Easy & Delicious Broccoli Cheddar Quiche: A Wholesome Vegetarian Delight

This Broccoli Cheddar Quiche, featuring a tender, flaky homemade quiche pastry, is a truly delightful vegetarian bake that shines at any meal. Whether you’re enjoying it for a hearty breakfast, a leisurely brunch, a satisfying lunch, or even a light and flavorful dinner, this versatile veggie quiche is guaranteed to be a hit with the entire family. It’s a perfect blend of wholesome ingredients and comforting flavors, making it an ideal choice for any occasion.

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Why This Broccoli Cheddar Quiche Will Be Your New Favorite

While broccoli might not always be the star of every meal, when it’s incorporated into this quiche, it truly shines! Encased in a buttery, flaky crust and enveloped by rich, melted cheddar cheese, broccoli takes on a whole new level of deliciousness. This recipe transforms simple ingredients into a gourmet experience that even the pickiest eaters will adore. For me, this isn’t just a broccoli quiche; it’s *the* best broccoli quiche I’ve ever made, offering a perfect balance of textures and savory flavors.

The beauty of this cheddar broccoli quiche lies in its simplicity and speed. The flavorful filling comes together in a flash – seriously, it takes less than 10 minutes to prepare before it’s ready to meet its flaky pastry crust and head into the oven! This makes it an ideal option for busy weeknights or when you need an impressive dish without spending hours in the kitchen.

Beyond its easy preparation, quiches are my absolute favorite for meal prepping. Their versatility is truly unmatched! You can enjoy them hot or cold, making them perfect for grab-and-go lunches or a quick dinner. The filling possibilities are endless, from classic combinations like Spinach and Feta, to earthy Mushroom and Leek, or comforting Cheese and Tomato. What’s more, quiches can be made ahead of time and even frozen, ensuring you always have a wholesome, homemade meal ready to go. Whether you opt for a scratch-made pastry or a convenient store-bought one, this broccoli and cheddar pie is a delightful meatless meal or a fantastic side dish that your whole family will unequivocally love.

Essential Ingredients for Your Perfect Quiche

Crafting this delicious Broccoli Cheddar Quiche requires only a few simple ingredients, both for the rich, savory pastry and the creamy, flavorful filling. One of the best aspects of this recipe is its adaptability – feel free to customize it with extra vegetables or cheeses you might have on hand, making it a great way to use up ingredients and reduce food waste!

The Flaky Homemade Quiche Pastry

The foundation of any great quiche is a perfectly made pastry crust. For this recipe, I use my go-to Savoury Shortcrust Pastry. This reliable recipe is my secret weapon for all my savory tarts, galettes, and quiches. It calls for just four basic ingredients and comes together incredibly quickly, ensuring a buttery, flaky base that perfectly complements the rich filling.

You will only need these 4 essential ingredients for the pastry (find exact quantities in the recipe card below):

• Flour: Use a good quality Plain or All-Purpose Flour, sifted to ensure a smooth, lump-free dough. Sifting helps incorporate air, leading to a lighter crust.
• Salt: A simple Table Salt or Fine Salt is perfect for enhancing the savory notes of the pastry and balancing the richness.
• Butter: Unsalted butter, kept very cold and cut into small cubes, is crucial. Cold butter creates pockets of steam during baking, resulting in a wonderfully flaky texture.
• Water: Just like the butter, very cold water is essential for preventing the butter from melting too quickly and for bringing the dough together without overworking it.

That’s truly all you need for a fantastic base! For an extra layer of flavor, consider adding a pinch of your favorite spices or dried herbs to the pastry dough. I personally love the warmth of Cumin (either ground or seeds), the aromatic kick of Garlic Powder, or classic dried herbs like Oregano, which complement a savory quiche beautifully.

The Creamy Broccoli and Cheese Filling

The filling for this broccoli cheddar quiche is equally straightforward and equally delicious, relying on a blend of five core ingredients, plus your choice of seasoning. The combination of cream and eggs forms the classic rich base (often referred to as ‘appareil’ in French cuisine), to which we add the vibrant green of fresh broccoli, the sharp tang of cheddar cheese, and the subtle sweetness of thinly sliced brown onion.

To create this luscious quiche filling, you will need (refer to the recipe card for precise measurements):

• Cream: Heavy or Thickened Cream is essential for achieving that luxurious, custardy texture that defines a perfect quiche.
• Eggs: Large eggs, ideally at room temperature, will integrate more smoothly into the cream and contribute to a uniform, tender filling.
• Broccoli: Fresh broccoli florets are preferred for their vibrant color and slight crunch, adding a lovely texture contrast. (See the FAQ section below for tips on using frozen broccoli.)
• Cheddar Cheese: Finely grated cheddar cheese melts beautifully, imparting a rich, savory depth that pairs wonderfully with broccoli. For optimal flavor, grate your own cheese from a block.
• Brown Onion: Thinly sliced brown onion adds a subtle sweetness and aromatic layer that complements the other ingredients without overpowering them.
• Seasoning: A foundational blend of Salt, Pepper, and Garlic Powder elevates the overall flavor. Don’t hesitate to experiment with other spices or herbs you enjoy to truly make this recipe your own!

