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 Broccoli Quiche is my easy go-to for brunch!
This broccoli quiche is one of those recipes that I’m so glad to have in my collection. I just love the versatility of this recipe! Whether you need a dish to serve at a holiday brunch, a comforting lunch or an easy dinner, this savory broccoli quiche is here for you. It’s impressive without being fussy, and perfect served alongside a fruit salad or green salad.
Don’t let the thought of making a quiche intimidate you. This recipe is as simple as can be, and you don’t even need to pre-bake the pie crust!
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.
Easy Broccoli Quiche (5 Ingredients)
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).
I first shared this recipe in November 2017. Post updated November 2024.
I made this and it was so good. I will make it again!
Wonderful! It is one of my favorites!
I made this for dinner tonight and my husband and I loved it! So easy to make, too, with the Whole Foods pie crust. I plan on having it for breakfast tomorrow as well! Thank you, Kristine.
This is one of my favorites and I’m so glad to hear that you liked it, too! Isn’t that Whole Foods pie crust the best? 🙂
This is amazing. I made it last night and we are having it for Christmas Breakfast. Thank you for having such a straight forward recipe. The family is going to love it!
*recipe substitution -I used half cheddar and half mozzarella.
Thank you for this wonderful and easy recipe—the best quiche I’ve ever tasted!
I’m so happy to hear that! Glad you enjoyed this.
It was easy and delicious but mine was runny. I used skim milk so maybe too watery? I put back in oven to cook longer.
Hi Judi, I’ve never had a problem with this quiche turning out runny, and I’ve made it many times. It might have been the skim milk. I hope it turned out ok after more time in the oven!
So easy …so good! Looking forward to trying more of your recipes .
Made this for my daughter and granddaughter. I substituted lacataid fat free milk and fat free cheddar cheese came out well They both liked it
Can you prepare thie early, like the night before? Or do you suggest making it right before you eat!! Thanks! Excited to make this!!
You can prepare the different parts of the quiche (cook and chop the broccoli, combine the eggs and milk, shred the cheese) the night before and refrigerate them separately. Then put the quiche together in the morning and bake. Or, bake the night before and reheat in the morning. I hope you enjoy it!
Are you using a deep dish pie crust ? Thank you
I used a regular pie crust that I purchased at the grocery store, not deep dish.
I have always entertained with quiche, since brunch is my favorite party plan. I switched to your recipe this year, and I’ve never had so many compliments! The quiche is light, tasty, and beautiful. My favorite add-in is asparagus with roasted red peppers (from a jar). I send everyone to your blog to sign up and read more wonderful recipes!
Hi Mary! Your comment just put a big smile on my face! I’m so happy that you and your guests have enjoyed this recipe. The asparagus and roasted red peppers sound delicious. Thank you for sharing my blog. I truly appreciate it!
I think this dish has everything for a breakfast, healthy and easy to make. Can I replace broccoli with any others vegies? I just wanna have more choices. Anyway thanks for sharing this.
Yes, you can use other veggies. Just cook them a little to slightly soften. Try zucchini, asparagus, bell pepper, potatoes, sweet potatoes, really any veggie that you like!
Looks so yummy, I like cheese, this one has a great combination. Thanks.
Do you have to thaw the frozen pie crust first?
No, you can use it straight from the freezer.
Unexpected company, tiny kitchen.
I had to use 10 oz fz chopped broccoli
& 10oz chopped spinach. Pre shredded Swiss cheese, whipping cream, eggs & 2 Fz deep dish pie crust. Vidalia onion, olive oil, nutmeg, Hungarian paprika, s& p. It was the best mess I’ve ever cooked. I had to refer guests to your “real” recipe . Which I love.
Your Mushroom Quiche is beloved in my family. Thank You.
I’m so glad you were able to make do with what you had on hand and that the quiche was a hit! 🙂
really good and easy to make. iused a store brand crust and it was gre
Good recipe. I had a few mushrooms so I sliced them up and sauteed them and added them to the quiche. I made my usual all butter pie crust – pate brisee – and it was really good.
Made this recipe on a crisp Fall morning for my boyfriend and I. Absolutely loved it. The proportions are perfect. I got a deep dish pie crust so I added one more egg and a little bit more cheese. Overall this was great and I will definitely be sharing and making again!
