Champagne Tastes®

  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipe Index
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Breakfast

    Broccoli Cheddar Quiche

    Published: Oct 9, 2019 · Modified: Nov 4, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    This broccoli cheddar quiche uses eggs, steamed broccoli, and cheddar cheese, and is easy to make ahead of time for a flavor-packed breakfast or brunch.

    This broccoli cheddar quiche uses eggs, steamed broccoli, and cheddar cheese, and is easy to make ahead of time for a flavor-packed breakfast or brunch.

    Broccoli Quiche with Yogurt Sauce

    Growing up, my favorite veggie side dish was broccoli smothered in processed cheese.

    I had very refined tastes.

    When I got a little older, I worked at Cracker Barrel (for four years!) and every Wednesday I'd serve plate after plate of broccoli cheddar chicken.

    Broccoli and cheese were a match made in high-calorie heaven.

    At some point, I banished refined cheese from my diet, and my broccoli habits changed.

    Now I happily devour broccoli raisin salad and oven-roasted broccoli-- healthier side veggie side dishes without a morsel of cheese.

    But you see, I do love cheese.

    And recently, as I found myself staring at a block of cheddar cheese, a broccoli crown, and a carton of eggs-- I knew what had to happen.

    Broccoli cheddar quiche.

    Here's a little "life tip" for you. Anytime you want to combine a veggie with cheese, a quiche is the perfect way to do it.

    This broccoli cheddar quiche is delicious (because it's got broccoli and cheese!), and is easy to make ahead of time for a quick, low-maintenance breakfast or brunch.

    Want even more quiche in your life? Try these: mushroom quiche, salmon quiche, swiss chard quiche, and butternut squash quiche with caramelized onions.

    Can I Use Frozen Broccoli Instead?

    Yes.

    But don't add it to the quiche frozen!

    Steam the frozen broccoli until it's tender, and then follow the recipe directions.

    What Kind of Cheddar Should I Use?

    Use your favorite cheddar, or whatever you have on hand.

    I typically buy sharp white cheddar, but when I made this broccoli cheddar quiche I had a medium yellow cheddar in my fridge (because that's what was on sale at the grocery store).

    I do recommend using a freshly shredded cheese and not pre-shredded, because the bagged pre-shredded cheese doesn't melt as well.

    Need a cheese grater? I use a Joseph Joseph cheese grater that's a lot easier to clean than a box grater!

    How to Make Broccoli Cheddar Quiche

    Start by blind baking pie dough.

    Line a pie pan with pie dough (I use pre-made dough), poke holes in the bottom of the dough, and bake it for about 10 minutes.

    For a perfectly blind baked pie crust, I typically line the pie crust with parchment paper and add dry beans as pie weights. Then, remove the parchment paper and weights after baking.

    You can skip the pie weights if you don't have any.

    Blind Bake the Pie Dough
    Blind Bake the Pie Dough

    While the pie crust bakes, steam the broccoli.

    Usually I sauté veggies for quiches, but we want the broccoli to be extra tender in this quiche. Steaming is the way to go!

    To steam the broccoli, I use a medium-sized pot, add a steamer basket, bring about an inch of water to a boil, add the broccoli, and then steam it for about six minutes.

    If you have another technique for steaming broccoli-- go for it.

    steam broccoli
    Steam the Broccoli

    Next, set the broccoli aside, drain the water from the pot, remove the steamer basket, and set the pot back on the stove.

    Sauté an onion and a little bit of garlic, and then take the pot off the heat.

    If you're short on time, you can cook the onion and garlic in a separate pan while the broccoli steams, but you'll have an extra pan to clean later.

    Cook onions and garlic
    Cook the Onions + Garlic

    Next, add half the cheese to the blind baked pie crust.

    The cheese will create a barrier and will keep the bottom of the quiche from getting soggy.

    Add half the cheese to the pie crust
    Add Half the Cheese to the Pie

    Add the onions and garlic, and then the broccoli.

    And yes, it will seem like A LOT of broccoli. Just go with it.

    Top with the Onions + Garlic
    Top with the Onions + Garlic
    Add the Steamed Broccoli
    Add the Steamed Broccoli

    Use an electric mixer to whisk together the eggs, milk, and cream.

    Gently fold in the remaining cheese, and pour the whole mixture slowly into the quiche.

    Add the Egg, Milk + Cheese Mixture
    Add the Egg, Milk + Cheese Mixture

    Bake the broccoli cheddar quiche until the crust is golden and the quiche is set (but still jiggles).

    Bake the Broccoli Quiche
    Bake the Broccoli Quiche

    Let the quiche cool for at least an hour before serving.

    If you cut into it early, the quiche might not be completely set and you'll have messy slices.

    Serve this broccoli quiche cool (or slightly warm) along with the easy yogurt sauce, and enjoy!

