Broccoli Cheddar Quiche

Broccoli Cheddar Quiche: A Hearty, Flavorful Delight for Any Meal

There’s something undeniably comforting about a warm slice of broccoli cheddar quiche. Whether served at brunch, lunch, or dinner, this savory pie brings together the rich creaminess of cheese and eggs with the wholesome goodness of fresh vegetables. Versatile, satisfying, and easy to customize, broccoli cheddar quiche has become a staple in American kitchens—and for good reason. From its humble beginnings as a French countryside dish to its modern-day status as a weekend favorite, let’s dive deep into everything you need to know about crafting the perfect broccoli cheddar quiche.

The History of Quiche: From Lorraine to Your Kitchen

The word “quiche” comes from the German word Kuchen, meaning cake, reflecting the dish’s origins in the Alsace-Lorraine region—a culturally blended area between France and Germany. Originally known as “tarte à la flammekueche,” early versions were simple open-faced tarts made with custard and bacon. Over time, the recipe evolved into what we now recognize as quiche Lorraine—flaky pastry crust filled with a creamy mixture of eggs, cream, and lardons (bacon cubes).

By the mid-20th century, quiche had gained popularity across Europe and North America. As home cooks began experimenting, vegetable-filled variations emerged. Broccoli cheddar quiche became especially beloved in the United States during the 1970s and 80s, when health-conscious eating trends encouraged more vegetable-based dishes. The natural pairing of sharp cheddar cheese with tender broccoli florets proved irresistible, and today, it stands as one of the most popular quiche varieties in homes, cafes, and bakeries alike.

Ingredients Breakdown: What Makes This Quiche Shine

The magic of a great broccoli cheddar quiche lies not just in its flavor but in the careful balance of ingredients that contribute to its texture, richness, and nutritional value. Let’s break down each component:

Pie Crust: A buttery, flaky homemade or store-bought crust forms the foundation. For best results, use an all-butter crust for superior taste and crispness.
Eggs: The backbone of any quiche, eggs provide structure and a silky custard texture when baked slowly and evenly.
Cream or Milk: Heavy cream adds luxurious richness, while whole milk can be used for a lighter version. Some recipes blend both for optimal texture.
Cheddar Cheese: Sharp or extra-sharp cheddar delivers bold flavor. Freshly grated melts better and tastes superior to pre-shredded varieties, which often contain anti-caking agents.
Broccoli: Tender-crisp broccoli adds color, fiber, and nutrients. It should be blanched or lightly sautéed before adding to prevent excess moisture in the quiche.
Onion and Garlic (optional): These aromatics deepen the savory profile. Sautéing them first removes raw bitterness.
Seasonings: Salt, black pepper, nutmeg (a classic quiche spice), and sometimes paprika or Dijon mustard enhance complexity without overpowering.
Butter or Oil: Used for sautéing vegetables and enriching flavor.

Each ingredient plays a role in creating a harmonious final product—one that’s golden on top, creamy inside, and bursting with cheesy, earthy goodness.

Step-by-Step Recipe: How to Make the Perfect Broccoli Cheddar Quiche

Follow this detailed guide to bake a restaurant-quality broccoli cheddar quiche right in your own kitchen. With attention to detail and proper technique, you’ll achieve a quiche that’s firm yet creamy, flavorful without being heavy, and beautiful enough to serve at any gathering.

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
2 cups fresh broccoli florets, cut into small pieces
1 tablespoon olive oil or butter
½ medium yellow onion, finely diced
1 clove garlic, minced (optional)
4 large eggs
1 cup whole milk or half-and-half
½ cup heavy cream
1 ½ cups shredded sharp cheddar cheese, divided
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg (optional but recommended)
Pinch of cayenne pepper (optional, for subtle heat)

Directions

Preheat Oven: Set oven to 375°F (190°C). Place a baking sheet on the center rack to preheat—it will help cook the bottom crust evenly.
Prepare Broccoli: Bring a pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes. Immediately transfer to ice water to stop cooking. Drain well and pat dry with paper towels.
Sauté Aromatics: In a skillet over medium heat, warm olive oil or butter. Add onions and cook until translucent (about 5 minutes). Stir in garlic and cook for 30 seconds more. Remove from heat and set aside.
Blind Bake Crust (Optional but Recommended): Fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes until edges begin to turn golden. Remove weights and parchment; bake 3–5 minutes more. This prevents a soggy bottom.
Assemble Filling: Sprinkle half of the cheddar cheese evenly over the prebaked crust. Spread the blanched broccoli and sautéed onions/garlic over the cheese layer.
Make Custard: In a large bowl, whisk together eggs, milk, cream, salt, pepper, nutmeg, and cayenne. Whisk until smooth and slightly frothy.
Pour Into Crust: Slowly pour the custard mixture over the broccoli and cheese. Gently shake the pan to distribute evenly. Top with remaining cheddar.
Bake: Place quiche on the preheated baking sheet. Bake for 35–45 minutes, until the center is just set (a knife inserted near the center should come out clean) and the top is golden brown. If edges brown too quickly, cover with foil or a pie shield.
Cool Before Serving: Let the quiche rest for 10–15 minutes before slicing. This allows the custard to fully set and makes cutting cleaner.

