Broccoli Cheddar Quiche
Broccoli cheddar quiche is an effortless main for any time of day! A rich egg filling stuffed with chopped broccoli and cheddar cheese gets baked into a buttery pie crust. Perfect for any special brunch occasion including Easter, Mother’s Day, and even Christmas morning.
I love a good quiche recipe.
They are so impressive seeming because they are so yummy and also French.
And something about being French makes it seem extra fancy.
Because it’s French.
But the beauty of quiche like this broccoli cheddar quiche is that they are deceptively easy to make.
They only need a handful of ingredients and a quick prep time.
Ingredients
To make this you’ll need:
- A pie crust– Use a 9″ deep dish frozen pie crust. You can buy them right in the frozen foods near the frozen pies and cakes.
- Eggs– The base for the filling
- Milk– Whole milk. Don’t substitute for a lower fat milk. If you must substitute, it’d be better to use half and half or cream instead of a lower fat milk.
- Cheese– Shredded cheddar cheese
- Spices– Minced garlic, dried oregano, salt, and pepper
- Broccoli– Chopped fresh broccoli florets.
How to Make
This broccoli cheddar quiche is so easy to make!
Just whisk the eggs together with the milk in a mixing bowl until evenly combined.
Then stir in the remaining ingredients until evenly combined.
Carefully pour the egg mixture into the pie crust so it’s not more than 3/4 of the way full.
Bake the quiche at 375° for 50 minutes, just until the edges are golden brown and the center is set.
Take the quiche out of the oven and let it rest for 10 minutes.
Slice, serve, and enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the pie plate in the fridge for up to 4 days.
Reheat the quiche in a hot oven until warmed through.
How to Freeze Quiche
This broccoli cheddar quiche freezes well!
You can either bake it as instructed and let it cool completely before wrapping it in a double layer of foil followed by plastic wrap.
When you are ready to enjoy it, you can thaw it overnight in the fridge and then bake it until the center is warm.
Or you can skip baking the quiche before freezing it and just assemble the quiche.
Then set the unbaked quiche on a cookie sheet and freeze it until the quiche is set.
Once the quiche filling is frozen, remove it from the freezer to wrap it in a double layer of foil followed by plastic wrap.
When you are ready to bake, you can bake it from frozen, keeping in mind it will take longer for the quiche to cook.
Tips and Tricks
- You can substitute any kind of cheese you like for the cheddar.
- Make sure the broccoli is all in small, relatively equal sized pieces.
- Don’t overfill the pie crust or the quiche will spill out as it bakes.
Other Quiche Recipes
Broccoli cheddar quiche is an easy main for any special morning occasion from Easter and Mother’s Day to Christmas.
Make it and enjoy!
Looking for other quiche recipes?
Try these:
If you’ve tried this BROCCOLI CHEDDAR QUICHE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on
Broccoli Cheddar Quiche
Ingredients
- 1 9" deep dish frozen pie crust
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 2 tsp minced garlic
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 - 3 1/2 cups chopped fresh broccoli florets
Instructions
- Crack the eggs into a mixing bowl, add the milk, and whisk together until evenly combined.1 9" deep dish frozen pie crust, 4 large eggs, 1 cup whole milk
- Add the remaining ingredients to the bowl, stirring together until evenly combined.1 cup shredded sharp cheddar cheese, 2 tsp minced garlic, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp pepper, 3 - 3 1/2 cups chopped fresh broccoli florets
- Carefully pour the egg mixture into the pie crust, but don't overfill.
- Bae at 375° for 50 minutes, just until the edges are golden brown and the center is set.
- Remove the pie from the oven and let it rest for 10 minutes.
- Slice, serve, and enjoy!
Nutrition
I added 1/2 c. Sautéed onions and 1/2 c. Sautéed ham. Also substituted herbs de Provence for oregano. Came out perfect.