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.
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.
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.
Can I Use Frozen Broccoli Instead?
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.
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.
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.
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 the onions and garlic, and then the broccoli.
And yes, it will seem like A LOT of broccoli. Just go with it.
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.
Bake the broccoli cheddar quiche until the crust is golden and the quiche is set (but still jiggles).
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 Cheddar Quiche
2-3 Days (Fridge), 2 Months (Freezer)
- 1 9″ pie dough (prepared)
- 1 broccoli crown or head, cut into bite-size pieces ~3 cups broccoli
- 1 TB olive oil
- 1 onion, diced
- 1 tsp salt
- 2 cloves garlic, roughly chopped
- 4 oz cheddar cheese, freshly grated Use sharp, medium, or mild; yellow or white
- 1 oz Parmesan, freshly grated
- 3 eggs
- 2/3 cup milk
- 1/3 cup heavy whipping cream
Yogurt Sauce (Optional):
- 1/2 cup plain Greek yogurt
- 2 tsp rice wine vinegar (or sub lemon juice)
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 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.
- 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.
- 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.
Make the Quiche:
- Gently press half the cheese into the pie dough.
- Add the onion and garlic.
- 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 discarded, saved for another quiche, or used to dip bread in for French toast.
- 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.
- 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.)