Delicious, versatile, and always a crowd-pleaser—broccoli quiche is the ultimate comfort food that transforms simple ingredients into something extraordinary. Whether you’re seeking a quick weeknight dinner or an impressive brunch centerpiece, these 20 flavorful recipes offer endless inspiration. Let’s dive into a world of cheesy, savory goodness that will have you reaching for your pie dish in no time!
Classic Broccoli and Cheddar Quiche
Creamy, comforting, and endlessly adaptable, this quiche makes any meal feel special. It’s perfect for brunch, lunch, or a simple dinner. You’ll love the tender broccoli and sharp cheddar combo.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 1 cup small broccoli florets, blanched until bright green
– 1 cup shredded sharp cheddar cheese
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 teaspoon kosher salt
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the store-bought refrigerated pie crust and press it into a 9-inch pie dish. Crimp the edges.
3. Blind bake the crust: line it with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment and weights. Prick the bottom of the crust with a fork. Bake for another 5 minutes until lightly golden. Let it cool slightly. (Tip: This prevents a soggy bottom.)
5. In a large bowl, whisk together the 4 large farm-fresh eggs until smooth.
6. Whisk in the 1 cup heavy cream and 1/2 cup whole milk until fully combined.
7. Stir in the 1/2 teaspoon kosher salt, 1/4 teaspoon finely ground black pepper, and 1/4 teaspoon smoked paprika.
8. Evenly scatter the 1 cup blanched broccoli florets and 1 cup shredded sharp cheddar cheese over the pre-baked crust.
9. Carefully pour the egg mixture over the broccoli and cheese. (Tip: Pour slowly to avoid disturbing the fillings.)
10. Place the quiche on a baking sheet. Bake at 375°F for 40-45 minutes, or until the center is just set and the top is golden brown. (Tip: The quiche is done when a knife inserted near the center comes out clean.)
11. Let the quiche cool on a wire rack for at least 15 minutes before slicing.
Perfectly set and golden, this quiche boasts a creamy, custardy interior with pops of tender broccoli. The sharp cheddar adds a rich, tangy depth. Serve it warm with a simple green salad for a complete meal.
Spinach and Broccoli Quiche with Feta
Let’s make a vibrant, savory quiche that’s perfect for brunch or a light dinner. Loaded with fresh greens and tangy cheese, this dish comes together with minimal fuss for maximum flavor. You’ll love how the creamy custard contrasts with the tender vegetables.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought 9-inch pie crust, thawed if frozen
– 1 tablespoon rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cups fresh baby spinach leaves, packed
– 1 cup small broccoli florets, cut into bite-sized pieces
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 cup crumbled creamy feta cheese
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the 9-inch pie crust into a pie dish and prick the bottom all over with a fork to prevent puffing.
3. Bake the crust alone for 10 minutes until lightly golden, then remove and set aside.
4. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat.
5. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
6. Add the small broccoli florets and cook for 3 more minutes until bright green and slightly tender.
7. Stir in the packed fresh baby spinach leaves and cook just until wilted, about 1 minute, then remove the skillet from heat.
8. In a large mixing bowl, whisk together the 4 large farm-fresh eggs and 1 cup of heavy cream until smooth and fully combined.
9. Stir in the crumbled creamy feta cheese, 1/4 teaspoon of finely ground black pepper, and 1/4 teaspoon of kosher salt.
10. Evenly spread the cooked vegetable mixture over the bottom of the pre-baked pie crust.
11. Carefully pour the egg and cream mixture over the vegetables, ensuring it’s distributed evenly.
12. Bake the quiche at 375°F (190°C) for 45 minutes, or until the center is set and the top is golden brown.
13. Let the quiche cool on a wire rack for at least 10 minutes before slicing to allow it to set properly.
After baking, this quiche emerges with a golden, flaky crust and a custard that’s perfectly set yet creamy. Aromatic notes of feta and black pepper shine through the tender spinach and broccoli. Serve it warm with a simple side salad for a complete meal, or enjoy a slice at room temperature for a satisfying make-ahead option.
Crustless Broccoli Quiche for Low-Carb Lovers
Just because you’re cutting carbs doesn’t mean you have to skip brunch. This crustless broccoli quiche is packed with protein and flavor, making it a satisfying low-carb meal any time of day. It’s simple to prepare and endlessly customizable with your favorite veggies.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cups fresh broccoli florets, chopped into small pieces
– 6 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1/2 teaspoon kosher salt
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F. Grease a 9-inch pie dish with a thin layer of olive oil.
2. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add 1 small finely diced yellow onion to the skillet. Sauté for 5 minutes, stirring occasionally, until softened and translucent.
