This post may contain affiliate links. Please read our disclosure policy.
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!
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 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.
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.
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 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.
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!
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.
So sorry to hear that it took longer to cook than expected!
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 cheated and 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!