Go Back
Broccoli Quiche with Yogurt Sauce
Print Recipe
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.
Prep Time15 mins
Cook Time1 hr 20 mins
Cooling Time1 hr
Total Time2 hrs 35 mins
Course: Breakfast
Cuisine: American, French
Diet: Vegetarian
Servings: 8 people
Calories: 286kcal


  • 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
  • cup milk
  • 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


  • 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.)


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


Calories: 286kcal | Carbohydrates: 19g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 584mg | Potassium: 352mg | Fiber: 3g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 69mg | Calcium: 227mg | Iron: 2mg