This easy vegetarian broccoli quiche recipe has a creamy smooth custard interior, and it’s filled to the brim with broccoli and sharp white cheddar cheese. This broccoli quiche recipe is for any meal: breakfast, brunch, lunch, or dinner!
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Broccoli Quiche made with fresh broccoli
Broccoli Quiche made with frozen broccoli
MY LATEST VIDEOSWhat I love most about quiche is the creamy, savory, custard-like interior. The next best thing is the fact that it’s not fussy. Like at all! You can serve quiche warm, or at room temperature. This means you can make it well in advance if you’re entertaining or if you have a busy week coming up. Plus you can literally eat it for any meal; breakfast, brunch, lunch, or dinner!
Broccoli Cheddar Quiche made with fresh broccoli.
I also love the versatility of quiche. You can make it with all sorts of fillings: bacon, ham, sausage, spinach, broccoli, bell peppers, tomato, basil, and basically any kind of cheese, too! I love the classic combination of broccoli and cheddar, and in a quiche, it’s so tasty!
This easy vegetarian broccoli quiche recipe has a creamy smooth custard interior, and it’s filled with broccoli and sharp white cheddar cheese.
Cook’s Note – Broccoli Quiche Recipe:
- You can use fresh or frozen broccoli for this recipe. If you use frozen broccoli (what I usually use), just make sure that it’s thawed and drained before you add it to the quiche.
- If you use fresh broccoli, place the broccoli in a microwave-safe bowl and cover it with plastic wrap. Cook it for 3 minutes just to soften the broccoli.
- This broccoli quiche recipe can be served warm or at room temperature.
- Leftovers can be stored at room temperature for up to 24 hours, or covered in the refrigerator for up to 3 days.
- I used Pillsbury 9-inch frozen deep pie crust for this recipe. (I didn’t make my own crust, but honestly frozen crusts taste amazing. Plus it makes this recipe a little easier!)
- I highly recommend using a good-quality sharp white cheddar for this recipe like Kerrygold.
Cook’s Tools – Broccoli Quiche Recipe:
BROCCOLI QUICHE RECIPE VIDEO:
IF YOU LOVE QUICHE, THEN TRY MY OTHER QUICHE RECIPE:
Cheesy Zucchini Quiche with Basil
- 9- inch frozen deep pie crust in aluminum tin
- 1 Tablespoon olive oil
- 1 medium yellow onion diced
- 2 cups broccoli florets chopped into bite-sized pieces (*fresh or frozen see note)
- 4 oz. sharp white cheddar cheese shredded
- 3 large eggs
- 2 large egg yolks
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Place oven rack in middle position, place a cookie sheet on oven rack and preheat oven to 375 degrees F. Take pie crust out of the freezer and let it stand for 10 minutes. Prick crust 25 times with fork. Place pie crust on the preheated cookie sheet in the oven, and bake for 9-11 minutes, or until light golden brown.
- While pie crust bakes, heat oil in 10-inch skillet over medium heat. Add onion and cook, stirring occasionally, until onions are translucent and edges begin to brown, about 6-8 minutes. Add onions, broccoli florets, and cheese to the bottom of pre-baked pie crust.
- In a medium bowl whisk together eggs, yolks, half-and-half, salt, and pepper until combined. Pour mixture over pie crust. Bake quiche on top of cookie sheet 35-40 minute or until quiche is set and a knife inserted in center comes out clean. Move quiche to wire rack and let cool 15 minutes before serving.
* You can use fresh or frozen broccoli for this recipe. If you use frozen broccoli (what I usually use), just make sure that it's thawed and drained before you add it to the quiche.
*If you use fresh broccoli, then place the broccoli in a microwave-safe bowl and cover it with plastic wrap. Cook it for 3 minutes just to soften the broccoli.
Serves 4-8 (depending on what else you will be serving with the quiche).
If you love the combination of broccoli and cheddar then you need to check out my Loaded Broccoli Cheese Fries!
Hi I used your recipe since I’ve never made quiche before and I probably used too much other ingredients. I added cauliflower turkey sausage some potatoes peppers and spinach as I needed to clean out my fridge. Lol.
How did it turn out? 🙂
Hi Julian, I’m making your quiche for Saturday having a party of 25 if I make the quiches a day ahead. When I warm them on Saturday do I cover them with Reynolds Wrap. Thank you Julian and happy holidays.
I’d cover them with foil.
I tried this recipe today and my family and I absolutely love it! I added bacon because my kids asked me to do so. Next week I will makes it again, but I’ll add spinach and Swiss cheese.
Thanks for the recipe!
YUM! I’m SO glad you loved the recipe. Thanks for stopping by! 🙂
I made this with my homemade pie crust and fresh broccoli. I did not use a cookie sheet to bake my crust – I’ve used the crust before and it crisps up fine without a cookie sheet. I did not want to add raw broccoli, so I let it saute with the onions after they were cooked until just bright green and fresh – this also allowed me to season them properly with salt. I used 1 tsp of salt in the egg mixture and it was perfect seasoning. I also used sharp cheddar (not white) and it worked great as a substitute.
Glad it worked for you. I also like using the cookie sheet just in case the quiche filling spills on its way to the oven! 🙂
i made these the other day, they were so delicious! I put them in a muffin tin , put the pie crust in baked it then mixed everything and put in, I brought a couple to a friend and she loved them. Can wait to make more, and they freeze well too!
Lisa, I’m so glad you love the recipe! I love the tip about using a muffin tin…I’ll have to do that for my next brunch! 🙂
Did you freeze after it was baked? How did you warm it up after you took them out of the freezer? I am planning a brunch for 20-25 people and it would be great if I can prepare these ahead of time!
Yes, freeze them after they are baked and cooled.
This recipe is just delicious and turned out so perfect! Thank you for sharing!
You’re so welcome, I’m glad you enjoyed it! 🙂
Do you have to pre-bake the crust if you use homemade or Pillsbury pie crusts (not frozen)?
Yes, prebake any and all pie shells for this recipe.
Took way longer to make than I intended, but it was exactly what this pregnant lady was craving! So delicious!
I think I might have ruined it, I subbed out half and half for milk because that’s all I had! Will it still work?
You should be fine!
Can this recipe be made ahead of time and bake the next day?
If you store the filling and the pie crust separately, yes. If you store the filling in the pie crust overnight, then the pie crust will become gummy.