Broccoli Quiche Recipe: Quiche is one of those classic dishes that can be served for breakfast, lunch, or even dinner. Originating from France, quiche is essentially a savory open-faced pie filled with a mixture of eggs, cream, cheese, and a variety of meats or vegetables. It’s light yet filling, rich but not overwhelming. The best part? It can be customized to your taste or based on what’s available in your fridge.
Unlike typical pies, quiches are not sweet. They’re perfect for using up leftover vegetables or meats and ideal for serving at brunch parties or meal prepping for the week. Their creamy texture and golden-brown crust are inviting enough to satisfy even picky eaters.
Why Broccoli is a Perfect Ingredient
Broccoli doesn’t just add a burst of green to your quiche—it adds a serious nutritional punch. It’s rich in fiber, vitamins C and K, and antioxidants. But beyond its health benefits, broccoli has a mild, slightly nutty flavor that pairs beautifully with eggs and cheese.
When slightly cooked or blanched, broccoli becomes tender without losing its bite. In a quiche, this creates a nice contrast with the creamy filling and flaky crust. Plus, its subtle flavor allows other ingredients like cheddar or Swiss cheese to shine without overwhelming them.
So if you’re looking for a healthy, delicious, and easy-to-make meal that even the kids will eat, a broccoli quiche is your go-to recipe.
Ingredients You’ll Need
Essential Ingredients for the Quiche Base
Let’s start with the basics—the crust and the custard filling.
Here’s what you’ll need for the base:
- 1 pre-made pie crust (or homemade if you prefer)
- 4 large eggs
- 1 cup of whole milk (you can substitute half-and-half for a creamier texture)
- 1/2 cup of heavy cream
- Salt and pepper to taste
This egg-and-dairy mixture creates the classic quiche filling: rich, silky, and just firm enough to hold together once baked.
Key Fillings for Flavor and Texture
Now, let’s talk about what makes this broccoli quiche flavorful and satisfying.
- 1 to 1.5 cups of chopped broccoli florets (lightly steamed or blanched)
- 1 cup shredded cheese (cheddar, Swiss, or a mix works best)
- 1/4 cup finely chopped onions (optional, for a flavor kick)
- 1 tbsp olive oil or butter (for sautéing)
- Optional add-ins: diced ham, crumbled bacon, mushrooms, or bell peppers
The combination of eggs, dairy, and cheese with the vegetables creates a balanced dish that’s creamy, cheesy, and bursting with savory flavor. Broccoli is the star here, but the cheese is the co-star that ties everything together. Feel free to experiment with different types of cheese based on what you enjoy or have on hand.
Equipment Required
Kitchen Tools You Should Have
Before diving into the cooking process, it’s essential to gather all the kitchen tools you’ll need. This not only makes cooking smoother but ensures you’re not scrambling halfway through the recipe.
Here’s a quick checklist:
- Mixing bowls (preferably one large and one medium)
- Whisk
- Cutting board and sharp knife
- Frying pan or skillet
- Measuring cups and spoons
- Pie dish (9-inch works perfectly)
- Oven mitts
- Spatula or wooden spoon
Having everything prepped and ready is a game changer, especially when you’re trying to get breakfast or brunch on the table quickly.
How to Prepare the Quiche Crust
Making a Homemade Pie Crust
If you’re feeling ambitious, making a homemade pie crust is absolutely worth the effort. Here’s a basic crust recipe:
Ingredients for homemade crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cut into small cubes)
- 3-4 tbsp ice water
Instructions:
- In a large bowl, mix the flour and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together.
- Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
- Roll it out on a floured surface and press into a 9-inch pie pan.
- Pre-bake the crust at 375°F (190°C) for about 10 minutes to prevent sogginess.
Using Store-Bought Crust: A Time-Saving Option
If time’s tight or baking just isn’t your thing, there’s no shame in using a store-bought crust. Many ready-made pie crusts are delicious and convenient. Just follow the instructions on the package for pre-baking (usually about 10 minutes at 375°F), then set it aside to cool slightly before adding your filling.
Whether homemade or store-bought, the crust is the foundation of your quiche—so make sure it’s golden and slightly crisp before adding the custard.
Step-by-Step Cooking Instructions
Prepping the Broccoli and Other Ingredients
First things first, you want to make sure all your ingredients are prepped and ready to go. Proper preparation ensures a smooth cooking process and prevents any last-minute scrambling.
Here’s how to prep the broccoli:
- Rinse the broccoli florets thoroughly under cold water.
