Easy Broccoli Cheddar Quiche Recipe

This Broccoli Cheddar Quiche is an easy-to-make, utterly delicious quiche recipe. Perfect for brunch, teatime, or even a light dinner. Serve warm from the oven, chilled, or even make it ahead.

Slice of Broccoli Cheddar Quiche on an ivory plate

Broccoli Cheddar Quiche

Creamy and custardy, with egg, milk, and cheese, and flavored with hints of savory, smoky bacon, this quiche is delicious.

If you’re a quiche fan, there are two kinds of quiche you most likely love. Bacon, Cheese, and Spinach Quiche, very much like a Quiche Lorraine, and Broccoli Cheddar Quiche.

Having both quiches on hand for a holiday, gathering, or simply a weekend brunch is always a great idea.

And… amazingly delicious! Your people will love you for it. I promise!

Top view unsliced, baked Broccoli Cheddar Quiche

What to Love About Broccoli Cheddar Quiche

It’s hard to limit any quiche, in my opinion, to a handful of favorites attributes, but here are a few that come to mind:

  • Easy to make with simple ingredients
  • Delicious whether you make your own crust or use a pre-made crust.
  • Creamy, savory, and amazingly yummy.
  • Perfect for serving warm, cold, or at room temperature.
Ingredients on a bamboo board for Broccoli Cheddar Quiche

Broccoli Cheddar Quiche Ingredients

Specific ingredient measurements are in the recipe card below.

  • 9-inch pie crust (homemade or store-bought)
  • Cooked bacon
  • White cheddar cheese, shredded
  • Scallions
  • Broccoli florets
  • Large eggs
  • Milk
  • Salt and pepper
  • Red pepper flakes

How to Make Broccoli Cheddar Quiche

Preheat oven to 425°F.

Step 1: Prep the Broccoli

Place broccoli florets in a medium saucepan with a bit of water (or in the microwave) and cook until barely fork-tender, about 4 minutes. Run under cold water to stop the cooking and roughly chop. In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.

Step 2: Prepare the Crust

Line a 9-inch pie plate with store-bought or homemade pie crust and crimp the edges.

Step 3: Whisk the Custard

In a medium bowl whisk milk, eggs, salt, pepper, and red pepper flakes. Stir in the broccoli and set aside.

Unbaked Broccoli Cheddar Quiche on marble background

Step 4: Assemble the Quiche and Bake

In the bottom of the crust-lined pie plate, layer cooked bacon, cheddar, and scallions. Pour the egg and broccoli custard over the top.

Bake 15 minutes at 425 degrees. Without opening the oven, reduce the temperature to 325 degrees and continue to bake for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.

Top view of sliced Broccoli Cheddar Quiche

Store Bought or Homemade Pie Crust

The simplest way to make quiche is to use a ready-made pie crust. Whether it’s already formed (in the freezer section) or ready to roll out.

However, there are times when it’s fun to make your own. This is a simple pie crust recipe I use when making my own.

Simple Pie Dough Recipe

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2 tablespoons water

Pie Dough Instructions

Whisk the flour, salt, and sugar in a bowl. Cut in the cubed butter until it resembled coarse crumbs. Add 2 tablespoons of iced water. Using a fork, pull the ingredients into a shaggy dough. Add up to an additional 2 tablespoons of iced water if necessary.

Transfer shaggy dough onto a piece of plastic wrap. Use the wrap to flatten and press dough together. Chill until firm; 2 hours or up to 3 days.

When ready to bake, roll out the dough to fit a 9-inch pie plate. Crimp the edges, line the dough with parchment paper, and fill with pie weights or beans.

Blind bake the crust at 375 degrees for 10 minutes. Remove the weights and prick the bottom of the crust generously with a fork. Bake for another 5 minutes. Remove the crust from the oven and let cool before filling with custard.

More Quiche Recipes You’ll Love

Side view of sliced Broccoli Cheddar Quiche with whole quiche in the background
Slice of Broccoli Cheddar Quiche on an ivory plate

Easy Broccoli Cheddar Quiche

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Broccoli Cheddar Quiche is an easy, utterly delicious treat for brunch, teatime, or even light dinner. Creamy, custardy, and delicious.

Ingredients

  • 9-inch pie crust (homemade or store-bought)
  • 2 slices bacon, cooked and crumbled
  • 1 cup shredded white cheddar cheese 
  • 2–3 scallions, with green parts, sliced thinly
  • 5 eggs, slightly beaten
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of red pepper flakes
  • 2 cups broccoli florets

Instructions

  1. Preheat oven to 425°F. Place broccoli florets in a medium saucepan with a bit of water (or in the microwave) and cook until barely fork-tender, about 4 minutes. Run under cold water to stop the cooking and roughly chop. In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.
  2. Line a 9-inch pie plate with store-bought or homemade pie crust and crimp the edges.
  3. In a medium bowl whisk milk, eggs, salt, pepper, and red pepper flakes. Stir in the broccoli and set aside.
  4. In the bottom of the crust-lined pie plate, layer cooked bacon, cheddar, and scallions. Pour the egg and broccoli custard over the top.
  5. Bake 15 minutes at 425 degrees. Without opening the oven, reduce the temperature to 325 degrees and continue to bake for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.

Notes

Simple Single-Layer Homemade Pie Crust

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2 tablespoons water

Whisk the flour, salt, and sugar in a bowl. Cut in the cubed butter until it resembled coarse crumbs. Add 2 tablespoons of iced water. Using a fork, pull the ingredients into a shaggy dough. Add up to an additional 2 tablespoons of iced water if necessary. Transfer shaggy dough onto a piece of plastic wrap. Use the wrap to flatten and press dough together. Chill until firm; 2 hours or up to 3 days.

When ready to bake, roll out the dough to fit a 9-inch pie plate. Crimp the edges, line the dough with parchment paper and fill with pie weights or beans. Blind bake the crust at 375 degrees for 10 minutes. Remove the weights and prick the bottom of the crust generously with a fork. Bake for another 5 minutes. Remove the crust from the oven and let cool before filling with custard.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 136mgSodium: 449mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 12g

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