Photograph of a slice of quiche set in a white and blue spotted bowl on a marble table.

Easy Broccoli Cheese Quiche

  • Author: Lauren Grant
  • Prep Time: 20 minutes
  • Cook Time: 2½ hours + 2 hours cooling time
  • Total Time: 3 hours
  • Yield: one 9-inch quiche (8 servings) 1x
  • Category: Breakfast/Brunch
  • Method: Baking
  • Cuisine: American



  • 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 salt
  • ½ tsp 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° 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 and 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 quiche cool at least 2 hours.


  • Serving Size: 1 piece
  • Calories: 420
  • Sugar: 12g
  • Sodium: 565mg
  • Fat: 33g
  • Saturated Fat: 18g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 20g
  • Cholesterol: 283mg

Keywords: Broccoli Cheese Quiche, Easter Quiche, Easy Quiche Recipe