The late-morning light in my kitchen turns the oven’s warm brass handle into something worth photographing, and that glow is exactly why I reach for a Broccoli Cheddar Quiche when I want a brunch that looks as good as it tastes, the crisp, golden crust and the sunlit custard dotted with green florets make it a favorite for slow mornings and small dinner parties.
Why You’ll Love It
This quiche balances pretty plating with real-life ease, perfect for a weekend brunch or a make-ahead weekday treat, it feeds a small crowd, reheats beautifully, and pleases people who love a rich cheddar pull alongside bright broccoli, so it’s the kind of recipe you’ll return to when you want something both impressive and reliably cozy.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 9-inch pie crust, store-bought or homemade, chilled
- 2 cups broccoli florets, cut into small bite-sized pieces (about 150 g)
- 1 1/2 cups sharp cheddar cheese, shredded (about 170 g)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 small shallot, finely chopped (optional)
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C) and place the chilled pie crust in a 9-inch tart pan, crimp the edges and prick the bottom lightly with a fork.
- Line the crust with parchment and pie weights or dried beans and blind bake for 12 minutes, remove weights and parchment and bake 5 more minutes until the crust is just set and lightly golden, then let cool slightly.
- While the crust bakes, blanch the broccoli in boiling water for 1 minute, drain and plunge into ice water to keep the bright color, then pat dry and chop any large pieces.
- In a small skillet, melt the butter over medium heat, add the shallot and cook until soft and translucent, about 2 minutes, then remove from heat and let cool.
- Whisk the eggs, heavy cream, and milk together in a large bowl until smooth, stir in salt, pepper, and nutmeg, then fold in the cooled shallot, broccoli, and shredded cheddar, reserving a handful of cheese for the top.
- Pour the filling into the partially baked crust, sprinkle the reserved cheddar over the surface, and gently tap the pan on the counter to settle the custard.
- Bake at 375°F for 35–40 minutes, until the center is set but still slightly jiggly and the top is golden, rotate the pan halfway through for even browning.
- Let the quiche rest on a wire rack for 10–15 minutes before slicing, garnish with fresh parsley and serve warm or at room temperature.
Recipe Variations
- Mushroom and Swiss: Swap broccoli for sautéed cremini mushrooms and cheddar for Swiss cheese for an earthy, melty quiche.
- Bacon and Broccoli: Add 4 ounces cooked, chopped bacon to the filling for a smoky, savory version.
- Crustless: Skip the pie crust and pour the filling into a greased 9-inch pie dish for a lower-carb, gluten-free option.
- Herb-forward: Stir 2 tablespoons chopped fresh chives and 1 tablespoon chopped tarragon into the custard for a bright herbal lift.
Make Ahead: You can blind bake the crust and prepare the filling up to one day ahead; store the crust wrapped in the fridge and the mixed filling in an airtight container, then assemble and bake from chilled when ready. Fully baked quiche keeps in the refrigerator for 3 days and freezes well for up to 2 months, thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen broccoli for this quiche
Yes, but thaw and press out excess water before adding to the filling to avoid a soggy custard.
How can I tell when the quiche is fully cooked
The edges should be set and golden and the center should wobble slightly but not be liquid, it will firm as it cools.
Can I make this dairy-free or vegan
For dairy-free, use a plant-based milk and cream substitute and a vegan cheddar alternative, for vegan you will also need an egg replacer such as a silken tofu and chickpea flour blend to mimic the custard.
How do I reheat slices so they stay crisp
Reheat in a 350°F oven for 10–12 minutes or in an air fryer for a few minutes to refresh the crust and warm the filling evenly.
Broccoli Cheddar Quiche
This quiche balances pretty plating with real-life ease, perfect for a weekend brunch or a make-ahead weekday treat, it feeds a small crowd, reheats beautifully, and pleases people who love a rich cheddar pull alongside bright broccoli, so it’s the kind of recipe you’ll return to when you want something both impressive and reliably cozy.
Ingredients
- 1 9-inch pie crust, store-bought or homemade, chilled
- 2 cups broccoli florets, cut into small bite-sized pieces (about 150 g)
- 1 1/2 cups sharp cheddar cheese, shredded (about 170 g)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 small shallot, finely chopped (optional)
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C) and place the chilled pie crust in a 9-inch tart pan, crimp the edges and prick the bottom lightly with a fork.
- Line the crust with parchment and pie weights or dried beans and blind bake for 12 minutes, remove weights and parchment and bake 5 more minutes until the crust is just set and lightly golden, then let cool slightly.
- While the crust bakes, blanch the broccoli in boiling water for 1 minute, drain and plunge into ice water to keep the bright color, then pat dry and chop any large pieces.
- In a small skillet, melt the butter over medium heat, add the shallot and cook until soft and translucent, about 2 minutes, then remove from heat and let cool.
- Whisk the eggs, heavy cream, and milk together in a large bowl until smooth, stir in salt, pepper, and nutmeg, then fold in the cooled shallot, broccoli, and shredded cheddar, reserving a handful of cheese for the top.
- Pour the filling into the partially baked crust, sprinkle the reserved cheddar over the surface, and gently tap the pan on the counter to settle the custard.
- Bake at 375°F for 35–40 minutes, until the center is set but still slightly jiggly and the top is golden, rotate the pan halfway through for even browning.
- Let the quiche rest on a wire rack for 10–15 minutes before slicing, garnish with fresh parsley and serve warm or at room temperature.
Conclusion
This broccoli cheddar quiche brings together glossy, photographable layers and straightforward technique, so you end up with a dish that feels both elevated and utterly homey, make it for quiet weekend mornings or for company when you want something that looks set-apart but is kind to your time, and trust the basic formula to accept swaps and experiments as you refine your favorite balance of cheese, vegetables, and seasoning.
