Perfect to serve at brunch, this vegetarian Broccoli Cheddar Quiche is baked in a homemade flaky pie crust with a protein-packed, savory egg custard and just the right amount of melty cheese.

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It's hard to deny the deliciousness of broccoli and cheese together. It's one of my all-time favorite food combos (okay, that and caramelized onions and feta, like in this Squash Pie or this Onion Quiche), and it certainly doesn't disappoint in this quiche.

Quiche recipes can vary wildly. Some have a lot of heavy cream or milk and loads of cheese, making them taste very rich (like this Quiche Lorraine), while others are heavier on the eggs, making them a bit lighter in texture (like this Ham and Cheese Quiche).

This Broccoli Cheddar Quiche is one of the latter variety. While this pie definitely has dairy, the primary ingredient is eggs! Instead of relying on a heavy dose of cream, this pie puts its trust in good flavor combinations and proper seasoning.

My recipes typically call for baking a quiche at a moderate oven temperature of 375ºF. The gradual coagulation of proteins in the eggs at this lower cooking temperature results in a creamy texture.

That does mean that the pie crust needs to be blind-baked before filling since the pastry won't cook properly at that lower temperature. But, it's worth it for the final result.

So, let's get to making it, shall we? The article below details all the information you need to know to make this successfully, concluding with the recipe at the end. You can jump around using the menu below or skip to the end of the article for the full recipe.

Jump to:

Ingredients Needed and Substitutions
Options for Pie Crust
Why You Need to Blind Bake
Step-By-Step Recipe Overview
How to Tell When It's Done
Want to Make it Crust-Less?
Storage and Freezing Information
More Savory Pies
Full Recipe

A slice of Broccoli Cheddar Quiche on a plate with a fork.

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).

pie crust (see options below!)
broccoli florets (you can use fresh, or my favorite here is slightly defrosted frozen florets---I love frozen veggies because they save a lot of prep work and are still great-tasting and nutritious)
sharp cheddar cheese (this can easily be substituted with whatever cheese you prefer)
eggs
whole milk (alternatively, the combination of whole milk and heavy cream could be replaced by all half & half if you keep that in your home)
heavy cream
Dijon mustard
coarse kosher salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.)
smoked paprika
fresh ground black pepper

Options for Pie Crust

Included in the recipe is a link to my favorite Flaky Pie Crust, which is so delicious with this Broccoli Cheddar Quiche. However, there are many other options that will also work well, including this Sour Cream Pie Crust (it only uses three ingredients and is made by hand), this basic butter crust, or this cream cheese and butter pie crust.

You could also make the flavor a bit more interesting by baking this quiche in a Whole Wheat Pie Crust or a Spelt Pie Crust, which are both super delicious.

One of the most feared outcomes for pie bakers is a "soggy bottom" pie. This result can happen when a pie is baked at too low of a temperature for the pie crust to get fully baked.

For this Broccoli Cheddar Quiche, the pie crust must be partially blind baked at a higher temperature of 425ºF to properly cook the pie crust before adding and cooking the filling, which is baked at 375º.

Many people are intimidated by blind-baking a pie crust, but it's actually quite simple to do if you follow a few easy tips and tricks. The recipe includes instructions on how to do it below, but if you are new to blind baking, check out this Blind Baking Tutorial for a deeper dive into this subject.

Step-By-Step Recipe Overview

This is a quick visual overview of the steps needed to make this recipe. This is not the actual recipe, which is located at the end of this article and has much greater details to ensure success.

One hand rubbing together flour and butter over a bowl with more flour and butter in it

Step 1: Make the pie crust, let it rest.

Step 2: Roll out and shape the pie crust into a pie shell.

A baked pie shell for Broccoli Cheddar Quiche.

Step 3: Blind bake the pie shell.

A hand whisking custard in a bowl for Broccoli Cheddar Quiche.

Step 4: Combine the egg quiche mixture.

A baked pie shell filled with broccoli florets for Broccoli Cheddar Quiche.

Step 5: Add in the broccoli.

A baked pie shell filled with broccoli florets and shredded cheddar cheese for Broccoli Cheddar Quiche.

Step 6: Add in the cheese.

