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You’ve got to try this Broccoli Cheddar Quiche – it’s a true comfort food classic! Creamy, cheesy, and packed with tender broccoli, it’s perfect for breakfast, brunch, or even dinner. Plus, it’s so easy to make, you’ll wonder why you haven’t tried it sooner.
Easy Broccoli Cheddar Quiche
I love making this Broccoli Cheddar Quiche because it’s the perfect blend of simplicity and flavor. The sharp cheddar melts beautifully into the creamy egg mixture, creating a rich and savory filling that’s hard to resist. Plus, the tender broccoli florets add a wonderful texture and a burst of freshness.
What really sets this quiche apart is the flaky, golden crust that holds everything together. It’s so easy to prepare, making it ideal for busy mornings or relaxed brunches with family and friends. Trust me, once you try it, you’ll keep coming back to this recipe time and time again.
Ingredients You’ll Need
- Pie crust: You can use store-bought or homemade.
- Olive oil: To sauté the onion and broccoli. You can substitute with vegetable oil or butter.
- Onion: Adds a sweet and savory depth to the quiche.
- Broccoli florets: You can substitute with spinach or asparagus.
- Eggs: The binding ingredient that gives the quiche its structure.
- Heavy cream: For richness and a creamy texture. You can use half-and-half or milk for a lighter version.
- Milk: Helps to balance the richness of the heavy cream.
- Salt and pepper: Season to taste.
- Sharp cheddar cheese: Melts into the quiche, providing a sharp, tangy flavor. You can substitute with gruyere or Swiss cheese.
Preheat and Prepare the Crust
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling, and bake for 8 minutes. Remove from the oven and set aside.
Sauté the Vegetables
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the broccoli and cook until just tender, about 5 more minutes. Spread this mixture evenly over the pre-baked crust.
Prepare the Filling
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper. Stir in the grated cheddar cheese. Make sure the mixture is well combined.
Assemble the Quiche and Bake
Pour the egg and cheese mixture over the broccoli and onions in the pie crust. Ensure the filling is evenly distributed. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. Allow the quiche to cool for at least 10 minutes before slicing.
How To Serve
I love serving this Broccoli Cheddar Quiche with a variety of sides to create a well-rounded meal. Here are some great ideas:
Frequently Asked Questions
Can I make this quiche ahead of time?
Absolutely! You can prepare the quiche a day in advance and store it in the refrigerator. Simply reheat it in the oven at 350°F (175°C) for about 15-20 minutes before serving.
Can I use a different type of cheese?
Yes, you can easily substitute the sharp cheddar with other cheeses like gruyere, Swiss, or even feta for a different flavor profile.
How do I prevent the crust from getting soggy?
Pre-baking the crust for 8 minutes helps to prevent it from getting soggy. Additionally, make sure your broccoli is not too wet by patting it dry after washing.
Expert Tips
- Blind bake the crust: Pre-baking the crust ensures it stays flaky and prevents sogginess.
- Pat dry the broccoli: After washing, pat the broccoli dry to avoid excess moisture in the quiche.
- Use room temperature ingredients: Let eggs and dairy come to room temperature for a smoother filling.
- Grate your own cheese: Freshly grated cheese melts better and has more flavor than pre-shredded.
- Cool before slicing: Let the quiche cool for at least 10 minutes to set properly, making slicing easier.
Storing Leftovers
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. You can also freeze the quiche: wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) for about 20 minutes.
More Delicious Brunch Recipes
- Spanakopita Recipe
- Easy Quiche Recipe
- Breakfast Egg Rolls
- Easy Waffle Recipe
- Crustless Spinach Quiche
- Spinach Feta Quiche
Broccoli Cheddar Quiche
Ingredients
- 1 pie crust 9-inch
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cups broccoli florets chopped
- 4 large eggs
- 1 cup heavy cream
- ½ cup milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sharp cheddar cheese grated
Instructions
- Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling, and bake for 8 minutes. Remove from the oven and set aside.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the broccoli and cook until just tender, about 5 more minutes. Spread this mixture evenly over the pre-baked crust.
- In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper. Stir in the grated cheddar cheese.
- Pour the egg and cheese mixture over the broccoli and onions in the pie crust. Make sure the filling is evenly distributed.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
- Allow the quiche to cool for at least 10 minutes before slicing. This rest period helps the quiche set and makes slicing easier.
Tips & Notes:
- Make Ahead: Prepare the quiche a day in advance and reheat at 350°F (175°C) for 15-20 minutes before serving.
- Customize: Swap broccoli with spinach, asparagus, or your favorite veggies.
- Prevent Sogginess: Pre-bake the crust and pat the broccoli dry before adding to the quiche.
- Cheese Options: Feel free to use gruyere, Swiss, or feta for a different flavor.
