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Broccoli Cheddar Quiche Recipe for Quick Weeknight Meals

Broccoli Cheddar Quiche combines tender broccoli, sharp Cheddar, and a silky egg custard in an easy store-bought crust. Simple to prepare and easy to customize for breakfast, lunch, or dinner.

Overhead image of a slice of Broccoli Cheddar Quiche.

Broccoli Cheddar Quiche

This recipe was inspired by popular quiches like Ham and Cheese Quiche and my favorite broccoli cheddar soup. It’s a comforting, versatile dish that’s great any time of day. Kids and adults alike enjoy it warm as a meal or as a hearty snack.

Broccoli Cheddar Quiche slice on a plate.

Ingredients

  • Pie crust: Use a 9-inch deep-dish ready-to-bake pie crust so the filling fits comfortably.
  • Bacon: Cook and reserve a little for garnish. Omit for a vegetarian version.
  • Butter: For sautéing the vegetables and adding richness.
  • Onion, garlic, and broccoli: Finely chop the broccoli so it blends into the custard.
  • Parmesan and Cheddar: Freshly grated cheeses melt best and give the most flavor.
  • Eggs and heavy cream: Create the creamy custard base.
  • Spices: Dried thyme, ground mustard, paprika, salt and pepper—adjust to taste.

Quick Tip

Keep the crust frozen until you need it so it stays cold when you par-bake. If the crust collapses slightly while baking, let it cool a bit and gently push the center back up and lift the sides with your fingers to reshape it.

Process shots-- images of the broccoli and onion mixture being sautéed; the egg and cream base being made.

How To Make Broccoli Cheddar Quiche

  1. Par-bake the crust: Preheat oven to 400°F. Place the unwrapped frozen deep-dish crust on a sheet pan and bake 10 minutes. Let cool briefly and reduce oven temperature to 350°F. If the crust falls, wait until it’s mostly cool and gently coax the sides back up.
  2. Cook the bacon: Cut into small pieces and cook until crispy. Transfer to paper towels, reserving 2 tablespoons for topping.
  3. Sauté the vegetables: Drain all but 1 tablespoon of bacon fat. Add butter, then sauté diced onion until soft. Add very finely chopped broccoli and cook 3–5 minutes until crisp-tender. Stir in minced garlic for 30–60 seconds, then remove from heat and cool slightly.
  4. Make the custard: In a large bowl whisk together eggs, heavy cream, dried thyme, ground mustard, paprika, salt and pepper. Stir in most of the bacon, the broccoli mixture, shredded Cheddar and grated Parmesan.
  5. Bake: Pour the filling into the par-baked crust on the sheet pan. Bake on the middle or lower rack at 350°F for 35–45 minutes (often 38–40 minutes) until the edges are set and the center still has a slight jiggle. It will finish setting as it cools—avoid overbaking.
  6. Garnish and serve: Top with reserved bacon and chopped chives. Serve warm.

Broccoli Cheddar Quiche Tips

  • Broccoli: Chop very finely and cook until just tender so you don’t get large crunchy pieces in the custard.
  • Cheese: Freshly shred Cheddar for better melting and less grease. Choose sharp or extra-sharp for more flavor.
  • Baking: Bake on the middle or lower rack. If the crust edges brown too quickly, cover them with foil or a pie shield.
  • Don’t overbake: Remove when edges are firm and the center still wobbles slightly for a creamy texture.
  • No-crust option: Skip the crust, grease the pan well and bake 35–42 minutes until set.
Image of the baked Broccoli Cheddar Quiche, ready to be eaten.

Making Quiche Ahead

  • Prep ahead: Combine the filling, cover, and chill for up to 24 hours. Stir before pouring into the crust and baking.
  • Bake early: Bake the quiche, cool completely on a rack, wrap well and refrigerate. To reheat, cover with foil and bake at 325°F for 10–15 minutes.

Storage

Leftovers

  • In the fridge: Cool the quiche at room temperature up to 2 hours, cover and refrigerate up to 3 days. Reheat at 325°F for 10–15 minutes.
  • In the freezer: Wrap tightly and freeze 1–2 months. Thaw overnight in the fridge; note freezing can slightly change the texture.

More Breakfast Or Brunch Recipes

  • Breakfast Potatoes and Bacon with bell peppers
  • Honey and Banana Sandwich breakfast “grilled cheese”
  • Cinnamon Banana Bread with a simple streusel topping
  • Lemon Blueberry Sweet Rolls with a lemon glaze
  • Scrambled Eggs, simple and delicious
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Cheddar Broccoli Cheddar Quiche

By Chelsea Lords
Tender broccoli and sharp Cheddar are folded into a creamy egg custard and baked in a ready-made pie crust for an easy, satisfying quiche.
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings

Equipment

  • Sheet pan (15″ x 10″)
  • Large skillet

Ingredients

  • 1 frozen ready-to-bake 9-inch deep-dish pie crust
  • 7 slices bacon, hardwood smoked, plus some crumbled for topping
  • 1 tablespoon unsalted butter
  • 1/2 cup finely diced yellow onion (about 1 medium)
  • 1 teaspoon minced garlic (1–2 cloves)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 cup freshly shredded extra-sharp Cheddar cheese
  • 4 large eggs
  • 1 cup broccoli, very finely chopped
  • 1 cup heavy cream
  • 1/4 teaspoon dried thyme
  • 3/4 teaspoon ground mustard
  • 3/4 teaspoon paprika
  • Salt and pepper to taste
  • Chopped chives, optional garnish

Instructions

  • Par-Bake Crust: Preheat oven to 400°F. Place the unwrapped frozen pie crust on a sheet pan and bake 10 minutes. Remove and allow to cool slightly, keeping it on the sheet pan. Reduce oven to 350°F. If the crust fell, let it cool mostly and gently lift the sides back into place.
  • Cook Bacon: Cut bacon into thin strips and cook in a large skillet over medium-high heat until golden. Drain on paper towels and reserve 2 tablespoons for garnish.
  • Sauté Veggies: Drain all but 1 tablespoon of bacon fat. Add butter, then sauté onion until soft, about 2 minutes. Add very finely chopped broccoli and cook 3–5 minutes until crisp-tender. Stir in garlic for 30–60 seconds, then remove from heat to cool.
  • Mix Filling: In a large bowl whisk eggs, heavy cream, dried thyme, ground mustard, paprika, salt and pepper (about 3/4 tsp salt and 1/4 tsp pepper). Stir in the cooked bacon (except reserved), the broccoli mixture, Cheddar and Parmesan.
  • Bake: Pour filling into the par-baked crust and bake on the middle or lower rack at 350°F for 35–45 minutes, until the edges are set and the center has a slight jiggle. Avoid overbaking; it will firm as it cools.
  • Serve: Top with reserved bacon and chopped chives and serve warm.

Recipe Notes

Note: To dispose of bacon grease, pour it into foil-lined heat-proof container and let it solidify. Measure out a tablespoon to return to the skillet and discard the hardened remainder.

Storage: Cool the quiche, then cover and refrigerate up to 3 days. Reheat covered at 325°F for 10–15 minutes. To freeze, wrap tightly for 1–2 months and thaw in the fridge overnight; texture may change slightly.

Nutrition

Serving: 1serving |
Calories: 528 kcal |
Carbohydrates: 7 g |
Protein: 23 g |
Fat: 46 g

Nutrition information is an estimate and should be used as a guide only.