4. Add 2 cups of chopped fresh broccoli florets to the skillet with the onion. Cook for 8 minutes, stirring frequently, until the broccoli is bright green and tender-crisp. Remove the skillet from the heat and let the mixture cool slightly.
5. In a large mixing bowl, crack 6 large farm-fresh eggs. Whisk vigorously for 1 full minute until light and frothy.
6. Pour 1 cup of heavy cream into the bowl with the whisked eggs. Continue whisking for another 30 seconds until fully combined and smooth.
7. Stir in 1 cup of shredded sharp cheddar cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon finely ground black pepper, and 1/4 teaspoon smoked paprika into the egg mixture.
8. Fold the slightly cooled broccoli and onion mixture from the skillet into the egg mixture until evenly distributed.
9. Pour the combined quiche filling into the greased 9-inch pie dish. Use a spatula to spread it into an even layer.
10. Place the pie dish in the preheated 375°F oven on the center rack. Bake for 45 minutes.
11. Check the quiche at 45 minutes. It is done when the top is golden brown, the center is set, and a knife inserted into the middle comes out clean. If needed, bake for an additional 5 minutes.
12. Remove the quiche from the oven. Let it rest in the dish on a wire rack for 10 minutes before slicing and serving.
Light and fluffy yet satisfyingly dense, this quiche boasts a creamy interior studded with tender broccoli and savory cheese. The smoked paprika adds a subtle, warm depth that complements the sharp cheddar perfectly. Serve it warm with a dollop of sour cream and a side of crisp bacon for a complete low-carb feast.
Broccoli and Mushroom Quiche with Gruyère
This savory quiche delivers a satisfying meal with minimal fuss. Tender broccoli florets and earthy mushrooms mingle with nutty Gruyère in a buttery crust. It’s perfect for brunch, lunch, or a light dinner.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 1 cup fresh broccoli florets, chopped small
– 8 ounces cremini mushrooms, sliced thin
– 1 tablespoon rich extra virgin olive oil
– 1 cup shredded nutty Gruyère cheese
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 teaspoon kosher salt
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish; crimp the edges.
3. Prick the bottom of the crust all over with a fork to prevent puffing.
4. Bake the empty crust for 10 minutes until lightly set; this is called blind baking.
5. Heat the extra virgin olive oil in a large skillet over medium-high heat.
6. Add the sliced cremini mushrooms and cook for 5-7 minutes until golden brown and their liquid evaporates.
7. Add the chopped broccoli florets to the skillet and cook for 3-4 more minutes until bright green and tender-crisp.
8. Remove the skillet from the heat and let the vegetable mixture cool slightly.
9. In a large mixing bowl, whisk together the farm-fresh eggs and heavy cream until completely smooth.
10. Whisk in the kosher salt, finely ground black pepper, and freshly grated nutmeg.
11. Sprinkle half of the shredded nutty Gruyère cheese evenly over the bottom of the pre-baked crust.
12. Spread the cooled broccoli and mushroom mixture evenly over the cheese layer.
13. Pour the egg and cream mixture slowly over the vegetables.
14. Top with the remaining shredded Gruyère cheese.
15. Bake the quiche on the middle oven rack for 35-40 minutes until the center is just set and the top is golden brown.
16. Let the quiche rest on a wire rack for at least 15 minutes before slicing; this allows it to set properly.
Flaky crust gives way to a creamy, custardy interior studded with vegetables. The Gruyère adds a subtle, savory depth that pairs wonderfully with the earthy mushrooms. For a fresh twist, serve a slice atop a simple arugula salad dressed with lemon vinaigrette.
Bacon and Broccoli Quiche with Swiss Cheese
Perfect for a lazy weekend brunch or a simple dinner, this bacon and broccoli quiche with Swiss cheese delivers rich flavor with minimal fuss. It’s a savory, satisfying dish that comes together quickly and pleases a crowd.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 6 slices thick-cut bacon, chopped
– 1 cup fresh broccoli florets, chopped small
– 1 cup shredded Swiss cheese
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish, crimping the edges.
3. In a skillet over medium heat, cook the chopped thick-cut bacon until crispy, about 8–10 minutes.
4. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
5. Add the chopped fresh broccoli florets to the skillet and sauté in the bacon fat until bright green and slightly tender, about 3–4 minutes.
6. In a large bowl, whisk together the 4 large farm-fresh eggs, 1 cup heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder until smooth.
7. Sprinkle the cooked bacon and sautéed broccoli evenly over the bottom of the pie crust.
8. Top with 1 cup shredded Swiss cheese.
9. Pour the egg mixture over the fillings in the pie crust.
10. Bake at 375°F for 40–45 minutes, or until the center is set and the top is golden brown.
11. Let the quiche cool on a wire rack for 10 minutes before slicing.
Velvety and rich, this quiche boasts a creamy interior with crispy bacon bits and tender broccoli. Serve it warm with a side salad for a complete meal, or slice it cold for an easy grab-and-go lunch.
