Broccoli Cheddar Quiche – A Flavor-Packed Breakfast or Brunch Delight

Introduction

This broccoli cheddar quiche is the perfect combination of creamy, cheesy goodness with a hint of savory roasted broccoli. Whether you’re looking for a make-ahead breakfast, a hearty brunch centerpiece, or a light dinner option, this quiche is a fantastic choice. The buttery crust and fluffy egg filling create a comforting dish that’s both satisfying and versatile.

What makes this quiche extra special is its blend of sharp cheddar and Parmesan, combined with lightly steamed broccoli and a touch of nutmeg for depth. Plus, for those who love a little extra, I’ve included a simple yogurt sauce that complements the quiche beautifully.

If you love this recipe, you might also enjoy my French Omelette with Fines Herbes or Classic French Toast.

this Recipe

Why You’ll Love This Recipe

Key Benefits

• Make-Ahead Friendly – Bake it in advance and enjoy throughout the week.
• Great for Meal Prep – Stores well in the fridge or freezer.
• Customizable – Swap in your favorite veggies or cheeses.
• Easy to Prepare – Simple ingredients, minimal effort, and big flavor.

Taste & Texture

• Creamy & Cheesy – Thanks to a blend of cheddar and Parmesan, this quiche is loaded with cheesy goodness.
• Flaky, Buttery Crust – A perfectly baked pie crust holds everything together.
• Soft & Savory Egg Filling – Light, fluffy, and packed with flavor from onions, garlic, and nutmeg.

Dietary Attributes

• Vegetarian-Friendly
• Protein-Rich
• Low-Carb Option (if made crustless)

Ingredients & Substitutions

Ingredient List

• 1 (9-inch) pie dough (prepared)
• 1 broccoli crown (~3 cups, cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1 onion, diced
• 1 teaspoon salt
• 2 cloves garlic, roughly chopped
• 4 ounces sharp cheddar cheese, freshly grated
• 1 ounce Parmesan cheese, freshly grated
• 3 eggs
• ⅔ cup milk
• ⅓ cup heavy whipping cream
• Pinch of nutmeg

Optional Yogurt Sauce:

• ½ cup plain Greek yogurt
• 2 teaspoons rice wine vinegar (or sub lemon juice)
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt

Notes on Quality

For the best results, use freshly grated cheese rather than pre-shredded, as it melts better. If using frozen broccoli, thaw and pat dry before steaming. For a richer flavor, opt for full-fat milk and cream.

Possible Substitutions

• Swap cheddar for Gruyère or Swiss for a slightly nuttier taste.
• Use feta or goat cheese for a tangier quiche.
• Substitute broccoli with spinach, mushrooms, or roasted red peppers.
• Use half-and-half instead of heavy cream and milk if needed.

Step-by-Step Instructions

Blind Bake the Pie Dough

1. Preheat the oven to 350°F.
2. Arrange the pie dough in a pie pan, pricking the bottom with a fork.
3. Line with parchment paper and fill with pie weights (or dry beans).
4. Bake for 10 minutes, then remove the weights and parchment paper.

Steam the Broccoli

1. Bring 1 inch of water to a boil in a medium pot.
2. Add a steamer basket and place the broccoli inside. Cover and steam for 5 minutes.
3. Remove the broccoli and set it aside.

Cook the Aromatics

1. In the same pot, heat olive oil over medium heat.
2. Add the onion and salt, cooking until softened (~5 minutes).
3. Stir in the garlic and cook for 2 more minutes until fragrant. Remove from heat.

Assemble the Quiche

1. Sprinkle half of the cheese onto the pre-baked crust.
2. Add the cooked onions and garlic, followed by the steamed broccoli.
3. In a mixing bowl, beat together the eggs, milk, cream, and nutmeg using an electric hand mixer until the mixture doubles in size.
4. Gently fold in the remaining cheese without over-stirring.
5. Pour the egg mixture into the pie pan.

Bake the Quiche

1. Loosely tent with aluminum foil and bake for 45 minutes.
2. Remove foil and bake for 15-20 more minutes until golden brown.
3. Let the quiche cool for at least 1 hour before slicing.

Make the Yogurt Sauce

1. Mix together Greek yogurt, rice wine vinegar, Dijon mustard, and salt.
2. Taste and adjust seasonings as needed.

Expert Tips & Tricks

Best Practices

• Blind bake the crust to prevent sogginess.
• Whip the eggs for a light, airy texture.
• Let it cool completely before slicing for clean cuts.

Common Mistakes

• Overfilling the pie crust – Leave room for expansion.
• Skipping blind baking – This ensures a crispy crust.
• Cutting too soon – The quiche won’t fully set until cooled.

Time-Saving Tips

• Use pre-shredded cheese (though fresh is better).
• Swap homemade pie dough for store-bought crust.
• Make the quiche ahead of time and reheat as needed.

Serving Suggestions

Pairings

• Fresh side salad with a lemon vinaigrette
• Heart-Shaped Grilled Cheese for extra indulgence
• Roasted potatoes or fruit salad for a balanced brunch

Beverage Pairings

• A glass of freshly squeezed orange juice
• A light white wine like Sauvignon Blanc
• Earl Grey or chamomile tea

Storage & Reheating

Leftover Storage

• Fridge: Store in an airtight container for 2-3 days.
• Freezer: Wrap slices individually and freeze for up to 2 months.

Reheating Methods

• Oven: Bake at 325°F for 10-15 minutes.
• Microwave: Heat on 50% power for 1-2 minutes to avoid overcooking.

Frequently Asked Questions

Can I make this crustless?

Yes! Just grease the pie pan and pour in the filling.

Can I use frozen broccoli?

Yes, but make sure to thaw and pat dry before steaming.

How do I prevent a soggy crust?

Blind bake your crust and let the quiche fully cool before slicing.

Variations & Customizations

Dietary Adaptations

• Gluten-Free: Use a gluten-free pie crust or go crustless.
• Dairy-Free: Use almond milk, coconut cream, and dairy-free cheese.

Flavor Twists

• Add cooked bacon or sausage for extra protein.
• Stir in chopped sun-dried tomatoes or caramelized onions.
• Use smoked cheddar or gouda for a deeper flavor.

If you enjoyed this recipe, check out my Pinterest board for more delicious ideas! Let me know in the comments how your quiche turned out!

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