Florets and Flavor: The Ultimate Broccoli Cheddar Quiche

Few dishes strike the perfect balance between elegance and ease like a quiche. And when it comes to classic combinations, broccoli and cheddar might just be royalty. This Broccoli Cheddar Quiche is a celebration of textures and flavors—crisp-tender broccoli florets, sharp cheddar cheese, and a creamy, savory egg custard all baked into a flaky, golden pie crust.

Quiche, which originated in France but gained popularity throughout Europe and the U.S., is beloved for its versatility. It’s equally at home at brunch buffets, holiday dinners, or a quick weekday lunch. And with a parbaked crust and a short list of ingredients, it’s surprisingly simple to whip up, even on a busy morning.

What makes this recipe stand out is its balance. The eggs are perfectly set but not rubbery, the cheddar melts into creamy pockets of flavor, and the nutmeg adds a subtle warmth that elevates the dish without overpowering it. Whether you serve it warm or chilled, it’s always satisfying.

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Ingredients

Ingredient	Quantity
Pie crust (9-inch, parbaked)	1
Chopped broccoli	1½ cups (fresh or thawed)
Shredded sharp cheddar cheese	¾ cup
Eggs	4 large
Whole milk or half-and-half	1 cup
Salt	½ tsp
Black pepper	¼ tsp
Ground nutmeg (optional)	⅛ tsp

Ingredient Notes:

• Fresh or frozen broccoli both work—just make sure to steam or microwave until tender.
• Sharp cheddar adds depth, but feel free to mix in Gruyère or Swiss for variation.
• For a richer texture, use half-and-half instead of milk.

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Equipment Needed

• Pie dish (9-inch): For baking the quiche and ensuring even cooking.
• Medium saucepan or microwave-safe bowl: To quickly steam or heat the broccoli.
• Mixing bowl: Ideal for whisking the egg mixture until smooth.
• Whisk: Ensures the custard mixture is well combined and airy.
• Oven-safe cooling rack: For resting the quiche after baking, preventing soggy bottoms.

These basic tools make prep a breeze and deliver a beautifully set, golden quiche every time.

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Step-by-Step Instructions

1. Start by preheating your oven to 375°F (190°C). If your crust isn’t already parbaked, blind bake it for about 10 minutes to help it stay crisp and prevent sogginess.
2. Steam or microwave your broccoli until just tender. You want it to retain a bit of bite, not go mushy. Let it cool slightly so it doesn’t scramble the eggs upon contact.
3. In a medium mixing bowl, whisk together the eggs, milk (or half-and-half), salt, pepper, and nutmeg. The mixture should be smooth and slightly frothy.
4. Distribute the cooked broccoli evenly across the bottom of the pie crust. Sprinkle the shredded cheddar cheese over the top, making sure it’s spread throughout for even melty goodness.
5. Pour the egg mixture gently over the broccoli and cheese, filling the crust just below the rim.
6. Carefully transfer the quiche to the oven. Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden. The middle should jiggle slightly when shaken but not appear liquid.
7. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes. This rest period allows the filling to firm up, making slicing much cleaner and easier.

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Tips and Variations

Blind Bake the Crust: Always parbake your pie crust before filling. This keeps the bottom crisp and prevents sogginess from the egg custard.

Add-On Ideas: For a more complex flavor, add caramelized onions, cooked bacon, or sautéed mushrooms to the filling.

Make it Lighter: Use 2% milk and reduced-fat cheese for a lighter quiche. It will still be creamy but with fewer calories.

Crustless Option: Skip the crust entirely and bake in a greased pie dish for a gluten-free frittata-style dish.

Spice It Up: Add a pinch of cayenne pepper or a few dashes of hot sauce for a subtle kick.

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Serving Suggestions

This quiche is just as wonderful warm as it is at room temperature, making it a perfect candidate for brunch spreads or picnics. Pair it with a simple mixed greens salad tossed in a light lemon vinaigrette to cut through the richness.

For breakfast, serve with fresh fruit, buttered toast, or a slice of crusty sourdough. At dinner, it pairs beautifully with roasted asparagus, a bowl of soup, or even a glass of chilled white wine.

Cut into wedges and garnish with chopped chives or parsley for a pop of color and added freshness.

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Pairings

Beverage Pairings: A chilled Sauvignon Blanc or a buttery Chardonnay complements the cheesy richness and the subtle earthiness of the broccoli.

For brunch, pair with a mimosa or sparkling elderflower soda. A lightly sweet iced tea or cucumber-infused water also balances the savory profile well.

If you’re serving it as part of a lunch or dinner, a crisp pilsner or a farmhouse ale can bring a light, refreshing contrast.

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Storage and Reheating

This quiche stores wonderfully, making it perfect for meal prep.

Refrigerator: Store cooled slices in an airtight container for up to 4 days.
Freezer: Wrap individual slices tightly in plastic wrap and foil; freeze for up to 2 months.

To Reheat: Microwave slices on medium power in 30-second intervals until warmed through. For best texture, reheat in a 350°F (175°C) oven for 10–12 minutes.

Let frozen slices thaw overnight in the fridge before reheating.

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Nutritional Information (Per Serving)

• Calories: ~290 kcal
• Fat: 20g
• Carbohydrates: 12g
• Protein: 15g
• Fiber: 2g
• Sugar: 2g
• Contains: Eggs, Dairy, Gluten (from pie crust)

Nutrition information is automatically calculated, so should only be used as an approximation.

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Conclusion

This broccoli cheddar quiche is a cozy, flavorful way to turn simple ingredients into something truly delightful. It’s versatile enough for any meal and elegant enough for special occasions. Whether you’re meal-prepping for the week or hosting a weekend brunch, this quiche has you covered.

Try it out and share your version with us online! Tag your photos and let us know your favorite add-ins or crust swaps.

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