Broccoli and Sun-Dried Tomato Quiche
Just in time for holiday brunch, this savory quiche combines earthy broccoli with tangy sun-dried tomatoes. It’s a versatile dish that works for breakfast, lunch, or a light dinner, requiring minimal hands-on effort for maximum flavor payoff.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 1 cup fresh broccoli florets, chopped into small pieces
– ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped
– 1 cup shredded sharp cheddar cheese
– 4 large farm-fresh eggs
– 1 cup heavy cream
– ½ teaspoon kosher salt
– ¼ teaspoon finely ground black pepper
– ¼ teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish, trimming any excess edges.
3. In a medium bowl, whisk together the farm-fresh eggs, heavy cream, kosher salt, finely ground black pepper, and garlic powder until fully combined.
4. Spread the chopped broccoli florets and roughly chopped sun-dried tomatoes evenly over the bottom of the pie crust.
5. Sprinkle the shredded sharp cheddar cheese over the broccoli and tomatoes.
6. Pour the egg mixture slowly over the fillings in the pie crust.
7. Place the quiche on the middle rack of the preheated oven and bake for 45 minutes, or until the center is set and the top is golden brown.
8. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Here, the creamy custard base contrasts beautifully with the tender broccoli and chewy sun-dried tomatoes. Serve warm with a simple green salad for a complete meal, or enjoy a slice cold the next day—the flavors deepen overnight.
Vegan Broccoli Quiche with Tofu Scramble
Gather around for a plant-based brunch star that’s both hearty and healthy. This vegan quiche swaps eggs for a creamy tofu scramble and packs in fresh broccoli for a satisfying bite. It’s simple to make and perfect for feeding a crowd.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought vegan pie crust
– 14 ounces firm tofu, pressed and crumbled
– 2 cups fresh broccoli florets, chopped small
– 1 cup unsweetened almond milk
– ¼ cup nutritional yeast
– 2 tablespoons cornstarch
– 1 tablespoon extra virgin olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon turmeric powder
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Place the store-bought vegan pie crust in a 9-inch pie dish.
3. Press the crumbled firm tofu between paper towels to remove excess moisture.
4. Heat the extra virgin olive oil in a skillet over medium heat.
5. Add the chopped fresh broccoli florets to the skillet.
6. Sauté the broccoli for 5-7 minutes until bright green and slightly tender.
7. In a blender, combine the unsweetened almond milk, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric powder, fine sea salt, and freshly ground black pepper.
8. Blend the mixture on high for 30 seconds until completely smooth.
9. Stir the pressed tofu crumbles and sautéed broccoli into the blended mixture in a large bowl.
10. Pour the combined filling into the pie crust, spreading it evenly.
11. Bake the quiche in the preheated oven for 40-45 minutes.
12. Check that the top is golden brown and the center is set when gently shaken.
13. Remove the quiche from the oven and let it cool for 10 minutes before slicing.
Delight in the creamy, savory filling contrasted with tender broccoli bits. The turmeric gives it a golden hue, while nutritional yeast adds a cheesy depth. Serve warm with a crisp side salad or enjoy chilled for a quick lunch.
Broccoli and Ham Quiche with Gouda
You’ve probably got leftover holiday ham and a craving for something cozy. This quiche turns simple ingredients into a creamy, savory meal that’s perfect for brunch or dinner. It’s a one-pan wonder that comes together with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 1 cup diced cooked ham
– 1 ½ cups small broccoli florets
– 1 cup shredded aged Gouda cheese
– 4 large farm-fresh eggs
– 1 cup heavy cream
– ½ cup whole milk
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish; crimp the edges.
3. Par-cook the broccoli florets in boiling water for 2 minutes, then drain and pat dry—this prevents a soggy crust.
4. Scatter the diced cooked ham and par-cooked broccoli evenly over the pie crust.
5. Sprinkle the shredded aged Gouda cheese on top of the ham and broccoli.
6. In a medium bowl, whisk together the farm-fresh eggs, heavy cream, and whole milk until smooth.
7. Stir in the kosher salt, freshly ground black pepper, and smoked paprika.
8. Pour the egg mixture slowly over the fillings in the pie crust.
9. Bake at 375°F for 40–45 minutes, until the center is set and the top is golden brown.
10. Let the quiche cool on a wire rack for 10 minutes before slicing.
Out of the oven, this quiche boasts a flaky crust and a custardy, rich interior. The smoky Gouda melts into every bite, complementing the savory ham and tender broccoli. Serve it warm with a crisp green salad for a balanced meal, or slice it cold for an easy grab-and-go lunch.
