There’s something deeply satisfying about pulling a golden, puffed quiche from the oven. The promise of that first slice—a tender, flaky crust giving way to a creamy, savory custard studded with vibrant broccoli and pockets of melted cheddar—is a joy that never gets old. In my professional kitchen days, quiche was the ultimate test of a cook’s patience and precision, but for your home kitchen, I’ve streamlined the process.
This recipe delivers that classic bistro-quality result with reliable, easy-to-follow steps. It’s the perfect centerpiece for a leisurely weekend brunch, a elegant yet simple solution for lunch with friends, or a comforting make-ahead dinner.
- Restaurant-Quality at Home: Achieve a creamy, set custard and a crisp crust without any guesswork, using techniques I perfected in professional kitchens.
- Make-Ahead Marvel: This quiche tastes just as good, if not better, the next day. Bake it ahead for a stress-free meal.
- Customizable Canvas: The base custard is a perfect starting point. Swap the broccoli and cheddar for ingredients you love or have on hand.
- Crowd-Pleasing Comfort: It’s universally loved, equally at home on a brunch buffet or as the main course for a cozy family dinner.
- Texture Perfection: Roasting the broccoli first ensures it’s tender and flavorful, not watery, guaranteeing the custard sets beautifully every time.
Ingredients You’ll Need
Let’s gather our ingredients. This recipe is a beautiful example of how a few simple, quality components can create something greater than the sum of its parts. The magic lies in the balance: the richness of eggs and cream, the sharp tang of cheddar, the earthy sweetness of roasted broccoli, and the buttery foundation of the crust.
- Pie Crust: A 9-inch deep-dish crust is ideal. A homemade all-butter crust is sublime, but a quality store-bought crust works wonderfully for convenience. Believe me, no one will judge you for taking that shortcut.
- Broccoli: One small head, cut into small, bite-sized florets. We’ll roast it to intensify its flavor and drive off excess water, which is the secret to preventing a soggy quiche.
- Cheese: Sharp cheddar is my go-to for its bold flavor that stands up to the custard. Grating it yourself from a block melts better and tastes fresher than pre-shredded cheese, which contains anti-caking agents.
- Dairy: The custard is a mix of whole eggs, whole milk, and heavy cream. This ratio gives you a luxuriously rich and silky texture that sets firmly. For a slightly lighter version, you can use half-and-half instead of heavy cream.
- Seasonings: Kosher salt, freshly ground black pepper, and a hint of nutmeg. Trust me on the nutmeg—it’s a classic French quiche seasoning that adds a warm, subtle depth you’ll miss if it’s gone.
Kitchen Equipment Needed
You likely have everything you need already. The essentials are a 9-inch pie plate (a deep-dish one is best), a baking sheet (to catch any drips and for roasting the broccoli), a good whisk, and a mixing bowl. A box grater is helpful if you’re grating your own cheese, and a sharp knife for prepping the broccoli.
That’s really it—no special equipment required.
How to Make Broccoli Cheddar Quiche Recipe
Step 1: Prepare Your Crust and Oven
Start by preheating your oven to 375°F (190°C). This temperature is the sweet spot: high enough to set the custard and brown the crust, but gentle enough to cook everything evenly without curdling the eggs. If you’re using a frozen store-bought crust, simply place it in its tin on a baking sheet—this makes handling much easier.
There’s no need to pre-bake (or blind bake) for this method, as the extended cooking time will fully cook the crust.
Step 2: Roast the Broccoli to Perfection
This is my non-negotiable professional tip. Toss your broccoli florets with a tablespoon of olive oil and a pinch of salt on a baking sheet. Roast them for 15-18 minutes.
You’re looking for tender-crisp florets with some delicious browned, slightly charred edges. This step is crucial. It concentrates the broccoli’s flavor and, most importantly, evaporates the water that would otherwise seep into your custard and make it weepy.
Let the broccoli cool slightly before adding it to the quiche.
Step 3: Build the Custard Base
In a large bowl, whisk your four eggs until they are completely homogenous—no streaks of white or yolk. Then, whisk in the milk, cream, salt, pepper, and that secret weapon, a quarter teaspoon of nutmeg. Now, here’s the foolproof trick: sprinkle one tablespoon of all-purpose flour right over the liquid.
