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.
Table of Contents
What You’ll Need
- 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.
How to Make Broccoli Quiche
Prebake the Pie Crust
- 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.
- 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
- Sauté the onions until softened.
- In a large bowl whisk together the eggs, milk and spices. Stir in the onions.
Assemble the Quiche
- Sprinkle the cheese and broccoli florets in the bottom of the crust.
- Pour custard over top.
- Bake quiche until edges are set and center is slightly jiggly.
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.
Healthy Whole-Wheat Muffins
Spicy Candied Bacon
Drinks & Cocktails
Ginger Blood Orange Mimosa
Test Kitchen Tips: Making the Perfect 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.
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:
- Heat oven to 325°F (163ºC)
- Lightly cover quiche with foil.
- Bake until heated through, about 15 minutes.
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.
Try fresh asparagus, thinly sliced potatoes, or bell peppers.
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
- 1 recipe Flaky Pie Crust Recipe or Gluten-Free Quiche Crust
- 1 cup diced onion
- 2 teaspoons olive oil
- 8 large eggs
- 1 ½ cups whole milk
- 1 ½ teaspoon kosher salt
- ½ teaspoon white pepper
- ½ teaspoon smoked paprika
- Pinch grated fresh nutmeg
- 2 cups small broccoli florets
- 1 cup shredded sharp white Cheddar
- ½ cup shredded Muenster cheese
- 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.
- 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.
- Combine broccoli, Cheddar and Muenster then sprinkle into bottom of hot crust.
- Pour custard over top.
- 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.