Gluten-Free Broccoli Quiche with Almond Flour Crust
A gluten-free quiche that doesn’t compromise on flavor or texture is a holiday miracle. This broccoli version with an almond flour crust delivers a satisfying, protein-packed meal perfect for brunch or dinner. It’s simple to make yet impressive enough for guests.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups finely ground almond flour
– ¼ cup cold unsalted butter, cubed
– 1 large farm-fresh egg
– ¼ teaspoon fine sea salt
– 2 cups fresh broccoli florets, chopped small
– 1 tablespoon rich extra virgin olive oil
– 4 large farm-fresh eggs
– 1 cup heavy cream
– ½ cup sharp cheddar cheese, shredded
– ¼ teaspoon finely ground black pepper
– ¼ teaspoon garlic powder
Instructions
1. Preheat your oven to 350°F (175°C).
2. Combine 1 ½ cups finely ground almond flour, ¼ cup cold unsalted butter, 1 large farm-fresh egg, and ¼ teaspoon fine sea salt in a food processor. Tip: Keep the butter cold for a flakier crust.
3. Pulse the mixture until it forms a crumbly dough that holds together when pressed.
4. Press the dough evenly into a 9-inch pie dish, covering the bottom and sides.
5. Bake the crust for 10 minutes at 350°F (175°C) until lightly golden, then remove and set aside.
6. Heat 1 tablespoon rich extra virgin olive oil in a skillet over medium heat.
7. Add 2 cups fresh broccoli florets and sauté for 5-7 minutes until tender-crisp and bright green. Tip: Don’t overcook the broccoli to retain texture.
8. Whisk together 4 large farm-fresh eggs, 1 cup heavy cream, ½ cup sharp cheddar cheese, ¼ teaspoon finely ground black pepper, and ¼ teaspoon garlic powder in a large bowl.
9. Spread the sautéed broccoli evenly over the pre-baked crust.
10. Pour the egg mixture over the broccoli in the crust.
11. Bake the quiche at 350°F (175°C) for 35-40 minutes until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife; it should come out clean.
12. Let the quiche cool for 10 minutes before slicing.
13. Serve warm or at room temperature.
Delightfully creamy with a nutty, crisp crust, this quiche offers a hearty bite from the tender broccoli. Its rich, savory flavor pairs perfectly with a simple side salad for a balanced meal. Try serving it with a dollop of hot sauce for an extra kick.
Broccoli and Caramelized Onion Quiche
Rustic yet refined, this savory quiche transforms humble vegetables into a showstopper. Caramelized onions lend deep sweetness, while broccoli adds fresh crunch. A creamy custard binds it all in a flaky, buttery crust.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen
– 2 tbsp unsalted butter, cold and cubed
– 1 large yellow onion, thinly sliced
– 1 small head of broccoli, cut into small florets
– 4 large farm-fresh eggs
– 1 cup heavy cream, full-fat
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C).
2. Press the thawed pie crust firmly into a 9-inch pie dish; prick the bottom all over with a fork.
3. Blind bake the crust: line it with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes.
4. Remove the parchment and weights; bake the crust alone for 5 more minutes until lightly golden. Tip: This prevents a soggy bottom.
5. While the crust bakes, melt 1 tbsp butter in a large skillet over medium-low heat.
6. Add the thinly sliced onion; cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. Tip: Low heat is key for even caramelization without burning.
7. In the last 5 minutes, add the broccoli florets to the skillet; sauté until bright green and tender-crisp.
8. In a large bowl, whisk together the eggs, heavy cream, grated cheddar, salt, pepper, and nutmeg until smooth.
9. Scatter the caramelized onion and broccoli evenly over the pre-baked crust.
10. Pour the egg mixture over the vegetables, ensuring it spreads to the edges.
11. Bake the quiche at 375°F for 35–40 minutes, until the center is set and the top is golden brown. Tip: A knife inserted near the center should come out clean.
12. Let the quiche cool on a wire rack for at least 15 minutes before slicing.
Zesty and satisfying, this quiche emerges with a custard that’s luxuriously creamy yet firmly set. The flaky crust provides a buttery contrast to the sweet onions and crisp-tender broccoli. Serve it warm with a simple arugula salad, or enjoy slices cold for a next-day lunch—it’s versatile enough for any meal.