Hungry for more vegetarian quiche ideas? Explore my collection of 18 Delicious Vegetarian Quiches for endless inspiration!

Crafting Your Homemade Broccoli Cheddar Quiche: A Step-by-Step Guide

Embarking on the journey of making quiche from scratch is a rewarding experience. The process is divided into two main parts: preparing the savory shortcrust pastry and then assembling the rich, creamy filling. If you choose to make your own pastry, that’s where your adventure begins. Once the pastry is prepared and has had its essential resting and blind-baking time, you’ll move on to chopping your fresh vegetables and whisking together the luxurious quiche ‘appareil’ (the classic egg and cream mixture).

Mastering the Savoury Shortcrust Pastry

Creating your own pastry might seem a little daunting if you’re new to home baking, but rest assured, it’s much simpler than you think! My preferred method is to use a food processor, which transforms the entire process into a quick, effortless, and wonderfully clean affair. Here’s how to achieve that perfect flaky crust:

• Photo 1: Initial Dry Mix. Begin by placing your sifted Flour and a pinch of Salt into the bowl of your food processor. Give it a few quick pulses to ensure they are thoroughly combined. This initial mix helps distribute the salt evenly.
• Photo 2 & 3: Incorporating Cold Butter. Add the very cold Butter, cut into small, uniform cubes, to the flour mixture. Pulse the food processor in short bursts. The goal here is to break down the butter until the mixture resembles coarse, thick sand. You should see very small, pea-sized crumbs of butter, but no large, thick pieces remaining. This step is critical for developing the pastry’s flaky texture.
• Photo 4 & 5: Adding Cold Water. With the food processor running on low, gradually pour in the very cold Water, a little at a time. Stop adding water as soon as the dough starts to come together and form a ball. Be careful not to overmix; just enough to bring the dough together is key to a tender crust.
• Photo 6: Forming and Flattening the Dough. Tip the newly formed dough onto a large sheet of baking paper. Gently bring it together into a cohesive ball with your hands, then slightly flatten it into a disc shape with your fingers. Cover this disc with a second sheet of baking paper. This double layer of paper makes rolling much easier and less messy.

• Roll and Chill: Using a rolling pin, roll the dough between the two sheets of baking paper into a large, even circle. Periodically, lift your tart pan and place it over the rolled pastry to ensure you’ve rolled it large enough to fit, with some overhang. Once rolled, place the pastry (still between the paper) onto a flat tray and transfer it to the fridge to rest for at least 1 hour. This chilling period is crucial as it allows the gluten to relax, preventing shrinkage during baking, and firms up the butter, which enhances flakiness. (The pastry can be made up to 2 days in advance and stored in the fridge.)
• Prepare for Blind Baking: After resting, remove the pastry from the fridge and let it sit at room temperature for 5 to 10 minutes to make it more pliable. Carefully peel off one sheet of baking paper and invert the pastry into your quiche pan with a removable bottom (*). Gently press the pastry into the contours of the pan, patching up any small tears with your fingers if necessary. Trim any excess pastry using a small pairing knife, leaving a slight overhang if desired. Then, prick the bottom of the pastry all over with a fork – this prevents it from puffing up during baking. Return the pan with the pastry to the fridge for another hour of chilling.
• Blind Baking the Crust: Preheat your oven to 180°C/350°F. While the oven is pre-heating, place your pastry-lined quiche pan in the freezer for 10-15 minutes. This quick freeze further solidifies the butter, making for an even flakier crust. Cover the chilled pastry with a sheet of baking paper, then fill it with baking beads, dried beans, or rice. Blind bake in the preheated oven for 10 minutes. This initial bake sets the crust. After 10 minutes, carefully remove the baking beads and baking paper, and return the pastry to the oven for another 15 to 20 minutes. The bottom of the pastry should appear dry to the touch and lightly golden, indicating it’s ready for the filling.

For more detailed step-by-step instructions, troubleshooting tips, and advice on achieving the perfect crust, be sure to read my full Savoury Shortcrust Pastry Recipe here.

Note: If you’re using a convenient store-bought pastry, you’ll still want to blind-bake it before adding the filling to ensure a crisp, non-soggy bottom. Follow the package instructions for blind baking, or use the times provided above.

(*) I used an 11 inch / 28 cm Quiche Pan with a Removable Bottom, which simplifies serving and removal.

