Broccoli Cheddar Quiche

This post may contain affiliate links. Please read my disclosure policy.

Broccoli Cheddar Quiche is loaded with tender broccoli, sharp Cheddar cheese, and creamy egg custard. It’s easy to adapt to personal preference and we’re keeping things simple by using a store-bought pie crust!

There’s a whole lot to love about this quiche — it can be prepared ahead of time, enjoyed for any meal of the day (who says quiche is just for breakfast or brunch?!), and can be eaten warm or at room temperature.

Pair this quiche with some other brunch favorites like these Healthy Banana Muffins or this Egg Skillet.

Overhead image of a slice of Broccoli Cheddar Quiche.

Image of the broccoli-cheddar filling in the crust for quiche.

Broccoli Cheddar Quiche Leftovers

For leftovers: Once baked, let the quiche cool for up to 2 hours at room temperature and then refrigerate, tightly covered. To reheat, cover with foil and bake at 325 degrees F until heated through (about 10-15 minutes). 
  • Fridge: You can store a baked and wrapped quiche for up to 3 days.
  • Freezer: You can store a pre-baked quiche (properly wrapped in an airtight container or bag) for 1 to 2 months. Thaw overnight in the fridge. Freezing does make the quiche lose texture and become a bit watery.

Image of the baked Broccoli Cheddar Quiche, ready to be eaten.

Broccoli Cheddar Quiche Tips

  • Chop the broccoli very finely. Once the broccoli is added to the quiche, it doesn’t get too much more tender. Make sure to very finely chop it and sauté it until crisp-tender to avoid hard/crunchy bites of broccoli throughout the quiche.
  • Freshly grate the cheese if you can. Pre-shredded cheese has a cellulose coating (to keep it from clumping) that resists melting and can make the quiche a little bit greasy. I also recommend using extra sharp or sharp Cheddar cheese for maximum flavor.
  • Watch the quiche as it bakes. If the crust is browning too quickly, cover the outside ring of the crust with a foil (or a pie shield) to keep it from browning further. I recommend baking the quiche on the lower or middle oven rack.
  • Don’t over-bake! Bake until the edges are set, but you still have a little wobble in the center. (The best quiche will jiggle a little when you cut into it which tells you the quiche is extra creamy.)

More breakfast or brunch recipes

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Broccoli Cheddar Quiche

This Broccoli Cheddar Quiche is loaded with tender broccoli, sharp Cheddar cheese, and creamy egg custard. It's easy to adapt to personal preference and we're keeping things simple by starting with a store-bought pie crust!
Print Recipe

Broccoli Cheddar Quiche

This Broccoli Cheddar Quiche is loaded with tender broccoli, sharp Cheddar cheese, and creamy egg custard. It's easy to adapt to personal preference and we're keeping things simple by starting with a store-bought pie crust!
Course Breakfast, lunch
Cuisine American, French
Keyword broccoli cheddar quiche
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 6 -8 servings
Calories 528kcal
Cost $6.17

Ingredients

  • 1 (9-inch) frozen ready-to-bake pie crust (must be a deep-dish crust)
  • 7 slices bacon hardwood smoked
  • 1 tablespoon unsalted butter
  • 1/2 cup (78g) finely diced yellow onion (~1 medium onion)
  • 1 teaspoon minced garlic (~1-2 cloves)
  • 1/4 cup (14g) freshly grated Parmesan cheese
  • 1 cup (85g) freshly grated extra-sharp Cheddar cheese
  • 4 large eggs
  • 1 cup (70g) broccoli very finely chopped
  • 1 cup (221g) heavy whipping cream
  • 1/4 teaspoon dried thyme
  • 3/4 teaspoon EACH: ground mustard, paprika
  • Fine sea salt and freshly ground black pepper
  • Optional garnish: chopped chives, crumbled bacon

Instructions

  • PAR-BAKE CRUST: Preheat oven to 400 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to slightly cool. (Keep crust on the baking sheet.) Reduce the oven temperature to 350 degrees F. If the crust fell down a bit, wait for it to mostly cool, and then gently coax the sides of the crust up with your fingers; it should slide up without much resistance.
  • BACON: Meanwhile, cut bacon into thin strips. Add bacon pieces to a large skillet and cook over medium-high heat until golden. Using a slotted spoon, remove to a paper-towel-lined plate and allow to slightly cool. Reserve 2 tablespoons of the bacon for a garnish for the top.
  • ONION, GARLIC, AND BROCCOLI: Drain off all but 1 tablespoon of bacon fat (See Note 1 for how I do this). Add 1 tablespoon butter to the skillet with the bacon fat. Add the diced onion and cook until it starts to become soft and translucent, about 2 minutes. Add in the very finely chopped broccoli and cook, stirring frequently for 3-5 more minutes or until crisp-tender. Add in the garlic and stir for another 30 seconds to a minute. Remove skillet from heat, set aside to cool.
  • EGGS AND CHEESE: In a large bowl, combine the eggs, heavy cream, and the dried thyme, ground mustard, paprika, and salt and pepper to taste. (I add 3/4 teaspoon salt and 1/4 teaspoon freshly cracked pepper.) Whisk until completely smooth. Add in all but the reserved 2 tablespoons bacon, the onion, garlic, and broccoli mixture, the sharp Cheddar cheese, and the Parmesan cheese. Stir until smooth.
  • BAKE: Pour this mixture into the par-baked pie crust (still on the baking sheet) and bake on the middle or lower oven rack (not the top one) for 35 to 45 minutes (my oven takes about 38-40 minutes), or until the quiche is set and has a very slight jiggle in the center. (It will finish firming up outside of the oven.) Avoid overbaking the quiche -- if there is a slight jiggle, it's done.
  • SERVE: Serve warm with reserved bacon pieces and fresh chopped chives sprinkled on top.

Video

Recipe Notes

Note 1: Here's what I do to dispose of bacon grease: Press 2 pieces of foil into a cereal-sized, heat-resistant bowl. Pour all the bacon grease from the skillet into this bowl. For this recipe, I measure out 1 tablespoon bacon grease and return it to the skillet along with the butter. I allow the rest of the bacon grease to harden at room temperature in the foil-lined bowl. Then either save that bacon grease or crumple the foil with the hardened grease in it and discard.

Nutrition Facts

Calories: 528kcal | Carbohydrates: 7g | Protein: 23g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 248mg | Sodium: 650mg | Potassium: 327mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1545IU | Vitamin C: 37mg | Calcium: 468mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

More Recipes You'll Love

Ham and Cheese Quiche

55 mins

Ham and Cheese Quiche

Click the Bookmark Icon to Add to Your Favories

Egg Wrap

10 mins

Egg Wrap

Click the Bookmark Icon to Add to Your Favories

Homemade Cinnamon Rolls

48 mins

Homemade Cinnamon Rolls

Click the Bookmark Icon to Add to Your Favories

How to Make Crepes

10 mins

How to Make Crepes

Click the Bookmark Icon to Add to Your Favories

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.