This post may contain affiliate links. Please read our disclosure policy.
Perfect for lunches and brunches, this broccoli and cheese quiche is easy to make from scratch. Made with cheddar cheese and fresh broccoli, this vegetarian quiche is great for meal prep!
How to make Broccoli Cheese Quiche
Mix the custard
- Whisk together the eggs and milk.
- Add in the cheese and seasonings.
- Add the broccoli florets and stir to combine.
Prepare the pie crust & bake
- Press the pie crust into a dish and prick the base with a fork.
- Place parchment on top of the crust, fill with baking weights (like dried beans) and bake.
- Remove the weights and bake until just brown.
- Fill the crust with the cheese and broccoli mix and bake.
- You’ll know it’s done when the cheese is melted, crust is golden brown and the egg mixture is set in the middle. Make sure to let it rest for a few minutes before slicing into.
Tips for making the recipe well
- Make sure the the broccoli florets are very dry before using. This will create the best custard consistency without any excess moisture.
- Feel free to 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.
- 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.
- Make sure that your eggs are fresh.Place your eggs in a bowl of water, if they sink to the bottom they are fresh and good to use.
Frequently asked questions
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.
You can serve this quiche warm or cold, making it a great option for packed lunches. Grab a slice when you are running out the door in the mornings or serve it with a fresh salad for a brunch or a lunch. Serve it as a main meal with baked fries and roasted carrots.
This homemade quiche recipe is such a great one to have ready to bake when you’re looking for a new savory breakfast idea. It’s easy to make with just a few ingredients, and there’s always one in my freezer that I can pull out for a weekend brunch!
More brunch recipes to try:
- Hash Brown Egg Nests
- Mediterranean Frittata
- Strawberries and Cream French Toast
- Blueberry Pancakes
- Shakshuka with Feta
- Baked Eggs in Avocado
If you’ve tried this healthy-ish feel good Broccoli and Cheese Recipe recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Broccoli and Cheese Quiche
Video
Ingredients
- 1 9" prepared pie crust
- 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.
Notes
- You can add in any other vegetables you have to hand.
- Feel free to replace the cheese with any other you’d like.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This was not good at all, flavorless and too much broccoli. Would not recommend!
So sorry it didn’t come out as expected, Sue. I really like to pack a lot of veggies in but you can reduce the amount of broccoli to suit your preferences.
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!
I wanted to try something new. I’ve never made quiche before and followed this recipe. The result was an absolutely delicious quiche!
Sounds like it turned out great, I’m so glad you liked it!!