Broccoli Quiche

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.

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