So quick easy and simple.. kids loved it and good base to start experimenting!! Good job, thank you for sharing…
Would this be even better (or not) if I prevailed the pie crust? Would the bottom of the crust be less soggy?
Do you mean blind bake the crust before adding the filling? That would probably make the bottom crust less soggy. However, I don’t find the bottom crust gets very soggy so I usually skip blind baking for ease.
My family loves this and we’ve probably made it 25 times this year. I’ve never made quiche but this is so simple. If we want a nice breakfast but know we won’t have much prep time (house guests, big day at school) we’ll fill a quart bag with the broccoli, cheese, salt and pepper the day before. Then we just mix with eggs and milk then pour into the pie crust. So glad we found this recipe!
That is such a smart way to get some of the prep work done ahead! Thank you for sharing, and for taking the time to leave a comment. 🙂
Thank you for the recipe. I made your quiche last night. I used my grandmothers crust recipe and substituted spinach for the broccoli. It was so easy. My husband has never “been a fan” of quiche. He ate 3 helpings. I loved it. I will be making again and again.
I’m glad to hear that you enjoyed this. I’ll have to try it with spinach!
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.
First time Quiche maker. I looked for an easy Broccoli Cheddar Quiche recipe. Many other posts had tons of stuff to add …yours only a few. I made it, turned out nice and tastes very good. But something’s missing. Don’t know if it needs more seasoning. I’m not a user of salt. I don’t salt my food before eating even though salt has been added for cooking. I love pepper. Maybe next time I will add more. Also looking forward to trying it at breakfast after its had time to meld. Thank you for such an easy and tasty recipe.
Can you use half and half instead of milk?
Yes, if you’d like a richer quiche you can use half and half.
I make this quiche all the time! I make it with homemade crust and sometimes add bacon. It’s always delicious!
This quiche was excellent. I only had half and half, so I used that. It’s a very light quiche. I think that that I inhaled my piece!
I made this and measured every item on scales because I had just finished an overflowing Quiche Lorraine with fewer ingredients and I wanted to avoid that problem with this one. Sure enough, it overflowed the 9 in bought crust and I had to put about a half a cup in a ramekin. It really doesn’t fit in a 9in. Pillsbury frozen pie crust. I hope it will be good, but the ramekin ingredients are rather bland. I would strongly recommend less broccoli and possibly more cheese, with a little onion to add flavor. Again, I did everything according to the recipe. I only wish I had purchased the deep dish crusts. I will be making this again tomorrow (I have house guests coming) and I will add sauteed onions and hot sauce to the next one in a deep dish pan!
Hi Sharon,
I just made this recipe again last week and at least a dozen other times and it turned out perfect. If you are having multiple recipes overflow it might be the Pillsbury brand crusts, I haven’t used that brand with this recipe before. For the broccoli, the 2 cups of florets is before cooking/chopping small and that has always worked well.
Could it be that you used a regular 9 inch pie crust. It needs to be a deep dish 9 inch pie crust
Up until now, I had been buying a frozen quiche from the grocery. I knew I could make it for far less money, but I wasn’t sure I had the baking skills! Thanks to your recipe, I have just baked my first pie. It was so easy and it is delicious!
Perfect recipe! Loved the quiche. I’m lactose intolerant and could use my lactose free cheese and milk. Major bonus. Thank you for the crust information from Whole Foods as well.
I made it vegan and it came out fantastic! Great easy recipe thank you! Oh and I added a little kale for an extra veggie.
We made this tonight and it was delicious. Followed directions exactly.
I added spinach and mushroom to mine and prebaked the crust for ten minutes. It’s baking now and smells so good.
Thank you for the great recipe… Made this for dinner tonight with a couple changes (For what I had on hand)
Used 6 large eggs, frozen chopped broccoli thawed and squeezed excess water out of it, 1/4 tsp of salt, 1/2 cup of 1 % milk because that’s all I had. added a 1/4 tsp of onion powder because I Love egg and onion together…was really tasty! Boyfriend loved it too! Will definitely make it again.
This came out perfectly, as good as the picture looked and tasted wonderful too. My 7 year old daughter made it with some assistance and she liked it too. We added ham too (1 cup broccoli and 1 cup cubes ham bits)! Saving this one for sure.
