Broccoli Cheddar Quiche
Updated Sep 06, 2026
Broccoli cheddar quiche with a flaky crust, creamy eggs, and sharp cheddar. An easy vegetarian quiche that's good warm, at room temp, or cold the next day.
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I’m a store-bought pie crust defender, and a broccoli cheddar quiche is exactly the kind of recipe I’ll die on that hill for. Nobody is clocking whether you made the crust from scratch when the filling is this good, and I’d rather spend my energy on getting the quiche custard and the cheese right. Broccoli cheddar is the quiche flavor I default to, too, because it’s the combo most people like.
The other thing I’ll say is that a broccoli cheddar quiche is one of the few things that’s genuinely good at every temperature. Hot out of the oven for brunch, room temp next to a mixed greens salad for dinner, cold from the fridge the next morning when I’m not even fully awake yet. Sharp cheddar, always, not mild, because I want to actually taste it. Soo good.
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RECIPE TESTING NOTES
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this broccoli cheddar quiche recipe.
This broccoli and cheese quiche recipe is actually a redo, and the changes came straight from you all. The original had more broccoli and fewer eggs, and the feedback I kept hearing was that it was too broccoli-heavy and not custardy enough. So I cut back the broccoli and added more egg, and it made a real difference. Now it sets into that soft, rich custard instead of being so packed with florets that the egg couldn’t do its job.
The other thing people flagged was a raw garlic taste coming through, and once I went back and tasted for it, I agreed. Raw garlic can be sharp in a baked custard, so I switched to garlic powder, which melts into the eggs and gives you the flavor without the bite.
The one thing that hasn’t changed is blind baking the crust, and I wouldn’t skip it. Pour the filling into a raw shell and the bottom stays pale and soggy every time. And pull the quiche while the center is still a little jiggly, since it keeps cooking as it cools. That’s the difference between creamy and rubbery. Seriously soo good.
Broccoli Cheddar Quiche Ingredients
- Broccoli: Fresh broccoli works best here. Chop the florets into small, bite-sized pieces so they cook through evenly in the oven. Read my tips on how to cut broccoli. Or, use a food processor to chop it quickly. I don’t cook the broccoli first because if you chop it small enough, it cooks well in the quiche in the oven. But if you want softer broccoli, you can bake it in the oven next to the pie shell for 10 minutes, or sauté it for a few minutes with salt and olive oil.
- Cheddar cheese: Since broccoli cheese quiche is all about the cheese, I recommend shredding it from a block. Pre-shredded cheese doesn’t melt smoothly because of the anti-caking coating. Sharp cheddar gives the most flavor, but medium cheddar also works. Mozzarella, Gouda, or Havarti would also be delicious here.
- For the egg custard: Eggs, whole milk, garlic powder, chopped fresh parsley, oregano, salt, and black pepper create the filling. Whole milk gives the custard a creamier texture, but 2% milk works if that’s what you have. You can also substitute it with heavy cream for a richer custard in the quiche. If you only have fresh oregano, use 1½ teaspoons chopped fresh oregano instead of the ½ teaspoon dried oregano.
- Pie crust: A refrigerated or frozen pie crust keeps this recipe simple. Here’s how to make your own pie crust if you want to make a quiche from scratch! Blind baking it first helps prevent a soggy bottom and gives the crust time to crisp before adding the filling.
- Baking weights: If you don’t have any, you can use dry beans or rice instead of baking weights to weigh down the base for the blind baking process.
How to Make Broccoli Cheddar Quiche
These step-by-step photos show exactly how I make this easy broccoli cheddar quiche. For the full ingredient list and complete instructions, scroll down to the recipe card below, or jump straight to the → Broccoli Cheddar Quiche Recipe
1. Prepare the pie crust
Place the pie crust on a sheet pan so it’s easier to transfer in and out of the oven.
2. Blind bake the crust
Line the crust with parchment paper, fill it with pie weights or dried beans, and bake. Remove the weights and parchment, then continue baking until the crust starts to turn lightly golden.
3. Make the egg custard
Combine the eggs, milk, garlic powder, oregano, salt, and black pepper in a large bowl.
4. Whisk until smooth
Whisk everything together until the eggs are fully blended and no streaks remain.
5. Add the broccoli and cheese
Stir the chopped broccoli, shredded cheddar, and parsley into the egg mixture until everything is evenly coated.
6. Fold everything together
Mix gently so the broccoli and cheese are distributed throughout the custard without overworking the eggs.
7. Fill the pie crust
Pour the filling into the parbaked crust and spread the broccoli evenly so every slice has a little of everything.
8. Bake Quiche until set
Bake until the center is just slightly jiggly and the top is lightly golden. Let the quiche rest before slicing so the filling has time to set.
Full Broccoli Cheddar Quiche Recipe
Broccoli Cheddar 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 (or 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
Unbaked: Place the quiche in the freezer so the filling turns solid, then place it in a freezer bag. 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. Thaw in the fridge overnight before reheating, or reheat from frozen quiche in the oven at 325ºF for 25 minutes or until warmed through. Original Recipe 1 9″ prepared pie crust
4 eggs
1 cup milk
1 cup shredded sharp cheddar
2 cloves garlic, 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.
Recipe Variations
- Egg whites: Make this quiche with 1 ¼ cups egg whites instead of the 6 whole eggs.
- Cooked beef: Stir in ½ cup cooked, crumbled ground beef or chopped turkey sausage.
- Sauteed onions: Cook ½ cup diced onions until softened, then add them to the filling.
- Mushrooms: Cook 1 cup sliced mushrooms first to remove their moisture, then add them to the filling.
Recipe Tips
- Don’t overfill the crust. If the filling comes all the way to the edge, it can bubble over while baking. Leave a little room at the top.
- Let the quiche rest before slicing. Giving it 10 to 15 minutes helps the custard finish setting so the slices hold together better.
- Get the perfect cuts. Flip the broccoli cheddar quiche upside down and use a serrated knife for straight cuts.
Serving Ideas
- Pair with potatoes: If I’m serving this broccoli cheddar quiche for brunch, I usually add my air fryer hash browns, crispy smashed potatoes, or even potato waffles.
- Serve with soup: For lunch or dinner, I like pairing the broccoli cheddar quiche with my tomato soup, sweet potato cauliflower soup, or potato leek soup.
- Add a salad: I like something crisp alongside quiche. Try my tomato avocado cucumber salad, chopped green goddess salad, or Greek salad.
Troubleshooting
Too much moisture usually comes from the vegetables. Make sure the broccoli is completely dry after washing, and let the quiche rest before slicing so the custard has time to finish setting.
A slight jiggle is normal and will finish setting as the quiche rests. If the center looks very loose or liquid, bake it a few more minutes before checking again.
Blind baking is the biggest step that prevents a soggy crust. Baking the quiche on the lower oven rack can also help crisp the bottom.
Quiche usually cracks when it’s overbaked. Remove it once the center has a slight wobble, since it will continue cooking from the residual heat.
Comments
Brought it to book club and it was a hit! Easy to follow recipe with healthy ingredients. For new cooks, remember that 1 cup cheddar is 4 ounces.
Love that this was a hit at your book club! Thanks for giving it a try!
I’m looking for a fabulous quiche for Mother’s Day (tomorrow). Cooking for guests, that’s what moms do, right?
Haha! Somehow moms always end up cooking even on Mother’s Day. I think a quiche is such a great choice for guests. Hope you have a beautiful Mother’s Day!
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