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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
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