Broccoli Cheddar Quiche: tender broccoli, sharp Cheddar, and creamy egg custard in a store-bought pie crust. Easily customizable!
Broccoli Cheddar Quiche
This Ham and Cheese Quiche was one of the most popular recipes of 2020, so I thought I’d combine my love for broccoli and Cheddar (this broccoli cheddar soup is one of my favorites!) into a similar quiche recipe.
And this quiche has totally hit the spot the last few days at my house — it’s pure comfort food for any time of the day! My kiddos especially love it as a mid-morning or afternoon snack.
Ingredients
- Pie crust: Get a 9-inch, deep-dish pie crust so all ingredients fit into crust.
- Bacon: Reserve some for garnish at the end.
- Butter: Adds flavor and cooks the veggies.
- Onion, garlic, & broccoli: Finely chop broccoli so it blends well with the custard.
- Parm and Cheddar: Use freshly grated cheese for the best melt and flavor.
- Eggs and heavy cream: Form the creamy custard base.
- Spices: Adjust seasoning to taste before baking.
Quick Tip
Keep crust in freezer until you’re ready to bake—it needs to be as cold as possible. If it sinks in the oven, let it cool a bit, then gently push the center down and lift the sides with your fingers. Be gentle to avoid tearing.
How To Make Broccoli Cheddar Quiche
- Crust: Cook the pie crust, then let it cool. Lower the oven to 350°F.
- Bacon: Cut bacon into small pieces and cook until crispy. Save some for topping.
- Veggies: Sauté onion and broccoli. Add garlic and cook for 30 seconds.
- Filling: Mix eggs, cream, spices, salt, and pepper in a bowl. Stir in cheeses, cooked veggies, and most of the bacon.
- Bake: Pour mixture into crust and bake, until the center is mostly set.
- Add Toppings and Serve: Sprinkle on saved bacon and some chives. Serve.
Broccoli Cheddar Quiche Tips
- Broccoli: Chop very small and cook until slightly soft to avoid crunchy bits.
- Cheese: Use freshly shredded cheese for better melting and less grease. Pick sharp or extra-sharp Cheddar for more flavor.
- Baking Tips: Bake on the middle or lower rack. If crust browns too fast, cover the edges with foil or a pie shield.
- Don’t Over-Bake: Bake until edges are firm but center slightly wobbles—this keeps it creamy.
- No Crust Option: Skip the crust, spray pan well, and bake for 35–42 minutes.
Making Quiche Ahead
- Prep Ahead: Mix filling in a bowl. Cover and chill for up to 24 hours. Stir before pouring into crust and baking.
- Bake Early: Bake broccoli cheddar quiche, let it cool fully on a rack, wrap it well, and refrigerate. To reheat, cover with foil and bake at 325°F for 10-15 mins.
Storage
Leftovers
- In the Fridge: Let the quiche cool at room temp for up to 2 hours, then cover and store in the fridge for up to 3 days. Reheat at 325°F for 10-15 mins.
- In the Freezer: Wrap the quiche tightly and freeze for 1-2 months. Thaw in the fridge overnight. Freezing can change the texture and make it a little watery.
More Breakfast Or Brunch Recipes
- Breakfast Potatoes and Bacon with bell peppers
- Honey and Banana Sandwich breakfast “grilled cheese”
- Cinnamon Banana Bread with a simple streusel topping
- Lemon Blueberry Sweet Rolls with a lemon glaze
- Scrambled Eggs simple and delicious
Cheddar Broccoli Cheddar Quiche
Broccoli Cheddar Quiche features tender broccoli, sharp Cheddar cheese, and creamy egg custard. Easily customizable and made simple with a store-bought pie crust!
Equipment
- Frozen ready-to-bake pie crust 9-inch, must be a deep-dish crust
- Sheet pan
- Large skillet
Ingredients
- 7 slices bacon hardwood smoked, plus some crumbled bacon for topping if desired
- 1 tablespoon unsalted butter
- 1/2 cup finely diced yellow onion 1 medium onion
- 1 teaspoon minced garlic 1–2 cloves
- 1/4 cup freshly grated Parmesan cheese
- 1 cup freshly shredded extra-sharp Cheddar cheese
- 4 large eggs
- 1 cup broccoli very finely chopped
- 1 cup heavy cream
- 1/4 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 3/4 teaspoon paprika
- Salt and pepper
- Chopped chives optional garnish
Instructions
- Par-Bake Crust: Preheat oven to 400°F. Place unwrapped frozen pie crust on a sheet pan and bake for 10 minutes. Remove and allow to slightly cool. (Keep crust on the sheet pan.) Reduce oven temperature to 350°F. If the crust fell down a bit, wait for it to mostly cool, then gently coax the sides up with your fingers; it should slide up without much resistance.
- Meanwhile, cut bacon into thin strips. Add bacon pieces to a large skillet and cook over medium-high heat until golden. Using a slotted spoon, remove to a paper-towel-lined plate and allow to slightly cool. Reserve 2 tablespoons of the bacon for a garnish.
- Drain off all but 1 tablespoon of bacon fat (see note 1 for how I do this). Add the butter to the skillet with the bacon fat. Add diced onion and cook until it starts to become soft and translucent, about 2 minutes. Add in very finely chopped broccoli and cook, stirring frequently, for 3–5 more minutes or until crisp-tender. Add in garlic and stir for another 30 seconds to a minute. Remove skillet from heat; set aside to cool.
- In a large bowl, combine the eggs, heavy cream, dried thyme, ground mustard, paprika, and salt and pepper. (I add 3/4 teaspoon salt and 1/4 teaspoon pepper.) Whisk until completely smooth. Add in the bacon (except the reserved 2 tablespoons), the broccoli mixture, sharp Cheddar cheese, and Parmesan. Stir until smooth.
- Pour this mixture into the par-baked pie crust (still on the sheet pan) and bake on the middle or lower oven rack (not the top one) for 35–45 minutes (my oven takes about 38–40 minutes), or until the quiche is set and has a very slight jiggle in the center. (It will finish firming up outside the oven.) Avoid overbaking.
- Serve warm with reserved bacon pieces and fresh chopped chives sprinkled on top.
Video
Recipe Notes
Note 1: Here’s how to dispose of bacon grease: Press 2 pieces of foil into a heat-resistant bowl. Pour all the bacon grease into this bowl. I measure out 1 tablespoon bacon grease and return it to the skillet. Allow the rest of the grease to harden at room temperature. Either save that bacon grease or crumple the foil with the hardened grease in it and discard.
Storage: Let the quiche cool, then cover and store in the fridge for up to 3 days. Reheat at 325°F for 10–15 mins. To freeze, wrap the quiche tightly and freeze for 1–2 months. Thaw in the fridge overnight.
Nutrition
Calories: 528kcal | Carbohydrates: 7g | Protein: 23g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 248mg | Sodium: 650mg | Potassium: 327mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1545IU | Vitamin C: 37mg | Calcium: 468mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
As your sister I have to say that this broccoli quiche is THE BEST! It’s my favorite way to get the kids to eat broccoli because they love it and bonus we love it! And trust me if you want to blow everyone away at a brunch bring this quiche! Thanks for the great recipes as always Chelsea!
Yay! So happy to hear how much you and your family love this Broccoli Cheddar Quiche! Thanks!
This quiche is always such a hit at my house! Thanks for the great recipe as always Chelsea!
Thanks Cody! 🙂
Can chopped frozen broccoli be used?
Sure, just completely thaw it first 🙂 And maybe chop it a tiny bit more!