Broccoli and Cheese Quiche Recipe
Everyone needs a good quiche recipe in their recipe box, and this broccoli and cheese quiche is easy to make no matter what your skill level in the kitchen is! Loaded with broccoli, cheddar cheese, cream and eggs, this delicious quiche is perfect for breakfast, lunch or dinner!
I used to always purchase my quiches from a local bakery because I was too intimidated to make one myself. But as prices started to climb, I realized it was time I tried making my own – and haven’t looked back! This broccoli and cheese quiche recipe always cooks up light and fluffy, with a creamy texture loaded with tender broccoli and melted cheddar cheese.
Why You’ll Love This Recipe
- it’s very easy to make – perfect for beginners
- use a premade deep dish pie crust from the grocery store or use your own favourite recipe
- incredibly versatile – serve it for breakfast, lunch, brunch, or dinner
- simple ingredients
- customizable to your liking – but I recommend you try it just as it is, it’s that good
- make ahead – make and bake the day before
Ingredients You Will Need
- eggs
- table or half and half cream
- fresh broccoli
- onion
- cheddar cheese – old or sharp cheddar for best flavour
- salt and pepper
- dijon or yellow mustard
- olive oil
How to Make a Broccoli and Cheddar Quiche
Be sure to see the full printable recipe below
Many quiche recipes call for the pie crust to be blind baked before filling, however I have always started with an unbaked crust with great success.
- In a frying pan, over medium heat sauté broccoli and onions in a small amount of olive oil, just until broccoli is bright green and onions are lightly browned.
- Spread broccoli and onions over the bottom of an unbaked pie crust in an even layer.
- Whisk eggs in a large mixing bowl. Add cream, mustard, salt, and 1 1/2 cups shredded cheese.
- Pour egg mixture over broccoli to fill pie crust almost to the rim. Sprinkle remaining 1/2 cup of cheese over top. Bake at 375 degrees F for 40-50 minutes, until crust is golden, filling is no longer jiggly in the centre, and internal temperature is between 165 and 180 degrees Fahrenheit when tested with an instant read thermometer.
It is helpful to have an instant read thermometer to check for doneness!
NOTE: It is completely normal for the quiche to initially be quite puffed up, but will settle down to become even with the pie shell after it has been out of the oven for several minutes.
Tips for Success
This broccoli cheese quiche recipe is pretty much fail-proof, but here are a few suggestions to ensure success:
- place unbaked pie shell on a baking sheet before filling with egg mixture for easy transfer to the oven and to catch any spill over should it occur
- use cream for best texture, however whole milk can be used in a pinch
- fill the pie crust to just below the rim with egg and cream mixture (do not over fill)
- if using a frozen pie crust, be sure to thaw it for 10-15 minutes before filling
Variations
I would suggest following the recipe as it is written the first time you make it. However there are endless ways to make it your own, and these are a few of my favourite variations:
- use Swiss, Mozzarella or Gruyere cheese instead of cheddar
- add a protein such as cooked, crumbled bacon or small chunks of baked ham
- make it crustless for a lower carb version
- avoid using vegetables with a high water content to prevent a runny filling.
Storage and Reheating
Cover well with foil and store in the refrigerator for up to 2 days. Reheat in a 350 degree oven for 15 minutes, until heated through. For longer storage, wrap well in plastic wrap or foil and place in a zip lock freezer bag and freeze for up to 2 months. Thaw in the refrigerator over night and heat in a 350 degree oven for 20 minutes, until heated through.
How to Serve Quiche
Serve freshly baked quiche alongside a simple salad for lunch, or sausage, bacon and crispy roasted Dijon potatoes for a breakfast or dinner. It makes the perfect addition to any brunch spread as well.
Whether you are hosting a weekend brunch or looking for an easy dinner idea, this broccoli and cheese quiche is a recipe you will come back to again and again. With its creamy filling, tender broccoli and perfectly golden crust it’s the perfect balance between simple and satisfying!
Don’t be afraid to make it your own with different cheeses or add-ins. Once you’ve mastered the base, the possibilities are endless.
More Recipe Ideas You Might Like
Broccoli and Cheese Quiche
Equipment
- 1 frying pan
- 1 large mixing bowl
- 1 cheese grater
- 1 chefs knife for chopping
- 1 instant read thermometer
Ingredients
- 1 premade 9 inch deep dish frozen pie crust, thawed
- 1 teaspoon olive oil
- 1 ½ cups chopped fresh broccoli
- ¼ cup finely chopped onion
- 4 eggs, beaten
- 1 cup table cream 18% fat or half and half cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon Dijon or yellow mustard
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 ℉
- In a frying pan, sauté broccoli and onion in a teaspoon of olive oil for 3 to 4 minutes, until broccoli begins to soften and onions are slightly browned. Transfer to unbaked pie crust and arrange in an even layer. Place pie shell onto a baking sheet.
- In a large mixing bowl whisk together eggs, cream, mustard, salt and 1 ½ cups of cheddar cheese. Pour over broccoli to just below top edge of pie crust. Sprinkle with remaining ½ cup of shredded cheese. Bake for 40-50 minutes, until crust is golden and filling is set (internal temperature must be between 165 ℉ and 180 ℉). It may be puffed up in the middle, but will settle a few minutes after coming out of the oven.
- Remove from oven and allow to cool.
Notes
