Broccoli and Cheese Quiche

4.97 from 593 votes

It's so easy to make quiche from scratch! This broccoli and cheese quiche is made with cheddar cheese and is a perfect weekend brunch recipe.

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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!

One slice of broccoli and cheese quiche on small plate with fork on the side

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.
4 image collage to show how to freeze pie crust, blind bake and then pour custard into pie tin
  • 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.
Completed quiche made with broccoli and cheese after it comes out of the oven with slice removed

Tips for making the recipe well

  1. Make sure the the broccoli florets are very dry before using. This will create the best custard consistency without any excess moisture.
  2. 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.
  3. 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.
  4. 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

How long does it keep?

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.

Can you freeze it?

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.

Do you serve quiche warm or cold?

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.

Angled view of the broccoli and cheese quiche to show the texture

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:

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

It's so easy to make quiche from scratch! This broccoli and cheese quiche is made with cheddar cheese and is a perfect weekend brunch recipe.
5 from 593 votes
Servings 6 servings
Calories 166
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes



  • 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


  • 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.


Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can add in any other vegetables you have to hand.
  • Feel free to replace the cheese with any other you’d like.


Calories: 166kcal, Carbohydrates: 7g, Protein: 11g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 133mg, Sodium: 391mg, Potassium: 304mg, Fiber: 2g, Sugar: 3g, Vitamin A: 791IU, Vitamin C: 54mg, Calcium: 231mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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Recipe Rating


  1. Loved this!!! I sauteed the onion and the broccoli before adding it to the quiche. I also added an extra egg and used heavy cream instead of milk…also added black olives. The cooking time was spot on for me…I used a regular pie crust and had some extra filling left over but not much. My first quiche and will be my too. Thanks!!

  2. I made the recipe but added a 5th egg and half the milk (used unsweetened almond milk). I did not preheat the crust because I was using a gluten free crust I know cooks quickly and didn’t want it to burn. I chopped the fresh broccoli in my food processor so it’d be evenly distributed—used closer to 3 cups. Everything was perfect with 30 min bake time (little jiggle in center, 165 degrees and perfectly browned, however the broccoli was way too undercooked. It’s odd that you suggest precooking the crust but not precooking the broccoli. Was this an accidental omission?

    1. Thanks for your comment! No, I use the broccoli raw and just make sure the pieces are chopped quite small so they cook evenly. Perhaps the issue here may have been that you used less milk which may have made some of the broccoli not fully submerged in the custard mix as it cooked?

  3. I’m skeptically waiting for this quiche to come out of the oven… I would have put in half the amount of broccoli, I measured out 4 cups and ended up not being able to fit everything in the crust. It looks like a ridiculous amount of broccoli and I love broccoli 😅

    1. Sorry to hear it didn’t fit in your pan! What size pie dish did you use? And was the broccoli chopped into small pieces?

    2. This was good, but next time I make it, I’ll halve the broccoli. There’s no way 4 cups of broccoli will fit in a 9 inch quiche pan. Also, I’ll pre cook it–it was crunchy. I used half and half—less than called for and it was still too soupy. It would help to increase the eggs by one, maybe and reduce the milk a bit. The flavors were good, but I think I’ll add bacon bits next time.

  4. I’m on 1 hour of cooking, and it’s still not done. It’s runny. I’ve never had this issue with quiches before.

    1. So sorry to hear this took longer than expected to cook. I’ve tested it many times and have found it cooks for me in the stated 35-40 minutes, but all ovens will cook at different rates

      1. Every quiche I’ve ever made always takes an hour. I don’t know if it’s because I live at altitude – 6600ft. However, if I toss the grated cheese with a teaspoon of flour before adding to egg mixture, it does seem to keep the cheese from clombing (I just made that word up 😉) together and the eggs seem to set better.

  5. Amazing recipe, I made it last night for dinner and used a walnut pie crust, it was delicious! I will definitely make it again! Quiche perfection!

  6. It is DELICIOUS. Thank you for taking the time to post this!
    Made it with gluten free pre-made pie crust. It’s a staple “go to” meal.
    I appreciate you!

  7. Ive never left a review before, but I’m at 1 hour of cook time! Quiche is still runny, knife does not come out clean. I followed the directions. Smells good while it cooks, but something is wrong with the recipe. 2 stars.

  8. Made it, loved it, whole family loved it so much that I’m making another now for my mother’s birthday celebration later! 🙂

    I used half the milk and replaced the other half with cream, simply because I had some that I needed to use up. Also added a little sage and Mrs. Dash. Fantastic!!!

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