The Best Broccoli Cheddar Quiche.
This is how you get everyone to fall in love with you over broccoli cheese quiche.
I’m serious! This broccoli cheese quiche is what brunch dreams are made of. It can turn a broccoli hated into a broccoli… tolerat-er? Really, quiche is what first got me interested in broccoli after a lifetime of loathing.
One of the most popular recipes here on the blog is this bacon and broccollini quiche. It was the first quiche I ever shared and the quiche that made me fall in love with quiche! It is seriously SO delish.
It’s also the dish that made me realize I could actually do broccoli. Like maybe there was a way that I could serve it and eat it and actually enjoy it. While my preferred method of consumption these days is roasting it with parmesan and pine nuts, that recipe really turned me on to it.
The truth is that I could always do broccoli if it was blanketed in cheese sauce.
Of course.
I went a little quiche crazy after that initial quiche. I’ve shared this burst tomato and goat cheese quiche (it has a real spring time feel) and this spiralized sweet potato and kale quiche which is super satisfying and hearty.
And now here we have a broccoli cheese quiche that is an ode to broccoli cheddar love – a way that everyone can really enjoy it.
The broccoli cheddar combo is just so good. Right? Another piece of my inspiration was this roasted broccoli and swiss soup which practically tastes like you’re eating fondue. I first shared a version of that in Seriously Delish. And here, I added a bit of gruyere here for the same fondue vibe. It is to die for!
Of course, you can add in some bacon or ham or leftover meat if you have it. You can actually add in whatever you’d like! I kept it simple so the broccoli cheddar would shine bright.
There is nothing as great as something you can make ahead for the holidays! It’s fantastic and easy and allows you to enjoy the day or the party or the festivities, whatever they may be, with your family and friends instead of being STUCK in the kitchen.
I love the kitchen but I don’t want to live in there during a party.
And perhaps my favorite part of quiche? You can serve it hot or cold! I love it both ways, though I’m a bit partial to warm. The crust is flakey and butter and the filling practically tastes like a soufflé.
Now tell me about your Christmas morning! Do you make something special? I have another delish make-ahead dish coming up for you that will be perfect, so stay tuned!
Broccoli Cheese Quiche
Broccoli Cheddar Quiche
Ingredients
- 2 cups all-purpose flour sifted
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1 large egg lightly beated
- 1/2 teaspoon white vinegar
- 1/4 cup water ice cold
- 3/4 cup cold unsalted butter cut into pieces
- 1 large egg + 1 teaspoon water for brushing
filling
- 6 large eggs
- 2 cloves garlic minced
- 1 1/2 cups heavy cream
- 3/4 cup white cheddar cheese freshly grated
- 1/4 cup gruyere cheese freshly grated
- 1/2 teaspoon cracked black pepper
- 1 pinch salt
- 1 pinch crushed red pepper flakes
- 1 1/4 cups broccoli florets chopped
Instructions
- Add the flour, sugar and salt to a food processor and pulse just until combined.
- In a small bowl, whisk together the egg, vinegar and water.
- Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain.
- Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes. After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.
filling
- Preheat the oven to 350 degrees F.
- Whisk together the eggs, garlic, cream, cheese, salt and peppers. Fold in the broccoli florets. Pour the filling into the crust. Brush the edges of the crust with the egg wash.
- Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. This is so good served warm or cold!
Notes
Did you make this recipe?
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Extra cheeeeesy.
74 Comments on “The Best Broccoli Cheddar Quiche.”
Wow, not only does this sound incredible, but it even looks beautiful with the crust! I’m a big fan of both quiches and frittatas because of how versatile they are and this sounds like a great recipe!
thank you so much melissa!
Call me crazy, but I’ve loved broccoli cheese quiche ever since I was a little kid – so your version here looks MARVELOUS to me, no convincing needed :) Christmas morning at my home is all about gathering around the large main Christmas tree and spending quality time with family – no elaborate breakfast plans. Christmas Eve is when a planned meal is set and prepared. I wouldn’t have it any other way, for my own personal traditions growing up and currently.
i love that so much. it was the same in my house growing up too!
