Broccoli Cheddar Quiche

Broccoli Cheddar Quiche Recipe

I love quiche. Yes, I am a man, and I love quiche. I don’t know where that expression of real men don’t eat quiche came from, but I would like to vouch for the fact that real men who don’t eat quiche are missing out. If they’re not eating this broccoli Cheddar quiche, I’ll take their share.

This particular quiche is a classic pairing of broccoli and Cheddar cheese. It’s a great base for adding bacon, ham, or sausage, or you can make it chock-full of other veggies. For me, this simple meal appeals any time of day and is elegant enough for a luncheon or dinner party. I love that in a matter of minutes you can have this rustic yet elegant and nutritious dish full of protein and vitamins. Quiches are a building block in the culinary world—build from this block and you can add a heap of other quiches to your repertoire. I know this is cheating, but, in the interest of time and ease, using store-bought pie crusts is just fine.–James Farmer

LC What Folks Are Saying About This Recipe Note

“A pretty killer combination of broccoli and Cheddar, if you ask me.” “Everyone who had a slice loved it.” “About as perfect as perfect can be.” That’s what folks are saying about this broccoli Cheddar quiche. Sorta makes you wanna try it, eh? While we opted for the purist form of this quiche, with no embellishment other than broccoli and Cheddar, you could of course stir in fresh herbs, sautéed mushrooms, crumbled bacon, diced ham, extra cheese, or pretty much whatever you prefer.

Broccoli Cheddar Quiche Recipe

  • Quick Glance
  • 25 M
  • 1 H, 15 M
  • Makes 2 (9-inch) quiches


  • 1 to 2 tablespoons olive oil
  • 1 small head broccoli (8 to 16 ounces depending on how much you like it), trimmed and cut into small florets
  • 1 small onion, diced
  • 1 teaspoon minced garlic
  • 2 single-crust pie crusts (regular or deep dish), in their pans
  • 12 large eggs
  • 1/4 cup whole milk, half-and-half, heavy cream, or buttermilk (either low-fat or full-fat)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Handful finely chopped fresh herbs, crumbled bacon, diced ham, sautéed mushrooms, or whatever else you’d like (optional)
  • 1 heaping cup freshly shredded yellow sharp Cheddar cheese
  • 1/2 cup freshly shredded white Cheddar cheese


  • 1. Preheat the oven to 400°F (204°C).
  • 2. While the oven heats, in a medium sauté pan, heat the oil and sauté the broccoli for 10 minutes. Add the onions and garlic and cook until the onion is translucent, 5 to 10 minutes. Remove the pan from the heat and let cool. (If you add the warm veggies to raw eggs, they’ll scramble. So don’t be tempted to rush things.)
  • 3. While the veggies cook, bake the pie crusts, uncovered, until lightly golden, 10 to 12 minutes. Transfer to a wire rack.
  • 4. In a large bowl, whisk the eggs and whole milk, half-and-half, heavy cream, or buttermilk with salt and pepper to taste until a slight froth forms at the top. Add the cooled onions and broccoli and the cheeses and gently incorporate them into the eggs. If desired, stir in fresh herbs or meat or whatever you please.
  • 5. Evenly distribute the mixture in the prebaked pie crusts and bake until the quiche no longer jiggles when nudged, 20 to 35 minutes, depending on the size and depth of your pie crusts. Let the quiche rest for a few minutes prior to slicing each into 6 to 8 wedges. Serve warm or at room temperature.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Linda Pacchiano

Sep 27, 2015

This is a recipe for a broccoli Cheddar quiche that’s about as perfect as perfect can be. I only made 1 quiche, so I halved the recipe. I also made my own pie crust. It’s so easy to make a pie crust that I rarely use store-bought crusts. However, this quiche is so delicious that I don’t think a store-bought crust would detract in any way. Not counting the time to make, chill, and roll out my own pie crust, the hands-on time for prep was about 20 minutes, and the baking time was a total of 35 minutes (15 minutes for blind-baking and 20 minutes to bake the assembled quiche). 9 ounces broccoli florets was the perfect amount for 1 quiche. I used heavy cream rather than buttermilk because that was what I had on hand. 1 quiche will serve 4 or 5 very nicely.

Testers Choice
Mackenzie Campbell

Sep 27, 2015

This is a basic quiche recipe that can be tweaked and customized. The result of very little effort was enough quiche to feed several people and a pretty killer combination of broccoli and Cheddar, if you ask me. I found it came together very quickly, especially because I used frozen pie crusts. I used buttermilk, as I already had some in the fridge. When pre-baking my pie shell, I kept it in the oven for 10-minute intervals, as I was worried the crust would brown too much during the final bake. As for the final bake, it took 35 minutes before the filling was set and didn't jiggle upon moving. As a light breakfast or lunch with a salad, I think you could get 6 servings out of each quiche. Both reheated and room-temp were delicious!