Assembling the Creamy Cheese and Broccoli Filling

While your pastry is blind baking to golden perfection, you can swiftly prepare the delightful quiche filling:

• Prepare the Veggies and Cheese: Start by washing your Broccoli Head and chopping it into small, bite-sized florets. Thinly slice the Brown Onion – uniform slices will ensure even cooking and distribution of flavor. Finally, grate your Cheddar Cheese; freshly grated cheese typically melts better and tastes richer than pre-shredded varieties. Set all these prepared ingredients aside.
• Whisk the ‘Appareil’: In a large mixing bowl, gently whisk together the room temperature Eggs and the rich Heavy Cream until thoroughly combined and slightly frothy. This forms the essential custard base for your quiche. Then, incorporate your chosen seasonings: Salt, Pepper, and Garlic Powder. Stir in the finely Grated Cheese, mixing until all ingredients are well blended.
• Assemble and Bake: Once your pastry crust has finished blind baking and is dry to the touch, it’s time to assemble. Evenly spread the chopped Broccoli and sliced Onions across the bottom of the blind-baked pastry shell. Carefully pour the creamy Egg/Cream liquid over the vegetables, ensuring they are nicely submerged. For an extra golden finish and a pop of color, you can optionally sprinkle a little more grated cheese over the top of the filling.
• Final Bake: Transfer the quiche to your preheated oven and bake for an additional 35 to 45 minutes. The quiche is done when the filling has set – it should no longer jiggle significantly when you gently shake the tart pan – and the top is beautifully golden brown. Remove from the oven and allow it to cool for 10-15 minutes before slicing and serving. This resting time helps the filling fully set and makes for cleaner slices.

Note: If you notice the pastry crust is browning too quickly before the quiche filling has fully set, simply cover the edges of the quiche with aluminum foil to prevent further browning, and continue baking until the filling is perfectly cooked.

Frequently Asked Questions About Broccoli Cheddar Quiche

Storing & Freezing Your Broccoli Cheddar Quiche: Meal Prep Made Easy

One of the many reasons to love quiche is its excellent suitability for make-ahead meals and leftovers. This Broccoli Cheddar Quiche is no exception, storing and freezing beautifully so you can enjoy its comforting flavors whenever a craving strikes.

How to Store Baked Broccoli Quiche

If you’re not serving your quiche immediately or if you have any delicious leftovers, proper storage is key to maintaining its freshness and flavor. First, allow the quiche to cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing other odors from your fridge. Store the covered quiche in the refrigerator for up to 3 days. While it’s certainly best enjoyed fresh, it remains delightful for a few days.

For reheating, while the microwave is a quick option, it can sometimes make the pastry a little soft. For the best results and to preserve that wonderfully flaky crust, I recommend reheating leftover slices in the oven. Place the slices on a baking sheet, cover them loosely with aluminum foil, and warm at 160°C/325°F for about 15-20 minutes, or until heated through. The foil helps prevent the top from over-browning while the interior warms up.

If you plan on making this quiche in advance for a future occasion, a great tip is to slightly under-bake it the first time. This means pulling it out of the oven a few minutes before the filling is fully set and the crust is deeply golden. When you’re ready to serve, simply finish baking it, covered with aluminum foil, just before your meal. This method ensures a freshly baked taste and texture.

Can I Freeze This Quiche?

Yes, quiches are fantastic candidates for freezing, making them ideal for convenient future meals! You have a few options: you can freeze the entire quiche whole, or for individual portions, freeze it in slices. You can even freeze an unbaked quiche for a true make-ahead solution.

• To Freeze a Baked Quiche (Whole or Sliced): Allow the quiche to cool down completely after baking. For a whole quiche, wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn. Place it on a flat tray and freeze for a few hours until solid, then you can remove the tray for more space. Individual slices can be wrapped similarly or placed in freezer-safe bags or containers.
• To Freeze an Unbaked Quiche: Prepare the quiche as instructed, up to the point of pouring the filling into the blind-baked crust. Cover the unbaked quiche tightly with plastic wrap and then foil. Freeze on a flat surface until solid. When ready to bake, remove from the freezer, unwrap, and bake from frozen (this will increase the baking time).

When you’re ready to enjoy your frozen quiche (baked or unbaked), you can usually place it directly into a preheated oven without thawing. If baking from frozen, simply add extra baking time (often an additional 30-60 minutes for a whole quiche, or 15-30 minutes for slices), making sure to cover it with foil if it starts to brown too quickly, until it’s heated through and the filling is fully set and golden. Freezing quiche is a brilliant way to stock your freezer with delicious, homemade meals!

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“Bite-Sized French Pastries for the Beginner Baker”
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Recipe Card

Cheddar Broccoli Quiche

4.95 from 18 votes

This Cheese and Broccoli Quiche with homemade Quiche Pastry is a delicious dish that is perfect for every meal of the day: enjoy it for breakfast, brunch and lunch, or serve it for dinner as an entree or main!

