Broccoli quiche is the ultimate comfort food for brunch or a light dinner. This recipe combines tender broccoli, sharp cheddar cheese, and a creamy custard in a flaky, buttery crust. If you love easy breakfast ideas, check out our Chicken Breakfast Sausage or these Healthy Breakfast Muffins. For another savory pie option, try our Mini Ham and Gruyère Quiches.
Every time I make this broccoli cheddar quiche, I’m amazed at how delicious it is. The secret is to briefly cook the broccoli until it’s bright green and almost tender before adding it to the quiche. This way, it stays bright green and never gets mushy! We’re using our go-to quiche base here: eggs and heavy cream. It’s easy, reliable, and always creamy and rich. If you liked this, you might want to check out this easy Sausage McMuffin Egg Bake for another egg-based favorite.
Table of Contents
- Main Ingredients
- How to Make Broccoli Quiche
- Tips for Success
- Serving Suggestions
- Frequently Asked Questions
Main Ingredients for Broccoli Quiche
To make the best broccoli quiche, you need fresh, high-quality ingredients. Here is what you will need:
- Pie Crust: Our buttery pie crust is a quiche favorite. It’s just butter, flour, salt, and a little sugar. You can also try this French Tomato Tart crust technique.
- Eggs and Cream: These are the ingredients for our custard. For the dreamiest, richest quiche, use heavy cream instead of milk. This is really important!
- Seasoning: Stir salt, pepper, sweet paprika, and a pinch of cayenne directly into the eggs and cream.
- Broccoli: I usually choose small florets because they look pretty, but don’t skip the stems. If the stems are a little tough, use a vegetable peeler to remove the outer layer and chop into smaller pieces.
- Onions and Garlic: Cook the diced onions and garlic in butter until soft and sweet. They pair perfectly with broccoli and cheddar cheese.
- Cheese: Broccoli and sharp cheddar cheese are classic, so that’s what we’re using here. But if you want to mix things up a bit, try Gruyere, Swiss, Havarti, or even a blend.
- White Wine (or Broth): If you have an open bottle of dry white wine, add a little to the onions and garlic for extra flavor. If not, chicken broth, vegetable broth, or even water will work.
Find the full recipe and measurements below.
How to Make Broccoli Quiche
Making a broccoli quiche is easier than you think. Follow these steps for a perfect result every time.
Tip 1: Start with our homemade pie crust. Nearly every pie recipe here uses our buttery pie crust, and for good reason. It’s reliable and delicious. If you don’t have a favorite crust yet, try ours! For a different twist, you might like this Greek Ham and Cheese Pie.
Tip 2: Toast the crust. I don’t always pre-bake my pie crust, but with quiches, it’s a must. The filling is very moist, so par-baking keeps the crust crispy and prevents a soggy bottom. This is how I do it:
- Roll out the pie crust, transfer to a pie plate, prick the bottom with a fork to prevent swelling, and let cool for 20 to 30 minutes. Once cooled, line chilled pie crust with parchment paper or foil and fill with pie weights, rice, or dried beans.
- Heat the oven to 425°F, then reduce the temperature to 400°F when you add the crust. The combination of a cold crust and a hot oven helps the bread brown and stay flaky.
- Once the crust is lightly golden, remove the weights and brush with egg wash. Put it back for another 5 minutes until the egg mixture dries out. This makes your crust nice and crispy from the creamy filling.
Tip 3: Make broccoli filling. The magic here is the generous sautéing of onions and garlic, cooked in butter until sweet and golden. Add broccoli and cheddar cheese and you have the best quiche filling ever. Once the onions are soft and sweet, you can add some liquid (wine, broth, or water) to the pot. At this point, you’ll want to add the broccoli and let it steam for a few minutes, until it turns bright green (but not yet tender). If you enjoy broccoli, you might also like this One Pot Broccoli Cheddar Soup.
Tip 4: Make the custard. Take 5 large eggs, 1 cup heavy cream, and seasonings. Blend until smooth and creamy. It’s just enough to cover your filling.
Tip 5: Assemble and bake. Fill your crust with broccoli, onions, and cheese. It should look nice and full. Pour in the custard, stopping when it reaches the top but before it overflows. Gently shake the dish so that the custard soaks into every nook and cranny. Bake for about 55 to 65 minutes, until the crust is golden brown and there are some golden spots on top. For more brunch inspiration, see our Easy Easter Brunch Recipes.
Tips for the Best Broccoli Quiche
To ensure your broccoli quiche turns out perfectly, keep these tips in mind:
- Pre-bake the crust: This is crucial for a non-soggy bottom.
- Don’t overcook the broccoli: It will continue to cook in the oven. You want it bright green and slightly crisp-tender before baking.
- Use heavy cream: For the richest texture, heavy cream is superior to milk or half-and-half.
- Let it rest: Allow the quiche to cool for 10-15 minutes before slicing. This helps it set and makes cleaner cuts.
Serving Suggestions
I love serving broccoli quiche warm with a simple salad. Fresh vegetables are perfectly paired with lemon juice and a drizzle of good olive oil. Or try it with our lemon vinaigrette! For a complete meal, serve with a side of Apple Beet Carrot Salad.
Quiche is also perfect for brunch. Serve with fruit salad, couscous salad, tomato salad, garlic roasted asparagus, sautéed kale, or roasted fingerling potatoes. Anything light and fresh is a great pairing. If you are planning a larger gathering, check out these Spring Dinner Ideas.
Frequently Asked Questions
Can I make broccoli quiche ahead of time?
Yes, broccoli quiche is an excellent make-ahead dish. You can bake it up to 2 days in advance and store it in the refrigerator. Reheat individual slices in the microwave or oven. For more make-ahead ideas, try these Vegetarian Breakfast Make-Ahead options.
Can I freeze broccoli quiche?
Yes, you can freeze quiche. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
What cheese is best for broccoli quiche?
Sharp cheddar is the classic choice for broccoli quiche because its strong flavor stands up to the broccoli. However, Gruyere, Swiss, or Fontina are also delicious options that melt beautifully.
How do I prevent a soggy crust?
The key to preventing a soggy crust is par-baking (blind baking) the crust before adding the wet filling. Brushing the baked crust with egg wash and baking it for a few more minutes creates a seal that keeps the custard from seeping in.
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Make sure to thaw it completely and squeeze out any excess moisture before adding it to the quiche. This prevents the filling from becoming watery.
For more delicious recipes, visit BBC Good Food.