Broccoli Cheddar Quiche (original) (raw)

This post contains affiliate links.

_Our Broccoli and Cheddar Quiche recipe is so simple to make with eggs, bacon, and veggies inside a flaky homemade pie crust. It's one of my favorite savory brunch recipe_s.

How to make Broccoli Quiche:

Cook Bacon and Veggies: Cook bacon in a large frying pan over medium heat until golden and crispy. Add chopped broccoli, onions, and garlic to pan, season with salt and pepper and sauté until tender.

Add filling: Whisk eggs, milk, parmesan, salt and pepper. Layer shredded cheeses in a blind baked pie crust, reserving ¼ cup of cheese topping. Add broccoli, onion, and bacon and pour egg mixture on top. Sprinkle with remaining cheese and bake at 350°F (180°C) for 40-50 minutes, or until set. Let broccoli cheese quiche cool for 10 minutes or to room temperature before slicing.

More Brunch Favorites:

• French Toast Casserole

• Pan con Tomate

• Old-Fashioned Sour Cream Donuts

• Banana Bread

• Biscuits and Gravy Casserole

• Sour Cream Coffee Cake

• ▢ 1 homemade pie crust, , unbaked

• ▢ 4 slices bacon, , good quality

• ▢ 1 Tablespoon olive oil

• ▢ 1 head fresh broccoli, , roughly chopped (about 3 cups)*

• ▢ 3 green onions, , chopped

• ▢ 1 teaspoon garlic, , minced

• ▢ 5 large eggs

• ▢ 1 1/4 cups milk, (311g)

• ▢ 1/3 cup freshly grated parmesan cheese, (33g)

• ▢ 1/2 cup shredded cheddar cheese, (57g)

• ▢ 1/2 cup shredded mozzarella cheese, (57g)

• ▢ 1/2 teaspoon kosher salt

• ▢ ¼ teaspoon ground black pepper

• Cook bacon in a large frying pan over medium heat until golden and crispy on both sides. Remove to a plate lined with a paper towel, then chop. Remove some of the grease from the frying pan.
  4 slices bacon, 1 Tablespoon olive oil

• Sauté veggies: Add olive oil to the pan. Add chopped broccoli, onions, and garlic and cook until broccoli is slightly tender.
  1 head fresh broccoli, 3 green onions, 1 teaspoon garlic, ½ teaspoon kosher salt

• Preheat oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
  1 homemade pie crust

• Blind bake pie crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.

• Quiche Filling: In a mixing bowl combine eggs, milk parmesan cheese salt and pepper.
  5 large eggs, 1 ¼ cups milk, ⅓ cup freshly grated parmesan cheese

• Assemble: Layer most of the shredded cheddar and mozzarella cheese into the bottom of the pie crust. (Reserve about ¼ cup of cheese for sprinkling on top of the quiche). Sprinkle broccoli, onion and bacon over the cheese and spread into an even layer. Pour the egg mixture on top. Top with remaining ¼ cup of shredded cheese.
  ½ cup shredded cheddar cheese, ½ cup shredded mozzarella cheese

• Bake at 350 degrees for 40-50 minutes, or until set on top. Remove from oven and allow to cool for at least 10 minutes, or to room temperature, before slicing. Store leftovers, covered, in the fridge.

Broccoli: I recommend using fresh broccoli, but if using frozen thaw it first and squeeze out as much liquid as possible.

Make Ahead Instructions: Make and bake the quiche up to 1 day in advance. Serve at room temperature or warm slightly in the oven.

Freezing Instructions: Wrap cooled baked quiche with a double layer of aluminum foil and freeze for up to 2 months. To reheat, thaw in the refrigerator completely overnight then bake at 350°F (180°C) for 20-30 minutes, or until heated through.

Calories: 276kcal, Carbohydrates: 19g, Protein: 13g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 137mg, Sodium: 345mg, Potassium: 393mg, Fiber: 3g, Sugar: 3g, Vitamin A: 903IU, Vitamin C: 69mg, Calcium: 230mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Text me new recipe ideas!

Simple, tasty ideas sent once a week. No spam.

Text Signup

I originally shared this recipe August 2016. Updated December 2021 and April 2025.

Related Posts

Published April 21, 2025

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.