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!
very good. Added precooked bacon.
I’m so glad you liked it, Linda!
Delicious! Omitted garlic powder and put a dash of onion powder in it. Had to cook about 15 minutes longer but so tasty! Thank you!
So glad it turned out tasty!
Absolutely Perfect!
I used granulated sugar for my weights which I had never done before. I carmelized the onion and sautéed the broccoli in butter, also used half n half instead of milk, this quiche is a keeper!
Thank you!
The tweaks you make sound so good! Love that you found a keeper recipe!
Would you please send me the original recipe? I love that one best. Thank you.
Hi there! You can find the original recipe in the NOTES section of the recipe card: https://feelgoodfoodie.net/recipe/broccoli-cheese-quiche/#wprm-recipe-container-29095
The flavor of this quiche is perfect! However, even though I cut the broccoli in small pieces, it was still crunchy.
Thanks so much for the feedback, Jennifer. So glad you enjoyed it!!
Wow, I can’t get it to set properly. I have never had this issue with a quiche. The only thing I changed was reduced the broccoli and added ham and a little nutmeg. It was in the oven at 350 degrees for 55 minutes. I let it sit for 10 minutes as I normally do. It was still very wet. It’s back in oven at 375. I need to try to find my normal recipe, which uses cream instead of milk.
Oh no, so sorry to hear that! Hmm, I’m not sure what happened. Did you pre-bake the crust for 22 minutes at 375ºF before adding the filling and reducing the temperature to 350ºF? And then bake until the crust on the edge was brown and the center was slightly jiggly?
Made it for the first time during the holidays when family was visiting and it was a hit… with kids and the adults! So easy and so yummy. This is a keeper for sure.
Yay! So happy it was a hit with kids and adults!! Thank you, Nafeesa!
Hi, can this be done with just egg whites?
Yes! You’ll need about 1 ¼ cup of egg whites to replace the 6 whole eggs. Enjoy!
Wow, so easy and so good! My veggie wife loves it. I’m going to add some ham and mushrooms but honestly it’s great as is. Thank you for sharing!
Yay! So happy you both like it!! Thank you so much, Mike!
Great base recipe! I pan-fried the broccoli with a shallot for a couple minutes first, used red pepper flakes instead of herbs, and used feta (about 2/3 a cup) rather than cheddar as that is what I had on hand. I highly recommend choosing the cream option for a richer quiche. It turned out perfect with the 35 minutes cook time suggested! I will make again.
Love the tweaks you made!! They sound so good! So glad you liked it. Thank you!!
Turned out great! The oregano and some fresh parsley added a lot of flavor. I diced the broccoli pretty small and added some chicken breakfast sausage. Next time I might precook the broccoli just a bit.
So happy you liked it, CJ! Thank you!!
I noticed you changed the recipe (looks like based on all the feedback you got on the broccoli being too much ) but we LOVED the original one with 4 cups of broccoli and the raw garlic…is there any way you can send me the original version. I don’t have a screenshot of it so I don’t remember all the original amounts. Thanks!!
Hi Jillian! So happy you loved the original version of the recipe; I just added it to the recipe card notes for you. Enjoy!!
The best smell is in my kitchen right now. I wish I could send a photo. I added bacon and onion to the rest of the recipe. That’s the only adjustments. It’s so good. This recipe will be on my weekly menu 🤤
Yay! So happy you liked it, Tracey! Thank you!!
It’s not recommended to put cold glass into a hot oven. Pie plates can crack from the sudden temperature change.
Very true! Preparing the quiche at room temperature and/or letting the frozen quiche thaw to room temperature solves that problem. Enjoy!!
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!!
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 I can provide on my site because it’s not what I use internally. 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.
Used 1 less egg (jumbo), a dash of cinnamon. Delicious!
So glad it came out well for you!
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!!
Yum, sounds like a really tasty version!
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?
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?
You completely changed the recipe. Cover your crust with tinfoil while baking if that’s an issue. I’ve made this simple recipe 1,000 times and broccoli is always cooked. My guess would be lack of liquid during cooking process.
Delicious recipe! As many others have noted, the cook time should be adjusted to 65-75 minutes.
Thanks for your feedback!
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 😅
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?
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.
Thank you so much for the feedback!
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.
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
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.
Haha thank you so much for sharing that tip!!
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!
Oo love the idea of using a walnut pie crust that sounds so good!
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!
So happy to hear that you liked it! Thank you for taking the time to make it!
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!!!
Yay! So happy to hear that!
I don’t understand how this could possibly finish in the time you say it should. It’s been baking more than an hour and is still liquid. And I followed the instructions completely. I think you should cook the broccoli first.
I am sorry to hear that the baking time took longer than expected.
Just some feedback – I used a pre-made crust. I had the choice between a regular or extra deep and went with regular. If you go this route, I suggest extra deep as I didn’t have enough room for my mixture and not enough left to make a second. Boo. Happy baking!
