This ultra-creamy broccoli quiche combines fresh broccoli, onions, garlic, cheddar, and Parmesan cheese in a homemade flaky buttery pie crust. It is ideal for Sunday brunch, lunch, or a weeknight dinner with a simple salad.
Quiche is always a huge hit at my house. It is delicious for breakfast or brunch with a fruit salad or lunch or dinner with an arugula salad or spring mix salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Unsalted or salted. If using salted butter, cut the added salt to ¼ teaspoon.
- Broccoli: I use fresh broccoli because I usually have it on hand. If using frozen broccoli in quiche, thaw first and drain well.
- Heavy cream: You can substitute whipping cream
- Fresh herbs: I suggest chives, thyme, parsley, or rosemary.
- Cheddar cheese: You can use any cheddar cheese, including white cheddar, sharp cheddar, extra sharp cheddar, and smoked cheddar.
- Parmesan Cheese: For the best flavor, use freshly grated.
How To Make Broccoli Quiche
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Combine the flour, salt, and cubed butter. Use a pastry blender to cut in the butter until crumbly. Add the chilled water 1 tablespoon at a time until the dough holds together when pinched. Form the dough into a disk, wrap it in plastic, and chill for at least 2 hours.
Roll out the dough to a 12-13-inch circle. Put the pie crust in a deep-dish pie pan. Trim it, flute it, and fill it with pie weights. Prebake the pie crust.
Heat the olive oil in a skillet over medium heat. Sauté the broccoli and onion until crisp-tender. Reduce the heat and add the garlic. Let the vegetables cool for a few minutes. Meanwhile, whisk the eggs, heavy cream, milk, chives, salt, and black pepper. Stir in the cooked veggies, cheddar, and Parmesan cheese. Bake in a preheated oven until set and lightly browned.
Preparation Tips
- Add just enough water to the pie dough mixture to hold together when pinched.
- You can prepare the fitted pie crust up to 3 days in advance, wrap it well, and place it in the refrigerator. You can also wrap it well and freeze it for up to 3 months. You do not need to thaw a piecrust that has been shaped; bake from frozen.
- The quiche is done when the center jiggles ever so slightly and the internal temperature is between 165-185 degrees Fahrenheit.
- Cool quiche for 30 minutes before slicing.
- Quiche must be refrigerated within two hours of removing it from the oven. But it reheats very well.
- To reheat, put the quiche on a baking sheet and cover loosely with an aluminum foil tent. Reheat at 350 degrees for 15-20 minutes or until warm. Reheat individual slices in the microwave for short increments at reduced power until warm.
Serving Suggestions
- Salad: rocket salad, chef salad, or mandarin orange salad.
- Soup: minestrone, French onion, or creamy vichyssoise.
- Potatoes: pan-fried potatoes, potatoes O’Brien, or roasted rosemary potatoes.
How To Freeze Broccoli Quiche
First, cool completely. Wrap it in two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Reheat from frozen. Put the quiche on a baking sheet and cover loosely with an aluminum foil tent. Reheat at 350 degrees for 30 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Broccoli Quiche
Ingredients
Quiche Crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup well-chilled butter, cut into small cubes
- 4-6 tablespoons chilled water
Broccoli Quiche
- 1½ tablespoons olive oil
- 1 medium head broccoli florets, coarsely chopped 10-16 ounces
- ½ half medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 5 large eggs
- 1 cup heavy cream
- ½ cup whole or 2% milk
- 2 tablespoon chopped fresh chives
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- ⅓ cup grated Parmesan cheese
Instructions
- Combine the flour, salt, and cubed butter in a medium bowl. Use a pastry blender to cut in the butter until crumbly. Add the chilled water 1 tablespoon at a time just until the dough holds together when pinched.
- Form the dough into a disk, wrap it in plastic, and chill for at least 2 hours.
- Preheat the oven to 400 degrees. Roll out the dough to a 12-13-inch circle on a lightly floured surface or dough mat. Fold the piecrust or drape it over the rolling pin to move it to a deep-dish pie pan. Gently tuck it into the pie pan, trim the edge about an inch over the side, tuck it in along the edge, and flute it.
- Line the pie crust with parchment paper and fill it with pie weights, rice, beans, or sugar. Bake in the preheated oven for about 15 minutes. Remove from the oven and carefully remove the weights and foil. Reduce the oven to 350 degrees.
- Heat the olive oil in a large skillet over medium heat. Sauté the broccoli and onion until crisp-tender. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Remove from the heat and let the vegetables cool for a few minutes.
- Whisk the egg, heavy cream, milk, chives, salt, and black pepper in a large bowl. Stir in the cooked veggies, cheddar, and Parmesan cheese. Pour the mixture into the parbaked pie crust.
- Bake for 40-50 minutes or until the center jiggles ever so slightly and the internal temperature of the quiche is between 165-185 degrees Fahrenheit.
Notes
- The rice, beans, and sugar can be reused for weights in another pie crust, but are no longer good for recipes.
- Refrigerate quiche within two hours of removing it from the oven. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, put the quiche on a baking sheet and cover loosely with an aluminum foil tent. Reheat at 350 degrees for 15-20 minutes or until warm. Reheat individual slices in the microwave for short increments at reduced power until warm.
Lisa
OMG, I would love to try this recipe out, this broccoli quiche looks so good and tasty. I wonder how it would taste if I added a little shredded chicken.
Clarice
Wow! This looks really delicious. I am not really a fan of heavy creams so I am going to try substituting it with whipping cream. Thank you for sharing the recipe. Will find time to grab the ingredients today so we can try this on Saturday.
Beth Pierce
Thanks, Clarice! Enjoy!
Barbie R
I love quiches, and a broccoli quiche sounds really good! I definitely need to try this one. I’m sure my boyfriend would love it too.
Beth Pierce
Thanks, Barbie! Enjoy!
Jerry
Great recipe. I loved how you transformed the classic quiche into a creamy, veggie-packed delight with fresh broccoli, sharp cheddar and Parmesan in a flaky homemade crust, making it feel both comforting and elevated.