Easy Broccoli Cheese Quiche made in my favorite homemade pie crust. This quiche is a great vegetarian option if you leave out the bacon!  Family and friends alike love this easy brunch recipe!

A slice of Broccoli Cheese Quiche in the shape of a piece of pie on a white plate

So there’s something special happening in my personal life that I haven’t shared here on the blog yet–I’m PREGNANT! Baby number 3 is on the way, and we are pretty excited about it!

A round pie dish filled with a Broccoli Cheese Quiche that has been fully baked with melted cheese on top.

I’ll be honest, the past two months have been really rough for me. Any of you that follow my blog regularly may have noticed a huge lack of new recipes in the past few weeks. Well, that’s due to a nasty little thing called morning sickness that pretty much took over my life, made me completely miserable, and made it nearly impossible to cook anything at all.

A triangular slice of a Broccoli Cheese Quiche with small pieces of bacon and broccoli sitting on a white plate.

BUT, I’m happy to report that the stage has passed and I have tons of awesome recipes coming, regularly, your way! Recipes that make my pregnancy cravings happy, like this delicious Broccoli Cheese Quiche!

A glass pie dish with homemade pie crust that is filled with small pieces of broccoli and bacon.

I love homemade quiche in all of its delicious forms! I love that I usually always have the ingredients I need–eggs, milk, cheese, veggies. And let’s be honest, I usually have a homemade pie crust or two stored in my freezer, begging to be used.

A glass pie dish filled with a baked Broccoli Cheese Quiche with one slice being taken away.

Anything made in a pie crust already has my stomach growling. Homemade pie crusts are so easy and the dough freezes beautifully, so I always make 2 or 3 extras whenever I’m making pie crust. That way I can pull them out on a whim to make quiche, my favorite Chicken Pot Pie, or one of my many favorite homemade pies.

An overhead view of a triangular slice of a broccoli cheese quiche with bacon bits and a homemade crust.

Homemade quiche is also one of the easiest meals to adapt to use whatever you have on had. You can use various kinds of cheese, veggies, and protein (like bacon or ham), depending on what flavors you like. I’ve found that this broccoli cheese quiche has the flavors everyone loves!

Fresh broccoli, cheddar and mozzarella cheese, and BACON (unless you want a vegetarian quiche!). What an awesome flavor combination.

How to make broccoli quiche:

Start by cooking the bacon in a frying pan until crispy.  If you would rather have a vegetarian quiche, you can just skip this step!  Then remove the bacon and cook the broccoli, onions, and garlic in the same pan for a couple minutes (You only want the broccoli to be slightly tender!).  Add the bacon back to the mixture and then prepare your egg filling.

Add the eggs, milk, parmesan cheese and salt and pepper to a bowl and whisk until combined.  Next, layer the shredded cheddar and mozzarella cheese in the bottom of a warm pre-baked pie crust (saving a little cheese for the topping).

Sprinkle the broccoli, bacon, and onion mixture evenly over the top of the cheese.  Pour the egg mixture on top and add the remaining cheese.  Bake at 35o degrees for about 45 minutes!

Can you make quiche ahead of time?

This quiche can be made ahead of time and quiches make great freezer meals!  To make your quiche in advance, make and bake the quiche according to instructions. Allow it to cool completely then either cover it and put it in the fridge for up to 1 day or wrap it really well with a few layers of tinfoil and freeze for up to 2 months.

To reheat: Allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through.

Consider trying these popular brunch recipes:

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Easy Broccoli Cheese Quiche made in my favorite homemade pie crust. Family and friends alike love this easy brunch recipe!
Prep 20 minutes
Cook 1 hour 10 minutes
Total 1 hour 30 minutes
Save Recipe



  • 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. Remove some of the grease from the frying pan. 
  • Add the chopped broccoli, onions, and garlic. Season with a little salt and pepper and saute until broccoli is slightly tender. 
  • Chop bacon and add it to the pan. Remove pan from heat.
  • 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.
  • Blind bake 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.
  • While your pie crust bakes, prepare the egg filling. Add eggs, milk and parmesan cheese to a mixing bowl and whisk well to combine. Season with a little salt and pepper.
  • Layer most of the shredded cheddar and mozzarella cheese into the bottom of the warm pie crust. (Reserve about ¼ cup of cheese for sprinkling on top of the quiche). 
  • Sprinkle the broccoli, onion and bacon mixture over the cheese and spread into an even layer. 
  • Pour the egg mixture on top. Sprinkle with remaining ¼ cup of shredded cheese. 
  • Bake at 350 degrees for 40-50 minutes, or until set on top.
  • Remove from oven and allow to cool for 10 minutes , or down to room temperature, if desired, before slicing. Store leftovers, covered, in the fridge.


!*I recommend using fresh broccoli, but if you want to use frozen just make sure you defrost it first and try to get rid of as much liquid as possible so that your quiche isn't soggy.
Make ahead and freezing instructions are listed above in the post!