Broccoli and Goat Cheese Quiche with Herbs
Ready for a savory brunch star? This quiche combines tender broccoli florets with creamy goat cheese and fresh herbs. It’s a simple yet impressive dish that works for any meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, chilled
– 6 large farm-fresh eggs
– 1 cup heavy cream, rich and velvety
– 1 cup whole milk, cold
– 2 cups broccoli florets, chopped into small pieces
– 4 ounces creamy goat cheese, crumbled
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon fresh chives, minced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon finely ground black pepper
– 1 tablespoon unsalted butter, melted
Instructions
1. Preheat your oven to 375°F.
2. Place the chilled pie crust in a 9-inch pie dish, pressing it firmly against the sides.
3. In a large bowl, whisk together the farm-fresh eggs until smooth and pale yellow.
4. Add the rich heavy cream and cold whole milk to the eggs, whisking vigorously to combine.
5. Stir in the chopped broccoli florets, crumbled goat cheese, fresh dill, minced chives, kosher salt, and finely ground black pepper.
6. Pour the mixture evenly into the pie crust, using a spatula to spread it smoothly.
7. Brush the edges of the crust with melted unsalted butter for a golden finish.
8. Bake at 375°F for 45 minutes, or until the center is set and the top is lightly browned.
9. Remove from the oven and let it cool on a wire rack for 10 minutes before slicing.
10. Serve warm or at room temperature.
Perfectly creamy with a flaky crust, this quiche offers a delightful contrast of textures. The goat cheese melts into pockets of tanginess, balanced by the earthy broccoli and bright herbs. Try it with a side salad for a light lunch or slice it cold for a picnic treat.
Spicy Broccoli Quiche with Jalapeños and Pepper Jack
Ditch the bland breakfast routine with this fiery quiche. Spicy broccoli, jalapeños, and pepper jack cheese create a bold, satisfying dish perfect for brunch or dinner. It’s a flavor-packed meal that comes together with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 1 cup fresh broccoli florets, chopped small
– 2 fresh jalapeño peppers, seeded and finely diced
– 1 cup shredded sharp pepper jack cheese
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon extra virgin olive oil
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish. Crimp the edges.
3. Heat the extra virgin olive oil in a skillet over medium heat.
4. Add the chopped broccoli florets and diced jalapeños to the skillet.
5. Sauté the vegetables for 5-7 minutes, until the broccoli is bright green and tender-crisp. Tip: Don’t overcook the broccoli here, as it will continue to bake in the quiche.
6. Remove the skillet from the heat and let the vegetables cool slightly.
7. In a large mixing bowl, whisk together the farm-fresh eggs and heavy cream until fully combined.
8. Whisk in the kosher salt and freshly ground black pepper.
9. Stir the shredded sharp pepper jack cheese into the egg mixture.
10. Fold the slightly cooled broccoli and jalapeños into the egg and cheese mixture.
11. Pour the entire filling into the prepared pie crust. Tip: For a golden-brown top, avoid overfilling the crust; leave about 1/4-inch space at the rim.
12. Place the quiche on a baking sheet and bake at 375°F for 40-45 minutes. Tip: The quiche is done when the center is set and a knife inserted comes out clean, and the crust is golden brown.
13. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Golden and bubbling from the oven, this quiche offers a creamy, custardy texture punctuated by crisp-tender broccoli and the sharp kick of pepper jack. Serve it warm with a dollop of cool sour cream or a simple green salad to balance the heat. Leftovers reheat beautifully for a quick, flavorful meal the next day.
Broccoli and Sweet Potato Quiche with Cumin
You’ve probably faced the same dilemma: a fridge full of vegetables and a craving for something hearty yet healthy. This quiche solves both with a smoky cumin twist that elevates simple broccoli and sweet potato into a satisfying meal. It’s perfect for a lazy weekend brunch or a make-ahead dinner that reheats beautifully.Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen
– 2 cups peeled and diced sweet potatoes, cut into ½-inch cubes
– 2 cups fresh broccoli florets, chopped into bite-sized pieces
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon ground cumin, toasted for depth
– 6 large farm-fresh eggs
– 1 cup heavy cream, full-fat for richness
– ½ cup shredded sharp cheddar cheese, aged for tang
– ½ teaspoon kosher salt
– ¼ teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges; chill it in the refrigerator to prevent shrinking during baking.
2. In a large mixing bowl, toss the diced sweet potatoes and broccoli florets with the extra virgin olive oil and toasted ground cumin until evenly coated.
3. Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes, or until the sweet potatoes are tender and lightly browned at the edges.
4. While the vegetables roast, whisk together the farm-fresh eggs, heavy cream, shredded sharp cheddar cheese, kosher salt, and finely ground black pepper in a medium bowl until smooth.
5. Remove the roasted vegetables from the oven and let them cool slightly for 5 minutes to avoid scrambling the eggs when combined.
