If you’re looking for a brunch recipe that feels special but fits easily into real life, this Broccoli Cheddar Quiche delivers every time. With a flaky, buttery crust and a creamy egg custard filled with tender broccoli and melted cheddar, it’s the kind of dish that works just as well for relaxed weekends as it does for meal prep or casual dinners.

This recipe focuses on simple techniques that make a big difference—blind baking the crust for a crisp base, gently cooking the broccoli to avoid excess moisture, and baking the quiche just until set for a smooth, sliceable texture. The result is rich without being heavy and comforting without feeling fussy.

Serve it warm for brunch, at room temperature for gatherings, or chilled for quick lunches. Whether you’re hosting guests or cooking ahead for the week, this broccoli cheddar quiche is a dependable, crowd-pleasing recipe you’ll want to make again.

Why You’ll Love This Recipe

Rich, creamy texture
A classic egg-and-cream custard creates a smooth, silky filling.

Flaky homemade crust
Cold butter and minimal handling produce a crisp, tender crust (or use store-bought to save time).

Perfect for any meal
Serve warm for brunch, chilled for lunch, or with soup for dinner.

Easy to customize
Swap cheeses, add veggies, or include bacon or ham for a heartier version.

Great for meal prep
Leftovers reheat well and hold their texture.

Ingredients

Pie Crust (or 1 store-bought crust)

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

Filling

• 2 cups broccoli florets, cut small
• 1 ½ cups shredded cheddar (or cheddar + Gruyère/Swiss blend)
• 4 large eggs
• 1 ½ cups heavy cream or half-and-half
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• Pinch of nutmeg (optional)
• ½ teaspoon Dijon mustard (optional)

How to Make Broccoli Cheddar Quiche

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Prepare the Crust Safely

Keep the butter cold for best flakiness. Mix flour, salt, and butter until crumbly, add ice water, and form a dough.
Chill the dough for at least 30 minutes to help it set before rolling.

Blind bake the crust at 350°F (175°C) for 15–20 minutes with pie weights, then bake 5–10 minutes more without weights until lightly golden.
This prevents a soggy bottom once the custard is added.

2. Cook the Broccoli Properly

Steam broccoli for 5–7 minutes until tender-crisp.
Spread it out to cool completely so excess moisture evaporates.
Using wet broccoli can make the quiche watery.

3. Mix the Custard Base

Whisk eggs, heavy cream (or half-and-half), salt, pepper, nutmeg, and optional Dijon mustard until smooth.
Make sure there are no lumps—smooth custard ensures even baking.

4. Assemble the Quiche Correctly

Reduce oven temperature to 375°F (190°C).
Add half the cheese to the baked crust, then broccoli, then the rest of the cheese.
Pour the custard evenly over the filling.

5. Bake Safely and Evenly

Bake for 35–45 minutes or until the center is just set and no longer jiggly.
Do not overbake—this causes the custard to become rubbery.

Let the quiche cool for at least 15 minutes before slicing so the custard can firm up.

Food Safety Notes

• Keep eggs and dairy refrigerated until use.
• For food safety, avoid leaving baked quiche at room temperature for extended periods. Refrigerate leftovers promptly.
• Store leftovers in the refrigerator within 2 hours of baking.

How to Serve

Pairs perfectly with:

• A crisp green salad
• Roasted asparagus or broccoli
• A bowl of tomato soup
• Fresh fruit
• Hash browns or roasted potatoes

Serve warm, room temperature, or chilled—quiche is flexible and delicious in all forms.

Storage, Freezing & Reheating

Refrigerate:
Store slices 3–4 days in an airtight container.

Freeze:
Wrap slices in plastic wrap + foil; freeze for 3 months.

Reheat:
Bake at 350°F (175°C) for 10–12 minutes.
Microwave in short bursts if needed (crust will soften).

Common Mistakes to Avoid

• Skipping blind baking → soggy crust.
• Using wet broccoli → watery quiche.
• Overbaking → rubbery custard.
• Slicing too soon → custard splits; always cool first.

FAQ – Broccoli Cheddar Quiche

1. Can I make this quiche the night before?
Absolutely. You can bake the quiche completely, let it cool, and refrigerate it overnight. The flavor actually deepens by the next day. When ready to serve, warm slices in the oven at 350°F until heated through. You can also prep the crust and filling separately the night before and bake fresh in the morning.

