With its cheesy filling and flaky crust, this classic Broccoli-Cheddar Quiche recipe is a guaranteed crowd-pleaser!
Did you always hear the phrase “eat more broccoli” growing up? Yeah, I know that can get super annoying, but I get why people go crazy for this green vegetable! When it comes to uber-healthy veggies, broccoli is an undeniable superstar, and we should all eat more of it.
But there’s a struggle some face when cooking with this veggie—not everyone digs the flavor. If you’ve ever cooked for kiddos, you know what I mean!
Thankfully, there are so many super sneaky—and delicious—ways to add this “green monster” to your meal plan. In fact, you could mix broccoli into a meal without anyone at your table complaining—seriously.
Case in point: I put together a savory, cheesy quiche with all the creamy comfort of this brunch favorite, plus an extra helping of healthy broccoli. Even if you aren’t a fan of broccoli on its own, I bet you won’t have any issues chowing down on this rich and flaky quiche!
Is This Broccoli Cheddar Quiche Healthy?
You don’t need a degree in nutrition to know that broccoli is one of the healthiest veggies you can eat. Add in extra protein power from the eggs, and there’s a lot to feel good about as you’re munching on a broccoli cheddar quiche.
Some may say that smothering broccoli in cheese is “cheating,” but I say it’s a tasty way to eat some veggies! If you struggle to eat broccoli on its own, mixing it in a quiche helps you reap all of its benefits.
Plus, there are plenty of ways you could change this recipe to suit your needs. Here are just a few examples of ways you could make this quiche dish your own:
- Add extra veggies like spinach, mushrooms, or onions for even more flavor and nutrition.
- Omit the pie crust or use a gluten-free or low-carb alternative made with almond flour.
- Use less cheese or focus on a low-fat cheese for less saturated fat.
How To Keep Quiche’s Crust Crispy
Nobody wants to eat a quiche with a soggy crust, but this is a common issue when making a quiche for the first time. Luckily, I used many foolproof cooking techniques in this broccoli cheddar quiche recipe, so you’ll get that golden, flaky crust every time—pinky swear!
The best way to prevent a soggy crust is to “blind-bake” it without the filling. While fancy pie weights are available for this step, I use dried beans to weigh down the crust. Yes, this will take some extra time, but it’s the only way to guarantee that your crust is firm enough for the final bake with your egg mixture.
Also, please always prick the bottom of your pie crust with a fork a few times before popping it in the oven. This simple step helps steam escape, which prevents any bubbles from forming on your crust.
Want to try your hand at making your own crust? Try this basic Quiche Crust Recipe or this Keto Almond Flour Pie Crust Recipe.
How To Make Ahead And Store
If you want to make your quiche beforehand, pour the egg and broccoli mixture into a blind-baked crust, wrap it in plastic wrap and aluminum foil, then store it in the fridge for up to 2 days. After fully baking your broccoli cheddar quiche, let it chill before wrapping it in plastic wrap and putting it in an airtight container in your fridge. You can keep this quiche refrigerated for 2 to 3 days or in the freezer for up to 3 months.
Serving Suggestions
Great pairings for this quiche include a simple Tossed Salad, a Kale Salad, or a Wedge Salad. Pro tip: Remember, you can serve your broccoli cheddar quiche at room temperature, so it’s a fantastic option for a picnic!
Ingredients
- 1 prepared pie crust
- 4 large eggs
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 4 cups small chopped broccoli florets
Instructions
- Fit the pie crust into a 9.5-inch pie pan, crimp the edges, and prick the base with a fork. Freeze the crust for 20 minutes to firm up.
- Preheat the oven to 375° F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes.
- Remove the parchment and weights, and continue baking the crust for another 10 minutes until the edges are just starting to brown.
- In a large bowl, whisk the eggs and milk together. Mix in the shredded cheese, minced garlic, oregano, salt, pepper, and broccoli until well combined.
- Pour the broccoli and egg mixture into the pre-baked crust, spreading it out evenly.
- Bake the quiche for 37-42 minutes, or until the crust is golden and the center is set.
- Let the quiche cool slightly before serving. DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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