Testers Choice
Pat Francis

Sep 27, 2015

This simple recipe is a bit more complicated than it seems, but it produces a decent quiche without too much fuss. Because the pie crusts have to cool after blind baking and the vegetables have to cool before being added to the egg mixture, there are several stop and start points in the the recipe. I weighed and chopped the vegetables while the oven was preheating and shredded the cheese while the crusts were blind-baking, but I still had gaps in time when I was waiting for things to cool so I could proceed. Even so, the crust was still a little warm when the liquid filling was poured into it. The combination of broccoli and Cheddar made a good base. My head of broccoli had already been somewhat trimmed at the store. It was 10 1/2 ounces before I trimmed and prepped the florets and 7 1/2 ounces afterwards. The quiches could've used a bit more broccoli, but it wasn't an inadequate amount. I used Kirkland sharp Cheddar for the yellow Cheddar and Cabot 3-year-aged for the white. I used full-fat buttermilk. Next time I might sauté some mushrooms to add to the vegetable mixture. I’d probably halve the recipe if making it again unless it was for a party, as 2 quiches is way more than the two of us can eat in a reasonable time. Fortunately, my husband needed to bring a dish to a picnic a couple of days after I made these, so we had a spare quiche for him to take. We’ve eaten pieces both hot and at room temperature, and they tasted fine without reheating.

Testers Choice
Nicole C.

Sep 27, 2015

This was an easy recipe that delivered tasty results. I made this for a party, and everyone who had a slice loved it. Use a nice, flavorful Cheddar, as the cheese makes all the difference in this dish! The dish was perfect on its own, but I'd certainly add ham or bacon next time if I had either on hand. (I mean, if you had bacon, why wouldn't you?) I thought it seemed to take quite a while to get the the onions to be translucent and the broccoli tender (19 minutes), and I started to worry that the onions had browned too much by the time I was done. But the final result was just fine. When the vegetables were finally tender, I was in a bit of a hurry to finish the dish so that I could take it to a party. To speed the cooling, I transferred the vegetables to a bowl and popped it in the freezer for about 10 minutes. Meanwhile, I prepped the egg mixture using half-and-half for the dairy. Once I popped the quiche in the oven, I needed to bake it 25 minutes to get the center to set. I served the quiche at room temperature and cut each into 8 slices, which was a nice serving size for the party where other foods were being served. For a meal at home, 6 slices might be better accompanied by a green salad. This dish is definitely best served the day it's made. The crust was not as crisp the next day. I started with a store-bought crust but couldn't find my favorite manufacturer's brand because it was sold out (there was quite a run on pie crust in my neck of the woods this week!), so I bought the store-brand pie crust. I have to say that I wouldn't use the store-brand crust again. It just didn't make as nice a crust as the leading manufacturer's brand.

Testers Choice
Adrienne Lee

Sep 27, 2015

I've made a lot of quiche recipes because we like quiche, so I might be a bit biased, but it's hard to make a bad quiche. What I liked about this broccoli Cheddar recipe is I have always used whole milk or half-and-half or sometimes skim milk if I'm feeling like we need a healthier version, but I have never used buttermilk. I was pleasantly surprised. It didn't taste sour or bitter. This is a great option for a healthier quiche. I would likely not make this exact recipe again—it's not that there's anything wrong with the recipe, I just find broccoli to be less interesting than other additions—but I will use buttermilk in quiche again.

  1. I love quiche, too, but I’m a girl. I remember when quiche became popular. I still have a quiche cookbook from the ’70s that I occasionally will look through. I forgot about making it, though, and with fall just moving into the midwest it’s the perfect evening meal with tomato soup. Thanks for reminding me. I’ll have to make some this week. Yours looks delicious!

    • Renee Schettler Rossi says:

      Vicki, what a lovely note to find waiting for us. Yes, quiche is rather under appreciated and definitely worth having again some night soon. Enjoy yours this week and kindly let us know if you happen to try this one!

  2. Martha in KS says:

    I recently heard a guy on tv say he didn’t eat quiche & I thought, “Do you eat omelets? Do you eat pie? It’s the same thing!” I’m not a cooked broccoli or cabbage fan (it’s an odor thing), but love quiche. This recipe looks great – maybe I’ll try it with zucchini.

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