- Chop them into small, bite-sized pieces.
- Lightly steam or blanch the broccoli for 2–3 minutes until they are bright green and slightly tender. You don’t want them too soft, or they’ll become mushy in the quiche.
- Drain and let them cool on a paper towel to remove excess moisture.
For the onions (if using):
- Dice them finely.
- Sauté in olive oil or butter over medium heat for 3–4 minutes until translucent. This will mellow their sharpness and enhance their flavor.
If you’re using any other optional add-ins like mushrooms, bacon, or ham, now’s the time to cook and prep those as well. Mushrooms should be sautéed to remove their moisture, while bacon should be fully cooked and crumbled.
Mixing the Filling
This step is where the magic starts happening. The key to a good quiche is a creamy, well-balanced egg mixture that complements the fillings.
In a large mixing bowl, whisk together:
- 4 large eggs
- 1 cup of whole milk
- 1/2 cup of heavy cream
- Salt (around 1/2 tsp) and black pepper (to taste)
Whisk until smooth and consistent. The milk and cream ratio gives it that silky texture—milk keeps it light, while cream adds richness.
Now, gently fold in your fillings:
- Cooked and cooled broccoli florets
- Sautéed onions
- Any optional cooked ingredients (like bacon or ham)
- 3/4 cup of your chosen cheese
Give it a gentle stir to combine everything evenly. This ensures every bite has a bit of everything—no one wants a quiche with all the fillings sunk to one side!
Assembling and Baking
Preheat your oven to 375°F (190°C).
Assembling the quiche:
- Place your pre-baked pie crust on a baking sheet (makes transferring easier).
- Sprinkle a thin layer of cheese (about 1/4 cup) on the bottom of the crust.
- Pour in the egg mixture with all the fillings, spreading them out evenly.
- Top with the remaining cheese for a melty, golden top.
Carefully transfer the baking sheet to the oven and bake for 35–45 minutes. The quiche is done when:
- The center is set but still slightly jiggly.
- The top is golden brown.
- A knife inserted in the center comes out clean.
Let the quiche cool for at least 10 minutes before slicing. This helps it set further and makes cutting cleaner and easier.
Serving suggestion: Quiche is great warm, at room temperature, or even cold. Pair it with a fresh side salad or fruit for a complete meal.
Tips for the Perfect Broccoli Quiche
Avoiding a Soggy Bottom
Nobody wants a soggy crust, especially after putting in all that effort. Here’s how to prevent that:
- Always pre-bake your crust before adding the filling.
- Let the steamed or blanched broccoli dry completely before using.
- Avoid overloading the quiche with too many wet ingredients (like watery vegetables or uncooked mushrooms).
Make-Ahead and Storage Tips
This broccoli quiche is a superstar when it comes to prepping ahead:
- Make-ahead: Assemble the entire quiche, cover tightly, and refrigerate overnight. Bake fresh the next morning.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Freezing: Once baked and cooled, slice the quiche and freeze individual portions wrapped in foil or plastic. Reheat in the oven at 350°F for about 20 minutes or microwave as needed.
Customizing Your Broccoli Quiche
Protein-Packed Variations
Want more protein? Try adding:
- Cooked sausage
- Diced ham
- Shredded rotisserie chicken
Each brings a unique flavor and makes the quiche even more filling.
Vegetarian Alternatives
If you’re sticking to a vegetarian version, broccoli is just the beginning. Combine it with:
- Spinach
- Bell peppers
- Sun-dried tomatoes
- Zucchini
Just be sure to pre-cook watery vegetables to prevent excess moisture in the filling.
Different Cheese Combos
Cheese makes or breaks your quiche. Here are some tasty combos:
- Cheddar + Swiss: A classic sharp and nutty flavor
- Gruyère + Parmesan: Fancy and flavorful
- Feta + Mozzarella: Creamy with a tangy kick
Play around and see what works best with your taste buds.
Serving Suggestions and Pairings
What to Serve with Broccoli Quiche
Broccoli quiche is incredibly versatile when it comes to side dishes. Whether you’re planning a casual brunch or a light dinner, you can dress it up or down depending on the occasion.
Here are a few great pairings:
- Fresh green salad: A simple mix of lettuce, arugula, and vinaigrette balances the richness of the quiche.
- Fruit salad: Sweet and tart fruits like berries, melon, and citrus cut through the creaminess.
- Roasted potatoes or hash browns: For a heartier brunch, these are perfect sides.
