Broccoli Quiche Recipe (Foolproof Method) (2024)

This easy broccoli quiche recipe is full of cheesy goodness and tender, baked broccoli florets. A no-brainer for weekday meal prep or lazy weekend brunches.

There’s nothing like the smell of fresh quiche in the oven. If it’s typically your go-to order when you’re out for breakfast or brunch, it’s due time you started to make it in the comfort of your own home. In this foolproof recipe for broccoli quiche, we’ll show you everything you need to know to get perfectly fluffy eggs and a flakey crust each time.

Note: For this recipe, you’ll need a pie crust. Snag one from the store (we love the one Trader Joe’s carries and always have a couple in the freezer) or whip one up homemade using our recipe for flaky pie crust.

The Secret to Nailing a Perfect Quiche Each Time

The most important consideration to make when preparing quiche from scratch isn’t the protein or other add-ins you’re dreaming up, but it’s nailing the proportion of eggs to heavy whipping cream. Getting this ratio right is what makes the quiche have that wonderful, custard-like fluffy filling. We typically use 1/3 cup of heavy cream for every egg. This guideline will help you if you are making several quiches at once or using a bigger or smaller pan than what we use in the recipe.

How to Prepare Broccoli Quiche from Scratch

After you get the egg to cream ratio on lock, the rest of the quiche-making process is centered around pre-baking your pie crust and adding in your favorite ingredients (in this case, broccoli and cheese).

• Trim the Pie Crust: First, place pie crust into a pie pan and trim off the extra crust alongside the edges.
• Pre-Bake the Pie Crust: Next, place parchment paper on top of the pie crust and weigh it down with peas, dried beans, or pie weights. Bake the crust at 375°F for 25-30 minutes or until it’s golden brown.
• Top with Add-Ins: Once the pie crust is pre-baked, fill it with broccoli and cheese.
• Prepare the Egg Mixture: Then, in a separate bowl, whisk the eggs and heavy whipping cream together and season with salt and pepper.
• Bake the Quiche: Lastly, pour the egg mixture into the quiche and bake it at 400°F for about 20-25 minutes. Slice and enjoy.

Our Favorite 9-inch Pie Plate: We love our Staub pie dish for making quiche. It’s sturdy, has nice scalloped edges, and makes for such a nice presentation.

Tips for the Tastiest Broccoli Quiche

If you’re a regular quiche-maker, these 5 pointers can follow you no matter what recipe you’re using.

• Watch the salt. Oftentimes the cheese you’re using adds enough salty flavor all on its own. If you’re sensitive to sodium or just watching your levels, feel free to leave it out completely.
• Don’t skip the crust pre-bake. To prevent the crust from turning soggy, the pre-bake is crucial. Don’t skip this step or you’ll risk the cardinal sin of quiche-making – a soggy bottomed crust.
• Chop the veggies into equal-sized pieces. To ensure that the broccoli (or whatever veggie you use) cooks evenly, make sure to slice it into similar-sized pieces. This is especially important if you’re tossing the broccoli in raw.
• Sauté the broccoli first if you’d like. If you want to add more depth of flavor, sauté the broccoli in a bit of oil or butter before adding it to the quiche.
• Swap out the cheeses as you please. Our favorite combination is mozzarella and gruyere, but feel free to use any two kinds of cheese you like best. Feta cheese, pepper jack, goat cheese, and cheddar cheese are some more great options.

Hot Tip: You’ll know the quiche is fully-baked when the center no longer jiggles and is fully set.

Serving Suggestions

If you’re serving quiche for breakfast, pair it with new potatoes with bacon and herbs or 3-ingredient oven-roasted potatoes. If you’re serving the quiche as part of a larger brunch spread, pair it with odds and ends like smoked salmon tea sandwiches, blueberry scones, potato mushroom breakfast, and sweet cheese blintzes. For lunch, pair a slice with a berry spinach salad.

Storing, Freezing & Reheating Guidelines

In general, quiche is a wonderful candidate for storing and freezing. Frozen and leftover quiche reheats so well and is great for meal prep or big parties.

• Storing: To keep the quiche on hand for up to a week, store it in the fridge in an airtight container or wrapped tightly with plastic wrap. This will keep your crust from turning soggy and the eggs from drying out quickly.
• Freezing: If you’re prepping a couple of quiches to store in the freezer, bake them according to the recipe instructions and let them cool down completely. Wrap the quiche in plastic wrap and tuck it into a plastic storage bag for up to 3 months.

Reheating Tip: To reheat the quiche back to its crispy and flaky state, pop it in the oven at 350°F covered with aluminum foil for 10-15 mins or in the air fryer for a couple of minutes. If frozen, it will take 30-45 minutes in the oven.

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