Heavenly Broccoli Cheddar Quiche in Just 15 Minutes

Oh, let me tell you about my absolute favorite lazy Sunday breakfast – this heavenly Broccoli Cheddar Quiche that somehow makes me feel both fancy and completely relaxed at the same time. It’s the dish I make when friends pop by unexpectedly (because it comes together in minutes) and the one my nephew requests every birthday (even though it’s technically a “grown-up” dish). The creamy cheddar filling with those tender broccoli bits? Absolute perfection.

What I love most about this quiche – besides how ridiculously easy it is – is how adaptable it becomes. Need an egg-free version? No problem! The texture stays just as dreamy with a simple swap. Over the years, I’ve served this to vegetarians, picky kids, and even my very fancy mother-in-law (who still asks for the recipe). It’s foolproof, I promise!

My personal quiche journey started when I was newly married and terrified of pie crusts. This recipe became my confidence booster – it forgives imperfect crimping and still comes out looking gorgeous. Now it’s our family’s go-to for holiday mornings, postpartum meal trains (it reheats like a dream), and those “what should we have for dinner?” nights. Honestly? I think the secret is in the sharp cheddar – don’t skimp on that!

Why You’ll Love This Broccoli Cheddar Quiche

Trust me, this isn’t just another quiche—it’s the one you’ll keep coming back to. Here’s why:

• Crazy easy prep: Throw it together in 15 minutes flat—perfect for sleepy mornings or last-minute guests.
• Creamy, dreamy texture: The cheddar melts into this luscious custard that makes every forkful irresistible.
• Vegetarian-friendly: Packed with protein from eggs (or egg substitutes) and cheese—no meat needed for satisfaction.
• Egg-free magic: Works beautifully with substitutes (I’ve tested them all!), so everyone at the table can dig in.
• Meal chameleon: Equally at home at brunch buffets, picnic baskets, or Tuesday night dinners with a side salad.

Seriously, it’s the quiche that somehow manages to feel special and effortless—my kind of cooking!

Ingredients for Broccoli Cheddar Quiche

Gathering your ingredients is the first step to quiche perfection! Here’s exactly what you’ll need (and why each one matters):

• 1 9-inch pie crust – Store-bought works beautifully (no shame!), but homemade if you’re feeling ambitious. I keep frozen ones on hand for emergency quiche moments.
• 1 cup broccoli florets – Chop them small so they distribute evenly. Fresh is ideal, but frozen (thawed and patted dry) works in a pinch!
• 1 cup shredded sharp cheddar – The sharper the better—it gives that bold flavor punch. I sometimes do half cheddar, half Gruyère for extra richness.
• 1 cup milk – Any kind you have! Whole milk makes it creamier, but I’ve used almond milk for the egg-free version with great results.
• 3 large eggs – Or 1 cup egg substitute (like Just Egg or a flaxseed mix) for the egg-free crowd. Both set up beautifully.
• ½ tsp salt + ¼ tsp black pepper – Simple seasonings that let the cheese and broccoli shine.

Bonus add-ins: Sometimes I toss in a pinch of nutmeg (Grandma’s trick) or red pepper flakes for heat. Make it yours!

Equipment Needed

You don’t need anything fancy—just these basics you probably already have:

• 9-inch pie dish – Metal or ceramic, doesn’t matter. I’ve even used a cake pan in a pinch!
• Mixing bowl – Any medium-sized bowl will do for whisking the custard.
• Whisk – A fork works too, but a whisk blends everything smoother.
• Steamer or small pot – To soften the broccoli (or just microwave it in a bowl with a splash of water).
• Knife & cutting board – For chopping broccoli—though you could tear it with your hands if you’re lazy like me sometimes.

That’s it! No special gadgets required.

How to Make Broccoli Cheddar Quiche

Okay, let’s get to the fun part—making this gorgeous quiche! I promise it’s easier than it looks. Just follow these steps, and you’ll have golden, bubbly perfection in no time.

Step 1: Preheat and Prep

First things first—get that oven going! Preheat to 375°F (190°C) so it’s nice and hot when your quiche goes in. While it heats up, place your 9-inch pie crust in the dish. No need to fuss with fancy crimping—just press it gently into the corners. If using frozen, let it thaw just enough to unfold without cracking (about 10 minutes on the counter).

Step 2: Broccoli Time

Take your 1 cup broccoli florets and chop them into bite-sized pieces (about the size of a nickel). Here’s my trick: steam them for 3-4 minutes until bright green and slightly tender but still with a little crunch. You can use a steamer basket or just microwave them in a bowl with 1 tablespoon water, covered with a plate. Drain well—soggy broccoli makes a soggy quiche!

Step 3: The Magical Custard

In a medium bowl, whisk together 1 cup milk, 3 eggs (or 1 cup egg substitute), ½ teaspoon salt, and ¼ teaspoon black pepper. Don’t overbeat—just mix until uniform with no streaks of egg white. If you want it extra silky, strain it through a fine mesh sieve (but I often skip this when I’m in a hurry!).