2. Why is my quiche watery or soggy?
A watery quiche usually happens when broccoli still holds too much moisture or the crust wasn’t blind baked. Steam the broccoli briefly, then spread it out to cool so condensation doesn’t collect. Blind baking the crust creates a protective layer that keeps the custard from soaking in.

3. Can I use milk instead of cream?
You can, but the texture will be softer and less rich. Heavy cream or half-and-half produces a silkier custard that sets beautifully. If you substitute milk, add an extra tablespoon of cheese to help stabilize the filling.

4. Why did my quiche puff up?
Quiche naturally puffs while baking because the eggs expand with heat. It settles back down as it cools. If it puffs dramatically, your oven may be slightly too hot. Reduce the temperature by 10–15 degrees next time.

5. Can I make this recipe crustless?
Yes. Simply grease your pie dish and pour the filling directly inside. Bake 5–10 minutes less than usual. The crustless version is great for low-carb or gluten-free meals and still sets beautifully with a creamy texture.

6. How long will leftovers stay fresh?
Cooked quiche keeps well for 3–4 days in the refrigerator. The crust stays crisp if reheated in the oven rather than the microwave. Individual slices can also be frozen for up to 3 months.

7. Can I add bacon or other vegetables?
Definitely. Quiche is flexible. Cooked bacon, ham, sautéed mushrooms, spinach, or caramelized onions all work beautifully. Just avoid adding raw vegetables with high water content unless pre-cooked.

Conclusion

Broccoli cheddar quiche is one of those timeless recipes that always feels comforting and homemade. The flaky crust, creamy custard, and tender broccoli make every slice satisfying without being heavy, and the ingredients are simple enough for any day of the week. Whether you serve it for brunch, take it to a potluck, or portion it out for weekday lunches, this quiche delivers dependable flavor and an effortless sense of warmth. Once you learn the basic method, you can customize it endlessly and make it part of your regular cooking routine—a reliable, crowd-pleasing favorite every time.

Isaac blogger

Easy Broccoli Cheddar Quiche

This broccoli cheddar quiche features a flaky homemade crust and a creamy egg custard filled with tender broccoli and melted cheddar. Perfect for brunch, meal prep, or an easy make-ahead dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Brunch

Cuisine: American / French-inspired

Calories:

Ingredients Method

Ingredients

  

• Crust
• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter cubed
• 3 –4 tablespoons ice water
• Filling
• 2 cups broccoli florets chopped small
• 1 ½ cups shredded cheddar cheese
• 4 large eggs
• 1 ½ cups heavy cream or half-and-half
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• Pinch nutmeg optional
• ½ teaspoon Dijon mustard optional

Method

 

1. Before You Begin
2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
3. Make the Crust
4. In a bowl, combine flour and salt.
5. Cut in cold butter until the mixture looks crumbly with pea-sized pieces.
6. Add ice water gradually until the dough just comes together.
7. Shape into a disc, wrap, and chill for 30 minutes.
8. Roll out the dough and fit it into a 9-inch pie dish.
9. Blind Bake the Crust
10. Heat oven to 350°F (175°C).
11. Line crust with parchment and fill with pie weights.
12. Bake 15–20 minutes.
13. Remove weights and bake another 5–10 minutes until lightly golden.
14. Prepare the Broccoli
15. Steam broccoli for 5–7 minutes until tender-crisp.
16. Spread on a plate to cool completely to prevent excess moisture in the quiche.
17. Mix the Custard
18. In a bowl, whisk eggs, cream, salt, pepper, nutmeg, and Dijon until smooth.
19. Assemble the Quiche
20. Reduce oven to 375°F (190°C).
21. Add half the cheese to the crust.
22. Add broccoli evenly.
23. Add remaining cheese.
24. Pour custard mixture slowly over the filling.
25. Bake
26. Bake 35–45 minutes, or until the center is just set.
27. Allow the quiche to cool at least 15 minutes before slicing.
28. Cooking Notes:
29. Prep takes about 20 minutes, with an additional 30 minutes of chilling time for the crust. Blind baking the crust takes 20–30 minutes, and the quiche bakes for 35–45 minutes, depending on oven performance. Allow the quiche to rest for at least 15 minutes after baking so the custard can set properly before slicing.

About the Author

Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.