Nothing beats a warm slice of broccoli cheddar quiche fresh from the oven!
Did you know that quiche originated in France during the 16th century? But this broccoli cheddar version is a modern American twist that’s taken breakfast tables by storm!
We’ve been perfecting this recipe for years, and let me tell you – it’s a game-changer for both casual brunches and elegant gatherings.
With its flaky crust, creamy egg filling, and the perfect balance of tender broccoli and sharp cheddar, this quiche is practically foolproof.
Whether you’re a seasoned baker or trying quiche for the first time, we’ll guide you through creating this crowd-pleasing dish that’s equally delicious hot or cold.
Essential Ingredients for Broccoli Cheddar Quiche
The secret to an amazing broccoli cheddar quiche lies in selecting quality ingredients. Here’s what you’ll need:
- 1 9-inch pie crust (homemade or store-bought)
- 2 cups fresh broccoli florets, chopped
- 2 cups sharp cheddar cheese, grated
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh thyme (optional)
Step-by-Step Quiche Preparation Guide
Preheat your oven to 375°F (190°C).
Prepare the Crust:
- If using homemade crust, roll it out and fit into a 9-inch pie dish
- Prick the bottom with a fork
- Blind bake for 10 minutes with pie weights
- Remove weights and bake for another 5 minutes until light golden
Prepare the Filling:
- Blanch broccoli florets in boiling water for 2 minutes
- Drain and immediately plunge into ice water to stop cooking
- Sauté diced onions and garlic in butter until translucent
- Let vegetables cool slightly before assembling
Make the Custard:
- Whisk together eggs, milk, and heavy cream
- Add salt, pepper, and nutmeg
- Stir in fresh thyme if using
Assemble the Quiche:
- Layer half the cheese on the bottom of the pre-baked crust
- Add the broccoli and onion mixture
- Pour in the egg custard
- Top with remaining cheese
Bake:
- Place in preheated oven for 35-40 minutes
- Quiche is done when slightly puffed and golden brown
- Center should be set but still slightly jiggly
- Let rest for 10-15 minutes before serving
Tips for the Perfect Quiche Texture
Getting that perfect silky custard with a crisp crust can be tricky, but these tips will help:
- Always blind bake your crust to prevent sogginess
- Pat vegetables dry before adding to prevent excess moisture
- Don’t overmix the custard – this can create bubbles
- Bake on the lower rack of your oven for better bottom crust browning
- Use room temperature ingredients for even cooking
Serving and Storage Recommendations
This quiche can be served hot, warm, or at room temperature. Here’s how to handle leftovers:
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat individual slices in a 325°F oven for 10-15 minutes
- Can be frozen for up to 3 months if well-wrapped
- Thaw overnight in the refrigerator before reheating
Variations and Dietary Modifications
Make this recipe your own with these variations:
- Crustless version: Skip the crust and butter your pie dish well
- Gluten-free: Use your favorite gluten-free pie crust
- Dairy-free: Substitute non-dairy milk and cheese alternatives
- Add protein: Include diced ham or crispy bacon
- Mix up the vegetables: Try spinach, mushrooms, or bell peppers
Recipe FAQ’s
Why is my quiche watery?
This usually happens if the vegetables aren’t well-drained or if the custard is overcooked. Make sure to pat vegetables dry and follow baking times carefully.
Can I use frozen broccoli?
Yes, but thaw and drain it well first to remove excess moisture.
Can I make mini quiches with this recipe?
Absolutely! Use a muffin tin and reduce baking time to 20-25 minutes.
Broccoli Cheddar Quiche Recipe
Ingredients
- 9- inch pie crust homemade or store-bought
- 2 cups fresh broccoli florets chopped
- 2 cups sharp cheddar cheese grated
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 tablespoon fresh thyme optional
Instructions
- Preheat your oven to 375°F (190°C).
Prepare the Crust:
- If using homemade crust, roll it out and fit into a 9-inch pie dish
- Prick the bottom with a fork
- Blind bake for 10 minutes with pie weights
- Remove weights and bake for another 5 minutes until light golden
Prepare the Filling:
- Blanch broccoli florets in boiling water for 2 minutes
- Drain and immediately plunge into ice water to stop cooking
- Sauté diced onions and garlic in butter until translucent
- Let vegetables cool slightly before assembling
Make the Custard:
- Whisk together eggs, milk, and heavy cream
- Add salt, pepper, and nutmeg
- Stir in fresh thyme if using
Assemble the Quiche:
- Layer half the cheese on the bottom of the pre-baked crust
- Add the broccoli and onion mixture
- Pour in the egg custard
- Top with remaining cheese
Bake:
- Place in preheated oven for 35-40 minutes
- Quiche is done when slightly puffed and golden brown
- Center should be set but still slightly jiggly
- Let rest for 10-15 minutes before serving