broccoli cheddar quiche
There’s something about the smell of a warm broccoli cheddar quiche filling the kitchen that immediately makes me think of Sunday mornings with my family. It’s that cozy, comforting aroma — cheesy, with just enough of that fresh broccoli scent that says, “Hey, healthy and indulgent can live in the same bite.” I first stumbled on this recipe years ago when I needed something easy for a brunch crowd, and honestly, it’s been a favorite ever since. Compared to your usual scramble or omelet, this quiche feels elevated yet effortlessly simple. Plus, it’s the kind of dish that disappears just as quickly as it rolls out of the oven—trust me, my kids always ask for seconds!
What is a Broccoli Cheddar Quiche?
Think of broccoli cheddar quiche as the perfect blend of savory, creamy goodness wrapped inside a golden, flaky crust. It’s essentially an egg-based pie where broccoli florets and sharp cheddar cheese come together to create a filling that’s both comforting and fresh. The name “quiche” comes from French origins, specifically from the Lorraine region, but this version with broccoli and cheddar is the American take that’s become a staple for weekend breakfasts, brunches, or even a light dinner. What’s lovely is how approachable it is — you don’t need to be a pro chef to pull this off, just a little love and attention, which I swear you’ll want to give to this dish again and again.
Why you’ll love this recipe?
There are a bunch of things that keep me coming back to this broccoli cheddar quiche. First off, the flavor is just crazy good — the cheddar melts into the eggs creating that ultra-rich, tangy creaminess while the broccoli adds a delightful balance of earthiness and texture. It’s like a warm hug that your taste buds honestly deserve.
What I love most about this recipe is how simple it is to throw together, especially on a busy morning or when friends drop in unexpectedly. The ingredients are basic and budget-friendly — eggs, cheddar, broccoli, and staples you probably have in your fridge already. No fancy shopping required, and it totally doesn’t skimp on flavor.
Also, this recipe is endlessly versatile. You can swap in different cheeses like gouda or mozzarella, toss in some caramelized onions, or even make mini quiches in muffin tins for grab-and-go breakfasts during the week. If you’re a fan of dishes like spinach and feta quiche or a classic vegetable frittata, you’ll find this broccoli cheddar quiche fits right into your rotation with a comforting twist you can count on.
But honestly, the best part? The smiles I get from my family when I serve it up. It’s cheesy, wholesome, and — I’ll be honest — every time I bake it, the smell alone brings everyone running to the kitchen. Plus, it’s one of those few dishes where you feel a little fancy but it’s totally doable for a home cook. Life saver during hectic mornings or lazy weekend brunches.
How do you make a Cheddar Quiche?
Quick Overview
Making a broccoli cheddar quiche is surprisingly straightforward. You start by prepping a simple crust (or use store-bought if you’re in a pinch), whisk together eggs and cream to create a silky custard, and mix in your broccoli florets and shredded cheddar. Pour that luscious mix into the crust, bake it until golden and just-set, and then you’ve got a dish that’s bursting with flavor and texture. The best part? It all comes together without any fuss—but the end result is something that feels special, like a dish you’d order at a cozy café but made in your own kitchen.
Ingredients
For the Crust:
- 1 14 cups all-purpose flour – I always use unbleached for better flavor and texture. I always use unbleached
- ½ teaspoon salt
- 8 tablespoons cold unsalted butter, cubed – keep it as cold as possible for that flaky crust
- 3–4 tablespoons ice water – add gradually until dough just comes together
For the Filling:
- 4 large eggs – room temperature is best, it helps the custard come out smoother
- 1 cup whole milk or half-and-half – I’ve tried almond milk too, and it makes it creamy but lighter
- 1 ½ cups sharp cheddar cheese, shredded – freshly grated gives a nicer melt and flavor
- 1 ½ cups broccoli florets, chopped small – steam briefly until just tender for perfect texture
- ½ teaspoon salt
- ¼ teaspoon black pepper
- A pinch of nutmeg – just a little, it magically lifts the flavor
For the Glaze:
- 2 tablespoons melted butter or olive oil – adds a shiny finish and a touch of richness
- Optional: a sprinkle of smoked paprika or fresh herbs like parsley for color and flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 375°F (190°C). While it’s warming up, grab your 9-inch pie dish or quiche pan and give it a light coat of butter or non-stick spray. This little step ensures your quiche releases easily without any sticky drama.
