This post may contain affiliate links. Please read our disclosure policy.
This Broccoli Cheddar Quiche is a go-to recipe for brunch, a light lunch, or an easy weeknight dinner. A store-bought pie crust keeps things simple, while the rich egg and cream filling is packed with sautéed onions, tender broccoli florets, and sharp cheddar cheese. Serve warm or at room temperature. Either way, it’s satisfying and full of flavor.
Try This Next: Looking for more savory brunch ideas? Try my Ham and Cheese Quiche or Hash Brown Breakfast Casserole next.
Why I Love This Recipe
- No-Fuss Crust – This uses store-bought dough or a frozen pie shell. Couldn’t be easier!
- Easy Meal Prep – Quiche is the perfect make-ahead option. It tastes great served warm or cold.
- Big flavors – Loaded with veggies and sharp cheddar for bold flavor.
- Super Versatile – This works for any meal of the day.
RECIPE WALK-THROUGH
Before You Begin…
Assemble all of your ingredients and get prepping. Not that there is much to prep. This recipe is so simple!
- Broccoli: Chop into very small florets so they cook quickly and evenly.
- Sharp Cheddar Cheese: Adds bold flavor. You can also try colby jack, gouda, or white cheddar.
- Heavy Cream or Half & Half: Either will give a rich and creamy texture to the custard base.
- Pie Crust: Store-bought roll-out crusts work great, or sub in a frozen crust or your favorite homemade version.
How To Make Broccoli Quiche
See the recipe card below for full, detailed instructions
Preheat & Prep Crust: Preheat oven to 375°F. Roll out your pie dough and place in a pie plate. Line with parchment and fill with pie weights or beans. Blind bake for 15–20 minutes, until the crust is just starting to brown. Reduce oven temp to 350°F.
Sauté Vegetables: In a pan over medium-high heat, sauté broccoli and onions in butter until tender and slightly browned. Add garlic and cook 1 minute more. Let cool slightly.
Mix the Filling: In a bowl, whisk eggs with cream. Stir in cheese, salt, pepper, and cooled veggie mix.
Assemble and Bake: Pour filling into the par-baked crust. Place the pie dish on a baking sheet and bake for 35–45 minutes, or until the center is just slightly jiggly. Let rest 15–20 minutes before slicing.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, but thaw it completely and pat dry to remove excess moisture before sautéing.
Do I need to blind bake the crust?
Absolutely. Blind baking ensures the bottom crust is cooked through and stays flaky and not soggy.
Can this be made ahead of time?
Yes! You can bake it the day before and store it in the fridge. Serve cold, room temp, or reheat slices in the microwave.
Serving Suggestions
Pair with a simple spinach salad, fruit salad, or a bowl of soup for a complete meal.
Want to mix it up? Try adding sautéed mushrooms, red bell peppers, or even chopped cooked bacon to the veggie mix before baking.
Storage Tips
The Best Way to Store Leftovers
Store leftovers in the refrigerator, tightly wrapped, for up to 5 days. Reheat slices in the microwave or enjoy cold. Quiche holds up beautifully either way.
This recipe is not recommended for freezing once baked, as the texture can change.
Recipe Tips
- Don’t skip the par-bake! It makes a big difference in texture.
- Watch the bake time closely and pull it out when the center still jiggles slightly.
- Use a thermometer for a perfect custard set: aim for 165°F–185°F.
- Cut the veggies into small pieces and pre-cook to prevent sogginess.
- Other cheese options: Colby jack, white cheddar, or gouda all melt well and bring slightly different flavor profiles to the dish.
- Do not overcook the quiche. We chose a lower temperature to ensure even and slow cooking. The quiche should be pulled from the oven when the very center is still a little jiggly. Overcooking can result in a lumpy and dry texture instead of the smooth and creamy consistency you want. For extra insurance, you can use an instant-read digital thermometer to check the temperature of the quiche; it should be between 165°F and 185°F.
- You can add in different mix-ins to this recipe. Just chop small and cook with the broccoli and onion mixture to help draw out extra moisture. Other veggies that work well here are bell pepper, mushrooms, or green onions.
More Brunch Recipes
- 60+ Brunch Recipes
- Homemade Waffles
- Sweet Potato and Bacon Hash
- Ham & Cheese Biscuits
- The Best French Toast Recipe
Broccoli Cheddar Quiche
Equipment
- Rolling Pin
- Parchment paper
- Pie weights or dry beans
Ingredients
- 1 Store bought roll out pie crust
- 1 tablespoon Salted butter
- 2 cups Broccoli cut into very small florets
- 1 cup Yellow onion diced small
- 1 Garlic clove minced or pressed
- 6 Large eggs
- ¾ cup Heavy cream or half & half
- 1 cup Freshly grated sharp cheddar cheese
- 1 ½ teaspoon Kosher salt
- ½ teaspoon Freshly cracked black pepper
Instructions
- Preheat oven to 375℉. Roll out the crust and fit into a standard depth pie plate. Line with parchment paper and fill with pie weights or beans and blind bake crust 15-20 minutes, or until the outside crust starts to brown. Remove from the oven and set aside. Reduce oven temperature to 350℉.
- In a large saute pan over medium high heat, add the butter. Saute the broccoli and onion until softened and starting to brown, about 3-4 minutes. Add garlic and cook for 1 more minute. Cool mixture slightly.
- In a large bowl, whisk eggs and heavy cream or half & half together. Add in cheese, broccoli mixture, salt and pepper and combine. Pour mixture into the par baked pie shell, place on a sheet pan and place onto the middle rack of the oven.
- Bake 35-45 minutes or until just the center is slightly jiggly when touched and the crust is golden brown. If the crust starts to become overly brown while cooking, you can place a pie protector or foil over the crust. Remove from the oven and let cool at room temperature for 15-20 minutes before slicing and serving. Quiche is best served warm or at room temperature.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
