Easy Broccoli Quiche

My broccoli quiche is a favorite for breakfast, brunch or lunch! This quiche recipe is so easy to make, with broccoli, cheese and either a homemade or store bought pie crust.

Quiche is one of my favorite special occasion breakfasts. If you feel the same way, you’ll also love my Crustless Quiche, Spinach Quiche and Asparagus Quiche recipes.

This is so easy to make and I almost always have all the ingredients on hand. We make it often! Thank you for this simple quiche recipe – it is my go-to.

Emily

Ingredient Notes

You only need 5 ingredients (plus salt and pepper) to make this broccoli quiche. But one of the things I love most about this recipe is how flexible it is! I’ve left you lots of ideas for how to customize this recipe in the recipe variations below.

• Broccoli: You’ll cook fresh broccoli briefly on the stove to soften it. You can also use leftover broccoli in this recipe. To use frozen broccoli, thaw and squeeze out any excess water before adding to the egg mixture.
• Eggs: Use 5 large eggs. If your pie dish is not deep dish, use 4 eggs instead of 5.
• Milk: I recommend using whole milk because you need some fat for richness, flavor and to help the quiche set up. For a richer custard, substitute heavy cream or half and half for the milk.
• Salt & Pepper: To season the quiche.
• Cheddar Cheese: Sharp cheddar will give you the best flavor. It’s best to buy a block of cheese and shred it yourself, since pre-shredded cheese is often coated in an anti-caking agent that makes it melt less smoothly.
• Pie Crust: I’ve made this recipe with both my homemade pie crust recipe and with a store-bought crust, it’s delicious either way. Store-bought crust is a great time-saving option. I like the whole wheat pie shells made by Wholly Wholesome brand, which I find at my local Whole Foods in their freezer section. They’re made with just a few, recognizable ingredients. The pie shells come in a 2-pack, so I always keep one on hand in my freezer. (This post isn’t sponsored, I’m just sharing because I love and use these pie crusts often to save time.)

How to Make Broccoli Quiche

Cook broccoli. Add broccoli florets to a pot with 1-2 cups boiling water and cook just until crisp-tender. Then transfer it to a colander, rinse with cold water and drain it well. Chop into small pieces.

Make the custard. Whisk together the eggs, milk, salt and pepper. Then stir in the chopped broccoli and cheddar cheese. Pour it into the pie crust.

Bake the quiche until the eggs are set in the center, then let it rest for 5 minutes before serving.

Recipe Variations

• Meat: Add diced ham or cooked, crumbled bacon.
• Vegetables: You can add almost any veggie that you like to this recipe. Try asparagus, mushrooms, onion, bell pepper, spinach (see my Spinach Quiche recipe), potato or sweet potato. Just cook the vegetables slightly, either on the stove or in the oven, to soften them before adding to the egg mixture.
• Cheese: Swap the cheddar for mozzarella, Swiss, or Gruyere.

Email me this recipe!

Enter your email and we'll send the full recipe straight to your inbox! Plus, enjoy more recipes and weekly meal plans.

First Name *

Email *

SUBMIT

4.94 from 48 ratings

Easy Broccoli Quiche (5 Ingredients)

Servings: 8 servings

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

My broccoli quiche recipe is easy to make, with only 5 ingredients! You'll love how versatile this recipe is – make it for breakfast, brunch, lunch or dinner.

Print Recipe Leave a Review Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 cups broccoli florets, about ½ pound
• ▢ 5 large eggs
• ▢ ¾ cup milk, whole milk recommended
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 9-inch pie crust, whole wheat or regular (see note)

Instructions

 

• Preheat oven to 375° F.
• If not using a prepared pie crust, roll out pie dough and fit it into your pie dish. Trim edges; flute as desired. Chill until ready to use.
• Place 1-2 cups water in the bottom of a small pot. Add the broccoli, cover, and bring to a boil. Cook the broccoli until crisp-tender, about 4 minutes. Transfer broccoli to a colander, rinse with cool water, and drain. Chop broccoli into small pieces.
• In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in the chopped broccoli and cheddar cheese. Pour into the prepared pie shell.
• Bake quiche for 35-50 minutes, until eggs are set in the center. Check on quiche starting at 25 minutes and tent with foil if crust is browning too quickly.
• Let stand for 5 minutes before serving.

Notes

• Pie Crust: I recommend using a deep dish pie crust for this recipe. If using a regular pie crust, reduce the number of eggs to 4.
• To use frozen broccoli: thaw and squeeze out any excess water before adding to the egg mixture.
• Milk: I recommend using whole milk because you need some fat for richness, flavor and to help the quiche set up. For a richer custard, substitute heavy cream or half and half for the milk.
• Bake Time: The bake time will depend on your pie pan. The quiche may bake faster or slower depending on whether you use a store-bought pie crust (aluminum foil pie pan), glass pie dish, or ceramic pie dish. The quiche is done when the eggs are set and the center is cooked to at least 165 degrees F (measured with an instant read thermometer).
• To Reheat: Leftover slices of quiche reheat well in the microwave. Quiche can also be reheated in a 350 degree F oven (cover it with foil as needed to keep it from browning too much).

Serving: 1/8 quiche, Calories: 228kcal, Carbohydrates: 12g, Protein: 10g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 119mg, Sodium: 389mg, Potassium: 153mg, Fiber: 2g, Sugar: 1g, Vitamin A: 470IU, Vitamin C: 20.3mg, Calcium: 154mg, Iron: 1.1mg

Nutrition information is an estimate.

Cuisine: American

Course: Breakfast

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

I first shared this recipe in November 2017. Post updated November 2024.