Table of Contents
We love a good and EASY breakfast like a hearty quiche! Broccoli quiche is one of our favorite, semi-homemade dishes.
We especially love to make this broccoli quiche for weekend breakfasts or brunches with family and friends, baby showers/wedding showers, and all the holidays.
Using a pre-made crust makes this breakfast especially simple, but still packed with flavor! It takes only about 10 minutes to prep and then pop it in the oven. We love to make them two at a time, one to enjoy now, and one to freeze for later!
For more quiches, try Bacon and Cheese, Spinach, or Ham and Cheese Quiche.
Why we think you’ll love it:
- Keeping it extra easy. We love a semi-homemade, easy breakfast idea! Just mix, pour, bake, and it’s ready in under an hour! It’s as simple as that.
- Have it your way. Use leftover meat and veggies from the holidays. It makes this recipe even easier with leftovers you need to use up.
- Make ahead. Quiche makes a great freezer meal! We love to freeze an extra for a last-minute breakfast or brunch.
Broccoli Quiche Ingredients and Substitutions
- 1 pie crust, softened as directed on the box – or homemade Easy Pie Crust
- 2 cups broccoli, chopped
- ½ cup cheddar cheese, shredded – mild or sharp cheddar cheese
- 1 cup mozzarella cheese – or use parmesan cheese, feta, or goat cheese
- 1 cup milk – We like whole milk, but half milk and half heavy cream works too.
- 4 whole eggs, slightly beaten – Room temperature eggs beat together better than cold eggs.
- ¼ teaspoon garlic salt (with parsley flakes)
- ¼ teaspoon black pepper
- 3 teaspoons minced garlic – see How to Mince Garlic
How to Make Broccoli Quiche
- PREP. Preheat the oven to 350°F
- CRUST. Use a shallow-sided 9-inch glass pie plate. Place the easy pie crust on 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. Pre-bake the crust for 10-12 minutes.
- FILLING. Allow to cool a bit, then place broccoli and cheese, and mozzarella on the bottom of the pie crust.
- In a medium bowl, mix milk, eggs, salt, pepper, and garlic. (NOTE: Do not over-mix because it can lead to a tough and rubbery quiche.) Pour the egg mixture 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.
Kristyn’s Recipe Tips
- For a smooth, even custard mix until combined and slightly foamy. Avoid vigorous or prolonged beating as it can cause the quiche to become rubbery.
- If we add any extras, we make sure to saute any veggies like spinach and precook any meat like bacon.
- Feel free to use other cheeses like Gruyère, Swiss, or Monterey Jack for a different flavor.
- For a richer, creamier custard, we use whole milk or half and half, but 2% can also be used.
Broccoli Quiche Recipe
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. Double-folded the edges of the crust and then crimped. 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 the 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
- For a smooth, even custard mix until combined and slightly foamy. Avoid vigorous or prolonged beating as it can cause the quiche to become rubbery.
- To add extras, saute any veggies like spinach and precook any meat like bacon.
- Feel free to use other cheeses like Gruyère, Swiss, or Monterey Jack for a different flavor.
- For a richer, creamier custard, use whole milk or half and half, but 2% can also be used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Freeze the uncooked quiche until ready to bake and serve. Slide the quiche into an airtight freezer-safe bag. Freeze it up to one month in advance.
To bake, remove it from the freezer and let it thaw a bit. Bake, add a few extra minutes to the cook time.
Fully bake the broccoli cheddar quiche, let it cool, then store it covered in the refrigerator for 1-2 days before reheating it in the oven at 325°F for about 15 minutes or until warm.
Leave leftover 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.
Complete The Meal
Sides
Best Scone Recipe
35 mins
Breakfast Potatoes Recipe
30 mins
Yogurt Parfait
5 mins
Fruit Salad Recipe
1 hr 20 mins
Drinks
Quiche Recipes
Collections
This recipe was originally published January 2020.
This broccoli quiche was so easy to make and so delicious!
I hosted brunch recently and this was perfect! Thank you so much for this recipe!
I love this broccoli quiche recipe! It is very easy to make and indeed it is filling and delicious.
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!