Step 2: Mix Dry Ingredients
For the crust, combine the flour and salt in a bowl. Then drop in the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until you have a crumbly, pea-sized mixture. This step is crucial for that crumbly, flaky crust texture everyone raves about.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk your eggs with the milk or cream until smooth and slightly frothy. This little froth is a good sign that air is incorporated, helping create that luscious custard texture in your quiche.
Step 4: Combine
Add cold water gradually to your flour-butter mix and bring the dough together without overworking it—no kneading here! Just enough so it holds when pressed. Wrap the dough in plastic and pop it in the fridge while you prepare the filling. This chilling step is key to preventing shrinkage during baking.
Step 5: Prepare Filling
Steam or blanch the broccoli for 2-3 minutes until just tender but still vibrantly green. Drain and pat dry with paper towels so excess moisture doesn’t make your quiche soggy. Mix the broccoli with grated cheddar, salt, pepper, and that pinch of nutmeg in a bowl. If you’re feeling adventurous, a handful of sautéed onions or mushrooms would be incredible here.
Step 6: Layer & Swirl
Roll out your chilled dough on a lightly floured surface and fit it into your pie dish, trimming any excess. Pour a layer of your broccoli-cheddar mix into the crust, then gently pour the egg mixture on top. The eggs will seep through and combine with the cheese and broccoli as it bakes.
Step 7: Bake
Bake for 35-40 minutes or until the quiche’s center is just set and the crust is golden. The quiche will still have a little jiggle in the middle when you gently shake it—that’s perfect to avoid dryness. If the crust edges brown too quickly, tent them with foil halfway through baking.
Step 8: Cool & Glaze
Let your quiche cool on a wire rack for at least 10 minutes—this helps the custard settle up and makes slicing cleaner. Brush the top with melted butter or olive oil and sprinkle paprika or herbs if you like. It adds a gorgeous shine and a little extra flavor burst.
Step 9: Slice & Serve
Use a sharp serrated knife for neat, clean slices. Serve warm or at room temperature. I love mine with a cup of freshly brewed coffee and a side of mixed greens tossed in lemon vinaigrette. It’s simple, satisfying, and always hits the spot.
What to Serve It With
For Breakfast: A strong dark coffee or a creamy latte pairs beautifully with the savory richness of this quiche. Add a side of fresh fruit or a small yogurt bowl to balance the meal and get some morning freshness on your plate.
For Brunch: This quiche feels special on a brunch table. Plate it next to a mixed herb salad drizzled with citrus dressing, and pour some sparkling mimosas or freshly squeezed orange juice. It turns your kitchen into a charming little café with minimal fuss.
As Dinner: Wilder ideas work too — roasted root vegetables, mashed potatoes, or even a simple tomato soup alongside the quiche make a comforting light dinner. My family tends to go for the soup pairing; it’s just cozy without feeling heavy.
For Cozy Snacks: This quiche is a lifesaver when you need a quick, warming snack. Cut into bite-sized pieces, it works well with a sharp cheddar dip or a tangy mustard sauce. One time I served it this way for a movie night, and it vanished before the film even started!
Our tradition is to enjoy this quiche when the weather turns chilly or when we want something that tastes like a warm hug but requires minimal effort. If you’re always searching for a next-level, easy, crowd-pleasing recipe, give this one a try — you won’t regret it.
Top Tips for Perfecting Your Broccoli Cheddar Quiche
Broccoli Prep: Always steam the broccoli just until tender—no mushy florets allowed! Then squeeze out as much moisture as you can. I learned this trick the hard way after soggy quiches taught me patience pays off.
Mixing Advice: When whisking your eggs and cream, don’t overdo it. You want them combined and a little frothy, but overmixing can lead to holes or a cakey texture in your quiche. Also, avoid overworking your dough to keep that flaky crust intact.