    Broccoli Quiche with Yogurt Sauce
    Broccoli Quiche with Yogurt Sauce
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Broccoli Cheddar Quiche

    This broccoli cheddar quiche uses eggs, steamed broccoli, and cheddar cheese, and is easy to make ahead of time for a flavor-packed breakfast or brunch.
    Author: Sarah Trenalone
    Prep Time15 minutes mins
    Cook Time1 hour hr 20 minutes mins
    Cooling Time1 hour hr
    Total Time2 hours hrs 35 minutes mins
    Course: Breakfast
    Cuisine: American, French
    Diet: Vegetarian
    Servings: 8 people
    Calories: 286kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    2-3 Days (Fridge), 2 Months (Freezer)
    Prevent your screen from going dark

    Equipment

    • pie pan
    • electric hand mixer
    • steamer basket

    Ingredients

    • 1 9" pie dough (prepared)
    • 1 broccoli crown or head, cut into bite-size pieces ~3 cups broccoli
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 teaspoon salt
    • 2 cloves garlic, roughly chopped
    • 4 ounces cheddar cheese, freshly grated Use sharp, medium, or mild; yellow or white
    • 1 ounce Parmesan, freshly grated
    • 3 eggs
    • ⅔ cup milk
    • ⅓ cup heavy whipping cream

    Yogurt Sauce (Optional):

    • ½ cup plain Greek yogurt
    • 2 teaspoons rice wine vinegar (or sub lemon juice)
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon salt

    Instructions

    • Pre-heat oven to 350ºF.

    Blind Bake Pie Dough:

    • Arrange pie dough inside a pie pan.  Prick the bottom and sides with a fork.  Set parchment paper on top of dough, and add pie weights or dry beans.  Bake 10 minutes.  Remove weights and parchment paper.
      Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.
      Blind Bake the Pie Dough

    Steam Broccoli:

    • Add 1" water to a medium-sized pot. Bring to a boil.
      Add the steamer basket and then the broccoli. Cover the pot and steam for 5 minutes.
      Remove the broccoli and set aside.
      Discard the water and set aside the steamer basket.
      steam broccoli
    • Add olive oil to the pot. Heat over medium heat until the oil shimmers.
      Add the onion and salt. Cook until the onion begins to soften, about 5 minutes. Add the garlic and cook 2 more minutes until the garlic is fragrant. Remove from heat.
      Cook onions and garlic

    Make the Quiche:

    • Gently press half the cheese into the pie dough.
      Add half the cheese to the pie crust
    • Add the onion and garlic.
      Top with the Onions + Garlic
    • Add the steamed broccoli.
      Add the Steamed Broccoli
    • Add 3 eggs, milk, cream, and nutmeg to a mixing bowl.  Use an electric hand mixer to whip the mixture until it doubles in size.  (Alternatively, whisk vigorously by hand.)
    • Add the remaining cheese to the egg and milk mixture, and gently fold in with a spoon.  Take care not to over-stir. 
    • Pour the egg mixture into the pie pan.  
      Tip: Do not overfill the quiche-- any extra mixture can be saved for an omelette, for another quiche, or used to dip bread in for French toast.
      Add the Egg, Milk + Cheese Mixture
    • Tent quiche loosely with aluminum foil.  Bake 45 minutes.  Remove foil, and bake 15-20 more minutes until the quiche is golden and set.  Quiche should jiggle slightly when moved.
      Bake the Broccoli Quiche
    • Allow quiche to cool for at least 1 hour, or refrigerate overnight.  (Quiche will not be fully set until cooled.)
    • While quiche cools, mix together all ingredients for the yogurt sauce. Refrigerate until you're ready to serve.
      Tip: Not all yogurts + Dijon mustards taste the same or have the same consistency. Taste sauce after mixing, and do the following if it's not perfect: Add more mustard for extra flavor, more yogurt if the mustard is too strong, more vinegar if the sauce is too thick, and more salt if the sauce is bland.
    • Serve cool with sauce (if desired).
    • Leftovers / Make Ahead + Refrigerate:
      Refrigerate and use within 2-3 days.
      Make Ahead + Freeze: 
      Bake quiche, and allow to cool completely.  Wrap tightly with plastic wrap, and slide into a freezer bag.  Use within 2 months.
      Reheat from Frozen: Do not thaw.  Bake at 350ºF for 20-25 minutes, or until pie is warm.
      Sauce should not be frozen, but can be refrigerated for up to a week.
      Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides.  (Allow quiche to fully cool before removing the pan.)

    Notes

    For Deep Dish Pie Pan:  Add 1 extra egg and ½ cup milk or cream.

    Nutrition

    Calories: 286kcal (14%) | Carbohydrates: 19g (6%) | Protein: 11g (22%) | Fat: 19g (29%) | Saturated Fat: 9g (56%) | Cholesterol: 94mg (31%) | Sodium: 584mg (25%) | Potassium: 352mg (10%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 911IU (18%) | Vitamin C: 69mg (84%) | Calcium: 227mg (23%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

    More Breakfast Recipe Index

    • pancakes stacked on a plate, topped with butter and syrup.
      Peanut Butter Banana Pancakes
    • Peanut butter and jelly French toast on plate with raspberries with campfire in background.
      Campfire French Toast with Peanut Butter and Jelly
    • Campfire breakfast tacos on plate.
      Campfire Breakfast Tacos
    • Campfire hash with eggs, potatoes and chorizo in skillet.
      Campfire Breakfast Hash with Chorizo

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 1 vote (1 rating without comment)

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • langostino lobster rolls on a serving tray.
      Langostino Lobster Rolls
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2025 Champagne Tastes
    All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.