Broccoli Cheddar Quiche

Introduction

Broccoli Cheddar Quiche is a beloved classic in both home kitchens and gourmet brunch menus. With its golden, flaky crust, creamy custard filling, and the bold flavors of tender broccoli and sharp cheddar cheese, this savory pie offers comfort in every bite. Whether you’re hosting a weekend brunch, preparing a make-ahead breakfast for busy mornings, or looking for a satisfying lunch option, this quiche delivers on taste, texture, and visual appeal. It’s a versatile dish that balances nutrition with indulgence, making it a favorite among families, food enthusiasts, and even skeptics of green vegetables.

The History

The origins of quiche trace back to the Lorraine region of France, where quiche Lorraine—a simple custard baked with bacon in a pastry shell—was first created in the 16th century. The word “quiche” comes from the German word “kuchen,” meaning cake, reflecting the area’s complex cultural history. Over time, quiche evolved beyond its original form, spreading across Europe and eventually becoming popular in American cuisine during the mid-20th century. Home cooks began experimenting with various fillings, leading to modern variations like spinach feta, mushroom Swiss, and, of course, Broccoli Cheddar Quiche. This particular version gained popularity in the 1980s and 1990s as part of the rise in comfort food with a homestyle twist. Today, it’s a staple at potlucks, holiday gatherings, and café menus nationwide.

Ingredients Breakdown

The magic of a perfect Broccoli Cheddar Quiche lies in the harmony of its ingredients. Each component plays a vital role in flavor, texture, and structure:

Pie Crust: A buttery, flaky single-crust pastry forms the foundation. You can use store-bought for convenience or make your own from scratch using flour, cold butter, salt, and ice water.
Eggs: The backbone of the custard, eggs provide structure and richness. They coagulate when baked, giving the quiche its firm yet silky interior.
Cream or Whole Milk: Adds luxurious creaminess and helps create a smooth custard. Half-and-half or heavy cream enhances richness, while whole milk offers a lighter alternative.
Broccoli: Fresh or lightly steamed broccoli florets contribute color, nutrients, and a mild earthy flavor. Blanching them beforehand ensures tenderness without excess moisture.
Cheddar Cheese: Sharp or extra-sharp cheddar brings a bold, tangy punch that contrasts beautifully with the creamy custard. A combination of freshly grated and pre-shredded can work, but freshly grated melts better and avoids anti-caking agents.
Onion and Garlic (optional): These aromatics deepen the flavor profile, adding subtle sweetness and complexity when sautéed gently before baking.
Seasonings: Salt, black pepper, nutmeg, and a pinch of cayenne elevate the overall taste. Nutmeg, in particular, complements dairy-based dishes and enhances warmth without overpowering.
Butter or Oil: Used for sautéing onions or greasing the pan to prevent sticking and add flavor.

Step-by-Step Recipe

Prepare the Crust: If using a homemade crust, roll out the dough and fit it into a 9-inch pie dish. Crimp the edges decoratively. Pre-bake (blind bake) the crust at 375°F (190°C) for 12–15 minutes with pie weights or dried beans to prevent puffing. Remove weights and bake another 5 minutes until golden. Let cool slightly.
Prep the Broccoli: Cut 2 cups of broccoli into small florets. Blanch in boiling water for 2–3 minutes, then plunge into ice water to stop cooking. Drain thoroughly and pat dry to remove excess moisture.
Sauté Aromatics: In a skillet, melt 1 tbsp butter over medium heat. Add ¼ cup finely chopped onion and cook until translucent (about 5 minutes). Optional: add 1 minced garlic clove and cook for 30 seconds more. Set aside to cool.
Whisk the Custard: In a large bowl, whisk together 4 large eggs, 1 cup heavy cream (or half-and-half), ½ cup whole milk, ½ tsp salt, ¼ tsp black pepper, and a pinch each of nutmeg and cayenne. Whisk until smooth and well combined.
Assemble the Quiche: Sprinkle 1 cup of shredded sharp cheddar evenly over the bottom of the pre-baked crust. Spread the blanched broccoli and sautéed onions over the cheese. Pour the custard mixture slowly over the fillings. Gently tap the pie dish on the counter to release air bubbles.
Add Final Cheese Layer: Top with another ½ cup of cheddar for a golden, cheesy crust on top.
Bake: Place the quiche on the center rack of a preheated oven at 375°F (190°C). Bake for 35–45 minutes, or until the center is just set (a knife inserted near the center should come out clean). The top should be golden brown and slightly puffed.
Cool and Serve: Allow the quiche to rest for 10–15 minutes before slicing. This helps the custard set further and makes cutting cleaner.

Tips

Prevent Soggy Crust: Always blind bake the crust before adding the filling. You can also brush the warm crust with a beaten egg white and return it to the oven for 2 minutes to create a moisture barrier.
Dry the Broccoli Well: Excess water from broccoli can make the quiche watery. After blanching, spread florets on a clean towel and press gently to absorb moisture.
Use Freshly Grated Cheese: Pre-shredded cheese contains cellulose to prevent clumping, which can interfere with melting and texture.
Avoid Overmixing: When combining the custard, whisk just until smooth. Over-whisking can incorporate too much air, causing the quiche to rise and then collapse.
Bake in the Center: Position the oven rack in the center to ensure even heat distribution and prevent the top from browning too quickly.
Check Doneness Properly: The quiche is done when the center jiggles slightly but isn’t liquid. It will continue to set as it cools.
Let it Rest: Allowing the quiche to sit after baking improves sliceability and enhances flavor development.

