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My Updated Broccoli and Cheese Quiche!
I recently updated this broccoli and cheese quiche recipe to include less broccoli and increase the eggs because of some feedback from readers. I’ve also addressed concerns about the taste of the raw broccoli and raw garlic by swapping raw garlic for garlic powder. And I think this version is quick, easy and has an even more delicious flavor compared to the original one.
Ingredients You’ll Need
- Pie shell or pie crust: I buy mine from the freezer section at the grocery store and I like the Wholesome brand since it’s organic and dairy-free. You can also make your own pie crust, which is easier than you’d thing to make!
- Baking weights: If you don’t have any (don’t worry, I don’t either), you can use dry beans or rice instead of baking weights to weigh down the base for the blind baking process. These beans cannot be used for cooking afterwards, but can be reused as baking weights.
- Broccoli: You’ll need 2 cups of chopped broccoli. To make the recipe easier, I don’t cook the broccoli before hand. If you chop it small, it cooks well in the quiche in the oven. If you wanted the broccoli softer though, you could bake it in the oven next to the pie shell for 10 minutes or sautee it on a pan for a few minutes with salt and olive oil. Of course, you can also swap the broccoli for any other ingredients!
- Eggs: I use 6 eggs for the recipe. You can make it with egg whites only and you’ll need about 1 ¼ cup to replace the 6 whole eggs.
- Milk: I use whole milk, but 2% or plant-based milk works as well. You can also substitute it with heavy cream for a richer custard in the quiche.
- Spices and herbs: I use garlic powder, oregano, salt and pepper along with fresh parsley, but feel free to swap for what you like!
- Cheddar cheese: It’s not quiche without the cheese. I like yellow cheddar to go with the broccoli, but mozzarella cheese, Gouda or Havarti would also be delicious here.
Popular Additions
- Cooked beef or other meats: Use about ½ cup and make sure it’s ground or chopped.
- Caramelized onions: These take time to cook but they can add hint of sweetness to the quiche that goes well with the cheese. Use about ½ cup.
- Mushrooms: Make sure to slice them and cook them first to remove extra moisture and use about ½ cup.
- Goat cheese or feta: Even though I already use cheddar in this broccoli quiche recipe, one of these tangy cheeses is a great contrast to the sharp cheddar. Try 2-3 tablespoons of either one.
How to Make Broccoli and Cheese Quiche
My Best Broccoli and Cheese Quiche Tips
- Chill it fully before cutting: To cut slices without them crumbling, I recommend cooling the quiche completely at room temperature, then chilling the quiche in the fridge before slicing. Then, cut and reheat slices individually, which I learned is what they do at restaurants from my kitchen assistant who’s a pastry chef in town!
- Get the perfect cuts: I also learned from my kitchen assistant to flip the quiche upside down and use a serrated to get the straight cuts.
- Use a food processor to quickly chop the broccoli. This helps to speed up the process compared to chopped with a knife and creates more finely chopped pieces of broccoli. You can then set the broccoli aside and also combine the custard mixture right in the food processor.
- Cook the broccoli before adding it to the quiche. This does take an extra step and uses an extra pan on the stovetop or in the oven. But it tenderizes the broccoli so it doesn’t have any crunch to it in the quiche. I personally love the taste of fresh broccoli in the quiche as is, but this tip would be good for some of the readers commenting that the taste of the fresh broccoli is too dominant.
Serving Ideas
- Greek Salad
- Tomato Avocado Cucumber Salad
- Quinoa Avocado Salad
- Simple Fruit Salad
- Roasted Potatoes
- Potato Leek Soup
Recipe Help & FAQs
Once you have made the quiche, wrap it in plastic wrap and foil and place in the fridge. It will keep well for up to 5 days. I recommend wrapping it in both plastic wrap and foil to help to lock in the moisture and protect it from taking on other odors in the fridge.
Yes! You can freeze this quiche either baked or unbaked.
Unbaked: Place the quiche in the freezer and allow the filling to turn solid. Place in a freezer bag and it will keep well for up to 1 month. Cook straight from frozen, adding 10 minutes to the baking time.
Baked: Let the quiche cool completely, freeze solid and then transfer to a freezer bag. It will keep well for up to 3 months. Warm the frozen quiche in the oven at 325F for 25 minutes until warmed through.
Look for edges that are set, but you want the center to still jiggle very slightly when you gently shake the pan. I also like to poke a knife or toothpick in the center of the quiche and check if it comes out clean. Just be careful not to over-bake it because you want the quiche to be soft.
