Recipe

Broccoli Cheddar Quiche

Creamy egg custard, crisp crust, tender broccoli, and sharp cheddar with a little Dijon to wake everything up.

By Matt Campbell

•

4.8

A golden broccoli cheddar quiche with a crisp crust, one slice removed to show the creamy custard and broccoli florets, on a simple ceramic plate on a warmly lit kitchen table

If you want one dish that feels like brunch, meal prep, and a cozy weeknight dinner all at once, broccoli quiche is it. It is creamy in the center, a little crisp at the edges, and basically built for that moment when you open the fridge and think, please let there be something already made.

My version keeps it classic with sharp cheddar and a small hit of Dijon, plus one extremely unglamorous but important move: we dry the broccoli so the custard stays silky instead of watery. Do that, and you are in quiche territory that feels fancy without being fussy.

A kitchen counter with a pie crust in a tin, broccoli florets, shredded cheddar, eggs, milk, cream, onion, and seasonings laid out for making broccoli quiche

Why It Works

Creamy, not rubbery: A simple egg to dairy ratio gives you tender custard that sets cleanly.
No soggy bottom drama: A quick blind bake plus a little cheese barrier keeps the crust crisp.
Broccoli that behaves: Lightly cooked, well drained florets keep the filling flavorful and not watery.
Flexible: Works with store-bought crust, frozen broccoli, and whatever cheese you have that melts well.

Pairs Well With

Storage Tips

Refrigerator

Cool the quiche completely, then wrap the pie plate tightly or transfer slices to an airtight container. Refrigerate up to 4 days.

Freezer

Freeze individual slices for easy grab and reheat. Wrap each slice in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge for best texture.

Reheating

Oven (best for crisp crust): 325°F for 12 to 18 minutes for slices, or 20 to 30 minutes for a larger portion, until warmed through.
Microwave (fast): 45 to 90 seconds per slice. The crust will soften, but it still tastes great.

Common Questions

Do I need to cook the broccoli first?

Yes, at least a little. Raw broccoli stays too crunchy and can release moisture as the quiche bakes. Steam or blanch it until bright green and just tender, then drain and pat dry.

Can I use frozen broccoli?

Absolutely. Thaw completely, then squeeze out as much water as you can. I like to wrap it in a clean towel and wring it out over the sink. Dry broccoli equals creamy custard.

How do I keep my quiche from getting watery?

The big three: cook and dry the broccoli, do not overdo the dairy, and avoid adding wet mix-ins without draining them first. Also let the quiche rest 15 minutes after baking so the custard finishes setting.

How do I know when it is done?

The edges should be set and slightly puffed, and the center should have a small wobble like set gelatin, not a slosh. If you have an instant-read thermometer, aim for about 165°F in the center (up to 170°F is fine). Pull it while it still wobbles a bit since it keeps setting as it rests.

Can I make this ahead?

Yes. For best texture, bake it the day before, cool, refrigerate, then reheat at 325°F until warm. You can also prep the fillings ahead: cook and dry the broccoli, shred the cheese, and whisk the custard so assembly is fast. If you want to assemble it unbaked, you can refrigerate the filled crust for a few hours, then bake as directed.

What cheeses work besides cheddar?

Gruyere, Swiss, fontina, or pepper jack are all great. Keep at least some cheddar or a flavorful cheese in the mix so the broccoli does not taste flat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or metal)
Baking sheet (for catching drips)
Mixing bowl and whisk
Skillet (for onion)
Steamer basket or small pot (to blanch broccoli)
Paper towels or clean kitchen towel (for drying broccoli)

Quiche is my favorite kind of kitchen magic trick because it looks like you planned your life. You slice it clean, it holds together, and everyone assumes you woke up early and had soft music playing while it baked. Reality in my kitchen: I am usually in a hoodie, moving a little too fast, and trying to keep the crust from browning like it has somewhere to be. Broccoli quiche is the one I come back to because it is forgiving, it eats like a real meal, and it makes leftovers feel like a win instead of a rerun.

Broccoli Cheddar Quiche

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 8 slices

Ingredients

Broccoli florets and a mound of shredded sharp cheddar cheese on a wooden cutting board on a bright kitchen counter

1 (9-inch) pie crust, store-bought or homemade, chilled
3 cups broccoli florets (about 10 to 12 oz)
1 tablespoon olive oil or butter
1/2 cup yellow onion, finely chopped
1 1/2 cups sharp cheddar cheese, shredded (about 6 oz), divided
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional but highly recommended)
1 tablespoon chopped chives or parsley (optional, for serving)

Instructions

Heat the oven and prep the crust. Place a rack in the lower third of the oven and preheat to 375°F. Set the chilled pie crust in a 9-inch pie dish. Line with parchment and fill with pie weights or dried beans. Place the dish on a baking sheet. (Metal dishes tend to brown faster; glass can take a little longer.)
Blind bake. Bake for 15 minutes. Carefully lift out the parchment and weights, then bake another 5 to 7 minutes until the bottom looks dry and lightly golden. Reduce oven temperature to 350°F.
Cook the broccoli, then dry it like you mean it. Steam or blanch the broccoli until bright green and just tender, 2 to 4 minutes depending on floret size. Drain well and spread on a towel or paper towels. Pat dry. Let it cool a bit.
Sauté the onion. In a skillet over medium heat, warm the olive oil or butter. Cook the onion with a pinch of salt until soft and lightly golden, 5 to 7 minutes. Cool for a minute.
Make the custard. In a bowl, whisk the eggs, milk, cream, Dijon, salt, pepper, and nutmeg until smooth.
Assemble. Sprinkle 1/2 cup of the cheddar on the bottom of the warm crust (this helps protect it). Add the broccoli and onions, then top with the remaining 1 cup cheddar.
Pour and bake. Pour the custard over the filling. Bake at 350°F for 35 to 40 minutes, until the edges are set and the center has a small wobble. If the crust edges brown too fast, use a pie shield or loosely cover them with a foil ring.
Rest, then slice. Let the quiche rest 15 minutes before slicing so it sets up cleanly. Finish with chives or parsley if you want that little pop of green.