Thanks so much for sharing!
I plan on using a pre-made crust also. Did you still pre-bake the crust twice?
I usually don’t do any pre-baking.
Thanks!
Delish! I never would’ve thought to use FOUR cups of broccoli but it was great!
Thank you so much, Barb!
You need to update the time required to match reality. 20 plus 12 plus 10 plus 40 is not an hour. And that is just freezer and oven time!!
Other than that, we enjoyed the food with a few added carrots, bacon bits, and black olives.
Thanks so much for pointing this out, David! I updates the time to about an hour and 30 minutes. Do you feel that aligns with how long it took you?
Turned out delicious. Thank you! I did sauté the broccoli bits with a little onion, celery, and the garlic and it worked well.
Love that idea! Thanks for sharing!
Very good! Process is easier than some quiche recipes I have used.
Thank you, Tayloe!
It was SO good!! Definitely making it again. Thank you Yumna for the awesome recipe 🙌🏼
You’re so welcome! Thank you for making it!!
This was a good hearty quiche, I also added some spinach and mushrooms to it, so good!
Mmm, spinach and mushrooms do sound amazing in it!
This was so yummy but it took well over an hour and a half to bake.
Thank you so much! It should’ve taken 35-40 minutes to bake. Was it the oven temperature?
this quiche really didn’t have a lot of flavor, honestly. the egg/milk ratio is pretty off for a quiche (I’d go with 6-8 eggs and maybe 1/2 cup milk or better yet heavy cream), and increase the salt a bit. I mean, if you’re going to have quiche…don’t be afraid of putting enough fat in it to have flavor. I’m also not crazy about garlic in a quiche…next time I’d go with sauteed onions or shallots instead of garlic for aromatics.
Thank you for your feedback! Definitely adjust the recipe to fit your taste preferences!
Hi Stephanie! I know I’m over a year late and you may not see this, but if you do, I replaced half the milk with cream and added a healthy dash of sage and Mrs. Dash. It really amped up the flavor – hope it helps! 🙂
If you add cream and milk mixture and extra eggs do you need flour? Don’t want it to be too thick. Making as a request from a brunch group and I’ve only made one or two in my life time back in the 80’s when it was so popular. LOL
Hi Peggy! This recipe does not use flour so you don’t have to worry about it being too thick. The quiche will set up and solidify in the oven.
Am I supposed to steam the broccoli before putting it in the mixture?
No, you do not need to steam the broccoli before adding it to the mixture.
Didn’t come out great for me. I cut the broccoli and cheese by 25% and the mixture was still spilling over the pie crust. I’ll also cut down on the oregano next time and maybe add a little more salt.
What size dish did you use for the quiche? I wonder if we used different sizes, so the mixture overflowed!
Does this work without the crust? Do I need to adjust anything if I’m making it crustless?
I have yet to try this recipe without a crust, but I do have a Crustless Quiche recipe up on my website!
I followed the exact recipe and just made it crustless (added an extra egg) and it came out totally fine! It was DELICIOUS. I had to stop myself from eating the whole thing.
That’s amazing! I totally get that!
Would help if it had what I need ie how many eggs etc
The full recipe is in the recipe card at the bottom of the page!
Made this for dinner with a salad . So easy and delicious!
I love that! Yay!!
Hi I don’t see the crust recipe on here. Do you have one to share for this quiche recipe? It would be helpful.
I used a prepared pie crust for this recipe, but I have a post on my website called How to Make Pie Crust (https://feelgoodfoodie.net/recipe/how-to-make-pie-crust/) that you may find helpful!
Can I freeze this broccoli cheddar quiche?
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.
I don’t have a pie pan, could I use a 8×8 cake pan instead or a loaf pan?
Those should work too!
I made this past weekend . Yummy 😋 umm. Used a pre made crust . Followed the directions. Yum 😋
That’s great! Thank you so much.
Update it ended up being completely inedible. At an hour mark it’s still liquid, and now the crust is beginning to burn. Bummer, such a waste of time.
So sorry to hear this didn’t come out as expected. 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. Next time if he crust is getting too brown but the egg is not set, you can try covering the crust with tin foil while the quiche finishes cooking.
This was my first attempt at a quiche and it was perfect! I didn’t have beans to properly blind bake the crust, so I just pre-baked it for 10 minutes before dumping the contents in. Worked well! I also roasted/sautéed a bunch of veggies (broccoli, sweet potato, black beans, and red onion) to include and it was DELISH. Thank you Yumna!
Thank you for letting me know! I may have to try that next. Thank you!!
Fast and easy! I’ve never made quiche before and my husband doesn’t like quiche but he liked this recipe. I added spinach and onion
👍🏼👍🏼
So glad to hear it! Thank you so much!