Broccoli Cheddar Quiche

Introduction

There’s something incredibly satisfying about a perfectly baked Broccoli Cheddar Quiche. This versatile dish works beautifully for breakfast, brunch, or even dinner, combining the wholesome goodness of fresh broccoli with the rich, melty comfort of cheddar cheese. I’ve refined this recipe to create a foolproof version that delivers a silky-smooth custard and a perfectly flaky crust every time. Whether you’re hosting a weekend brunch or planning a simple family dinner, this quiche strikes the perfect balance between nutritious and delicious.

Ingredients

• 1 unbaked 9-inch pie crust
• 2 cups fresh broccoli florets, cut into small pieces
• 1½ cups sharp cheddar cheese, freshly grated
• 4 large eggs
• 1½ cups whole milk
• ½ cup heavy cream
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon nutmeg
• 1 tablespoon olive oil

Pro tip: While pre-shredded cheese is convenient, freshly grated cheddar melts much better and provides superior flavor. For the pie crust, you can use store-bought or homemade – both work great!

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add onions and cook until translucent (about 5 minutes).
3. Add garlic and broccoli to the pan. Cook for 3-4 minutes until broccoli is bright green. Set aside to cool.
4. In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until well combined.
5. Place your pie crust in a 9-inch pie dish and prick the bottom with a fork several times.
6. Layer the broccoli-onion mixture in the crust, followed by the grated cheese.
7. Carefully pour the egg mixture over the filling.
8. Bake for 45-50 minutes, or until the center is set and the top is golden brown.
9. Let cool for 10-15 minutes before slicing.

Cook Time and Serving Size

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices

Recipe Notes

• Don’t skip the cooling time – this allows the custard to set properly for clean slices.
• If the crust edges start browning too quickly, cover them with aluminum foil.
• Test for doneness by inserting a knife in the center – it should come out clean.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• You can blanch the broccoli instead of sautéing if you prefer a crispier texture.
• To prevent a soggy bottom, blind bake the crust for 10 minutes before adding the filling.
• The quiche can be frozen for up to 2 months – thaw overnight in the refrigerator before reheating.

Broccoli Cheddar Quiche

A perfectly baked Broccoli Cheddar Quiche. This versatile dish works beautifully for breakfast, brunch, or even dinner, combining the wholesome goodness of fresh broccoli with the rich, melty comfort of cheddar cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 8

Ingredients

  

• 1 unbaked 9-inch pie crust
• 2 cups fresh broccoli florets cut into small pieces
• 1½ cups sharp cheddar cheese freshly grated
• 4 large eggs
• 1½ cups whole milk
• ½ cup heavy cream
• 1 medium onion finely diced
• 2 cloves garlic minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon nutmeg
• 1 tablespoon olive oil

Instructions

 

• Preheat your oven to 375°F (190°C).
• Heat olive oil in a pan over medium heat. Add onions and cook until translucent (about 5 minutes).
• Add garlic and broccoli to the pan. Cook for 3-4 minutes until broccoli is bright green. Set aside to cool.
• In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until well combined.
• Place your pie crust in a 9-inch pie dish and prick the bottom with a fork several times.
• Layer the broccoli-onion mixture in the crust, followed by the grated cheese.
• Carefully pour the egg mixture over the filling.
• Bake for 45-50 minutes, or until the center is set and the top is golden brown.
• Let cool for 10-15 minutes before slicing.