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Meet your new go-to quiche recipe: Broccoli Cheddar Quiche. It's quick and easy to make with delicious flavor and creamy texture with ender chunks of broccoli. Brunch never tasted so good!
Try these other tasty quiche recipes like Quiche Lorraine and Caprese Quiche.
Broccoli Cheddar Quiche
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I really don't know why I don't make quiches more often. They're beyond easy to throw together (and super quick too!) with limitless flavor options and combinations. You can make it and enjoy it all week for breakfast or pair it with a salad for a simple and satisfying lunch.
I like to experiment with all sorts of fun quiche flavors whenever I have a holiday brunch to cook for! My most recent easy quiche recipe is made with broccoli and cheddar cheese. This has always been a winning flavor combo that my family is guaranteed to love! Onions give it an extra savory flavor and the rich and creamy custard adds just the right amount of decadence.
Tips for how to make quiche
- Use a pre-made pie crust to make it all easier- I like frozen best for this recipe (you don't have to defrost it).
- Make sure you don't sub out the heavy cream.This is important. I've tried to make quiches with whole milk before and it's just not the same. You need that higher fat content to get that perfectly custardy filling.
- I like to blanch the broccoli and the onions. This will make sure that they're tender without being mushy.
- Keep an eye on the crust and if necessary, add a pie crust shieldto make sure it doesn't overcook.
Do you have to bake the crust first for a quiche?
While many people will tell you to blind bake the crust before adding the filling, I haven't found sogginess to be an issue when I use frozen pie crust. But if you're worried that the crust will be soggy you can always blind bake the crust for 10-15 minutes before adding the filling. Be sure to use pie weights to avoid shrinking.
Why is it called quiche?
Quiche is originally from Germany and is derived from the word Kuchen which means cake in German.
How do you tell if a quiche is done?
You'll know the quiche is cooked through when it's no longer jiggly in the middle.
Can you make quiche ahead of time?
Yes, just refrigerate and cover and reheat before serving.
Can you freeze quiche?
Yes, for up to 3 month. To reheat the quiche: thaw, cover in foil and bake until it's heated through.
Ingredients for making this quiche recipe:
- Broccoli
- Onion
- Cheddar cheese
- Frozen pie crust
- Eggs
- Heavy cream
- Kosher salt
- Ground black pepper
Ingredients to prep ahead:
- Blanch broccoli and onion
- Shred cheese
Helpful tools:
Broccoli Cheddar Quiche
Jessy Freimann
Meet your new go-to quiche recipe: Broccoli Cheddar Quiche. It's quick and easy to make with delicious flavor and creamy texture with ender chunks of broccoli. Brunch never tasted so good!
4.94 from 48 votes
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Prep Time 10 minutes mins
Cook Time 55 minutes mins
Cooling time 30 minutes mins
Course Breakfast, Main
Cuisine American
Servings 8 servings
Ingredients
- 2 cups diced broccoli florets
- ½ cup finely diced sweet onion
- 1 frozen pie crust
- 2 large eggs
- 1 cup heavy cream
- 1 generous pinch kosher salt
- 1 generous pinch ground black pepper
- 1 cup shredded cheddar cheese
Instructions
Preheat the oven to 350 degrees. Bring a medium pot of water to a boil.
Once boiling, blanch broccoli and onion for 3-4 minutes and then run under cold water to stop the cooking. Drain well.
Place drained broccoli and onion in the frozen pie crust in an even layer.
Sprinkle evenly with cheddar cheese.
In a medium bowl, whisk together eggs, heavy cream, salt and pepper until well combined.
Pour custard into the pie crust evenly.
Bake uncovered for 45-50 minutes until the middle is no longer jiggly. Cool for 30 minutes and serve.
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Sylvia Harter says
I’m making your Scalloped potatoes with ham and I got to the milk part and there wasn’t a measurement for the milk or the flour. I had to wing it! Maybe you could look at the recipe and type that in. Thank you
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Jessy Freimann says
Thank you! I just updated it.
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Kim says
Do you use a regular or deep dish crust for your quiche?
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Jessy Freimann says
Hi Kim- I use regular.
