This broccoli quiche recipe is a family favorite around here. There’s tender broccoli, melty sharp cheddar, and a creamy egg custard, all baked in a flaky, buttery crust. It looks gorgeous and tastes even better!
Every time I make this broccoli cheddar quiche, I’m amazed by how good it is. The secret is to briefly cook your broccoli just until it’s bright green and barely tender before adding it to the quiche. That way, it stays bright green and never gets mushy!
We use our go-to quiche base here: eggs and heavy cream. It’s simple, reliable, and always comes out creamy and rich. If you love this, you might want to check out this easy quiche recipe with ham!
Key Ingredients
- Pie Crust: Our butter pie crust is a favorite for this quiche (you’ll spot it in the photos). It’s just butter, flour, salt, and a bit of sugar.
- Eggs and Cream: These are what make our custard. For the dreamiest, richest quiche, use heavy cream instead of milk or half-and-half. It really makes a difference!
- Seasonings: Salt, pepper, sweet paprika, and a pinch of cayenne get whisked right into the eggs and cream.
- Broccoli: I usually go for florets because they look so pretty, but don’t skip the stems. If the stems are a little tough, use a vegetable peeler to remove the outer layer, then chop them into small pieces.
- Onion and Garlic: Sliced onions and garlic are cooked in butter until they’re soft and sweet. They are perfect with the broccoli and cheddar.
- Cheese: Broccoli and sharp cheddar are classic, so that’s what we use here. But if you want to mix it up, try Gruyere, Swiss, Havarti, or even a blend.
- White Wine (or Broth or Water): If you’ve got a bottle of dry white wine open, add a splash to the onions and garlic for extra flavor. If not, chicken broth, vegetable broth, or even water works just fine. The quiche will still be delicious!
Find the full recipe with measurements below.
How to Make Broccoli Quiche
Tip 1: Start with our homemade pie crust. Nearly every pie recipe here uses our butter pie crust, and for good reason. It’s reliable and delicious. If you don’t have a favorite crust yet, give ours a try!
Tip 2: Parbake your crust. I don’t always prebake my pie crusts, but for quiche, it’s a must. The filling is pretty wet, so parbaking keeps the crust crisp and prevents a soggy bottom. Here’s how I do it:
- Roll out your pie crust, transfer it to the pie dish, prick the bottom with a fork to prevent puffing, then chill for 20 to 30 minutes. Once chilled, line your chilled crust with parchment or foil and fill with pie weights, rice, or dried beans.
- Heat your oven to 425°F, then drop it to 400°F when you put the crust in. The combo of a cold crust and a hot oven helps it brown and stay flaky.
- Once the crust is lightly golden, remove the weights and brush it all over with egg wash. Pop it back in for 5 more minutes, just until the egg wash is dry. This keeps your crust nice and crisp under all that creamy filling.
Tip 3: Make the broccoli filling. The magic here is lots of sautéed onions and garlic, cooked in butter until they’re sweet and golden. Add in the broccoli and cheddar, and you’ve got the best quiche filling ever. Once the onions are soft and sweet, you will deglaze the pan with a bit of liquid (wine, broth, or water). It’s at this point that you want to add your broccoli and let it steam for a few minutes until it’s bright green (but not yet tender).
Tip 4: Make the custard. Grab 5 large eggs, 1 cup of heavy cream, and your seasonings. Whisk until smooth and creamy. It’s just the right amount to cover your filling.
Tip 5: Assemble and bake. Fill your crust with the broccoli, onions, and cheese. It should look nice and full. Pour the custard over, stopping when it reaches the top but before it spills over. Give the dish a gentle wiggle so the custard settles into every nook. Bake until the crust is golden and the top is set with a few golden spots, about 55 to 65 minutes.
Serving Suggestions
I love serving this broccoli quiche warm with a simple salad. Fresh greens with a squeeze of lemon and a drizzle of good olive oil are perfect. Or try it with our lemon vinaigrette!
Quiche is also perfect for brunch. Pair it with fruit salad, couscous salad, tomato salad, garlic roasted asparagus, sautéed kale, or roasted fingerling potatoes. Anything light and fresh is a great match.
