If you’re looking for a dish that’s equal parts comforting and flavorful, this broccoli cheddar quiche is about to become your new favorite. With its flaky crust, savory egg filling, and a perfect balance of sharp cheddar and tender broccoli, it’s as impressive on a brunch table as it is easy to whip up. Curious how to make it just right? Keep reading—you won’t want to miss this delicious spin on a classic!
| Servings: | 8 |
| Prep Time: | 15 minutes |
| Cook Time: | 40 minutes |
| Total Time: | 55 minutes |
| Serving Size: | 1 slice |
Description
There is something delightfully comforting about biting into a warm slice of broccoli cheddar quiche. The savory aroma of cheddar melting into gently roasted broccoli fills the kitchen like a cozy Sunday morning hug. Each forkful brings a perfectly balanced medley of flavors — the rich nuttiness of sharp cheddar, the earthiness of just-tender broccoli florets, and the buttery, flaky embrace of a golden pastry crust. It is a dish that feels as homey as a worn sweater and as nourishing as a hearty breakfast shared with family.
This quiche is a celebration of simplicity done right. Whether it is served warm out of the oven or enjoyed cold the next day, its creamy custard base settles like a soft whisper on the tongue. With its vibrant green broccoli nestled against the amber hues of cheddar, it presents beautifully for a weekend brunch with friends or a quiet dinner at home. A slice of this quiche tastes like slowing down and savoring life’s little comforts.
Why You’ll Love This Recipe
Broccoli cheddar quiche is the kind of meal that works for just about any occasion. It is a fuss-free dish with impressive flavor payoff and requires simple ingredients you likely have in your kitchen right now. It also offers flexibility — swap in different cheeses or vegetables depending on what you have on hand.
Not only is it delicious, but it also provides a balanced dish made with eggs for protein, broccoli for fiber and vitamins, and cheese for richness and satisfaction. Whether you are making a quick meal prep breakfast or a centerpiece dish for brunch, this quiche adapts to your schedule and tastes.
Ingredients
- 1 9-inch pie crust
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 cups broccoli florets chopped into small pieces
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 1 half teaspoon black pepper
- 1 quarter teaspoon ground nutmeg
Equipment
- 9-inch pie dish
- Medium skillet
- Mixing bowls
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
- Oven mitts
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Gently press the pie crust into your 9-inch pie dish. If using a store-bought frozen crust, let it thaw slightly so it molds easily without cracking.
- Sauté the vegetables. Heat olive oil in a medium skillet over medium heat. Add the chopped onion and cook for about 3 minutes until translucent and fragrant. Stir in the chopped broccoli and cook another 4 to 5 minutes. You want the broccoli to turn a bright green and lose its raw bite but not become mushy. Set aside to cool slightly.
- Make the custard. In a medium bowl, whisk together the eggs, whole milk, salt, black pepper, and just a pinch of nutmeg. Nutmeg might seem unexpected, but it adds a cozy warmth that subtly enhances the broccoli and cheddar.
- Assemble the quiche. Spread the cooled broccoli and onion mixture evenly over the crust. Then scatter the shredded sharp cheddar over the vegetables. Pour the egg custard over everything, gently moving the crust if needed so the filling distributes evenly.
- Bake until golden. Place the quiche on a baking sheet to catch any potential drips, then transfer to the oven. Bake for 35 to 40 minutes, or until the center is just set and the top begins turning beautifully golden. A knife or toothpick inserted in the middle should come out clean.
- Cool briefly and enjoy. Let the quiche rest for about 10 minutes before slicing. This makes it easier to cut neat slices and allows the flavors to settle.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
Serving and Storage Tips
Serve your broccoli cheddar quiche warm from the oven, at room temperature, or even chilled straight from the fridge — it tastes wonderful in all forms. Pair it with a peppery arugula salad or roasted baby potatoes for a brunch spread worth lingering over.
To store leftovers, cover the cooled quiche with plastic wrap or foil and keep in the refrigerator for up to 4 days. Reheat individual slices in a 350-degree Fahrenheit oven for about 10 minutes. For longer storage, wrap slices or the entire quiche in plastic wrap plus foil, then freeze for up to 2 months. Let thaw overnight in the fridge before reheating.
You can also assemble the unbaked quiche a day ahead and refrigerate it overnight. Just extend the bake time by 5 minutes or so when you bake it straight from the fridge.
Course, Cuisine, Keywords
Breakfast, Brunch, American, Savory Pie, Broccoli Cheddar, Quiche, Easy Brunch, Vegetarian
FAQ
Can I use frozen broccoli?
Yes, frozen broccoli is a great time-saving option. Thaw it completely and press with paper towels to remove excess moisture before adding it to the skillet during the sauté step. Avoid skipping this step or the extra water could make your quiche soggy.
Can I make this gluten-free?
Absolutely. Start with a gluten-free pie crust — either store-bought or homemade with a gluten-free flour blend. The filling itself is naturally gluten-free.
Can I make this dairy-free?
Yes, but it will require a few swaps. Use a dairy-free cheese and substitute the milk with unsweetened almond milk or oat milk. Be sure to choose one that is not too watery for better texture. You can also try adding a tablespoon of nutritional yeast for depth of flavor.
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Broccoli Cheddar Quiche
Ingredients
- 1 9- inch pie crust
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 cups broccoli florets chopped into small pieces
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Place the pie crust in a 9-inch pie dish and set aside.
- Heat olive oil in a medium skillet over medium heat. Add chopped onion and sauté for about 3 minutes until softened. Add the chopped broccoli and cook for another 4 to 5 minutes until the broccoli turns bright green and slightly tender. Remove from heat.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined.
- Spread the broccoli and onion mixture evenly over the bottom of the prepared pie crust. Sprinkle the shredded cheddar cheese on top.
- Pour the egg mixture over the broccoli and cheese, making sure it fills evenly without overflowing the crust.
- Carefully transfer the pie dish to the oven and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
- Remove from the oven and let the quiche rest for 10 minutes before slicing and serving.