6. Evenly distribute the roasted vegetables into the chilled pie crust. Pour the egg mixture over the vegetables, ensuring it seeps into all gaps.
7. Bake the quiche at 375°F for 45 minutes, or until the center is set and the top is golden brown with no liquid jiggle when gently shaken.
8. Let the quiche cool on a wire rack for at least 15 minutes before slicing to allow it to firm up for clean cuts.
Mouthwatering and robust, this quiche boasts a creamy, custardy interior studded with tender sweet potatoes and crisp-tender broccoli, all infused with warm cumin notes. Serve it warm with a dollop of cool sour cream or alongside a simple arugula salad for a balanced meal that’s as versatile as it is delicious.
Broccoli and Smoked Salmon Quiche
Versatile and perfect for any meal, this broccoli and smoked salmon quiche delivers savory satisfaction with minimal fuss. Its flaky crust cradles a creamy, protein-packed filling that’s as elegant as it is easy to make.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, chilled
– 6 large farm-fresh eggs
– 1 cup heavy cream, rich and velvety
– 1 cup sharp cheddar cheese, freshly grated
– 1 cup broccoli florets, chopped small and vibrant green
– 4 ounces smoked salmon, flaked into tender pieces
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter, for greasing
Instructions
1. Preheat your oven to 375°F (190°C).
2. Grease a 9-inch pie dish thoroughly with unsalted butter to prevent sticking.
3. Press the chilled store-bought pie crust evenly into the greased pie dish, trimming any excess edges.
4. In a large mixing bowl, crack 6 large farm-fresh eggs and whisk vigorously until smooth.
5. Pour in 1 cup of rich and velvety heavy cream, whisking continuously to combine.
6. Add 1 cup of freshly grated sharp cheddar cheese, 1 cup of small, vibrant green broccoli florets, and 4 ounces of flaked smoked salmon to the egg mixture.
7. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, stirring gently to distribute evenly.
8. Tip: For a flakier crust, chill the filled pie dish in the refrigerator for 10 minutes before baking.
9. Pour the mixture carefully into the pie crust, ensuring it spreads to the edges.
10. Bake in the preheated oven at 375°F (190°C) for 45 minutes, or until the top is golden brown and the center is set when jiggled lightly.
11. Tip: To avoid a soggy bottom, place the pie dish on a preheated baking sheet in the oven.
12. Remove from the oven and let the quiche cool on a wire rack for at least 15 minutes before slicing.
13. Tip: For cleaner slices, use a sharp knife dipped in hot water between cuts.
14. Serve warm or at room temperature.
Unbelievably creamy and packed with smoky salmon and tender broccoli, this quiche offers a satisfying contrast of textures in every bite. Its golden, flaky crust holds up beautifully, making it ideal for brunch buffets or a simple dinner paired with a crisp green salad.
Broccoli and Ricotta Quiche with Lemon Zest
Mornings call for something bright yet comforting, and this quiche delivers exactly that. It combines creamy ricotta with crisp broccoli and a zesty lemon kick for a balanced breakfast or brunch.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust
– 1 cup whole-milk ricotta cheese
– 3 large farm-fresh eggs
– 1/2 cup heavy cream
– 1 cup small broccoli florets
– 1/2 cup shredded sharp cheddar cheese
– 1 tablespoon fresh lemon zest
– 1/2 teaspoon kosher salt
– 1/4 teaspoon finely ground black pepper
– 1 tablespoon extra virgin olive oil
Instructions
1. Preheat your oven to 375°F.
2. Place the store-bought pie crust into a 9-inch pie dish, pressing it gently against the sides.
3. In a medium bowl, whisk together the whole-milk ricotta cheese, farm-fresh eggs, and heavy cream until smooth.
4. Stir in the shredded sharp cheddar cheese, fresh lemon zest, kosher salt, and finely ground black pepper.
5. Heat the extra virgin olive oil in a skillet over medium heat for 1 minute.
6. Add the small broccoli florets to the skillet and sauté for 3-4 minutes until they turn bright green and slightly tender.
7. Tip: Sautéing the broccoli first enhances its flavor and prevents a soggy crust.
8. Let the broccoli cool for 2 minutes, then fold it into the ricotta mixture.
9. Pour the mixture into the pie crust, spreading it evenly with a spatula.
10. Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
11. Tip: Check for doneness by inserting a knife into the center; it should come out clean.
12. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
13. Tip: Cooling allows the quiche to firm up for cleaner slices.
14. Serve warm or at room temperature.
So, this quiche emerges with a creamy, velvety texture from the ricotta, punctuated by the crunch of broccoli. The lemon zest adds a bright, citrusy note that cuts through the richness beautifully. For a creative twist, top slices with a dollop of herbed yogurt or serve alongside a simple arugula salad dressed in lemon vinaigrette.
