Easy Broccoli Cheese Quiche – 40-Minute Flaky Crust

This Broccoli And Cheese Quiche Easy is my go-to when I need a reliable, no-fuss meal that works for breakfast, brunch, or a light dinner. It’s built on a store-bought pie crust and a custard that sets up perfectly every time, thanks to precise ratios and a hot oven.

I’ve tested this recipe multiple times to get the balance right: enough cheese to be indulgent, enough broccoli to feel wholesome, and a custard that holds its shape when sliced. The method is straightforward, and I’ll walk you through the exact temperatures and times so you get a golden, puffed quiche without soggy bottoms or runny centers.

Whether you’re feeding a crowd or meal-prepping for the week, this quiche delivers consistent results. It’s also highly adaptable—swap the cheese, add meat, or go crustless—so you can make it your own without losing the integrity of the dish.

About the Ingredients

1 (9-inch) unbaked pie crust (store-bought or homemade)

Use a deep-dish crust for extra filling. If you prefer, make your own with a 9-inch pie pan.

3 cups (240g) broccoli florets, chopped into small pieces

Fresh broccoli works best; frozen can be used if thawed and squeezed dry. Look for tight, green heads.

1 cup (120g) shredded sharp cheddar cheese

Sharp cheddar adds flavor; you can swap with Gruyère or a mix of your favorite melting cheeses.

1/2 cup (60g) shredded mozzarella cheese

Mozzarella adds gooeyness; use low-moisture for best results. Or replace with Monterey Jack.

4 large eggs

Room temperature eggs blend better into the custard. If you forget, place them in warm water for 5 minutes.

1 cup (240ml) whole milk

Whole milk gives a richer custard; you can use half-and-half for extra creaminess or 2% for lighter.

1/2 cup (120ml) heavy cream

Heavy cream ensures a velvety texture; substitute with extra milk if you want to reduce fat.

1/2 teaspoon salt

Adjust to taste; if your cheese is salty, reduce to 1/4 teaspoon.

1/4 teaspoon black pepper

Freshly ground is best; add a pinch of nutmeg for a classic quiche flavor.

1/4 teaspoon garlic powder

Optional but adds depth; you can use 1 clove minced garlic sautéed with the broccoli.

Tips & Tricks

Blanch the broccoli first

Boil or steam for 2-3 minutes, then shock in ice water. This removes excess moisture and ensures it’s tender by the time the custard sets.

Pre-bake the crust

Blind bake at 400°F (200°C) for 10 minutes with pie weights to prevent a soggy bottom. This step is non-negotiable for a crisp crust.

Don’t overbake

The quiche is done when the center is just set but still slightly jiggly in the middle. It will continue to cook from residual heat.

Step-by-Step Instructions

1. Preheat and Prep Crust

Preheat your oven to 400°F (200°C). Place the pie crust in a 9-inch pie pan and crimp the edges. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove the weights and set aside.

2. Blanch the Broccoli

Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes, then drain and immediately transfer to an ice bath to stop cooking. Pat dry with a towel to remove excess water.

3. Whisk the Custard

In a large bowl, whisk the eggs, milk, heavy cream, salt, pepper, and garlic powder until fully combined. The mixture should be smooth and slightly frothy.

4. Layer the Fillings

Spread the blanched broccoli evenly over the bottom of the pre-baked crust. Sprinkle both cheeses over the broccoli, making sure they reach the edges.

5. Pour and Season

Slowly pour the egg mixture over the cheese and broccoli, ensuring it fills the crust evenly. Gently shake the pan to settle the filling.

6. Bake to Perfection

Reduce the oven temperature to 375°F (190°C). Bake the quiche for 35-40 minutes, or until the center is just set and the top is golden brown. A knife inserted 1 inch from the center should come out clean.

7. Cool and Serve

Remove the quiche from the oven and let it rest on a wire rack for 10 minutes. Slice into wedges and serve warm or at room temperature.

Delicious Variations

Add cooked bacon or ham

Sprinkle 1/2 cup of cooked crumbled bacon or diced ham over the broccoli for a smoky flavor.

Go crustless

Grease the pie pan and skip the crust; bake for 30-35 minutes for a low-carb option.

Swap the cheese

Use Gruyère instead of cheddar for a nuttier taste, or add crumbled feta for a tangy twist.

How to Store Broccoli And Cheese Quiche Easy

Frequently Asked Questions

If you tried this Broccoli And Cheese Quiche Easy, let me know how it turned out in the comments below! Don't forget to share your variations—I love seeing your twists.

Broccoli And Cheese Quiche Easy

This Broccoli And Cheese Quiche Easy is a creamy, cheesy, and simple dish perfect for any meal.

★★★★½ 4.8 (156 ratings)

15 minPrep time40 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 (9-inch) unbaked pie crust (store-bought or homemade)
• 3 cups (240g) broccoli florets, chopped into small pieces
• 1 cup (120g) shredded sharp cheddar cheese
• 1/2 cup (60g) shredded mozzarella cheese
• 4 large eggs
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

📋 Instructions

1. 1Preheat and Prep Crust — Preheat your oven to 400°F (200°C). Place the pie crust in a 9-inch pie pan and crimp the edges. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove the weights and set aside.
2. 2Blanch the Broccoli — Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes, then drain and immediately transfer to an ice bath to stop cooking. Pat dry with a towel to remove excess water.
3. 3Whisk the Custard — In a large bowl, whisk the eggs, milk, heavy cream, salt, pepper, and garlic powder until fully combined. The mixture should be smooth and slightly frothy.
4. 4Layer the Fillings — Spread the blanched broccoli evenly over the bottom of the pre-baked crust. Sprinkle both cheeses over the broccoli, making sure they reach the edges.
5. 5Pour and Season — Slowly pour the egg mixture over the cheese and broccoli, ensuring it fills the crust evenly. Gently shake the pan to settle the filling.
6. 6Bake to Perfection — Reduce the oven temperature to 375°F (190°C). Bake the quiche for 35-40 minutes, or until the center is just set and the top is golden brown. A knife inserted 1 inch from the center should come out clean.
7. 7Cool and Serve — Remove the quiche from the oven and let it rest on a wire rack for 10 minutes. Slice into wedges and serve warm or at room temperature.

👨‍🍳 Chef's Note: For the flakiest crust, keep the butter cold and don't overwork the dough. But if you're short on time, a good-quality store-bought crust works perfectly.

Servings: 6

Cuisine: American

Course: Breakfast/Brunch

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Liam O'Connor
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.