Expert Tips for Success

Dry Ingredients Are Key: Excess moisture is the enemy of a firm quiche. Always blanch and thoroughly drain broccoli, and sauté onions to remove water content.
Don’t Skip Blind Baking: Prebaking the crust ensures a crisp base that won’t get soggy under the custard.
Avoid Overmixing: Whisk the custard gently. Overbeating can incorporate too much air, leading to bubbles or a puffy, uneven texture.
Use Room Temperature Dairy: Cold milk or cream can cause the custard to take longer to set and may result in uneven cooking.
Check Doneness Properly: The quiche is done when the center jiggles slightly but isn’t liquid. Overbaking leads to rubbery eggs.
Let It Rest: Allowing the quiche to cool slightly after baking improves texture and makes serving easier.
Freeze for Later: Fully cooled quiche can be wrapped tightly and frozen for up to 3 months. Reheat in a 325°F oven until warmed through.

Variations and Customizations

One of the greatest strengths of broccoli cheddar quiche is its adaptability. Here are creative ways to personalize your recipe:

Add Protein: Cooked and crumbled bacon, diced ham, or sautéed sausage make this quiche heartier—perfect for a full breakfast or dinner.
Vegetarian Boost: Add sliced mushrooms, spinach (wilted and squeezed dry), bell peppers, or sun-dried tomatoes for more color and nutrients.
Cheese Swaps: Try Gruyère, fontina, mozzarella, or smoked gouda instead of cheddar—or create a blend for complex flavor.
Gluten-Free Option: Use a gluten-free pie crust or make a crustless quiche by greasing the pan well and pouring the filling directly in.
Dairy-Free Version: Substitute milk with unsweetened almond or oat milk, and use dairy-free cheese and coconut cream.
Low-Carb/Keto-Friendly: Omit the crust entirely and increase cheese and broccoli. Use heavy cream as the primary liquid.
Mini Quiches: Prepare the filling in muffin tins for bite-sized portions ideal for parties or meal prep.
Herb Infusion: Add fresh thyme, chives, parsley, or dill to the custard for a garden-fresh aroma.

Health Considerations and Nutritional Value

While broccoli cheddar quiche is undeniably rich, it can still be part of a balanced diet when enjoyed in moderation. Let’s examine its nutritional components:

Broccoli: Packed with vitamin C, K, fiber, folate, and antioxidants like sulforaphane, broccoli supports immune function and digestion.
Eggs: High-quality protein source with essential amino acids, choline (important for brain health), and lutein/zeaxanthin (good for eye health).
Cheese: Provides calcium and protein, though high in saturated fat and sodium. Opt for reduced-fat cheddar if needed, but note that flavor and meltability may suffer.
Dairy (Milk/Cream): Adds calcium and vitamin D but also contributes saturated fat. Choosing lower-fat options lightens the dish.
Crust: Often the highest in calories and refined carbs. Using a whole wheat crust or going crustless reduces calorie and carbohydrate content significantly.

A typical slice (1/8 of a 9-inch quiche) contains approximately:

Calories: 300–380
Protein: 12–16g
Fat: 22–28g (saturated fat: 12–16g)
Carbohydrates: 15–20g (fiber: 1–2g)
Sodium: 400–600mg

To make a healthier version:

Use egg whites or a combination of whole eggs and egg whites.
Replace half the cream with skim milk or evaporated milk.
Increase broccoli volume and reduce cheese slightly.
Serve with a side salad or fresh fruit to boost fiber and nutrients.

Frequently Asked Questions (FAQ)

Can I make broccoli cheddar quiche ahead of time?
Yes! Assemble and bake the quiche one day in advance. Store covered in the refrigerator and reheat in a 325°F oven for 15–20 minutes before serving.

Can I freeze broccoli cheddar quiche?
Absolutely. Cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Why is my quiche watery?
This usually happens due to excess moisture from uncooked or wet vegetables. Always blanch and dry broccoli, and sauté onions before adding. Overbaking or underbaking can also affect texture.

Can I make a crustless version?
Yes. Grease the pie dish well and pour the filling directly in. The result is lower in carbs and easier to prepare.

How do I reheat quiche without drying it out?
Cover loosely with foil and warm in a 325°F oven until heated through (15–20 minutes). Avoid microwaving large slices, as it can make the crust soggy and eggs rubbery.

Can I use frozen broccoli?
Yes, but thaw and drain thoroughly. Squeeze out as much liquid as possible using a clean kitchen towel. Frozen broccoli tends to release more water than fresh.

What’s the best cheese for quiche?
Sharp cheddar offers bold flavor, but Gruyère, Swiss, or a mix work beautifully. Avoid very soft cheeses like brie or highly processed singles, which don’t melt well.

Can I add spinach to this quiche?
Definitely. Wilt fresh spinach in a pan, squeeze out excess moisture, and layer it with the broccoli for a nutrient-packed green boost.

Summary

Broccoli cheddar quiche is a timeless, versatile dish that combines wholesome vegetables, rich cheese, and a creamy egg custard in a buttery crust. Perfect for any meal, it’s as suitable for holiday brunches as it is for weekday leftovers.