Broccoli and Pesto Quiche with Pine Nuts
Nailing a satisfying brunch or light dinner doesn’t require hours in the kitchen. This Broccoli and Pesto Quiche with Pine Nuts delivers creamy, savory flavor with minimal fuss, perfect for a busy week or a relaxed weekend gathering.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 1 small head of fresh broccoli, cut into small florets
– 1/2 cup of rich, store-bought basil pesto
– 1/3 cup of toasted pine nuts
– 4 large farm-fresh eggs
– 1 cup of heavy cream
– 1 cup of shredded sharp white cheddar cheese
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the refrigerated pie crust and press it firmly into a 9-inch pie dish, crimping the edges.
3. Place the pie dish on a baking sheet for easier handling and to catch any drips.
4. Steam the broccoli florets for 3-4 minutes until bright green and just tender, then drain thoroughly and pat dry with paper towels.
5. Whisk together the farm-fresh eggs, heavy cream, kosher salt, and finely ground black pepper in a large bowl until completely smooth.
6. Spread the rich basil pesto evenly over the bottom of the unbaked pie crust.
7. Scatter the steamed broccoli florets and toasted pine nuts over the pesto layer.
8. Sprinkle the shredded sharp white cheddar cheese evenly over the broccoli and nuts.
9. Pour the egg and cream mixture slowly over the fillings in the crust.
10. Bake on the center oven rack for 40-45 minutes, until the center is set and the top is golden brown.
11. Let the quiche cool on a wire rack for at least 15 minutes before slicing to allow it to set properly.
A golden, flaky crust gives way to a creamy, savory filling where the bright pesto and tender broccoli shine. The toasted pine nuts add a delightful crunch in every bite. Serve a warm slice with a simple arugula salad for a complete, satisfying meal.
Broccoli and Sausage Quiche with Cheddar
Effortlessly elegant yet deeply satisfying, this broccoli and sausage quiche with cheddar transforms simple ingredients into a showstopping meal. Perfect for brunch or dinner, it’s packed with savory flavors and a creamy, custardy texture that everyone will love. You’ll appreciate how straightforward it is to prepare, yielding impressive results every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 8 ounces Italian sausage, casings removed
– 2 cups fresh broccoli florets, chopped into small pieces
– 1 cup sharp cheddar cheese, freshly grated
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F.
2. Place the store-bought refrigerated pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. In a skillet over medium heat, cook the Italian sausage, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about 8-10 minutes.
4. Remove the sausage from the skillet and set it aside on a plate lined with paper towels to drain excess grease.
5. In the same skillet, add the fresh broccoli florets and sauté over medium heat until they are bright green and slightly tender, about 5 minutes.
6. In a large mixing bowl, whisk together the farm-fresh eggs, heavy cream, kosher salt, freshly ground black pepper, and garlic powder until smooth and well combined.
7. Stir the cooked Italian sausage, sautéed broccoli florets, and freshly grated sharp cheddar cheese into the egg mixture until evenly distributed.
8. Pour the mixture into the prepared pie crust, spreading it out evenly with a spatula.
9. Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
10. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Just out of the oven, this quiche boasts a golden, flaky crust that gives way to a creamy, custardy interior studded with savory sausage and tender broccoli. The sharp cheddar adds a rich, tangy note that balances the dish perfectly. For a creative twist, serve slices with a dollop of spicy aioli or alongside a crisp green salad for a complete meal.
Broccoli and Artichoke Quiche with Parmesan
Finally, a quiche that doesn’t skimp on flavor or texture. This broccoli and artichoke version is packed with savory vegetables and sharp parmesan, making it perfect for brunch or a light dinner. It’s surprisingly simple to prepare ahead and bake when needed.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust, thawed
– 1 cup fresh broccoli florets, chopped into small pieces
– 1 cup canned artichoke hearts, drained and roughly chopped
– 1 cup shredded parmesan cheese, divided
– 4 large farm-fresh eggs
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the thawed pie crust and press it firmly into a 9-inch pie dish, crimping the edges.
3. Blind bake the crust: line it with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes to prevent sogginess.
4. Remove the crust from the oven and carefully take out the parchment and weights.
5. In a medium bowl, whisk together the farm-fresh eggs, whole milk, and heavy cream until fully combined and slightly frothy.
6. Whisk in the kosher salt, freshly ground black pepper, and garlic powder.
7. Stir in the chopped broccoli florets, chopped artichoke hearts, and 3/4 cup of the shredded parmesan cheese.
8. Pour the egg and vegetable mixture into the pre-baked pie crust.
9. Sprinkle the remaining 1/4 cup of shredded parmesan cheese evenly over the top.
10. Bake the quiche on the middle oven rack at 375°F for 45 minutes, or until the center is set and the top is golden brown.
