This broccoli quiche recipe is a family favorite around here. Tender broccoli, melty sharp cheddar cheese, and creamy egg custard, all baked in a flaky, buttery crust. It looks gorgeous and tastes even better!
Every time I make this Broccoli Cheddar Cheese Quiche, I am amazed at how delicious it is. The secret is to quickly cook the broccoli until it’s bright green and barely tender before adding it to the quiche. That way it stays bright green and never turns mushy.
Here we will use eggs and fresh cream as the base of the quiche. It’s simple, reliable, and always produces a creamy, rich finish. If you like this, check out these easy quiche recipes using ham.
main ingredients
Puff pastry: Butter puff pastry is a favorite for this quiche (as you can see in the photo). Just butter, flour, salt, and a little sugar. Eggs and cream: These are the ingredients to make custard. For a dreamy, rich quiche, substitute heavy cream for milk or use half-and-half. It really makes a difference! Seasonings: Mix salt, pepper, sweet paprika, and a pinch of cayenne pepper into the eggs and cream. Broccoli: I always choose the florets because they look so pretty, but don’t omit the stems. If the stem is a little tough, remove the outer skin with a vegetable peeler and chop it finely. Onions and Garlic: Sauté sliced onions and garlic in butter until soft and sweet. It goes great with broccoli and cheddar cheese. Cheese: Broccoli and sharp cheddar are classics, so that’s what I’ll use here. However, if you want to mix it up, try Gruyère, Swiss, Havarti, or a blend. White wine (or soup or water): If you have an open bottle of dry white wine, add a splash of onion and garlic to enhance the flavor. If not, chicken soup, vegetable soup, or water will also work. Quiche is always delicious!
See the complete recipe with measurements below.
How to make broccoli quiche
Tip 1: Start with homemade puff pastry. Almost every pie recipe here uses butter puff pastry, and for good reason. It’s reliable and delicious. If you don’t have your favorite fabric yet, give it a try.
Tip 2: Parbake the crust. I don’t always pre-bake my pie crust, but I definitely do for my quiche. The filling will be quite wet, so par-baking will keep the dough crisp and prevent a soggy bottom. Here’s how I do it:
Roll out the pastry, transfer to a pie plate, prick the bottom with a fork to prevent puffing, and chill for 20-30 minutes. Once cooled, line the chilled dough with parchment paper or foil and fill with pie weights, rice, or dried beans. Heat the oven to 425°F and lower it to 400°F when you add the crust. The combination of a cold crust and a hot oven helps it brown and stay crispy. Once the dough is a light golden color, remove the weight and brush all over with egg wash. Return for another 5 minutes, until the egg mixture dries. This will help keep the dough crispy underneath the creamy filling.
Tip 3: Make the broccoli filling. The magic here is the generous amount of onions and garlic sautéed in butter until sweet and golden. Add broccoli and cheddar cheese and you have the best quiche filling ever. Once the onions are soft and sweet, add a small amount of liquid (wine, broth, or water) to the pot to deglaze them. At this point add the broccoli and steam for a few minutes until bright green (but not soft yet).
Tip 4: Make the custard. Prepare 5 large eggs, 1 cup of heavy cream, and seasonings. Whisk until smooth and creamy. Just the right amount to cover your stomach.
Tip 5: Assemble and bake. Fill the dough with broccoli, onions, and cheese. It should look beautiful and fulfilling. Pour the custard and stop when it reaches the top before it spills. Gently shake the plate to make sure the custard is evenly distributed. Bake for about 55-65 minutes, until the dough is golden brown and has some golden brown spots on top.
offer suggestions
I love to eat this broccoli quiche warm with a simple salad. A squeeze of lemon over fresh vegetables and a drizzle of good quality olive oil is perfect. Or try it with lemon vinaigrette.
Quiche is also perfect for brunch. Pair with fruit salad, couscous salad, tomato salad, garlic roasted asparagus, sautéed kale, or roasted small potatoes. Anything light and fresh goes well.
More brunch recipes
Delicious broccoli quiche
preparation
40 minutes
cook
1 hour 20 minutes
total
2 hours
This easy broccoli quiche is perfect for brunch or the holidays. Filled with fresh broccoli, melted cheddar cheese, and sweet sautéed onions. Very simple, very classic and always popular.