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Allison says
Do you have to use a frozen crust? I have a refrigerated one that I would like to use, but wasn’t sure if that would mess up the cooking time?
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Jessy Freimann says
I don't thinks os but I haven't tested it. I'd recommend keeping a close eye on it and covering the outer crust if it's baking too fast. If you're worried about the inner crust not baking fast enough, you can also blind bake for 7-10 minutes, but again, keep a close eye on it. Good luck and let me know how it goes!
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Valerie Watson says
Just TWO eggs or is this a typo??
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Jessy Freimann says
Hi Valerie- That is not a typo- the ratio for this quiche is 2 large eggs:1 cup of heavy cream. The eggs puff a bit as they cook and make a nice custard base with full-fat cream. Hope this helps!
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Carolyn says
Can you use frozen brocolli
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Jessy Freimann says
Hi Carolyn- yes! Thaw first and skip the step of boiling them. Enjoy!
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Joane says
I only have Vanilla silk coffee cream, or 1% regular milk. Which should I use?
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Jessy Freimann says
Hi Joane- I wouldn't suggest using either. The high fat content in heavy cream is what give it the right texture.
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Jennifer says
This is now my go-to quiche recipe! Always a crowd pleaser & its just as delicious without the onion if you dont have any on hand.
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Jessy Freimann says
I'm so glad you love it Jennifer! Thanks for sharing!
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Caryn says
Can you freeze quiche, and if so how do you reheat it?
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Jessy Freimann says
I've not tried it, but it's my understanding you can bake it off, cool and freeze for up to 3 months- just wrap it well.
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Melissa says
LOVE this quiche! I have made it several times the past month. I ate a whole one by myself over the course of 3 days(I’m on a weight gain journey and never get sick of this quiche). Everyone else loves it too! It’s great to drop off to a friend for meal trains. Thanks! (Also, I like to add another egg and 1/4 cup heavy whipping cream)
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Betty says
This recipe is delicious!!!I'm making it once a week for breakfast!!!Thanks for the recipe!!!
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Tony says
Going to try for morning after Thanksgiving with our guests!Thanks!
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Mary Manriquez says
Delicious and very quick to prepare. I put some bacon bits in one so the kids would eat it and used the regular broccoli n cheese for hubby and I.. Used smoked Gouda and baby Swiss for adults and cheddar on the kids quiche. It was a hit for a light dinner with salad. So very easy to prepare! Keeper recipe! Thank you.
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JoJo says
This is absolutely delicious. I did add a few things but I know it would be just as good without the extras I put in. I added bite size or smaller pieces of cooked turkey breast, 1/4 tsp. seasoned salt and a combination of Jalapeño Monterey Jack cheese and triple cheese blend. The custard egg mixture makes it so good! Thank you for sharing this great recipe.
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John Gilmore says
This has become my go-to recipe for quiche. It is simple and delicious.
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Diane says
This came out amazingly creamy and delicious!I used half-and-half, and sautéed the onion with some chopped red bell pepper, and then added that to the blanched broccoli.
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Sue Ann says
Love the quiche. Easy to make. The cream made the custard mixture light and fluffy when baked. Great for breakfast and supper. Thanks Jolie for posting this recipe
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Jill says
I love this recipe. It’s east and delish! I do use 3-4 large eggs though. If you do use a frozen pie crust then it will take longer to bake. I bake for 50-60 mins and keep checking crust edges and cover them with tinfoil. I do bake a day ahead an event and then reheat at 325 degrees for 15-20 mins.
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Jacquelyn says
Just put in oven I added off the bone ham to mine let’s see how it goes 😁
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Brit says
This cooked so well and the directions were easy to follow but it ended up being very bland for us. If I made it again, I would use more than a generous pinch of salt and pepper and possibly more cheese.
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lainie says
I gave this recipe a 4, because it definitely needs 4 large eggs in order to get the egg custard taste. I could barely taste the egg with only 2. I also added 1/2 C of browned bacon bits and sauteed with the diced onion. Overall, a good blend of ingredients and so simple! Will try again. *You may need to use the deep dish frozen crust with the added egg and bacon. Thank you!
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Jessy Freimann says
Thanks for sharing!
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