This easy vegetarian broccoli quiche recipe costs just $4.48 to make, and it 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!
Why I love this Broccoli Quiche
What 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 have a busy week. Plus, you can eat it for any meal; breakfast, brunch, lunch, or dinner!
Easy Broccoli Cheese Quiche
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 any cheese, too!
I love the classic combination of broccoli and cheddar, and it’s so tasty in a quiche!
This easy vegetarian broccoli quiche recipe has a creamy smooth custard interior, and it’s filled with broccoli and sharp white cheddar cheese.
Broccoli Cheese Quiche ingredients and cost
RECIPE COST: $4.48
COST PER SERVING: $0.56
NOTE: I calculate the recipe prices using name-brand grocery prices on grocery store websites.
- 9-inch frozen pie crust – $1.19
- 1 Tablespoon olive oil – $0.13
- 1 medium yellow onion – $0.48
- 2 cups frozen broccoli florets – $0.70
- 4 ounces sharp white cheddar – $1.11
- 3 large eggs – $0.30
- 2 large egg yolks – $0.10
- 1 cup half and half – $0.44
- 1/2 teaspoon salt – $0.01
- 1/4 teaspoon black pepper – $0.02
Cook’s Notes
- You can use fresh or frozen broccoli for this recipe. If you use frozen broccoli (what I usually use), ensure it’s thawed and drained before adding it to the quiche.
- If you use fresh broccoli, place it in a microwave-safe bowl and cover it with plastic wrap. Cook it for 3 minutes to soften the broccoli.
- This 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 crust, but 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.
How to store Broccoli and Cheese Quiche
Can you freeze Broccoli Cheddar Quiche?
Yes! Let the quiche cool to room temperature before wrapping it in 2 layers of plastic wrap and foil.
To reheat, remove the foil and plastic and bake at 350°F oven for about 25 minutes or until heated.
Broccoli Quiche Recipe FAQs
You will want to prebake the crust through “blind baking.” Just bake the crust before you add the filling to the crust so it does not become soggy while it is baking after you add the filling to the crust.
You can reheat in a 350°F oven for about 25 minutes or until heated. Heat a slice in the microwave at 50% power for 2-3 minutes.
Check out my How to Reheat Quiche Tutorial post for even more details!
If you use fresh broccoli, place it in a microwave-safe bowl and cover it with plastic wrap. Cook it for 3 minutes to soften the broccoli. You can use fresh or frozen broccoli for this recipe. If you use frozen broccoli (what I usually use), make sure it’s thawed and drained before adding it to the quiche.
Although this quiche recipe includes broccoli, there are better options than this one. Considering it contains full-fat cheese, half-and-half, and a buttery crust.
Yes, prebake the crust for a quiche. This will ensure it doesn’t have a soggy bottom.
More Quiche Recipes:
Broccoli Quiche
Equipment
- baking sheet
- 10-inch skillet
- mixing bowls
- whisk
- wire rack
- pie keeper
Ingredients
- 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
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Place oven rack in the 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 a 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.
Video
Notes
*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).
Nutrition
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Thanks so much for this recipe! I love quiche! I was worried the broccoli wouldn’t be cooked but I chopped it small and it was perfectly cooked. I don’t like white/yellow onion so I used green onion which I love. I love that I didn’t have to cook anything before adding to the pie crust. I love the taste and salt from the aged sharp white cheddar, I love cheese so much. Thanks for telling me how many times to prick the pie crust, I don’t usually do it that much and it always puffs up. This quiche was perfect, I may add a teeny bit of garlic powder or paprika when I make it next week! Thanks again for this super easy, delicious recipe!
Crissy, I’m so glad you liked this quiche and found the instructions useful. Thanks for stopping by! 🙂
Can you substitute milk for half and half?
You bet! Any type of milk will work with this recipe except for skim milk.
Can I use non frozen pie crust? I got the rolled Pillsbury refrigerated one
You bet!
This quiche looks fantastic. I am making it tonight but without the crust. Both my adult son and I have been instructed by our doctors to lose weight. We are both on a high protein and low carb meal plan. Won’t call it a diet, because this is how we have to eat. I was wondering if your recipes could include the nutritional value and serving size The only other thing I am modifying is the half and half. I know it will lose some texture and flavor, but we are trying to stay as good as possible. Didn’t mean to write a book. Thanks for an easy and nutritious quiche.
Hi Gloria, making this quiche crustless is a great idea! I just made it crustless because I just started the Keto diet!
That looks delicious, I’ve made a load of quiche this past summer and loved them, not done the broccoli thing yet though… Must change that!
YUM!! That looks so tasty. And it’s great that it feeds a lot of people with minimum effort.
Exactly!
I love broccoli and cheddar and a really good quiche, so I absolutely love this! sounds like the perfect breakfast to me!
It’s one of my favorites!
I can imagine how delicious this quiche is! I love broccoli but have never tried making a homemade quiche before. It’s probably time to.
I hope you do!
If I wanted to add ham, would I cut the broccoli in half and add a cup of chopped ham? Or what would be the best ratio of meat/veggies?
That would be a fine ration to broccoli to meat.
Just tried making this today and it came out wonderful! Only small problem was that the crust was a little soft – when I tried to cut a slice, the top of the crust seemed to crumble. Any advice?
Did you bake it on top of the preheated baking sheet?
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.