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If there’s one dish that feels like a warm, savory hug on a plate, it’s the Broccoli Cheddar Quiche Recipe. Imagine tender, vibrant broccoli mingling with sharp, melty cheddar cheese, all nestled in a buttery, flaky crust and held together by a luscious custard made of eggs, cream, and a touch of Dijon mustard. Every forkful offers a perfect balance of flavors and textures, from the crisp-tender bites of broccoli to the rich, creamy filling that’s accented by hints of smoked paprika and pepper. Whether you’re looking for a comforting brunch centerpiece or a satisfying dinner, this Broccoli Cheddar Quiche Recipe is an absolute winner you’ll want to make again and again.
Ingredients You’ll Need
Getting the ingredients right is the foundation for any great quiche, and this recipe keeps things simple yet essential. Each element plays its part in delivering that dreamy texture, deep flavor, and gorgeous golden finish that makes this dish so irresistible.
- Prepared spelt pie crust or The Best Butter Pie Crust: Provides a flaky, buttery base that supports the custard and adds delightful crunch.
- 12 ounces broccoli (3-4 cups), cut into small florets: Fresh or frozen both work perfectly, bringing vibrant green color and a tender bite.
- 8 large eggs: The heart of the custard, eggs bind everything together and give the quiche its rich, silky texture.
- ½ cup whole milk: Adds creaminess while keeping the filling light and smooth.
- ½ cup heavy cream: Boosts richness so the custard is luxuriously creamy and indulgent.
- 1 tablespoon Dijon mustard: Adds a subtle tang and depth that elevates the flavors beyond ordinary.
- 1 ½ teaspoons coarse kosher salt: Essential for seasoning; enhances all other flavors beautifully.
- ½ teaspoon smoked paprika: Introduces a gentle, smoky warmth that rounds out the taste profile wonderfully.
- ½ teaspoon black pepper: Gives a subtle kick, balancing the richness.
- 4 ounces (about 1 cup) shredded sharp cheddar cheese: The star flavor that melts into a gooey, savory layer within the custard.
How to Make Broccoli Cheddar Quiche Recipe
Step 1: Prepare Your Pie Crust
Start by fitting your prepared spelt or butter crust into a 9-inch pie dish. Press it gently into the edges and prick the bottom with a fork so it doesn’t puff up while baking. For best results, blind bake the crust for about 10 minutes at 375°F to get that perfect golden base before adding the filling.
Step 2: Cook the Broccoli
Lightly steam or blanch your broccoli florets until they’re just tender but still bright green. This step ensures the broccoli won’t release too much moisture in the quiche and keeps every bite fresh and flavorful. Drain well to prevent sogginess in the filling.
Step 3: Whisk the Custard
In a large bowl, whisk together the eggs, whole milk, heavy cream, and Dijon mustard. Season the mixture with kosher salt, smoked paprika, and black pepper until perfectly balanced. This custard is the luscious glue that binds the broccoli and cheddar into every satisfying slice.
Step 4: Assemble and Add Cheese
Evenly spread the broccoli over the pre-baked crust, then sprinkle the shredded sharp cheddar cheese on top. Pour your custard gently over everything, allowing it to settle perfectly around the broccoli and cheese.
Step 5: Bake to Perfection
Place the assembled quiche in the oven at 375°F and bake for about 50-60 minutes. You’ll know it’s done when the custard is set but still slightly wobbly in the center, and the top is beautifully golden and inviting. Let it cool slightly to help it firm up before slicing.
How to Serve Broccoli Cheddar Quiche Recipe
Garnishes
A sprinkle of freshly chopped chives or a few fresh parsley leaves can add a bright, herbaceous note that complements the sharp cheddar beautifully. For a little extra flair, a light dusting of smoked paprika on top amps up the smoky flavor and adds a pretty, colorful touch.
Side Dishes
The Broccoli Cheddar Quiche Recipe pairs wonderfully with crisp, refreshing sides like a simple mixed greens salad dressed in a lemon vinaigrette or a crunchy cucumber salad for contrast. For heartier meals, roasted new potatoes or a fresh tomato salad offer satisfying textures and flavors to round out the plate.
Creative Ways to Present
For a fun twist, serve your quiche in mini tart pans or muffin tins to create individual portions perfect for brunch parties or picnics. You can also add roasted red peppers or caramelized onions between the broccoli and cheese layers to customize the recipe to your tastes without losing its classic charm.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly with plastic wrap or store them in an airtight container in the refrigerator. The quiche stays fresh for up to 3 days, making it an easy grab-and-go option for breakfast, lunch, or dinner.