Sooooo happy I found this recipe!!! I had a gluten free pie crust in the freezer and have been craving quiche, so thought I’d give this a try. This hit the spot AND was really easy. This will become a regular for sure.
Hi Kristine, second time making this quiche with left over broccoli. I made a few tweaks, used white cheddar and heavy cream. Love it more every time I make it. Passed your recipe on to others.
This recipe needs flour! It was so wet that I cooked it more that 60 minutes and still had to pour liquid out of the bottom when it was finished. Bottom crust was soggy. Whole thing was really wet. Very disappointing. Do yourself a favor and add 3 tablespoons of flour.
I’m sorry that this didn’t turn out for you. I’m surprised you had that experience. I’ve made this many times (as have other readers who have left comments), and it always cooks through.
I’ve made this several times now. I always have to double the cooking time or more otherwise it is runny. I know to plan ahead when making and allow for 80+ minutes to bake. Otherwise I love this recipe
Hi Brianna,
Wow 80 minutes is a very long time. As you can see from the reviews many people make this recipe without that issue and I have made it probably a dozen or more times. I suspect there is an issue with your oven keeping temperature.
I’ve had that problem when I try to use a heavy ceramic pie dish. It almost always need to bake longer. I wonder if that could be the problem? Metal and aluminum pie dishes don’t seem to take as long to bake in.
Mine turned out very runny & wet.
Hi Kelli, I’m sorry that this didn’t turn out for you. I’m surprised you had that experience. I’ve made this many times (as have other readers who have left comments), and it’s never turned out too runny for me. To troubleshoot, be sure to drain the broccoli well so that it isn’t wet after cooking. I also recommend using whole milk for best results.
Hi! Is it possible to use either butter milk or oat milk for this recipe?
I have not tried this recipe with buttermilk or oat milk, but I have seen other quiche recipes that call for buttermilk or oat milk instead of milk so either should work well.
Thank you Kristine for your wonderful fast, easy, and delicious recipes.
I am so not a baker or even a cook 🙂 but I made this simple recipe this morning and my family loved it! Thank you for sharing your skills with us cooking challenged girls! I only had half a cup of milk, so my boyfriend said why don’t you do the rest of it with sweet cream. Like coffee creamer sweet cream and it came out super yummy.
Great recipe
This is my go-to recipe for bringing meals to people, like new moms, because it’s easy to make and it’s yummy. The only thing I do differently is pan fry the broccoli. It’s so versatile because you can eat as breakfast, lunch, or dinner. I usually pair with salad and sometimes turkey bacon.
Hi Kristin, instead of a ready made pie shell, could I use a sheet of frozen puff pastry? Thanks, Linda
Hi Linda,
I haven’t tried puff pasty with this recipe, if you try it let me know how it turns out.
Excellent! Perfect, easy quiche. I added two precooked strips of bacon chopped. The only recommendation I have is to add just a bit of additional spice – some paprika, Italian seasoning or even just an extra dash of salt. We found it just a trifle bland. Otherwise, it was perfect! Thank you for a great recipe.
What a great no fuss quiche! Made it tonight and it turned out absolutely perfect. I added more cheese and a dash of chili flakes and smoked paprika. I thawed frozen broccoli and squeezed out the remaining water. Cooked for 35 mins at the recommended temp – came out the perfect consistency for a proper quiche. Fantastic recipe for a busy weeknight!
Very good and so easy to make! My whole family liked it – a winner!
This was the first time trying this recipe and actually making a quiche! Went well and was easy for my first time! I did have to bake it about ten minutes longer than called for but I think that may have been because I put a little more broccoli in. That’s my guess, anyway. I’m gonna try it with some onions and red peppers next time. I’m a lover of cheese and may try to add a little bit more too. Overall I love it thank you for sharing, and it was the perfect recipe for my first quiche!
Does this freeze well?
Hi Myra,
I haven’t tried freezing this, but I think it would freeze well.
Easiest quiche recipe I’ve tried! Came our perfect in a 9 inch pie plate with Pillsbury crust. Will add a little nutmeg next time. Can’t wait to try peppers and onions version. Used 2% milk with no problem.
Very tasty and easy. Used the pre-made gluten-free pie crust from Trader Joes and added some additional veggies.
Hi Kristine
ALL of your recipes look wonderful and I’m looking forward to trying them, thank you!