Omggg SO CLASSIC! Love love love this combo! Brb gonna go make this so I can eat it all.
hahaha thanks abby! xo
So you pre cook the broccoli or put it in raw?
This is going on my Christmas brunch menu! Looks amazing.
yay! thanks jen!
I always make a french toast casserole with a praline crunch topping for Christmas morning. If I have eggnog, I will add eggnog instead of the milk/cream. it’s so good. I also make money bread because it’s MONKEY BREAD! This year, I want to make a bourbon cream sauce for dipping pleasure.
love that!! it sounds amazing!
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What if we don’t have a food processor? Threw it out when we got the vitamix 😬
you can bring it together in a mixer or by hand! it will just take a little elbow grease by hand. :)
I made this in an Airbnb with only a fork to blend the butter and flour. It was harder to do but it turned out great.
this works for me even if the cheese and crust aren’t allowed in my diet, except of course on my day off of it, your photography reminded me of how much I really miss a great quiche, so thank you!
thank you sabrina!! xoxo
Mmm I love me some quiche. You had me at broccoli and cheese but then you said quiche and I’m hooked 😬
thanks alyssa! xo
I made this for lunch today. It’s delicious! The filling is light and fluffy and the crust is so flaky- it’s hard to decide which part is my favorite! I served it with greens and a lemon garlic vinaigrette for lunch, and I plan to have it for breakfast tomorrow too. Thanks for the recipe!
Jessica, this looks amazing. I want to make for Christmas morning but my sister is GF. Do you think this would be ok without a crust?
Made it last night! We loved it! It will be a regular menu item! I added some sautéed scallions to the mixture! Yummy!
Hi Has anybody made this with a store bought crust and if so, could they recommend one?
Marie Calender’s is the best! Buttery and flaky. I use it for quiches and potpies. Worth the extra cost!
1-You don’t blind bake your crust a bit first?
2-You don’t cook the broccoli ahead of time?
Usually when I see quiche recipes you blind bake the crust first, and pre-cook any meats and veggies.
I was skeptical of these factors as well, but I made it and it actually turned out better than quiches I’ve made with a pre-baked crust and pre-cooked veggies. The crust was perfectly light and crispy, and the broccoli was perfectly tender and roasted on the top and not watery.
The only downside to this quiche is that it’s so high in fat I don’t feel great after eating it. I recommend having only a small piece along with some fruit or something light to supplement.
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Can this be frozen and then baked at a later point?
Can this be frozen then baked at a later stage?
i have never tried freezing it fully. you could pre make the crust and freeze it, but i would do the filling the day of!
When are you supposed to brush the pastry with the egg wash? Before baking or after some time that it gas baked..that isnt clear. Thanks
brush before baking!
Hey! I’m making this now. I still don’t understand – you brush the pastry on the pan, then pour the batter onto it and then bake? seems pointless. Or do you brush the top of the batter after pouring it onto the crust?
I’m using to blind baking, but looks like you don’t do that here – so I still don’t understand what you’re meant to brush and when.
Thanks!
you are only brushing the edges of the crust!
Hi! Do you cook the broccoli before hand or throw it raw? Looking forward to making this!
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Hi! I want to make this for a Easter brunch. Can I make the crust the night before and keep in the refrigerator till the next morning. I want to fill it and bake it fresh in the morning. But I’d love to make the dough the night before!
Sorry! To clarify I mean make the DOUGH the night before and keep in fridge. Not the crust!
Delicious!
This was a wonderful quiche, light, fluffy, and very tasty! I made a couple of adaptations based on what was in my kitchen. I used a Pillsbury pie crust that worked very well with the weight of the filling. Mozzarella iinstead of gruyere was used which gave the quiche a little milder flavor. The broccoli was cooked before adding it to the egg/cream mix. This was cooked in a deep dish glass pie plate, and the amount of filling was perfect for that size dish. Cooled for 15 minutes to let eggs set. Perfection!