*Please note that the oven temperature will be changed three times. These are shown in bold in the recipe below.
8 doses
will be needed
1 sheet (9 inches) of single-crust homemade puff pastry, our recipe makes 2 quiches. Check out our tips.
3 tablespoons butter
Half a medium onion, cut into thin half moons
2 cloves of garlic (thinly sliced)
8 ounces broccoli florets and tender stems, cut into bite-sized pieces, approximately 4 cups (226 g)
5 large eggs and 1 egg wash
1 cup (236ml) of fresh cream
1/8 teaspoon sweet paprika
1/8 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
A pinch of cayenne pepper
1/4 cup dry white wine, or soup or water substitute, see tips
4 oz sharp cheddar cheese, shredded, packed 1 cup (113 g)
direction
1Prepare the dough: Lightly grease a 9-inch pie plate (pie plate). Roll out the dough to be 2 inches larger than the pie plate (I use an 8-inch or 9-inch pie plate). Gently press the dough into the dish, lining the bottom and sides. Be careful not to pull or stretch the dough. Tuck the edges of the dough under the dough to create a thick 1/4-inch border that rests on the edge of the plate. Crimp the edges. (I do this in my pie crust recipe video.)
2Cool the crust: Poke holes all over the bottom of the crust with a fork. Chill in the refrigerator for 20-30 minutes.
3Preheat the oven: While the unbaked pie crust is cooling, preheat the oven to 425°F (220°C). Place a baking sheet on the middle rack of the oven.
4Bake the crust. Roll up the parchment paper in your hands, then loosen it and use it to line the crust (or use foil). Fill with pie weights, dried rice, or dried beans. Place puff pastry on a preheated baking sheet and reduce oven temperature to 400°F (200°C). Bake for 20 minutes or until the dough is light golden brown. Remove rice, beans, pie weights, and parchment paper from pie crust.
5Make the egg wash: Whisk 1 egg and 1 tablespoon water in a small bowl. Brush the bottom and sides of the dough with egg wash. Bake for 3 to 5 minutes until the egg mixture is dry.
6Prepare the filling. Melt the butter in a large skillet over medium heat. Add onions and cook, stirring frequently, until lightly browned, about 8 minutes. Add garlic and fry for another 1-2 minutes. Pile the broccoli and pour in the wine (or soup or water). Cook, stirring occasionally, until the water evaporates, then turn off the heat. The broccoli will turn a bright green color but will not soften yet.
7Make the egg mixture: Whisk the remaining 5 eggs, heavy cream, paprika, black pepper, salt, and a pinch of cayenne pepper in a bowl.
8Assemble: Spread broccoli, onion, and cheese onto puff pastry. Pour the egg mixture over it, stopping when it reaches the top before it spills. Shim the pie plate to remove any air bubbles.
9Bake: Reduce the oven temperature to 162°C (325°F) and bake for about 55-65 minutes, turning once halfway through, until the eggs are set and the dough is a light golden brown. Remove from the oven and let cool on a wire rack for 10-15 minutes before cutting.
Adam and Joan’s Tips
Storage: Baked quiche can be stored, covered, in the refrigerator for up to 4 days. Reheat in a 325°F oven or toaster oven on a baking sheet. Do not use the microwave (the dough will become soft). Puff pastry: Our favorite puff pastry recipe makes enough dough for two single-crust quiches or pies. The recipe above contains the ingredients for one quiche. Leftover dough can be stored in the refrigerator for 1 week or in the freezer for 3 months. Wine: Add wine only if the bottle is already open. Quiche works best with a light chicken or vegetable soup or water. The nutritional information provided is an estimate.
Nutritional information per serving
Serving size
1 slice (8 pieces total)
/
calorie
387
/
total fat
29.3g
/
saturated fat
17g
/
cholesterol
189.2mg
/
sodium
371.4mg
/
carbohydrates
19.9g
/
dietary fiber
1.5g
/
Total sugar content
2.3g
/
protein
10.7g
author:
We’re Adam and Joanne Gallagher, the creators of Inspired Taste. Founded in 2009, Inspired Taste has grown from a childhood dream to one of the internet’s most trusted recipe sites, with hundreds of trusted recipes, step-by-step videos, and expert tips.