Servings: 8 servings

Author: Sylvie

Prep Time25 minutes mins

Cook Time1 hour hr

Resting Time2 hours hrs

Total Time3 hours hrs 25 minutes mins

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

Quiche Pastry

• 180 gr (1 cup + 3 tablesp.) Plain / All Purpose Flour
• 1/4 tsp Table Salt
• 90 gr (6 tablesp.) Unsalted Butter, cold and cubed
• 60 ml (1/4 cup) Water, very cold

Cheddar and Broccoli Quiche Filling

• 1 Broccoli Head, chopped into small florets
• 1/2 Medium Brown Onion, thinly sliced
• 50 gr (1 cup) Cheddar Cheese, finely grated
• 4 Large Eggs, at room temperature
• 350 ml (1 1/3 cup) Heavy / Thickened Cream
• 1 tsp Table Salt
• 1/2 tsp Black Pepper
• 1 tsp Garlic Powder, optional, or other desired spices

Instructions

Quiche Pastry

• If using a frozen, store-bought pastry crust, skip to instruction #5 (after blind-baking per package directions).
• In the bowl of a food processor, combine the Flour and Salt. Pulse briefly to mix. Add the cold, cubed Unsalted Butter and pulse until the mixture resembles thick sand, with no large pieces of butter remaining (1).
• Gradually pour in the very cold Water a little at a time while pulsing, until the dough just begins to come together. Turn the dough out onto a large sheet of baking paper and gently form it into a ball with your hands. Flatten it slightly into a disc, then cover with a second sheet of baking paper and roll it into a large circle using a rolling pin (2).
• Place the rolled pastry (still between the baking paper) onto a flat tray and refrigerate for at least one hour to rest (3). This can be done up to two days in advance. Before filling the pan, let it sit at room temperature for about 5 minutes to become pliable.
• Carefully transfer the pastry to an 11-inch/28cm quiche pan with a removable bottom. Press it firmly into the pan, trim any excess with a small knife, and prick the bottom with a fork. Return the pan to the fridge to rest for another hour.
• Preheat your oven to 180°C/350°F. While the oven preheats, place the quiche pastry in the freezer for 10-15 minutes.
• Cover the pastry with baking paper and fill with baking beads (or dried beans/rice). Blind bake for 10 minutes. Remove the baking beads and paper, then bake for another 15-20 minutes until the bottom of the pastry feels dry to the touch and lightly golden (4).

Cheddar and Broccoli Quiche Filling

• While the pastry blind bakes, prepare the filling: Wash and cut the Broccoli head into small florets. Thinly slice the Brown Onion. Grate the Cheddar Cheese. Set all aside.
• In a large mixing bowl, whisk together the Eggs and Heavy Cream. Stir in the Salt, Pepper, Garlic Powder (or other spices), and grated Cheddar Cheese until well combined.
• Once the pastry is blind-baked, evenly spread the chopped Broccoli and sliced Onion over the bottom of the crust. Carefully pour the egg and cream mixture over the vegetables (5).
• Bake for 35 to 45 minutes, or until the filling is golden brown and set (6) (7). The quiche should not jiggle significantly when gently shaken. Allow to cool for 10 to 15 minutes before slicing and serving.

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Notes

For more in-depth information on creating the perfect Quiche Pastry, including extensive tips and a full step-by-step process, make sure to read my dedicated Savoury Shortcrust Pastry recipe.

1. Ensure the butter is fully incorporated into the flour mixture, forming small crumbs, but avoid over-processing which can lead to a tough crust.
2. Before placing the pastry in the pan, position your quiche pan over the rolled pastry to check if it’s large enough to cover the bottom and sides with a slight overhang. Roll a bit more if needed to reach the ideal size.
3. The pastry can be prepared and refrigerated for up to 2 days in advance, making it perfect for meal prep.
4. A perfectly blind-baked crust will feel dry to the touch on the bottom, ensuring a crisp base for your quiche.
5. For an extra inviting presentation and a slight boost of cheesy flavor, consider sprinkling a small amount of additional grated cheese over the quiche filling before baking.
6. The quiche filling is perfectly set when it no longer wobbles significantly when you gently move the tart pan. A slight jiggle in the very center is acceptable, as it will continue to set as it cools.
7. If you notice the edges of your pastry becoming too dark before the filling is fully cooked, loosely cover the entire quiche or just the edges with aluminum foil and continue baking until the filling is done.

Nutrition (per serving)

Calories: 400kcal | Carbohydrates: 25g | Protein: 10g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 173mg | Sodium: 478mg | Potassium: 348mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1579IU | Vitamin C: 69mg | Calcium: 129mg | Iron: 2mg

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