A filled Broccoli Cheddar Quiche, ready to bake.

Step 7: Pour the egg mixture over.

Step 8: Bake!

How to Tell When It's Done

Baking a quiche well requires taking care to ensure that the eggs are fully cooked and set without crossing the line into overbaked, which can lead to a tough, rubbery texture in the filling.

For a perfectly cooked quiche, look for the filling to be puffed almost entirely across the pie with a slight golden hue along the edges. The middle of the pie should reach an internal temperature of around 180°F.

The quiche should cool for about 10 minutes before serving, at which point the filling will deflate slightly to form a flat surface.

Want to Make it Crust-Less?

Absolutely! This broccoli quiche bakes up perfectly without a crust. Whenever I start testing any quiche recipe, I always make it without a crust first.

To make it without a crust: grease a 9" pie plate (or even an 8" square baking dish) and pour in the filling just like you would if it had a crust. Bake it at the same temperature in the middle rack. Start checking for doneness around 30 minutes. The pie should be mostly puffy throughout and the filling shouldn't have any wiggle left in it.

Storage and Freezing Information

Nothing compares to a freshly-baked quiche! When made correctly, it is creamy, light, and bursting with flavor. The best part is that quiche can be easily prepared in advance, up to a day or two before serving. Simply reheat it before serving and enjoy!

And this recipe also freezes nicely. Cool the quiche completely before wrapping tightly in a double layer of plastic wrap, then store it in the freezer for up to 2 months. When you need an easy meal, defrost completely in the refrigerator for 24 hours, then reheat in the oven at 350º until heated through.

A baked Broccoli Cheddar Quiche, cut into slices in a pie tin.

More Savory Pies

I am so honored when you make a recipe from my site! If you make this Broccoli Cheddar Quiche, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!

Full Recipe

Broccoli Cheddar Quiche

Print Recipe

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5 from 4 reviews

This Cheddar Broccoli Quiche is made up of a handful of simple ingredients and is easy to put together for your next brunch, make-ahead lunch or dinner. You can make it in homemade pie pastry or as a crustless quiche. The crust will need to be blind baked to ensure a crisp bottom.

Author: Kelli Avila
Prep Time: 00:15
Cook Time: 01:20
Total Time: 1 hour 35 minutes
Yield: 8-10 servings
Category: Quiche
Method: Bake
Cuisine: American

Ingredients

Spelt Pie Crust or The Best Butter Pie Crust, prepared
12 ounces broccoli (3-4 cups), cut into small florets (see note about frozen broccoli)
8 large eggs
½ cup whole milk
½ cup heavy cream
1 tablespoon Dijon mustard
1-½ teaspoons coarse kosher salt (see note)
½ teaspoon smoked paprika
½ teaspoon black pepper
4 ounces (about 1 cup) shredded sharp cheddar cheese

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Instructions

Prepare the Pastry:

Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie shell in the freezer while the oven preheats, at least 15 minutes.
Preheat the oven to 425ºF and place a rack in the lower part of the oven.
Once chilled, line the pie shell with a round piece of parchment paper, then add pie weights (I recommend dry rice or beans or lentils), making sure to push the pie weights to the edges.
Bake on the lower rack for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes. Set aside until ready to use.

Make and Bake the Filling:

Lower the heat to 375º.
Heat 1-2 cups water in a medium pot and add in a steamer basket. Put the broccoli inside, place a lid on the pot, and steam until crisp tender, about 4 minutes. Transfer the broccoli to a colander, rinse with cool water, and drain.
In a large bowl, whisk together the eggs, milk, cream, Dijon, salt, paprika, and pepper.
Place the broccoli and the cheese in the parbaked crust.
Pour the egg mixture over the top.
Bake at 375ºF for 50-55 minutes, until the middle of the quiche is set and slightly puffed. If necessary, cover the edges of the crust with aluminum foil to prevent them from burning.
Transfer to a wire rack to cool. Let the quiche cool for at least 5-10 minutes before slicing.
Serve warm or at room temperature.

Notes

If using frozen broccoli florets, briefly rinse them with room temperature water and let them sit out while preparing the pie crust. Skip the step of steaming them.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by half for volume.

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