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Cheesy broccoli quiche is savory, filling, and flavorful. It’s a favorite hot breakfast or brunch recipe!
Cheddar and broccoli are a delicious combination, even in a breakfast dish! Broccoli quiche has a flaky crust and savory filling, perfect for brunch—just like our favorite Ham and Cheese Quiche!
For Breakfast or Brunch!
We love to make quiches for weekend brunches with family and friends, baby/wedding showers, and all the holidays, whether it’s a bacon, ham, or broccoli quiche! This broccoli version is tasty and SO easy to make, especially with a pre-made crust.
I love a semi-homemade recipe! Just mix, pour, bake and it’s ready in under an hour! It’s as simple as that.
Grab that leftover meat and veggies you had from the holidays and throw them into the quiche. It makes this recipe even easier with leftovers you need to use up.
The combination of broccoli, cheese, and that buttery crust is complete perfection. My family and I could eat this quiche every day for breakfast and never get sick of it.
A Simple Breakfast
This broccoli and cheese quiche is simple, especially when using store-bought crust! Either way, it’s a delicious breakfast or brunch.
PREP. Preheat the oven to 350°F
CRUST. Use a shallow-sided 9-inch glass pie plate. Place the pie crust in the plate and crimp the edges. (We double-folded the edges of the crust and then crimped them.) Poke the bottom of the pie crust to let air vent out. Prebake the crust for 10-12 minutes.
FILLING. Allow to cool a bit then place the broccoli and cheese on the bottom of the pie crust.
In a medium bowl mix up the filling: milk, eggs, salt, pepper, and garlic. Pour over the broccoli and cheese.
BAKE. Bake for 40-45 minutes. Check if it’s done by inserting a knife in the center. If it comes out clean, take the quiche out of the oven.
Let stand for 5-10 minutes before serving.
quiche VARIATIONS
This broccoli quiche recipe is delicious as is, but feel free to change it up and make it your own!
Cheese. Change the cheese flavors to anything you have on hand! I like how the sharp cheddar and mozzarella cheese pair with the other ingredients, but you can also use feta or goat cheese.
Veggies. Add in other veggies like asparagus or spinach. Avoid high-moisture vegetables, such as mushrooms or tomatoes, (sauté first).
Meat. Be sure the meats have been precooked. Our Bacon and Cheese Quiche is also one of our very favorite breakfast recipes.
Gluten-free. Use a gluten-free pie crust or simply make a crustless broccoli quiche, which is basically a frittata.
Storing Tips
Make ahead of time. To make broccoli cheddar quiche ahead of time, simply freeze the uncooked quiche until ready to bake and serve. Slide the quiche into a freezer-safe bag that is airtight. Freeze for up to one month in advance.
When you’re ready to bake it, remove it from the freezer and let it thaw a bit. Then bake and add a few extra minutes to the time.
STORE. Fully bake the quiche, let it cool, then store it covered in the fridge for 1-2 days before reheating it in the oven at 325°F for about 15 minutes or until warm.
Leave any leftover broccoli cheese quiche in the baking pan, cover it with foil, and keep it in the fridge for up to 3 days. Reheat individual portions in the microwave.
Recipe FAQ
You can use uncooked broccoli florets, but I would avoid frozen broccoli as it can add too much moisture to the quiche.
Using ingredients like mushrooms, tomatoes, or frozen vegetables can add extra moisture to the quiche and make it soggy.
For more quiches + casseroles, check out:
- Ham and Cheese Quiche
- Bacon and Cheese Quiche
- Breakfast Strata Recipe
- Spinach Quiche
- Asparagus Quiche
Broccoli Quiche
Equipment
Ingredients
- 1 pie crust, softened as directed on the box
- 2 cups broccoli, chopped
- ½ cup cheddar cheese, shredded
- 1 cup mozzarella cheese
- 1 cup milk
- 4 eggs, slightly beaten
- ¼ teaspoon garlic salt (with parsley flakes)
- ¼ teaspoon pepper
- 3 teaspoons minced garlic
Instructions
- Preheat the oven to 350°F
- Use a shallow-sided 9-inch glass pie plate. Place the pie crust in the plate and crimp the edges. (We double-folded the edges of the crust and then crimped them.) Poke the bottom of the pie crust to let air vent out. Prebake the crust for 10-12 minutes.
- Allow to cool a bit then place the broccoli and cheese on the bottom of the pie crust.
- In a medium bowl mix up the filling: milk, eggs, salt, pepper, and garlic. Pour over the broccoli and cheese.
- Bake for 40-45 minutes. Check if it's done by inserting a knife in the center. If it comes out clean, take the quiche out of the oven.
- Let stand for 5-10 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe blew me away! SO delicious. Can’t wait to make this again and again!
I want to make both the Brocoli Quiche & Bacon and Cheese Quiches. I dont hava glass pie pan. I bought “store bought” pie shells. Cant I just cook the quiches in their original pans?? I do have metal pie tins. Do U suggest I place the store bought pan into a metal pan?? Im thinking that Ur version of double folding & crimping the crust goes w/ making Ur own scratch crusts?? I think that wood (Imma retired Carpenter, butt I can cook too!!) not apply to a store bought crust.
We typically use store-bought crust (but from scratch would work great too), but they are the ones you roll out and put into a pie tin (ex: Pillsbury brand). If your store-bought crust is already pressed into a pie tin with the crusts crimped around a pie tin, then you shouldn’t need to put it in another pie tin or crimp the crusts.
This was the best! I made it for brunch yesterday and there were no leftovers, thanks for the delicious recipe!
This was such a delicious quiche. I had a bit of leftover ham, so I diced that up and stirred it in as well. We enjoyed it for a light dinner one night and then we all fought for the leftovers for breakfast the next morning! 🙂
Yummy! I bet the ham added in there was so tasty. Thanks for sharing!