Freezing
Broccoli Cheddar Quiche Recipe freezes beautifully. Wrap individual slices or the whole quiche tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can stay in the freezer for up to 2 months, allowing you to enjoy it whenever you want without sacrificing taste or texture.
Reheating
For the best texture, reheat slices in a preheated oven at 350°F for about 15 minutes or until warmed through. This helps maintain the flaky crust and creamy filling without turning soggy or chewy like microwaving sometimes does.
FAQs
Can I use frozen broccoli in this Broccoli Cheddar Quiche Recipe?
Yes! Frozen broccoli works perfectly if you thaw it well and pat it dry before using. This helps remove excess moisture that could otherwise make the quiche soggy.
Is it possible to make this quiche gluten-free?
Absolutely. Swap the prepared spelt or traditional butter crust for your favorite gluten-free pie crust, and the rest of the ingredients remain the same without compromising flavor.
Can I substitute the cheddar cheese with another type?
While sharp cheddar is classic in this Broccoli Cheddar Quiche Recipe, you can experiment with Swiss, Gruyère, or even mozzarella for different flavor profiles. Just keep the cheese quantity similar for balanced richness.
How long does the quiche take to bake?
After assembling, the quiche usually bakes for about 50-60 minutes at 375°F. The exact time can vary, so look for a set custard with a lightly golden top as your visual cue.
Can I prepare the filling the night before?
Yes, you can whisk the custard and prepare the broccoli in advance and store them separately overnight. Assemble and bake the quiche fresh the next day for best texture and flavor.
Final Thoughts
This Broccoli Cheddar Quiche Recipe has become one of those dishes I keep coming back to because it’s just so comforting, versatile, and downright delicious. Whether for a weekend brunch or a simple dinner, it’s a dish that feels special without any fuss. I can’t wait for you to try it and make it your own favorite too!
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Broccoli Cheddar Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Cheddar Quiche combines a flaky spelt pie crust with tender broccoli florets and sharp cheddar cheese, all enveloped in a rich custard made from eggs, milk, and cream. It’s seasoned with Dijon mustard, smoked paprika, salt, and pepper to create a savory brunch or light dinner option perfect for any occasion.
Ingredients
Crust
- 1 prepared spelt pie crust or The Best Butter Pie Crust
Filling
- 12 ounces broccoli (3–4 cups), cut into small florets (fresh or frozen)
- 8 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons coarse kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 4 ounces (about 1 cup) shredded sharp cheddar cheese
Instructions
- Prepare the crust: Preheat your oven to 375°F (190°C). If using a frozen pie crust, allow it to thaw slightly. Fit the prepared spelt pie crust into a 9-inch pie dish, pressing it firmly into the edges. Chill the crust in the refrigerator to prevent shrinking during baking.
- Pre-cook the broccoli: If using fresh broccoli, boil or steam the florets for 2-3 minutes until just tender, then drain and pat dry. If frozen, thaw and drain excess water completely to avoid a soggy quiche filling.
- Make the custard filling: In a large mixing bowl, whisk together eggs, whole milk, heavy cream, Dijon mustard, coarse kosher salt, smoked paprika, and black pepper until fully combined and slightly frothy.
- Assemble the quiche: Spread the cooked broccoli evenly over the chilled pie crust. Sprinkle the shredded sharp cheddar cheese on top of the broccoli. Slowly pour the prepared custard mixture over the broccoli and cheese, ensuring it fills in evenly.
- Bake the quiche: Place the assembled quiche on the center rack of the oven. Bake for about 60 to 80 minutes or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and serve: Remove the quiche from the oven and allow it to cool for at least 15 minutes before slicing. This resting time helps the filling set fully for clean slices. Serve warm or at room temperature.
Notes
- Using a prepared spelt pie crust or a high-quality butter pie crust improves the texture and flavor balance with the rich filling.
- For a gluten-free alternative, use a gluten-free pie crust.
- Frozen broccoli can add extra moisture; ensure it’s thoroughly drained and patted dry to avoid sogginess.
- Adjust salt according to taste or dietary needs; coarse kosher salt can be substituted with fine salt at half the amount due to its texture.
- To make the quiche richer, you can increase the heavy cream to ¾ cup and reduce the whole milk accordingly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven or microwave.
