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Try this broccoli quiche recipe, a classic combination of cheddar cheese and veggies in a flaky pastry crust!

Broccoli quiche
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Looking for a tasty brunch or simple dinner starring broccoli? Try this Broccoli Quiche recipe! We love a great quiche, and turns out that this green veggie is one of our favorite fillings. This one has a deliciously savory egg custard, studded with tender broccoli, garlic and onion and flavored generously with cheddar cheese. It all results in a stunning savory pie that works beautifully for brunch, lunch or a simple dinner paired with a green salad. Our entire family loves this one (including our school-age kiddo!).

Ingredients in broccoli quiche

This broccoli quiche filling tastes just like a broccoli cheddar casserole, with all the hearty goodness and cozy vibes. You’ll need less broccoli than you think to fill this pie: and make sure to chop it very small so that it distributes well throughout the savory pie. Here’s what you’ll need for the filling:

  • Fresh broccoli
  • Butter
  • White onion
  • Garlic
  • Eggs
  • Milk
  • Heavy cream
  • Dried mustard and dried oregano
  • Salt and pepper
  • Shredded cheddar cheese and Parmesan cheese
Broccoli quiche recipe

Homemade vs purchased quiche crust

If you have time, the key to the most delicious quiche is homemade quiche crust! But purchased refrigerated pie dough works as a good alternate. There are pros and cons to each method.

  • Homemade crust holds its shape and tastes better.  This quiche crust is more buttery and flaky than a purchased crust. It can also hold the shape of a crimped crust better (at least with the brands we’ve tested!).
  • Purchased crust is faster, but can lose its shape. Purchased crust is not quite as delicious, but it comes close. For this type of dough, we recommend using the shape where you press the fork tines into the crust (see Breakfast Quiche).

Tips for blind baking

Blind baking, baking a pastry crust without the filling, is important for this broccoli quiche! Quiches have a very liquid filling, which can cause the crust to become soggy while baking. If you don’t blind bake, you’ll get soggy bottom crust! Here’s what to know about how to get the perfect flaky quiche crust:

  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 12 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 20 to 25 more minutes until the crust is golden. Then the quiche is ready to fill.
Broccoli cheddar quiche

How to make a pie crust shield

It’s also important to have a pie crust shield when making a broccoli quiche. Because you blind bake the crust, this can prevent it from getting too browned while still allowing the filling to bake. You can also make your own shield easily out of foil! Here are two options:

  • It’s easy to make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the filling bake uncovered. Here’s a video with instructions for more details.
  • Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.

Storage info

In general, quiche saves very well. You can eat this broccoli quiche warm from the oven, room temperature, or cold, so it works for various occasions and is easily made in advance.

  • Quiche tastes best the day of baking, but it stores well. Refrigerate, then eat it cold, room temperature or warm.
  • The quiche saves 5 days refrigerated. Wrap it in plastic or aluminum foil to keep it fresh.
  • To reheat, warm in a 200 degree oven for about 20 minutes.

Wondering what sides to add to make it a meal? Go to What to Serve with Quiche!

More quiche flavors

Want to try other flavors? Here are a few more ideas for quiche recipes:

This broccoli quiche recipe is…


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Broccoli quiche

Broccoli Cheddar Quiche

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  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x


Try this broccoli quiche recipe, a classic combination of cheddar cheese and veggies in a flaky pastry crust!


  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough
  • 8-ounces broccoli florets, chopped very small
  • 1 tablespoon unsalted butter
  • ¼ cup white onion, finely minced
  • 2 garlic cloves, minced
  • 4 large eggs
  • ¾ cup milk
  • ½ cup heavy cream
  • ½ teaspoon dried mustard
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • ¾ cup shredded cheddar cheese, plus more to garnish
  • ¼ cup shredded Parmesan cheese


  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Freeze the crust: Freeze the crust in the pan for 15 minutes.
  3. Preheat the oven: Preheat the oven to 400°F.
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
  5. Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
  6. Prepare the filling: Meanwhile, in a medium skillet, heat the butter over medium heat. Add the broccoli, onion and garlic and ¼ teaspoon kosher salt. Sauté for 5 minutes. Set aside.
  7. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, dried oregano, ¾ tsp kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in bottom of the crust, along with even crumbles of the broccoli mixture. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheddar cheese.
  8. Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers last for 5 days refrigerated.


*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Brunch
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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