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Golden broccoli cheddar quiche with a flaky crust and creamy egg filling sliced in a pie dish
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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Brunch
Cuisine: American / French-inspired
Calories:
Ingredients Method Notes

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 (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 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 about 5–7 minutes, or until tender-crisp. Spread on a plate and allow it to cool completely so excess moisture evaporates.
  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 for about 35–45 minutes, or until the center appears set and only slightly jiggles in the middle when gently shaken. Cooking time may vary depending on oven performance.
  27. Allow the quiche to cool at least 15 minutes before slicing.

Notes

  • Blind bake the crust and allow broccoli to cool fully to prevent excess moisture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze slices tightly wrapped for up to 3 months.
  • Reheat in a 350°F (175°C) oven or microwave in short intervals until heated through.