Whisk it in vigorously until the mixture is perfectly smooth. This tiny bit of flour acts as a stabilizer, guaranteeing a sliceable, set quiche every single time, even if you’re a little off on timing.
Step 4: Assemble and Bake
Sprinkle half of your shredded cheddar cheese directly onto the bottom of the pie crust. This creates a flavorful barrier that can help protect the crust from sogginess. Scatter the roasted broccoli evenly over the cheese.
Now, slowly and carefully pour your custard mixture over everything. It will seep into all the gaps. Top with the remaining cheddar.
Carefully transfer the baking sheet with the quiche to the center rack of your preheated oven.
Step 5: The Bake and Rest
Bake for 45 to 55 minutes. The quiche is done when the edges are puffed and golden brown, and the very center is just set. A knife inserted about an inch from the center should come out clean.
The center will still have a slight jiggle, but it should not look liquid. This is where patience is key. Let the quiche cool on a wire rack for at least 20-25 minutes before you even think about slicing.
This resting time allows the custard to finish setting, so you get those picture-perfect, clean slices.
- Temperature is Key: Use cold dairy (milk, cream) and room temperature eggs. This seems counterintuitive, but starting with a cold custard mixture slows the initial set, allowing the crust to cook through before the filling over-browns.
- The Doneness Test: Look for a uniform golden-brown color across the top. The most reliable test is the knife test mentioned, but also watch for the moment the entire surface loses its wet shine. If the crust is browning too quickly, tent the edges with foil.
- Avoid Overmixing: Once you’ve combined your custard ingredients, try not to whisk or agitate it excessively. Over-whipping can incorporate too much air, leading to bubbles or a less dense texture.
- Slicing for Success: For the cleanest slices, use a sharp, thin-bladed knife. Wipe the blade clean between cuts. A pie server or thin spatula is essential for lifting slices out without breaking the delicate crust.
Recipe Variations
- Ham and Swiss: Replace the broccoli with 1 cup of diced cooked ham and swap the cheddar for Gruyère or Swiss cheese for a classic Quiche Lorraine twist.
- Sun-Dried Tomato and Spinach: Sauté 2 cups of fresh spinach until wilted, squeeze dry, and mix with 1/3 cup of chopped oil-packed sun-dried tomatoes. Use feta or goat cheese instead of cheddar.
- Mushroom and Thyme: Sauté 8 ounces of sliced cremini mushrooms until golden brown, add a tablespoon of fresh thyme, and use them in place of the broccoli. Fontina cheese is a fantastic pairing here.
- Gluten-Free: Use your favorite gluten-free pie crust. The flour in the custard can be replaced with an equal amount of cornstarch or a gluten-free 1:1 flour blend.
- Crustless Quiche: For a low-carb version, generously butter your pie dish and sprinkle with 2 tablespoons of grated Parmesan. Pour the filling directly in and bake. The cooking time may be slightly shorter.
- Seasonal Vegetable: Use this recipe as a template for any vegetable. Try roasted asparagus in spring, zucchini and corn in summer, or sautéed leeks and kale in the fall.
What to Serve With This Recipe
This quiche is a complete meal in a slice, but it shines as part of a larger spread. For brunch, pair it with a platter of fresh fruit, crispy bacon or sausage links, and a basket of pastries. For a simple lunch or light dinner, a bright, acidic side is perfect to cut through the richness.
A simple arugula salad with a lemon vinaigrette, a classic Caesar salad, or a tomato and cucumber salad are all excellent choices. A cup of soup, like tomato basil or a pureed vegetable soup, also makes for a comforting, well-rounded meal.
Storage & Make-Ahead Instructions
- Refrigeration: Once completely cooled, cover the quiche tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. It will keep in the refrigerator for 3-4 days.
- Freezing: This quiche freezes exceptionally well. Cool completely, then wrap the whole quiche or individual slices tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat a whole quiche, cover loosely with foil and warm in a 325°F (165°C) oven for 20-25 minutes. For slices, reheat in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes until heated through. The microwave can be used in a pinch but will soften the crust.
