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Broccoli and Cheese Quiche

Yumna Jawad

Updated Mar 28, 2025

4.98 from 935 votes

This Broccoli and Cheese Quiche recipe is easy to make with a premade pie crust; just chop the broccoli, finely mix it with the eggs and cheese, and bake.

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Prep Time 20 minutes mins

Servings 8 servings

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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.

How to Make Broccoli and Cheese Quiche

Broccoli and Cheese Quiche Recipe

Author: Yumna Jawad

4.98 from 935 votes

This Broccoli and Cheese Quiche recipe is easy to make with a premade pie crust; just chop the broccoli finely mix with the eggs and cheese, and bake.

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Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings8 servings

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Ingredients

  

1x2x3x

• ▢ 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

• Mixing Bowl Set
• Balloon Whisk

Notes

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.

 

Original Recipe

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.

Nutrition

Serving: 1slice, Calories: 247kcal, Carbohydrates: 16g, Protein: 11g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 141mg, Sodium: 407mg, Potassium: 210mg, Fiber: 1g, Sugar: 2g, Vitamin A: 598IU, Vitamin C: 22mg, Calcium: 176mg, Iron: 2mg

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

Did You Make This Recipe?

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If you try this Broccoli and Cheese Quiche recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.

Recipe Variations

• 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.

Recipe Tips

1. 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!
2. 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.
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. 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

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