- Soup: A warm bowl of tomato basil or creamy mushroom soup pairs beautifully with quiche for dinner.
Don’t forget to serve with a hot cup of coffee, a mimosa, or a refreshing iced tea depending on the time of day. It adds that extra touch of comfort or celebration.
Making Mini Broccoli Quiches
Great for Meal Prep or Parties
Mini quiches are fun, cute, and practical. Whether you’re meal prepping for the week or throwing a brunch party, these bite-sized versions are sure to please.
How to make them:
- Use a muffin tin instead of a pie dish.
- Roll out store-bought or homemade dough and cut into rounds to fit each muffin cup.
- Press the dough into the cups and pre-bake for about 5 minutes.
- Fill with your egg mixture and bake at 375°F (190°C) for 20–25 minutes.
Mini quiches freeze exceptionally well and can be reheated in the microwave or oven. They’re perfect for on-the-go breakfasts or quick snacks.
Gluten-Free and Dairy-Free Alternatives
Dietary-Friendly Tweaks
For those with dietary restrictions, don’t worry—you can still enjoy a delicious broccoli quiche with a few adjustments.
Gluten-Free Crust Options:
- Use almond flour or gluten-free all-purpose flour to make the crust.
- Or skip the crust entirely and pour the egg mixture into a greased dish for a crustless quiche.
Dairy-Free Substitutes:
- Replace milk and cream with unsweetened almond, oat, or soy milk.
- Use dairy-free cheese alternatives made from cashew or coconut.
These changes won’t compromise the flavor or texture much, especially when you season well and use flavorful fillings.
Common Mistakes to Avoid
Pro Tips for Success
Let’s face it, even a simple recipe can go sideways without a little know-how. Avoid these common pitfalls to make your broccoli quiche perfect every time:
- Skipping the pre-bake: If you don’t bake the crust first, you’ll likely end up with a soggy base.
- Overcooking: This results in a dry, rubbery texture. Pull it out when the center is just set.
- Too many wet ingredients: Veggies like mushrooms and tomatoes need to be pre-cooked to release moisture.
- Improper seasoning: Don’t forget to season your egg mixture. Eggs absorb flavor, and a bland filling will affect the whole dish.
- Overfilling the crust: Leave a little space for the mixture to rise and set without overflowing.
Stick to the tips above, and you’ll master the art of quiche-making in no time.
FAQs about Broccoli Quiche Recipe
1. Can I make broccoli quiche ahead of time?
Yes, you can! Broccoli quiche is perfect for meal prep. Bake it a day ahead, let it cool, and store it in the fridge. Reheat slices in the oven or microwave before serving.
2. Should I cook the broccoli before adding it to the quiche?
Definitely. Lightly steam or sauté the broccoli before adding it to your egg mixture. This ensures it’s tender and doesn’t release too much moisture while baking.
3. Can I use frozen broccoli?
Absolutely. Just thaw and drain the broccoli well before using. Squeeze out excess water to avoid a soggy quiche.
4. What type of cheese works best in broccoli quiche?
Cheddar is a classic choice, but you can mix it up with Swiss, Gruyère, or even feta for extra flavor. Cheese adds creaminess and depth to the dish.
5. Can I make this quiche crustless?
Yes! For a low-carb option, skip the crust entirely. Grease your pan well, pour in the filling, and bake as usual.
6. How do I know when my quiche is done?
The center should be just set and slightly jiggly—like a cheesecake. A knife inserted near the center should come out clean.
7. How long does leftover broccoli quiche last?
Stored in an airtight container in the fridge, it lasts up to 4 days. You can also freeze it for up to 2 months.
8. Can I add other vegetables or meats?
Totally! Mushrooms, onions, bell peppers, bacon, or ham are popular add-ins. Just pre-cook them to remove moisture and boost flavor.
Conclusion
Broccoli quiche is more than just a recipe—it’s a blank canvas for creativity and comfort. With a crispy crust, creamy egg filling, and a medley of vibrant ingredients, it’s the kind of dish that satisfies on every level. Whether you’re cooking for yourself, your family, or a crowd, it’s one of those go-to meals that never fails to impress.
It works for all occasions—from brunches and picnics to weeknight dinners and holiday spreads. And with endless customization options, it can suit nearly every dietary need and personal taste.
So next time you’re wondering what to cook with that lonely head of broccoli in your fridge, remember this recipe. Whip it up, pair it with your favorite sides, and enjoy every bite.
