Name: Straightforward Broccoli Cheddar Quiche
Yield: 6

Broccoli Cheddar Quiche has tender broccoli, sharp Cheddar, and creamy egg custard in a store-bought crust—straightforward to make and customize.

Broccoli Cheddar Quiche

This Ham and Cheese Quiche was one of the most popular recipes of 2020, so I thought I’d combine my love for broccoli and Cheddar (this broccoli cheddar soup is one of my favorites!) into a similar quiche recipe.

And this quiche has totally hit the spot the last few days at my house — it’s pure comfort food for any time of the day! My kiddos especially love it as a mid-morning or afternoon snack.

Ingredients

Pie crust: Get a 9-inch, deep-dish pie crust so all ingredients fit into crust.
Bacon: Reserve some for finish at the end. Leave out for a veggie quiche recipe.
Butter: Adds flavor and cooks the veggies.
Onion, garlic, & broccoli: Finely chop broccoli so it blends well with the custard.
Parm and Cheddar: Use freshly grated cheese for the best melt and flavor.
Eggs and heavy cream: Form the creamy custard base.
Spices: Adjust seasoning to taste before baking.

Quick Tip

Keep crust in freezer until you’re ready to bake—it needs to be as cold as possible. If it sinks in the oven, let it cool a bit, then gently push the center down and lift the sides with your fingers. Be gentle to avoid tearing.

Process shots-- images of the broccoli and onion mixture being sautéed; the egg and cream base being made.

How To Make Broccoli Cheddar Quiche

Crust: Cook the pie crust, then let it cool. Lower the oven to 350°F.
Bacon: Cut bacon into small pieces and cook until crispy. Save some for topping.
Veggies: Sauté onion and broccoli. Add garlic and cook for 30 seconds.
Filling: Mix eggs, cream, spices, salt, and pepper in a bowl. mix in cheeses, cooked veggies, and most of the bacon.
Bake: Pour mixture into crust and bake, until the center is mostly set.
Add Toppings and Serve: Sprinkle on saved bacon and some chives. Serve.

Broccoli Cheddar Quiche Tips

Broccoli: Chop very small and cook until slightly soft to avoid crunchy bits.
Cheese: Use freshly shredded cheese for better melting and less grease. Pick sharp or extra-sharp Cheddar for more flavor.
Baking Tips: Bake on the middle or lower rack. If crust browns too fast, cover the edges with foil or a pie shield.
Don’t Over-Bake: Bake until edges are firm but center slightly wobbles—this keeps it creamy.
No Crust Option: Skip the crust, spray pan well, and bake for 35–42 minutes.

Image of the baked Broccoli Cheddar Quiche, ready to be eaten.

Making Quiche Ahead

Prep Ahead: Mix filling in a bowl. Cover and chill for up to 24 hours. Stir before pouring into crust and baking.
Bake Early: Bake broccoli cheddar quiche, let it cool fully on a rack, wrap it well, and refrigerate. To reheat, cover with foil and bake at 325°F for 10-15 mins.

Storage

Leftovers

In the Fridge: Let the quiche cool at room temp for up to 2 hours, then cover and store in the fridge for up to 3 days. Reheat at 325°F for 10-15 mins.
In the Freezer: Wrap the quiche tightly and freeze for 1-2 months. Thaw in the fridge overnight. Freezing can change the texture and make it a little watery.