Broccoli and Cheddar Quiche

Let’s Chat About Broccoli and Cheddar Quiche

So here’s the thing: Broccoli and Cheddar Quiche is one of those recipes I stumbled into out of curiosity and, honestly, a bit of desperation. Years ago, one rainy Sunday, I had leftover broccoli (because my kids still think it’s a prank vegetable) and some cheddar begging not to be forgotten in the cheese drawer. Quiche it was! I’ll admit, my first attempt looked like a pancake gone rogue. But the laughter and surprisingly empty plates made it one of those keeper recipes. Now, I toss it together for brunches, lazy dinners, even as a side when I’m feeling extra. Also, fair warning—you’ll never want store-bought quiche again, and you just might dream about pastry, which frankly, I think is a decent way to spend your night.

Why You’ll Love This Quiche (Or Maybe Just Tolerate It)

I make this when I want something cozy, cheesy, and—let’s be honest—a sneaky way to move that slightly wilted broccoli before it’s compost. My family goes a bit wild for this because it’s basically a pie filled with cheese (who wouldn’t fall for that?). The thing is, quiche isn’t as precious as you might think; honestly, I used to stress about crust edges sagging or the filling being a bit wobbly. Turns out, none of it matters much—my bunch eats it warm, cold, or somewhere in between, and there’s usually a slapdash battle over the last slice. (I’ll admit, I’ve hidden a slice in the back of the fridge behind the oat milk. No shame.)

What Goes In (And Out, If You’re Like Me)

• 1 ready-made pie crust – Or make your own if you’re feeling smug; my Nana likes this one
• 1 generous head of broccoli, cut into florets (about 2 cups) – I’ve used frozen in a pinch, just thaw and drain well
• 1 cup sharp cheddar, grated – Orange or white, both are fine (or mix if you want to live dangerously)
• 4 large eggs
• 1 cup milk – Any dairy works, or unsweetened oat milk if that’s your jam
• 1/2 cup heavy cream – Skipped this before and used extra milk. Still worked, just a bit less rich
• 1/4 teaspoon nutmeg (sounds odd but trust me, it works)
• Salt and pepper to taste – Be a little generous with the pepper
• Optional: A handful of sautéed onions or leeks (honestly, I never remember but they’re great)
• Optional: Pinch of smoked paprika (for pizzazz, not authenticity)

How To Make My Broccoli and Cheddar Quiche

1. First off, preheat your oven to 375°F/190°C. Place your pie crust in a 9-inch pie pan. Dock it with a fork—basically poke holes all over like you just got some bad news. If it’s a store-bought crust, I never bother blind-baking. But, up to you.
2. Steam the broccoli about 3-4 minutes until just bright green and kind of tender. If you overdo it and it goes mushy, don’t fret, just squeeze out a bit of the water (I learned that the hard way, sogginess is real). Let it cool a tad so it won’t scramble your eggs later.
3. Scatter the broccoli and grated cheese evenly in the bottom of your crust. Hide any unruly florets under cheese—works every time.
4. In a big-ish bowl, whisk the eggs, milk, and cream. (This is where I always drop at least one eggshell. Use a spoon or, um, your pinky.) Add nutmeg, a decent pinch of salt, and a good twist of pepper. If you’re adding onions or paprika, now’s your shot!
5. Pour the egg mixture over the broccoli and cheese, trying not to overflow the crust. (If it’s really full, I put the dish on a baking sheet so I don’t have to scrub the oven later. Lesson learned.)
6. Bake 35-40 minutes, or until puffy, golden, and a knife in the center comes out clean-ish. Jiggle the pan a little—if it moves like jello, give it more time.
7. Let it cool 15 minutes before slicing or risk molten cheese mouth; trust me, I have flavor scars.

Notes from My Many Attempts

• Don’t skimp on the seasoning—or it’ll taste like sad hotel breakfast quiche.
• If the crust edge browns too fast, just lightly drape a bit of foil over the top. Or let it go super rustic. I sometimes do.
• Actually, I find it works better if you err on the side of less custard. Overflow isn’t fun.
• The flavor deepens overnight, so if you like a more pronounced taste, stash a slice till morning—if you can.

Let’s Talk Variations (Some Are Winners… Some Not)

• Swap the cheddar for a combo of Swiss and Gruyère. Bit more European, quite fancy. Though my youngest says it smells “too much like feet.”
• Go crustless for a gluten-free version. Just be sure to grease the pan well. It’s a little trickier to serve but still delish.
• One time, I threw in cooked bacon. It disappeared faster than I could say “quiche,” but honestly, it kind of overpowered the broccoli. Maybe less is more.
• I once tried crumbling feta on top—eh, it just kind of sat there. Wouldn’t recommend.
• If you want to go heavy on veggies, keep the total amount to about 2 cups to avoid soup-in-a-crust syndrome.

If You Don’t Own Fancy Equipment

Listen, a proper pie dish is lovely, but in a pinch, I’ve baked quiche in a cake round, a square pan, even a deep frying pan with a heatproof handle (don’t judge). If your crust slumps on the sides, just call it “rustic” and own it. Also, if you’re ever short on a whisk, a fork and determination work almost as well.

How to Store This (Though, Good Luck!)

Cover leftovers and pop them in the fridge; they’ll keep for about 3 days, wrapped up tight. Honestly, in my house, leftovers are fictional, but that’s what they say. Want to freeze it? Sure, but wrap slices up individually. Reheat gently or eat cold (I think it tastes better on day two, but that could just be me). Here’s a bit more detail if you’re curious: Freezing Quiche Tips.

How I Like to Serve It (and Sometimes Don’t)

Personal fave: a big slice with a side of sharp salad—think arugula and tomatoes or whatever greens are around. Or, honestly, in my lunchbox, slightly squished under a can of soda. At brunch, I dust the top with a little more pepper. Occasionally, my partner piles on hot sauce like it’s a competitive sport (I tried once, and, well, regrets).

A Few Hard-Earned Pro Tips

• I once tried rushing the cooling step—my filling kind of oozed everywhere. Just wait. It’s worth it.
• If you’re using frozen broccoli, REALLY squeeze out the water. Otherwise, watery disaster. That’s all I’m saying.
• Check your pie dish size; yes, I’ve overfilled and made a cheesy, eggy oven mess more than I’d like to admit.

Real Questions Folks Have Actually Asked Me About This Quiche

• Can I use something else instead of milk? — Sure! I’ve used half-and-half, oat milk, and straight-up cream. Just watch the richness if you go all-cream.
• Does the crust need to be homemade? — Not unless you love making crusts. Store-bought is a life-saver (don’t let Instagram fool you).
• How do I keep the crust from getting soggy? — Actually, blind-baking or brushing with a beaten egg helps. But, erm, I don’t always bother and it’s fine.
• Can I add more vegetables? — Maybe! Just don’t overdo it — trust me, nobody wants a vegetable soup in a crust.
• Is this good cold? — I like it cold, especially at picnics, but some folks don’t. Your taste, your rules.
• How do I stop the top from burning? — If it looks toasty, toss foil over it loosely. Or serve it with extra cheese on top and call it rustic charm!

Oh, and before I forget (total sidetrack here): if you ever need more cheese inspo or want to get nerdy about cheddar, I recommend this cheese guide. I got way too carried away reading it once, so, fair warning.

Anyway, hope you genuinely enjoy making—and eating—this Broccoli and Cheddar Quiche. Drop me a line if you created a new variation that wasn’t a total disaster. Or if you just need solidarity with the whole broccoli-and-kids thing.