Step 4: Layer It Up

Now, the assembly! Sprinkle half the shredded cheddar over the pie crust. Scatter the broccoli evenly on top, then add the remaining cheese. Slowly pour the custard over everything—it should settle around the fillings. If it looks too full, stop about ¼ inch from the crust’s edge to prevent spills.

Step 5: Bake to Perfection

Carefully transfer to the oven (I put a baking sheet underneath to catch drips). Bake for 35-40 minutes until the center jiggles slightly but isn’t liquidy. The edges should be golden brown, and a knife inserted about 1 inch from the edge should come out clean. If the crust browns too fast, loosely tent with foil.

Step 6: The Hardest Part—Waiting!

Let it cool for at least 5 minutes before slicing—this helps the custard set so you get clean slices. If you cut too soon, it’ll ooze (still delicious but messy!). Serve warm or at room temperature. That first cheesy, broccoli-studded bite? Pure happiness.

Pro tip: If making ahead, bake until slightly underdone (about 30 minutes), then refrigerate. Reheat at 350°F for 15 minutes—it’ll taste freshly baked!

Tips for Perfect Broccoli Cheddar Quiche

After making this quiche more times than I can count, I’ve picked up some foolproof tricks to guarantee bakery-worthy results every single time:

• Cheese matters: Splurge on extra-sharp cheddar—it melts better and packs way more flavor than mild cheese. I always grate my own from a block; pre-shredded has anti-caking agents that can make the texture grainy.
• Broccoli prep is key: Don’t skip steaming! Raw broccoli releases too much water and stays crunchy. Steam just until fork-tender—about 3 minutes is the sweet spot.
• Patience pays off: Let the quiche rest 10 minutes before slicing. I know it’s hard to wait, but this lets the custard fully set for picture-perfect wedges.
• Soggy crust? Blind bake the crust for 8 minutes first if you’re using homemade. For store-bought, just prick the bottom with a fork before adding fillings.
• Too watery? Next time, pat your steamed broccoli super dry with paper towels and reduce milk by 2 tablespoons.

These little tweaks make all the difference between “good” and “oh-my-gosh-can-I-have-the-recipe” quiche!

Serving Suggestions for Broccoli Cheddar Quiche

Oh, the places this quiche can go! Here’s how I love to serve it—depending on the occasion:

• Brunch superstar: Pair with fresh fruit salad and mimosas—it makes any weekend feel like a celebration.
• Light dinner hero: Serve with a crisp green salad (try arugula with lemon vinaigrette) and roasted baby potatoes.
• Picnic perfect: Pack wedges cold with pickles and crusty bread—it travels like a dream.
• Holiday favorite: At Easter or Christmas brunch, I surround it with bacon-wrapped dates and cinnamon rolls.

Truthfully? It’s amazing straight from the pan with just a fork when no one’s looking. No judgment here!

Storage and Reheating Instructions

Here’s the beautiful thing about this quiche—it keeps wonderfully! Store leftovers in an airtight container in the fridge for up to 3 days. For reheating, I swear by the oven method: 10 minutes at 325°F brings back that perfect texture. Microwave works too (about 90 seconds per slice), but the crust won’t stay as crisp. Pro tip: Freeze whole slices between parchment paper for emergency breakfasts—just thaw overnight and reheat!

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about this quiche! Here are the ones that come up most often—with all the tested answers:

• Can I use frozen broccoli? Absolutely! Just thaw and pat it super dry with paper towels first (wet broccoli = soggy quiche). No need to cook it again—it’ll soften perfectly in the oven.
• What’s the best egg substitute? For egg-free, I love using 1 cup Just Egg (it browns beautifully) or a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, whisked and left to thicken for 5 minutes). Both work like a charm!
• Can I make this ahead? You bet! Bake as directed, then cool completely and refrigerate for up to 2 days. Reheat slices at 325°F for 15 minutes—it’ll taste freshly made. The unbaked filling can chill overnight too!
• Why isn’t my quiche setting? Usually means underbaking—give it 5 more minutes. Still jiggly? Your oven might run cool (get an oven thermometer!). Overloading with wet veggies can also cause this.
• Can I freeze it? Yes! Cool completely, wrap slices tightly in foil, and freeze for up to 3 months. Reheat frozen at 350°F for 25-30 minutes straight from the freezer.

Still have questions? Drop them in the comments—I answer every one!

Nutritional Information

Nutrition values are estimates and may vary based on ingredients and brands used. A typical serving (1 slice) of this Broccoli Cheddar Quiche contains about 250 calories, 15g fat (7g saturated), 18g carbs, 2g fiber, and 10g protein. For egg-free versions, calories and fat may be slightly lower depending on the substitute used.

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