Swirl Customization: If you feel fancy, swirl some sharp cheddar and broccoli mix gently into the egg custard before baking for a marbled look that’s as pretty as it is tasty.
Ingredient Swaps: Sharp cheddar is king here, but you can replace part of it with gruyere or fontina for a nuttier vibe. For a dairy-free take, try a blend of nutritional yeast and your favorite plant-based cheese; it’s surprisingly good!
Baking Tips: Position your rack in the lower middle of the oven to ensure the crust cooks evenly. Use foil if the crust edges are browning too fast. To check doneness, gently shake the pan—the center should be almost set but not fully firm.
Glaze Variations: Butter is classic, but you can try olive oil infused with rosemary or a little honey brushed on top for sweetness contrast. Just add your glaze right after baking, while the quiche is still warm.
One lesson I’ve learned? Don’t rush the cooling step. Slicing cold quiche often means cleaner cuts and much better presentation—plus, it helps the flavors meld together. Also, always shred your own cheese. The pre-shredded stuff just doesn’t melt with the same love or flavor.
Storing and Reheating Tips
Room Temperature: If you’re planning to eat it the same day, the quiche can sit out covered loosely with foil or a clean kitchen towel for up to 2 hours. This keeps the texture spot-on without drying out.
Refrigerator Storage: Wrap it well with plastic wrap or store in an airtight container. It keeps beautifully for 3–4 days and reheats well in a 325°F oven wrapped loosely with foil to prevent drying. Microwaving works too, but be gentle — you don’t want to lose that lovely texture.
Freezer Instructions: For longer storage, slice into portions and freeze wrapped tightly in plastic and foil. It will keep for up to 3 months. Thaw overnight in the fridge and reheat low and slow in the oven to regain that just-baked magic.
Glaze Timing Advice: I recommend glazing just before serving when fresh, but if you freeze it, add glaze after reheating. It keeps the topping fresh-looking and delicious.
I remember once freezing a whole quiche and was worried about it getting soggy, but if you follow these steps on moisture control and reheating, it turns out just as tasty as fresh-baked. And let me tell you—having this ready to go in the freezer is such a lifesaver for last-minute plans.
Frequently Asked Questions
Final Thoughts
This broccoli cheddar quiche has become one of those recipes I always keep close to my heart. It’s proof that simple ingredients and a bit of love can come together to make something truly special. The way the cheese melts into the custard, paired with that tender broccoli, creates a comforting dish that feels both homey and elevated. It’s perfect for those mornings when you want to savor the slow moments, or even those evenings when you want dinner without the stress.
If you give this recipe a whirl, I’d love to hear how it turns out—any twists or family favorites you add along the way! Drop a comment or share your photos; sharing food stories always feels like the best part of cooking. Can’t wait to know yours becomes as loved at your house as it is at mine. Happy baking!
Easy Broccoli Cheddar Quiche Without Crust
Ingredients
Main Ingredients
- 3 cups broccoli florets, chopped
- 1 cup cheddar cheese, grated
- 0.67 cups 2% milk
- 0.25 cups half & half cream
- 5 large eggs
- 0.75 teaspoons kosher salt
- 0.125 teaspoons ground black pepper
- pinch freshly grated nutmeg
- spray cooking spray
Instructions
Preparation Steps
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9-inch pie dish with cooking spray to prevent sticking.
- Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green, about 2.5 to 3 minutes.
- Evenly spread the steamed broccoli in the prepared pie dish and top evenly with the grated cheddar cheese.
- In a mixing bowl, whisk together the 2% milk, half & half cream, eggs, kosher salt, ground black pepper, and freshly grated nutmeg until combined. Pour the custard mixture evenly over the broccoli and cheese in the dish.1 cup cheddar cheese, grated
- Bake the quiche for 35 to 40 minutes, or until the center is set and the top is lightly golden. Let it cool slightly before slicing.
- Cut the quiche into 6 slices and serve warm or at room temperature.