- Make-Ahead: You can fully assemble the quiche (pour the custard into the crust) up to a day in advance. Cover and refrigerate overnight. You may need to add 5-10 minutes to the baking time if starting from cold.
Frequently Asked Questions
Q: Can I use frozen broccoli?
Yes, but you must thaw it completely and pat it very, very dry with paper towels. I still recommend roasting it from its thawed state (as per the recipe) to remove as much moisture as possible. Frozen broccoli tends to be more watery than fresh.
Q: Why did my quiche turn out watery?
The most common culprit is excess moisture from the fillings. This is why roasting the broccoli is non-negotiable. Other causes include under-baking (the custard didn’t set fully) or slicing it while it was still piping hot.
Q: Can I make this without a pie crust?
Absolutely. Follow the “Crustless Quiche” variation above. Grease your pie dish well and consider the Parmesan “crust” trick for a bit of texture.
Q: My crust is getting too dark before the filling is set. What do I do?
This is common. Simply tent the edges of the crust with strips of aluminum foil. This will shield them from direct heat and allow the center to finish cooking without burning the edges.
Q: What’s the best cheese to use besides cheddar?
You want a cheese that melts well and has flavor. Gruyère, Swiss, Monterey Jack, Gouda, or even a combination like mozzarella (for melt) and Parmesan (for flavor) are all excellent choices.
Q: How do I know if the quiche is fully cooked?
The center should be just set. When you gently jiggle the pan, the very center should have a slight, gentle movement—like Jell-O—but no liquid sloshing. The knife test is the most reliable.
Q: Can I use milk instead of cream?
You can, but the texture will be less rich and creamy. For the best results, use at least half-and-half. The fat in the dairy is what gives quiche its luxurious mouthfeel.
Final Thoughts
This broccoli cheddar quiche is more than just a recipe; it’s a reliable template for effortless, impressive cooking. It embodies the principles I value most: using technique to ensure success, choosing quality ingredients for maximum flavor, and creating a dish that adapts to your life—whether you need a make-ahead breakfast or an elegant, last-minute dinner. The process of making it, from roasting the broccoli to watching the custard puff and turn golden, is genuinely rewarding.
I hope this recipe becomes a trusted favorite in your kitchen, just as it is in mine. Give it a try this weekend, and don’t forget to let me know how it turned out! Share your photos and variations with me—I love seeing your culinary creations.
Broccoli Cheddar Quiche
Equipment
- 9-inch deep-dish pie plate or tart pan
- Baking sheet
- Medium mixing bowl
- Whisk
- Cheese grater (if grating cheese from a block)
Ingredients
- 1 9-inch pie crust homemade or store-bought, deep-dish preferred
- 1 small head broccoli about 1 pound, cut into small florets
- 1 tablespoon olive oil
- 1 cup sharp cheddar cheese shredded, divided
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream or half-and-half for a lighter option
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon ground nutmeg optional but recommended
- 1 tablespoon all-purpose flour for thickening
Instructions
- Preheat your oven to 375°F (190°C). If using a frozen pie crust, place it on a baking sheet and let it thaw slightly while you prepare the filling. No need to pre-bake for this method.
- Toss the broccoli florets with olive oil and a pinch of salt. Spread them on a baking sheet and roast for 15-18 minutes until tender and slightly charred at the edges. Let cool. This step concentrates flavor and removes excess moisture.
- In a large bowl, whisk the eggs until well combined. Whisk in the milk, cream, salt, pepper, and nutmeg. Sprinkle the tablespoon of flour over the mixture and whisk vigorously until completely smooth to prevent lumps.
- Sprinkle half of the shredded cheddar cheese over the bottom of the pie crust. Scatter the roasted broccoli florets evenly over the cheese. Carefully pour the egg custard mixture over the broccoli and cheese.
- Top with the remaining cheddar cheese. Place the quiche on a baking sheet (to catch any drips) and bake in the center of the oven for 45-55 minutes. The quiche is done when the center is just set and a knife inserted comes out clean.
- Let the quiche cool on a wire rack for at least 20-25 minutes before slicing. This allows the custard to set fully, ensuring clean slices. Serve warm or at room temperature.