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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!
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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 freshly cracked black pepper
- 4 cups small chopped broccoli florets
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.
Yumna,
This quiche is delicious!! All I changed was to add a little chopped red onion and since I have 1% milk, I did 1/2 milk and 1/2 of half ‘n half.
Love it!! Thank you for the recipe and tips.
Lisa
Thank you, Lisa!
This recipe is excellent! I used 1-1/3 c. sharp cheese crumbles, reduced the amount of broccoli in half, omitted the oregano, added some cooked bacon – all in a homemade pie crust. It’s so good, it’s impossible to stop eating with just one piece. Thank you!
Love this, thanks for sharing all the tasty additions!
Fine recipe. I reduced broccoli to three cups and added 3 pounds of uncooked shrimp and 2 ounces of chopped green onion. Par baking the crust is critical.
Thanks for sharing!
Made this last night. It was perfect. I used and decreased 1/2 and 1/2 to 3/4 cup and added extra garlic. I did saute the broccoli on low heat in olive oil for a bit. I will definitely make again. Having a piece for breakfast right now.
So glad you enjoyed it!
Really good recipe, baked perfectly at the 40 minute mark. Used a pre-made crust so just blind baked for ten minutes before adding in the egg mix. Turned oven down to 350 for the remainder of baking. I did sauté the broccoli with onion and garlic before adding into the mix; as well as sub heavy cream instead of milk.
Glad it worked out well for you, these sound like tasty additions you made to the recipe!
This has way too much broccoli for 4 eggs. I used only 3 cups and it was still too much…
So sorry this didn’t come out as expected. I really like to pack the veggies in, but you can reduce the amount of broccoli to suit your taste.
Why use cups as a measurement and not mls or grams?
I thought this was a uk website?
What is the conversion?
Thank you
Unfortunately this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.
Broccoli needs to be steamed first, also better with half and or table cream.
3 eggs and one cup of cream per pie shell.
I’ve searched for the perfect quiche recipe, and have never been satisfied.
Thank you for your feedback, Melissa!
I tried it both ways, if you steam the broccoli first it turns to mush when baked for 40 minutes. Also never use 1 cup cream, either use 1 cup milk (as the recipe suggests)or 1/2 cream 1/2 milk.
Thanks for your input!
For those of you who had longer, cook times, it may be good to know that glass bakeware will cause food to bake in less time.
Great tip, Dawn! Thank you for sharing!
I’ve made this recipe a lot but I add an extra egg and cook just a little longer. Also, cover the sides of pie crust with tinfoil if it’s getting burnt. Super simple delicious quiche recipe!
So happy to hear that you liked it, Lorelei! The extra egg, do you feel like it adds to the quiche? I could test it and see if I should bump it up on the overall recipe.