This Easy Broccoli Quiche recipe is just what you need when you’re planning to feed a crowd for breakfast or brunch. Our quiche recipe is easy to prep, mostly hands off, and will satisfy everyone! Serve it with a quick side salad and some muffins for a filling and healthy breakfast.

piece of broccoli quiche in a shallow white plate with blue edging

Broccoli Cheddar Quiche Ingredients

  • Eggs: make sure you are using eggs labeled and sold as “large” eggs. This ensures you will yield enough custard to fill the pie crust.
  • Milk: to keep things light, this Broccoli Cheese Quiche is made without cream and uses whole milk instead. It’s the perfect middle ground of fat content—not too light and not too heavy. For a more decadent quiche, use half-and-half.
  • Cheese: for a creamy, flavorful custard we use two types of cheese; sharp Cheddar for flavor and Muenster for creaminess. If you don’t want to seek out two types of cheese, you can just use Cheddar. For the best texture and flavor, opt for cheese sold as a block and shred it yourself.
  • Broccoli and Onion: since we don’t pre-cook the broccoli, make sure it’s cut into small florets to ensure they become tender during the baking process. The use a yellow or white onion.
  • Spices: you’ll need kosher salt, white pepper, nutmeg and smoked paprika for this recipe. If you don’t have nutmeg or paprika, you can leave them out, though they do bump up the flavor nicely.
  • Quiche crust: for a regular quiche, use our pie crust recipe. If you need it to be gluten-free, use our gluten-free quiche crust. Or try our crustless quiche recipe.
piece of broccoli quiche in a shallow white plate with blue edging

How to Make Broccoli Quiche

Prebake the Pie Crust

  1. Make the pie crust dough by pulsing the ingredients together in a food processor. Wrap the dough in plastic and chill it in the refrigerator for 1 hour.
  2. Prebake the pie crust by rolling it out and transferring it to the pie plate. Press the dough into the pan then chill it in the freezer until hard. Line the crust with parchment paper and fill with baking weights or dried beans. Bake until golden brown.

Whisk Up the Custard

  1. Sauté the onions until softened.
  2. In a large bowl whisk together the eggs, milk and spices. Stir in the onions.

Assemble the Quiche

  1. Sprinkle the cheese and broccoli florets in the bottom of the crust.
  2. Pour custard over top.
  3. Bake quiche until edges are set and center is slightly jiggly.
piece of broccoli quiche in a shallow white plate with blue edging

How to Serve Broccoli Cheese Quiche

You can serve quiche either warm or at room temperature. We like to keep it simple and serve this broccoli cheddar quiche with a simple butter lettuce side salad or citrus salad. Our Candied Bacon and Whole-Wheat Muffins are also a great choice. And if you’re looking to go full-on brunch mode, make our Healthy-ish Cinnamon Rolls and serve it all with our Blood Orange Ginger Mimosas.

Test Kitchen Tips for the Perfect Broccoli Quiche

  • If you’ve got fresh herbs on hand, throw them in! We like to add chives, parsley, and/or dill.
  • Feel free to play around with different types of cheese, seasoning and mix-ins. We like to add shredded smoked gouda, crispy bits of bacon, and cubed ham from time to time.
  • Make sure you use a deep dish pie plate. You’ll likely end up with too much filling if you use a standard pie plate.
piece of broccoli quiche in a shallow white plate with blue edging

How to Reheat Leftovers

Whether you’re planning to make this ahead of time or have leftovers, it’s important to know how to store homemade quiche and how to reheat it!

Allow the quiche to cool completely at room temperature before wrapping tightly in foil. Store in the refrigerator for up to 3 days. We do not recommend freezing quiche.

Here is the best method for reheating quiche:

  1. Heat oven to 325°F (163ºC)
  2. Lightly cover quiche with foil.
  3. Bake until heated through, about 15 minutes.

If you’ve got leftover broccoli florets, try our Sautéed Broccoli recipe or make our Broccoli Salad.


When cooking quiche, how do you know it’s done?

You’ll know this broccoli cheese quiche is done when the edges of the custard should be set and the center should still be slightly jiggly—this is important! In order to achieve that delicious, creamy center you want to avoid overcooking the custard. You can also use an instant-read thermometer to check the doneness—quiche is done cooking when the internal temperature reaches 165ºF.

What other vegetables can I use in place of broccoli?

Try fresh asparagus, thinly sliced potatoes, or bell peppers.

Can I make this broccoli quiche ahead of time?

Absolutely! For the best flavor and texture, we recommend making this broccoli Cheddar quiche no more than 1 day in advance, though leftovers will keep for up to 4 days.

Broccoli Quiche Recipe

5 from 3 votes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Yield 8 servings (one 9-inch quiche)
Category Breakfast/Brunch
Cuisine American


A simple and delicious recipe for broccoli quiche featuring a flaky, buttery pie crust, creamy custard and tender broccoli florets.



  • Heat oven to 375° (190ºC) with rack set in middle position.
  • Roll dough out into an 11-inch, ¼-inch thick, round. Transfer dough to a 9-inch deep dish pie plate and gently press into bottom and up sides. Fold edges under and crimp, freeze 20 minutes. Line pie shell with parchment paper and fill with baking weights or beans.
  • Bake crust until edges are golden brown, and bottom is set 40–45 minutes. Remove parchment and baking weights, and bake until bottom is golden brown about 15 minutes more.
    baked pie crust in pie plate
  • Meanwhile, cook onions in oil over medium heat in a nonstick skillet until softened and starting to brown, 5–7 minutes; let cool slightly.
  • For the custard, whisk together eggs, milk, salt, pepper, paprika and nutmeg until thoroughly combined; stir in onions.
    milk being poured into a light brown bowl filled with beaten eggs
  • Combine broccoli, Cheddar and Muenster then sprinkle into bottom of hot crust.
    Photograph of cheese and broccoli sprinkled in the base of a baked pie shell
  • Pour custard over top.
    Photograph of an unbaked quiche
  • Bake quiche until edges are set and center is slightly jiggly, 1–1½ hours (if crust edges start to get too brown, use pieces of foil to shield them).
  • Let cool briefly then serve warm or at room temperature.


Quiche can be stored at room temperature for a few hours. Store in the refrigerator overnight. 


Serving: 1pieceCalories: 420kcalCarbohydrates: 13gProtein: 20gFat: 33gSaturated Fat: 18gCholesterol: 283mgSodium: 565mgFiber: 1gSugar: 12g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
quiche recipe with a piece being pulled out

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

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