Variations and Customizations

One of the greatest strengths of Broccoli Cheddar Quiche is its adaptability. Here are some delicious twists to personalize your dish:

Add Protein: Incorporate cooked and crumbled bacon, diced ham, or sausage for a heartier meal. You can also add smoked turkey or grilled chicken.
Vegetarian Boost: Mix in sautéed mushrooms, spinach (wilted and drained), bell peppers, or caramelized onions for added flavor and nutrition.
Cheese Swaps: Try Gruyère, Monterey Jack, fontina, or a blend of cheeses instead of cheddar for a more sophisticated or milder flavor.
Gluten-Free Option: Use a gluten-free pie crust or make a crustless quiche by greasing the pan well and pouring the filling directly into it.
Dairy-Free Version: Substitute the cream and milk with unsweetened almond or oat milk, and use vegan cheese and a flax egg mix if needed.
Herb Infusion: Add fresh herbs like thyme, chives, parsley, or dill to the custard for a bright, aromatic note.
Spice It Up: Include a dash of hot sauce, diced jalapeños, or smoked paprika for a kick.
Sweet-Savory Twist: Add a thin layer of caramelized onions or a sprinkle of crumbled goat cheese for a gourmet touch.

Health Considerations and Nutritional Value

While Broccoli Cheddar Quiche is rich and satisfying, it can be adapted to meet various dietary needs and health goals:

Nutrient-Rich Ingredients: Broccoli is packed with fiber, vitamin C, vitamin K, folate, and antioxidants. Eggs provide high-quality protein, choline, and essential amino acids.
Fat Content: Traditional recipes use full-fat dairy and cheese, contributing to saturated fat. To reduce fat, use low-fat milk, part-skim cheese, and limit cream. However, fat contributes to flavor and texture, so balance is key.
Calorie Awareness: A typical slice (1/8 of a 9-inch quiche) ranges from 300–400 calories, depending on ingredients. Using a crustless version or smaller portions helps manage intake.
Low-Carb & Keto-Friendly: This quiche fits well into low-carb and ketogenic diets, especially when made with a minimal crust or no crust and full-fat dairy.
Protein-Packed: With eggs and cheese as primary ingredients, this dish offers about 12–15 grams of protein per serving, making it ideal for sustained energy.
Portion Control: Serve with a side salad or fruit to round out the meal and avoid overeating.
Allergies: Contains eggs, dairy, and gluten (from crust). Substitutions are possible for most allergens with careful ingredient selection.

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
2 cups broccoli florets, cut small
1 tbsp butter or olive oil
¼ cup finely chopped onion
1 clove garlic, minced (optional)
4 large eggs
1 cup heavy cream or half-and-half
½ cup whole milk
1 ½ cups shredded sharp cheddar cheese, divided
½ tsp salt
¼ tsp black pepper
Pinch of ground nutmeg
Pinch of cayenne pepper (optional)

Directions

Preheat oven to 375°F (190°C).
Place pie crust in a 9-inch pie dish. Crimp edges and blind bake for 12–15 minutes. Remove weights and bake 5 more minutes. Set aside.
Bring a pot of water to boil. Add broccoli and cook for 2–3 minutes. Drain and rinse with cold water. Pat dry.
In a skillet, heat butter over medium heat. Sauté onion until soft (5 minutes). Add garlic if using; cook 30 seconds. Remove from heat.
In a large bowl, whisk eggs, cream, milk, salt, pepper, nutmeg, and cayenne until smooth.
Sprinkle 1 cup cheddar into the bottom of the crust. Top with broccoli and onion mixture.
Pour custard over the fillings. Sprinkle remaining ½ cup cheddar on top.
Bake for 35–45 minutes, until center is set and top is golden.
Let rest 10–15 minutes before slicing. Serve warm or at room temperature.

FAQ

Can I make Broccoli Cheddar Quiche ahead of time?
Yes! Assemble and refrigerate unbaked quiche overnight, or bake it fully and reheat in a 325°F oven for 15–20 minutes.

Can I freeze this quiche?
Absolutely. Wrap cooled slices tightly in plastic and foil, or freeze the whole quiche. Thaw in the fridge and reheat in the oven. Freezes well for up to 3 months.

Why is my quiche watery?
This can happen if the broccoli wasn’t dried properly, the custard was overmixed, or the quiche wasn’t baked long enough. Ensure ingredients are dry and bake until the center is just set.

Can I use frozen broccoli?
Yes, but thaw and drain completely. Squeeze out excess moisture using a clean kitchen towel to prevent sogginess.

Is quiche served hot or cold?
It’s delicious warm, at room temperature, or even cold. Many people enjoy leftovers straight from the fridge!

How many servings does this make?
Typically 6–8 slices, depending on portion size.

Can I make this without a crust?
Yes! Grease the pie dish well and pour the filling directly in. It will still set beautifully and reduce carbs significantly.

Summary

Broccoli Cheddar Quiche combines a buttery crust, creamy egg custard, tender broccoli, and sharp cheddar into a comforting, crowd-pleasing dish perfect for any meal. Easy to customize and ideal for make-ahead meals, it’s a timeless recipe that brings flavor, nutrition, and elegance to your table.