11. Let the quiche cool on a wire rack for at least 15 minutes before slicing to allow it to set properly.
Zesty and creamy, this quiche boasts a firm yet tender custard filled with crisp-tender broccoli and briny artichokes. The generous parmesan adds a salty, nutty depth that makes each bite satisfying. Serve it warm with a simple arugula salad dressed in lemon vinaigrette for a complete meal.
Broccoli and Leek Quiche with Dill
Holiday mornings call for something special yet unfussy. This broccoli and leek quiche with dill delivers a savory, satisfying meal that feels celebratory without the stress. It’s perfect for a relaxed brunch or a simple dinner.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought 9-inch pie crust, chilled
– 1 tablespoon rich extra virgin olive oil
– 1 large leek, white and light green parts only, thinly sliced and rinsed well
– 2 cups fresh broccoli florets, chopped into small pieces
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 cup sharp cheddar cheese, freshly grated
– 1/4 cup fresh dill, finely chopped
– 1/2 teaspoon kosher salt
– 1/4 teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the chilled 9-inch pie crust into a pie dish and prick the bottom all over with a fork to prevent puffing.
3. In a large skillet, heat 1 tablespoon of rich extra virgin olive oil over medium heat.
4. Add the thinly sliced and rinsed leek to the skillet and sauté for 5 minutes, until softened.
5. Add the chopped broccoli florets to the skillet and cook for another 5 minutes, stirring occasionally, until bright green and tender-crisp.
6. In a large mixing bowl, whisk together 4 large farm-fresh eggs and 1 cup of heavy cream until smooth.
7. Stir in 1/2 cup of freshly grated sharp cheddar cheese, 1/4 cup of finely chopped fresh dill, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of finely ground black pepper.
8. Tip: For a flakier crust, pre-bake it for 8 minutes before adding the filling to avoid sogginess.
9. Spread the cooked leek and broccoli mixture evenly over the bottom of the pie crust.
10. Pour the egg and cream mixture over the vegetables in the crust.
11. Tip: Gently tap the pie dish on the counter to remove any air bubbles for an even bake.
12. Bake the quiche in the preheated oven at 375°F (190°C) for 35-40 minutes, until the center is set and the top is golden brown.
13. Tip: Let the quiche rest for 10 minutes after baking to firm up for cleaner slices.
14. Remove from the oven and allow it to cool slightly on a wire rack.
Nothing beats the creamy, custardy texture paired with the tender crunch of broccoli and sweet leeks. Serve it warm with a simple green salad for a balanced meal, or slice it cold for an easy grab-and-go lunch the next day. The fresh dill adds a bright, herbaceous note that cuts through the richness beautifully.
Broccoli and Blue Cheese Quiche with Walnuts
Get ready for a savory quiche that balances earthy broccoli with tangy blue cheese. This dish comes together quickly for a satisfying meal any time of day. Walnuts add a delightful crunch to every bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup whole milk
– 1½ cups small broccoli florets
– ¾ cup crumbled sharp blue cheese
– ½ cup chopped toasted walnuts
– ½ teaspoon kosher salt
– ¼ teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Trim any excess crust hanging over the edge.
4. Prick the bottom of the crust all over with a fork.
5. Blind bake the crust for 10 minutes to prevent sogginess.
6. Remove the crust from the oven and let it cool slightly.
7. In a large mixing bowl, whisk together the farm-fresh eggs, heavy cream, and whole milk until smooth.
8. Stir in the kosher salt and finely ground black pepper.
9. Evenly scatter the small broccoli florets over the bottom of the pre-baked crust.
10. Sprinkle the crumbled sharp blue cheese over the broccoli.
11. Pour the egg mixture carefully over the fillings in the crust.
12. Top the quiche evenly with the chopped toasted walnuts.
13. Bake the quiche at 375°F for 35–40 minutes, until the center is just set and the top is golden brown.
14. Let the quiche cool on a wire rack for 15 minutes before slicing.
Rich and creamy from the eggs and dairy, this quiche has a perfect contrast of soft custard and crisp walnuts. The sharp blue cheese cuts through the richness, while the broccoli adds a fresh, earthy note. Serve warm slices with a simple arugula salad for a complete meal.
Summary
Perfect for any meal, these 20 broccoli quiche recipes prove that healthy eating can be incredibly tasty. Whether you’re a seasoned cook or just starting out, there’s a flavorful option here for you. We’d love to hear which recipe becomes your new favorite—drop a comment below and don’t forget to share this roundup on Pinterest to inspire fellow food lovers!
