Broccoli quiche is one of my favorite hot breakfast recipes! Healthy, filling, and flavorful. It has everything you want and more!
Broccoli cheddar quiche
Broccoli and cheese are one of my favorite flavor combinations. This quiche is tasty and SO easy to make. Especially with a pre-made crust. LOVE a semi-homemade recipe! Just mix, pour, bake and it’s ready in under an hour! Simple as that.
We love to make quiches for weekend brunches with family and friends, baby/wedding showers, and all the holidays! Grab those 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.
How to Make Broccoli Quiche
PREP. Make sure your oven is preheated to 350 degrees. Now you can get started on prepping the pie crust.
CRUST. Pick a pie dish that is more flat than deep. Place your pie crust into the dish, fold over any excess crust, and crimp the edges.
To crimp a pie crust, use your index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand.
Poke bottom and sides of the the pie crust to let air vent out, otherwise the crust will shrink. Prebake the crust for 10-12 minutes. Allow the crust to cool for a bit.
FILLING. After it’s cooled, 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 the filling 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 the quiche stand for 5-10 minutes before serving.
Feel free to change up the cheese flavors to anything you have on hand! You can also add in other veggies and meats as well. Our bacon and cheese quiche is also one of very favorite breakfast recipes.
Like I mentioned earlier you can also add a variety of meats and veggies. Leftovers work well. If you are wanting to use fresh ingredients be sure the meats have been precooked and “wetter” vegetables, such as mushrooms or peas, that have been sautéed.
You want to make sure the liquid in the meats and vegetables don’t cook out into the quiche which will cause it to not set correctly.
Making Ahead + Storing
If you want to make it 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 from the freezer and let it thaw a bit. Then bake as directed.
Leave any leftover broccoli quiche in the baking pan, cover it with foil, and keep it in the fridge for up to 3 days.
For more quiches + casseroles, check out:
- Ham and Cheese Quiche
- Tater Tot Breakfast Casserole
- Crockpot Breakfast Casserole
- Cheesy Hashbrown Breakfast Casserole
- Breakfast Strata Recipe
- Eggs Benedict Casserole
Broccoli Quiche Recipe
- 1 pie crust softened as directed on the box
- 2 cups broccoli chopped
- 1/2 cup cheddar cheese shredded
- 1 cup mozzarella cheese
- 1 cup milk
- 4 eggs slightly beaten
- 1/4 tsp garlic salt (with parsley flakes)
- ¼ tsp pepper
- 3 tsp minced garlic
- 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 bottom of the 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.