Our Broccoli and Cheddar Quiche recipe is so simple to make with eggs, bacon, and veggies inside a flaky homemade pie crust. It's one of my favorite savory brunch recipes.
Broccoli Cheddar Quiche is always the star of brunch.
Broccoli Cheddar Quiche is always the star of brunch.The flavor combination in this broccoli cheese quiche is truly crave-worthy and the best part is it uses staple ingredients most of us always have on hand; eggs, milk, cheese, and veggies. And let's be honest, I usually have a homemade pie crust in my freezer, making this meal truly effortless.
If you love quiche, don't miss my Spinach Bacon Quiche and Quiche Lorraine, or other egg favorite recipes like protein Breakfast Biscuits and Hashbrown Breakfast Casserole.
How to make Broccoli Quiche:
Cook Bacon and Veggies: Cook bacon in a large frying pan over medium heat until golden and crispy. Add chopped broccoli, onions, and garlic to pan, season with salt and pepper and sauté until tender.
Add filling: Whisk eggs, milk, parmesan, salt and pepper. Layer shredded cheeses in a blind baked pie crust, reserving ¼ cup of cheese topping. Add broccoli, onion, and bacon and pour egg mixture on top. Sprinkle with remaining cheese and bake at 350°F (180°C) for 40-50 minutes, or until set. Let broccoli cheese quiche cool for 10 minutes or to room temperature before slicing.
More Brunch Favorites:
- French Toast Casserole
- Pan con Tomate
- Old-Fashioned Sour Cream Donuts
- Banana Bread
- Biscuits and Gravy Casserole
- Sour Cream Coffee Cake
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Recipe
Broccoli Cheese Quiche
Equipment
Ingredients
- 1 homemade pie crust , unbaked
- 4 slices bacon , good quality
- 1 Tablespoon olive oil
- 1 head fresh broccoli , roughly chopped (about 3 cups)*
- 3 green onions , chopped
- 1 teaspoon garlic , minced
- 5 large eggs
- 1 1/4 cups milk (311g)
- 1/3 cup freshly grated parmesan cheese (33g)
- 1/2 cup shredded cheddar cheese (57g)
- 1/2 cup shredded mozzarella cheese (57g)
- 1/2 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook bacon in a large frying pan over medium heat until golden and crispy on both sides. Remove to a plate lined with a paper towel, then chop. Remove some of the grease from the frying pan.4 slices bacon, 1 Tablespoon olive oil
- Sauté veggies: Add olive oil to the pan. Add chopped broccoli, onions, and garlic and cook until broccoli is slightly tender.1 head fresh broccoli, 3 green onions, 1 teaspoon garlic, ½ teaspoon kosher salt
- Preheat oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.1 homemade pie crust
- Blind bake pie crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
- Quiche Filling: In a mixing bowl combine eggs, milk parmesan cheese salt and pepper.5 large eggs, 1 ¼ cups milk, ⅓ cup freshly grated parmesan cheese
- Assemble: Layer most of the shredded cheddar and mozzarella cheese into the bottom of the pie crust. (Reserve about ¼ cup of cheese for sprinkling on top of the quiche). Sprinkle broccoli, onion and bacon over the cheese and spread into an even layer. Pour the egg mixture on top. Top with remaining ¼ cup of shredded cheese.½ cup shredded cheddar cheese, ½ cup shredded mozzarella cheese
- Bake at 350 degrees for 40-50 minutes, or until set on top. Remove from oven and allow to cool for at least 10 minutes, or to room temperature, before slicing. Store leftovers, covered, in the fridge.
Notes
Nutrition
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I originally shared this recipe August 2016. Updated December 2021 and April 2025.
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I made this quiche today with a homemade crust following the recipe on the Landolakes website (https://www.landolakes.com/recipe/16805/butter-pie-crust/). It was “easy as pie” and very delicious. I needed more preparation time though (not counting making the dough from scratch). If you are slow like me, count 40 minutes prep time. It is well worth it. Thank you for this amazing recipe. It is a new family favorite (for 4 out of 5; rarely a dish pleases everyone…)
crescent roll crust would also be wonderful
Hi just found this recipe and am thinking of making it for our Xmas brunch – what size pie crust do you recommend – I am in Australia
I bake the quiche in a 9” pie pan, so a crust big enough to fit that (12inches or so?)
When prebaking the crust (I’m using your homemade pie crust recipe) for 8 minutes, do you need to use the pie weights or will it be fine and not puff up just on it’s own?
Pie weight would be best, but it wont fail without them.
Can this be made the night before and baked in the morning?
Yes, but store crust and egg mixture separately until just before baking.
Had some onions and green peppers in the fridge but my green onions had gone bad. That was a bummer but used what I had. Also broke up a couple of Beyond “meatballs” I had leftover and threw those in there. Smelled absolutely amazing while baking and the first slices we could barely wait to eat did not disappoint. This will def be my go-to recipe. Going to try spinach, artichokes and Lightlife “bacon” next time. Thanks so much for the details and photos. It really helps for a first-timer like myself
Thanks for the recipe! This quiche is amazing. Will do again tonight.
I have a genuine question about websites like this that give recipes.
Why the novel before each single recipe? I’m sure there is a reason for it, because everyone does it, I would just like to know why? I’m puzzled.
Not saying I like it or not, just wondering.
Thank you!
Lots of reasons including to detail out how to make the recipe– I give extra tips for making the quiche, how to make it ahead of time and even freeze it, and what crust I use for blind baking.
Just wanted to reply to the comment about the details before the recipe: this isn’t a “recipe website” so much as it is a blog style website that features recipes. Recipe websites like Allrecipes.com or foodnetwork.com might be more to your liking. Blog style websites are more like a journal than simply recipes. Most have a “jump to recipe” button you can look for so that you don’t have to read the journal part of the website. Im in no way associated with the author of this website but wanted to help clear up the issue you are having so that maybe you can find something that you like better! Best of luck to you!
Thanks Melinda! Another significant difference is that I provide process photos and video, step-by-step instructions and answers to FAQ’s (you wont find any of that on “All Recipes” or similar sites.)
Great recipe. Easy to follow and delicious. Even my picky husband loved it.
Awesome! Thanks for the great feedback!
Awesome! Thanks for the great feedback!
This recipe is awesome!! I made it on whim when a friend came from out of town. It was met with rave reviews! I will definitely be making this again!! Thank you for posting.
Very yummy! I exchanged the bacon for ham and seared it before adding the onions and garlic, which turned out just fine. Definitely will make again!
Made this recipe with purchased pie crusts from Whole Foods.
Used 4 different kinds of cheese – parmesan, medium cheddar, gruyere and pepper jack.
It was delicious! I’ll be making this quiche again and again!!!!
Hi thanks for this recipe but do I pre bake the pastry for 8 mins with pie weights or do I follow the instructions on your perfect pie pastry recipe which says to blind bake with weights for a lot longer? Thanks
Good question. Just pre-bake for the 8 min before adding the filling. (The full blind baking that I tutorial on my homemade pie crust recipe is for types of pie that will be filled with puddings/custards and not baked again)