More Brunch Recipes
Perfect Broccoli Quiche
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This easy broccoli quiche is perfect for brunch and the holidays! It’s loaded with fresh broccoli, melty cheddar, and sweet sautéed onions. So simple, so classic, and always a hit.
*Note that you will change the oven temperature 3 times. These are bolded in the recipe below.
8 Servings
You Will Need
1 (9-inch) single-crust homemade pie crust, our recipe makes enough for 2 quiches, see tips
3 tablespoons butter
Half a medium onion, thinly sliced into half moons
2 garlic cloves, thinly sliced
8 ounces broccoli florets and tender stems, cut into bite-sized pieces, about 4 cups (226 g)
5 large eggs, plus 1 egg for egg wash
1 cup heavy cream (236 ml)
⅛ teaspoon sweet paprika
⅛ teaspoon fresh ground black pepper
½ teaspoon fine sea salt
Pinch cayenne pepper
¼ cup dry white wine or substitute broth or water, see tips
4 ounces sharp cheddar cheese, shredded, 1 packed cup (113 g)
Directions
1Prepare crust: Lightly grease a 9-inch pie plate (pie dish). Roll out the dough to be two inches larger than your pie dish (I use an 8-inch or 9-inch pie dish). Gently press the dough down into the dish to line the bottom and sides. Be careful not to pull or stretch the dough. Fold the edges of the dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (We do this in our pie crust recipe video.)
2Chill the crust: Pierce the bottom of the crust all over with a fork. Refrigerate for 20 to 30 minutes.
3Preheat the oven: While the unbaked pie crust chills, preheat the oven to 425°F (220°C). Place a baking sheet on a middle oven rack.
4Bake the crust: Crumple up a sheet of parchment paper in your hands, then uncrumple it and use it to line the crust (or use foil). Fill with pie weights, dried rice, or dried beans. Place the pie crust on the preheated baking sheet and reduce the oven temperature to 400°F (200°C). Bake for 20 minutes or until the crust is light golden brown. Remove the rice, beans, pie weights, and parchment from the pie crust.
5Make egg wash: Whisk one egg with 1 tablespoon of water in a small bowl. Brush the bottom and sides of the crust with egg wash. Bake until the egg wash is dry, 3 to 5 minutes.
6Prepare the filling: Melt the butter in a large skillet over medium heat. Add the the onions and cook, stirring often, until lightly browned, about 8 minutes. Stir in the garlic and cook 1 to 2 more minutes. Pile in the broccoli and pour over the wine (or broth or water). Cook, stirring occasionally, until all of the liquid is gone, then turn off the heat. The broccoli will be bright green, but not yet tender.
7Make the egg mixture: Whisk the remaining 5 eggs, heavy cream, paprika, black pepper, salt, and pinch of cayenne in a bowl.
8Assemble: Spread the broccoli, onions, and cheese in the pie crust. Pour the egg mixture over them, stopping when it reaches the top but before it spills over. Shimmy the pie dish to remove any air bubbles.
9Bake: Now, reduce the oven temperature to 325°F (162°C), then bake until the egg sets and the crust turns a light golden brown, about 55 to 65 minutes, turning once halfway. Remove from the oven and cool on a wire rack for 10 to 15 minutes before cutting.
Adam and Joanne’s Tips
- Storing: Keep baked quiche covered in the fridge for up to 4 days. Reheat on a baking sheet in a 325°F oven or toaster oven. Do not microwave (it will soften the crust).
- Pie crust: Our favorite pie crust recipe makes enough dough for 2 single-crust quiches or pies. The recipe above has enough filling for one quiche. You can save the leftover crust in the fridge for up to a week or in the freezer for up to 3 months.
- Wine: Only add the wine if you already have a bottle open. The quiche turns out really well with a light chicken or vegetable broth, or water.
- The nutrition facts provided are estimates.
Nutrition Per Serving
Serving Size
1 slice (8 total)
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Calories
387
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Total Fat
29.3g
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Saturated Fat
17g
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Cholesterol
189.2mg
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Sodium
371.4mg
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Carbohydrate
19.9g
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Dietary Fiber
1.5g
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Total Sugars
2.3g
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Protein
10.7g
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