets darker than you would like, shield it with foil or a pie crust shield.
- Broccoli. Quiche makes it possible to enjoy broccoli at breakfast, or any meal.
- Green Onions. The subtle taste of onion complements the eggs and cheese. It’s cooked along with the broccoli to soften the onions and bring out the flavor.
- Eggs. The key ingredient! I use five eggs for one quiche.
- Milk. I used 1% to lighten it up, but you are welcome to use a combo of whole milk and cream for more richness.
- Cheese. The best cheese for quiche is one that is fully-flavored and smooth melting. For this broccoli version, I’m using a combination of sharp cheddar and Parmesan; Gruyere or smoked mozzarella would also be great.
- Seasoning. Since eggs themselves are fairly bland, we season them up with good ol’ salt and pepper, and dash of cayenne if you so choose.
- Preheat oven to 375 degrees F. Roll your pie dough into a 11-inch circle.
- Transfer dough to 9-inch pie dish, then blind bake. Reduce oven temperature to 350 degrees F.
- Cook chopped broccoli and green onions in large skillet over medium high.
- In a large mixing bowl, whisk together eggs, milk, and seasonings.
- Add the broccoli and cheese to the crust.
- Pour over the egg mixture. Bake broccoli quiche at 350 degrees F for 40 to 50 minutes, let rest for 5 to 10 minutes, then slice and serve. ENJOY!
A culinary fashionista, quiche can try on endless flavor combos.
Try out some of these variations:
Or play with your own! Some combos I think would be dynamite:
- Mexican. Chorizo, roasted peppers, and Colby-jack cheese
- Mediterranean. Feta, spinach, mushroom, and olive
- Bacon + Cheddar. A classic choice. Use cooked, crumbled Air Fryer Bacon.
- Ham + Gruyere. Cheese, please!
- To Store. To store quiche, let cool to room temperature, tightly wrap, and then keep in fridge for up to 3 days.
- To Reheat. Rewarm leftovers in a pie pan in the oven at 350 degrees F or gently in the microwave.
- To Freeze. You can freeze a quiche. Wrap the quiche tightly in plastic wrap and freeze in an freezer-safe, airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Tightly wrap individual servings, then store in a freezer Ziplock bag to enjoy a slice of quiche on demand in the future!
Meal Prep Tip
Prepare and blind bake the crust the day before. You can also prep the broccoli onion filling and shred cheese, and store in refrigerator. Assemble just before baking.
Recommended Tools to Make this Recipe
- Pie Crust Shield. This is a handy tool to have for any quiche or pies. Made with silicone to keep pie edges from burning.
- Baking Sheet. These are my go-to baking sheets!
- Small Whisk. I love using a small whisk over full-size whisk. It’s easier to maneuver, and perfect to use in smaller bowls or measuring cups.
The Best Pie Dish
This stoneware 9-inch pie plate is safe in the freezer and all the way to 500 degrees F. Perfect for any of the best quiche recipes and so many pies!
Packed with veggies, cheese, eggs, all in a flaky crust, broccoli quiche is an all-in-one healthy breakfast you will love!
Frequently Asked Questions
Yes, quiche should not be stored at room temperature.
Quiche has a crust, and omelets and frittatas do not. Frittatas and omelets are cooked on the stove. Frittatas are finished off in the oven. Check out my Potato Frittata and Egg White Frittata instead.
Absolutely! Packed with protein and veggies, quiche will power your day.
Too much milk or watery veggies make for watery quiche. Raw tomatoes and zucchini would not be good additions, for example, or chopped spinach that does not have the water fully squeezed out.
- 1 pie crust see Whole Wheat Pie Crust or Oil Pie Crust for recipes
- 1 tablespoon extra-virgin olive oil
- 2 cups finely chopped broccoli florets about 2 small crowns
- 1 small bunch green onions thinly sliced (about 1 cup)
- 5 large eggs
- 3/4 cup milk (I used 1%; use whole milk or a combo of milk and cream for more richness)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper optional
- 2 ounces shredded extra sharp cheddar cheese about 1/2 cup, or swap Gruyere, smoked mozzarella, or similar fully-flavored, smooth melting cheese
- 1 ounce finely grated parmesan cheese about 1/4 cup, divided
Preheat your oven to 375 degrees F. Roll your pie dough into a 11-inch circle, then transfer it to a regular 9-inch pie dish. Build up and flute the top edges to create a rim for holding the filling. Line it with aluminum foil. Fill with pie weights or dried beans, then bake for 10 minutes. Remove the dish from the oven, carefully lift out the beans and foil, then return the crust to the oven and bake until light golden, about 3 minutes more. Reduce the oven temperature to 350 degrees F. (At this point, either discard the beans or save them for future pie baking.)
Meanwhile, in a large skillet, heat the oil over medium high. Add the chopped broccoli and cook 4 minutes. Add the green onion and continue cooking until the broccoli is crisp tender and the onion has softened , 1 to 2 minutes more.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and cayenne until well combined.
Scatter the broccoli mixture on the bottom of the blind-baked crust. Sprinkle evenly with the cheddar and half of the Parmesan. Carefully pour in the egg mixture, then sprinkle the remaining Parmesan over the top.
Carefully placed the quiche on a baking sheet to catch any drips. Bake until a knife inserted 1 inch away from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust gets darker than you would like, shield it with foil or a pie crust shield. Let rest for 5 to 10 minutes, then slice and serve.
- TO STORE: To store quiche, let cool to room temperature, tightly wrap, and then keep in fridge for up to 3 days.
- TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F or gently in the microwave.
- TO FREEZE: You can freeze a quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Calories: 290kcalCarbohydrates: 20gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 151mgPotassium: 285mgFiber: 2gSugar: 3gVitamin A: 765IUVitamin C: 30mgCalcium: 199mgIron: 2mg
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