This broccoli Cheddar quiche is made with eggs, cheese, milk, and, yes, broccoli—everything you’d expect—and yet tastes so superior to every other iteration of this classic quiche that we’ve experienced.
Broccoli Cheddar Quiche
- Quick Glance
- 25 M
- 1 H, 15 M
- Makes 2 (9-inch) quiches
Preheat the oven to 400°F (204°C).
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.)
While the veggies cook, bake the pie crusts, uncovered, until lightly golden, 10 to 12 minutes. Transfer to a wire rack.
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.
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.
Recipe Testers' Reviews
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. It took 35 minutes before the filling was set and didn't jiggle upon moving.
I think you could get 6 servings out of each quiche as a light breakfast or lunch with a salad. Both reheated and room-temp were delicious!
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. I used heavy cream rather than buttermilk because that was what I had on hand.