I used two frozen pie crusts, added onion, green pepper, bacon bits, half and half cream (all I had) and some dry mustard. I cooked it for less time since it was spread over two smaller pies. Delicious!
My daughter asked if I could make a broccoli quiche. So I searched for recipes and made yours. Delicious! I especially love the crust. I usually make a veggie quiche with bacon and I will be using your crust recipe from now on. Thank you for this quiche recipe! I will be making it again!
I thought it was a good recipe except I didnt like the garlic and so will use onion next time.
I liked that the brocolli was not precooked making it too soggy. Just be sure to chop it small enough.
Good recipe.
Made this last week and it’s a keeper! It is light, fluffy and delicious. We only had the white cheddar but otherwise made it exactly like the recipe and we loved it.
So good !!! I am blown away!!! Best ever quiche, thank you thank you thank you!
Made this for Christmas morning brunch and it turned out amazing. Followed the recipe exactly and the texture and “doneness” of everything was perfect.
Simple and delicious!
Can I make this 1 day ahead of time to go away for the weekend, or should I prepare it, and take it with me unbaked and bake when I get to my destination?
Yes you can! I actually think it tastes better the next day.
Love this recipe! I make it as listed, and I make one with the addition of ham and swiss added in with the original ingredients. Turns out beautifully every time. Even those who claim to not like quiche loves this recipe!
This always turns out so well. Instead of chilli pepper flakes I use a touch of Tobasco. Enjoy and en Guete from Zurich, Switzerland. 😊 🇨🇭
This recipe was AMAZING! So full of flavor and great texture. I did add bacon to mine which my family loved. Very easy to make as well!
Made this last night. Amazing! We like a little kick so I added a jalapeño. Hubby likes meat so I added 2 links of sweet sausage sautéed out of casings. Fantastic. Thanks for a great recipe. Definitely a repeat here!
Is it possible to prep the quiche case and filling separately the day before and pour the filling into the tin just before baking the next day? Thank you!
I used whole milk in place of cream because that’s what I had on hand and it worked well, bake time was just a little longer. Crust was spectacular. I used my fingertips to mix butter into the flour instead of using a food processor and it took maybe 10 minutes and worked fine. Added more salt and some spices – oregano and smoked paprika. Will be making this again and again!
Excellent recipe
Just wondering. Do you all use the metal blade in the food processor for this? I think I remember there is a plastic blade that came with processor?
Prepared this quiche for myself and my daughter for dinner this evening. It was absolutely delicious! My daughter was very impressed by the appearance and how easily the pie sliced, as well. My daughter can eat only low-FODMAP food, so I had to skip the garlic. That was my only change. Thank you for such a delicious dish!
I use WinnDixie’s deep dish frozen crust and we love it for supper served with a tossed salad.
This looks and sounds fabulous. Can you please explain how you are able to shape your crust with those big “waves”? I love that look but have visions of my dough shrinking! Thank you!
Had some friends over for brunch and served this and it was a huge hit. Never made a pie dough that contained an egg and it was amazing! The dough came together easily in the food processor. The finished quiche was delicious…flaky, tender crust, the filling was seasoned perfectly – the garlic makes all the difference. I did sauté the broccoli for a few minutes till it turned a bright green and just seasoned with a touch of salt. This recipe is
That was the best and easiest quiche recipe that I have made. I did use a press in crust recipe due to habit but the filling was simple and easy enough to add meats in or swap out cheeses. Thank you for sharing. I printed and adding to my meal rotation.
This is delicious,I did cook the fresh broccoli about five minutes and chopped it up small before adding to the eggs, cream and cheese. Baked for 55 minutes at 350 was perfect. Thank you for the recipe!
Has anyone made this with shop bought shortcrust pastry? Does it work out ok? Do I need to blind bake first? Thank you
Your pie crust in this recipe was delicious – it will be my new go-to. I liked the quiche – my kids not so much – it was the broccoli, not your recipe. Will try with spinach next time.
This is a great recipe. Easy to follow and makes a delicious quiche. Highly recommend 🌟🌟🌟🌟🌟