More Brunch Recipes:
- Hash Brown Egg Nests
- Mediterranean Frittata
- Strawberries and Cream French Toast
- Blueberry Pancakes
- Shakshuka with Feta
- Baked Eggs in Avocado
If you try this Broccoli and Cheese Quiche Recipe recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Broccoli and Cheese Quiche recipe was originally published on December 16, 2020 and has recently been updated with a new recipe that uses 6 eggs and 2 cups of chopped broccoli instead of 4 for a better ratio. It also includes new photography, step-by-step images, recipe tips and ingredient substitutions to help make the recipe. If you loved the original recipe, you can find it in the notes section in the recipe card below.
Broccoli and Cheese Quiche Recipe
Video
Ingredients
- 1 9-inch pre-made pie shell or pie crust
- Pie weights about a cup of dry beans work well
- 6 eggs
- 1 cup whole milk
- ¾ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoons salt
- ½ teaspoon black pepper
- 2 cups chopped broccoli florets
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 375˚F. Set the prepared pie crust on a sheet pan, then line the inside with parchment paper. Add pie weights (dried beans or rice), then place in the oven to bake for 12 minutes. Remove the crust from the oven and carefully remove the weights. Return to the oven for an additional 10 minutes, or until golden brown.
- In a large bowl, whisk together eggs, milk, garlic powder, oregano, salt and pepper, until well combined. Fold in the broccoli, cheese, and parsley.
- Lower the heat to 350˚F. Pour the filling into the parbaked crust and bake until the crust on the edge is brown and the center is slightly jiggly, 35-40 minutes.
- Serve warm or at room temperature.
Equipment
Notes
- You can add in any other vegetables you have to hand.
- Feel free to replace the cheese with any other you’d like.
4 eggs
1 cup milk
1 cup shredded sharp cheddar
2 cloves garlic clove minced
½ teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
4 cups broccoli florets chopped
Instructions
Line a 9.5 inch pie pan with the pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge. Prick the base with a fork several times and freeze for 20 minutes.
Preheat oven to 375° F. Line the crust with parchment and fill with baking weights, rice or dry beans. Bake for 12 minutes.
Remove the parchment and weights and bake for another 10 minutes until barely starting to brown on the edges.
In a large bowl, whisk together the eggs and milk. Add the cheese, garlic, oregano, salt, pepper and chopped broccoli. Stir to combine.
In the partially baked crust, transfer the custard and broccoli mixture in an even layer.
Bake for 37-42 minutes until the crust on the edge is brown and the center is just set.
Serve warm or at room temperature.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
The best smell is in my kitchen right now. I wish I could send a photo. I added bacon and onion to the rest of the recipe. That’s the only adjustments. It’s so good. This recipe will be on my weekly menu 🤤
Yay! So happy you liked it, Tracey! Thank you!!
It’s not recommended to put cold glass into a hot oven. Pie plates can crack from the sudden temperature change.
Very true! Preparing the quiche at room temperature and/or letting the frozen quiche thaw to room temperature solves that problem. Enjoy!!
Can I use frozen broccoli?
I haven’t tried using frozen broccoli but I think it would work with a few tweaks! Let the broccoli fully thaw on paper towels to get out as much moisture as possible. If it still seems wet, you may want to sauté in oil or butter to help the water cook off even more. If you follow this step, let it cool before adding to the egg mixture (so it doesn’t cook some of the egg prematurely). Hope that helps!!
This was great! I followed the recipe almost exactly; just left out the cheese and oregano. It was so good that I think I am going to make two at the same time.
Yay, so glad you loved it!! Thank you, Nadege!
I made the quiche this morning and it is simply delicious. Next time, I would increase the cheese (maybe add – a little parmesan reggiano) and swap thyme for the oregano. But the recipe is pretty darn good!
Yay, I’m so glad you loved it!! Your tweaks sound great. Thanks, Joanie!
This was delicious. And it was very economical. I have another quiche recipe but it’s about $30 to make. The way this crust is pre-baked makes for a nicely crisp crust, not soggy. Next time I will throw the broccoli in the food processor for a pulse or two.
Yay! So happy you found it yummy and budget-friendly, Abbey!
Made this tonight, was leary about not pre-cooking the broccoli but it was delicious and so much easier, broccoli was perfect. Will make it again, also loved the pepper.
Aww, I’m so happy you liked how it turned out! Thanks, Cathy!
This was sooo good!! Like others mentioned, I halved the amount of broccoli and still found it to be more than enough! I also used 5 eggs and 2/3 cup of milk and the consistency was very light and bouncy.
I’m so happy to hear you enjoyed it, Em!