Thank you! I hope you find some new favorites!
I need to make this the day before my event. What’s the best way to reheat?
I’d reheat it in a 350 degree F oven. You can loosely cover it with a piece of foil if the crust starts browning too much.
This was so good and really easy for a weeknight dinner. 4/4 family members loved it from a 1.5 and 5 year old to both parents. A real winner!!
Delicious!! I had not made a quiche in years and had forgotten how it is.
Oops! I had forgotten how easy it is to make.
Delicious! Made this using a thawed, frozen pie crust. Perfect recipe. Not a lot of steps, simple ingredients, easy to follow instructions. The crust bottom was cooked nicely, and reheated great. Thanks for a great recipe.
Delicious out of the oven for dinner and reheated the next day!
Made this twice and turned our great each time
Delicious! Next time I might add a little onion powder.
After living in France for a while ,we found the old quiche made with milk rather lacklustre, when made with creme freche its so much better .
I have been making this every few weeks for the past year. Everyone loves it! Sometimes I add ham or sausage, delicious!
you say chill the purchased pie crust that comes frozen – then in a comment you say you can use it frozen so which is it???
If you make a homemade pie crust, you should place it in the refrigerator after rolling it out and putting it in the pie dish. If you use a store-bought frozen crust, you should keep it in the freezer until you are ready to add the filling to the quiche.
Fantastic recipe! Came out looking identical to the picture and tasted so light and savory! I added scallions and used a bit of heavy cream added to 1% milk to make
one cup of liquid to add creaminess. I whisked the eggs with a hand-beater and the result was pure lusciousness! Light and delicious. Will definitely make again.
Very good recipe ..
I used cut up asparagus, added ham bits and some diced onion and added 1/4 teas of garlic powder along with the salt and pepper….
Used a homeade crust.
It is…WAS delicious…so good.
Wow! What an easy, delicious, and adaptable recipe! I only had 1% milk, so I used 1/2 cup of that and 1/4 cup sour cream. I also used a pre-made, gluten-free crust. The quiche came out perfectly set at 35 minutes, as suggested. Fluffy, custardy texture and fabulous flavor. Thanks so much for sharing this simple but wonderful recipe!
I have made this recipe for several years. This is so simple to make and is so delicious! I make exactly to the recipe; it always comes out perfect. Since I frequently make this, I add some variety. For Christmas brunch, I add sweet red pepper to carrying out the Christmas theme. I have also added roasted mushrooms to this recipe, changed out the veggies and cheese, always so good. Thank you, Kristine, for providing such a quick, easy, flexible and delicious recipe.
Easy and delicious! This is my go-to quiche recipe because I think broccoli and cheddar cheese compliment eggs so well.
Awesome, wonderful meal. Easy to prepare, my family loves it. ❤️
I’m so glad you enjoyed it!
I have made this quiche several times. I don’t take the time to steam my broccoli, just trim into small bits. We love this recipe, thanks for sharing!
so easy and sooooo deliciuous! I keep making it as we love it!
Thanks, Kristine, for a quick, nutritious, tasty meal!!!
I used 2 cups heavy cream as my liquid. My quiche turned out great.
Of course I had mixture left over so I tried something weird. I placed cupcake papers in cupcake pan and used the rest of the mixture. Made 6
I had a wee bit of pastrami left over so I cut it up in little bits and added that to the cupcak. That turned out good. Thank you
I’m glad you enjoyed this quiche! That was a great idea to use the extra to make mini quiches in a muffin pan!
I love this recipe. I use it all the time. I use the frozen Wholly gluten free pie crust so it is quick and easy.
If you are giving a recipe to someone why wouldn’t you give them the portion size of the ingredients and the temperature to back it at ?
The full recipe including the ingredient amounts and full instructions (including the baking temperature and time) are in the recipe card at the end of the post. To go straight there, just click the “Jump to Recipe” button at the top of the post, right under the recipe title. 🙂
I love this quiche!! The whole family does. It is quick and easy and we use this recipe often.
I’ve been making quiche like this for years. I like to add sauteed onion and garlic as well as red pepper for additional flavor and a pop of color. Also a few splashes of Franks hot sauce cause I use that in almost everything. Its a great recipe serve with a side salad for an awesome meal!