This Broccoli Quiche is one of my favorite savory pies to whip up when I want something comforting, veggie-filled, and versatile. With a flaky, buttery crust and a rich, cheesy egg filling packed with tender broccoli, it’s ideal for brunch, lunch, or a light dinner—and just as good served cold as it is warm.
Why You’ll Love This Recipe
I love how this quiche combines wholesome veggies with a creamy, custard-like filling. It’s easy to prepare ahead of time, slices beautifully, and can be served in so many ways. Whether I use cheddar, mozzarella, or a mix of both, the result is always delicious and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Refrigerated or frozen pie dough (½ of a 14.1-ounce package), thawed if frozen (or homemade crust)
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Olive oil (1 tablespoon)
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Small head of broccoli (about 8 oz), cut into bite-size florets (approx. 3 cups)
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Kosher salt (1¼ teaspoons, divided)
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Shredded sharp Cheddar or part-skim mozzarella cheese (1½ cups, or a mix of both)
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Large eggs (3)
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Whole milk, half-and-half, or heavy cream (1½ cups)
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Freshly ground black pepper (to taste)
Directions
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I roll out the dough to fit slightly larger than a 9-inch standard pie plate. I press it into the plate, fold the edges under, and crimp as I like. Then I freeze it for 30 minutes.
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I preheat the oven to 350°F (175°C) and place a rack in the lower third.
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I line the chilled crust with parchment and fill it with pie weights or dried beans. I bake it for 20 minutes, then remove the weights and parchment and bake another 10 to 15 minutes until golden. I set it aside to cool slightly.
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In a skillet over medium-high heat, I heat olive oil and sauté the broccoli with ¼ teaspoon salt for 4–5 minutes until it’s tender and a bit charred.
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In a mixing bowl, I whisk together the eggs, milk (or half-and-half or cream), the remaining 1 teaspoon salt, and some ground black pepper until frothy.
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I sprinkle half the cheese over the cooled crust, add the sautéed broccoli, then top with the remaining cheese.
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I pour the egg mixture evenly over everything.
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I bake for 30–40 minutes, until the edges are set but the center still has a gentle jiggle.
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I let it cool for at least 20 minutes before slicing and serving.
Servings and timing
This recipe makes 8 servings.
Prep time: 15–20 minutes
Cook time: 1 hour 5 minutes to 1 hour 20 minutes
Total time: 1 hour 25 minutes
Variations
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I sometimes add cooked chicken for extra protein.
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For more veggies, I mix in sautéed mushrooms, onions, or spinach.
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I swap cheddar for Swiss or Gruyère when I want a more savory, nutty profile.
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To keep it crustless, I grease a pie dish and bake the filling directly for a lower-carb option.
storage/reheating
I refrigerate leftover slices for up to 4 days, storing them in an airtight container. To reheat, I pop them in the oven at 350°F (175°C) for 10–15 minutes or warm a slice in the microwave for about 1 minute. This quiche also freezes well—just wrap slices individually and reheat straight from frozen.
FAQs
Can I make this quiche ahead of time?
Yes, I often bake it a day ahead. It keeps well in the fridge and can be served cold or gently reheated.
Should I pre-cook the broccoli?
Yes, lightly sautéing it softens the texture and adds flavor. It also prevents the quiche from becoming watery.
Can I use frozen broccoli?
I’ve used frozen florets in a pinch—I thaw and pat them dry before sautéing to remove extra moisture.
What type of cheese works best?
I love sharp cheddar for flavor, but mozzarella, Swiss, or a blend all melt beautifully and taste great.
How do I know when the quiche is done?
The center should jiggle slightly, but not be wet. I insert a knife near the center—if it comes out clean or with just a little moisture, it’s done.
Conclusion
Broccoli Quiche is my ultimate go-to for an easy yet elegant meal. It’s a perfect balance of creamy, cheesy filling with vibrant vegetables, all encased in a flaky crust. Whether for brunch, lunchboxes, or a light dinner, this recipe never fails to impress—and always disappears fast.
Print
Broccoli Quiche
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Broccoli Quiche is a savory, satisfying dish with a buttery crust and a creamy, cheesy filling packed with tender broccoli. Whether served warm or cold, it’s perfect for brunch, lunch, or dinner, and a great way to enjoy fresh vegetables in a delicious quiche.
Ingredients
- 1/2 (14.1-ounce) package refrigerated or frozen pie dough, thawed if frozen (or use homemade)
- 1 tablespoon olive oil
- 1 small head broccoli (about 8 ounces), cut into bite-size florets (about 3 cups)
- 1 1/4 teaspoons kosher salt, divided
- 1 1/2 cups shredded sharp Cheddar or part-skim low-moisture mozzarella cheese, or a combination
- 3 large eggs
- 1 1/2 cups whole milk, half-and-half, or heavy cream
- Freshly ground black pepper
Instructions
- Roll the dough to fit slightly larger than a 9-inch standard pie plate. Press into plate, fold overhang underneath, and crimp edges as desired. Freeze for 30 minutes.
- Arrange a rack in the lower third of the oven and preheat to 350°F (175°C).
- Line crust with parchment and fill with pie weights or beans. Bake for 20 minutes. Remove weights and parchment, then bake another 10–15 minutes until crust begins to brown. Let cool slightly.
- Heat olive oil in a skillet over medium-high heat. Add broccoli florets, season with 1/4 tsp salt, and cook 4–5 minutes until tender and slightly charred.
- In a bowl, whisk together eggs, milk (or half-and-half or cream), remaining 1 tsp salt, and pepper until frothy.
- Sprinkle half the cheese over crust, add broccoli, then remaining cheese. Pour egg mixture on top.
- Bake for 30–40 minutes, until edges are set and center slightly jiggles.
- Cool for at least 20 minutes before slicing. Serve warm, room temperature, or cold.
Notes
- Use a mix of cheeses for deeper flavor.
- Crust can be prepared a day ahead and stored in the fridge.
- Substitute broccoli with spinach or asparagus for variation.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15-20 minutes
- Cook Time: 1 hour 5 minutes to 1 hour 20 minutes
- Category: Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 135mg