Calories: 328kcalCarbohydrates: 18gProtein: 15gFat: 21gSaturated Fat: 8gCholesterol: 113mgSodium: 468mgPotassium: 390mgFiber: 2gSugar: 3gVitamin A: 890IUVitamin C: 68.7mgCalcium: 285mgIron: 1.8mg

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Broccoli Cheese Quiche made in my favorite homemade pie crust. Family and friends alike love this easy brunch recipe! | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. I’m a vegetarian so no bacon for me, thanks. But this is a wonderful wonderful recipe and I made it except for that part pretty much as written. a used a frozen pie crust from a great brand, but the width was smaller and so I had to scale down all the amounts you had in the recipe., That was the tricky part. Anyway The quiche tasted terrific, the texture was perfect! Even when I realized I didn’t have enough mozzarella and I had to use smoked gouda to make up for it- and I do not like smoked cheese too much. fortunately I didn’t have to use very much of it, and it blended into the other cheeses so it was a milder taste, with just a slight tang which was fine! thanks for the great recipe!

  2. 5 stars
    Simple ingredients, easy to make and the taste is amazing. I double the recipe for my small family of three so there’s leftovers for the next day. Pairs well with fruit, steamed asparagus, roasted potatoes and works for breakfast, lunch or dinner.

      1. Hello
        I was wondering if I could freeze this recipe for later, and would the temp and baking time remain the same?

  3. Just wondering you have 3 cups broccoli but that doesnt double for two pies (all the other ingredients double for two pies). And it also stays the same at 3 cuts for 4 pies while the other ingredients quadruple! Is this correct or a glitch. Should I double the broccoli for two pies?

    1. This is a glitch and thank you for bringing it to our attention! If you double the recipe, you will need 6 cups of broccoli, a triple will require 9 cups and a quadruple 12 cups! Thank you!

  4. I made this last night for dinner. I wanted to make it “low carb”, so I followed the recipe exactly as written, but baked it in a well buttered 8” cast iron pan without a crust. It turned out fantastic!
    Thank you for the great recipe.

  5. 5 stars
    Best quiche recipe I have ever made. I did not blind bake the crust but simply baked it at 450° for 10 minutes and it was done perfectly. Not mushy at all and saved me some time. thank you for this delicious recipe!

  6. 5 stars
    Hands down the BEST quiche recipe.
    Light and fluffy not dense like other recipes I have tried.
    I’ve made your quiche recipe countless times and it’s amazing!

  7. 5 stars
    Hi Lauren! I made this recipe a couple years ago for Christmas Eve, and I was planning on doing that again this year since it was so well received last time. However, last time I omitted the green onions. If I’d like to use them this year, should I just use the white parts for this recipe, or should I include the greens as well?

  8. 5 stars
    A perfect quiche! In addition to the cheddar I used the cheeses I had on hand–swiss instead of mozzarella and pecorino romano instead of parmesan. I will be making this again.

  9. 5 stars
    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…)

  10. 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

  11. 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?

  12. 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!

    1. 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.

    2. 5 stars
      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!

      1. 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.)

  13. 5 stars
    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.

  14. 5 stars
    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!

  15. 5 stars
    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!!!!

  16. 5 stars
    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

    1. 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)

  17. I’m making the Quiche , now. I use ground turkey and cauliflower and everything else. Can’t wait to tase. Thanks Beverly

  18. 5 stars
    My first recipe review ever! Haha! I tried this Quiche today & it’s AWESOME! Thanks for sharing your recipe. I dislike when people rate a recipe that they 80% revisesd, although I do like to see suggestions. I used frozen broccoli florets since I didn’t have fresh, & I used a crust I had in the freezer. Basically I made this recipe, only made slight additions: We love cheese so I added some Colby Jack & a dash of garlic salt. The recipe was simple, yet it turned out beautifully. I’ll definitely make this again, & will try your pie crust recipe next time. I’m new to this, so how do I find your past & future recipes? I’d love to try more. I took a pic of my Quiche but Im not sure how to share it.

    1. Thanks so much for commenting! I’m flattered I am your first 😉 . So happy you enjoyed the quiche, and I really hope you get to try more of my recipes!
      You can find all new recipes on my home page (https://tastesbetterfromscratch.com/) You could also click “recipes” at the top of the page to view my recipe index, or use the search box to search any recipes. If you have pinterest you can mark this pin (https://www.pinterest.com/pin/273171533628565300/) as “tried it” and attach a photo. Another really easy way to browse all of my recipes is by on my pinterest board https://www.pinterest.com/betrfromscratch/tastes-better-from-scratch/

  19. 5 stars
    Hi Lauren,
    I LOVE this quiche!! I’ve made it a couple times already, but I’m making a couple now as a substitute for the store bought one my mom always heats up on Christmas morning. The best Christmas presents are those with lots of love, and what has more love that healthy, delicious, homemade food? Anyway, I’m making it ahead and spotted your note about freezing them. When you heat them up again do you thaw/ bake them in the original pan, or is the crust usually sturdy enough to thaw and bake the second go round on it’s own?
    Thanks very much, your blog is wonderful!!

    1. Hi Erin, thanks so much for your nice comment! I’m so happy you love this recipe as much as I do!!
      You should be just fine to thaw them in the fridge overnight and then bake in the original pan, at 350 degrees for about 25 minutes. If you see the crust getting too browned just place tinfoil over it. Hope that helps!

  20. 5 stars
    Omg your crust recipe in this amazing!!! This entire dish was amazing and i am so glad I found your wesite. I will be making this more often!

  21. Lauren–I made this for my family for a special Saturday brunch. It was fantastic! The quiche was a huge hit, and I made a second one with my other crust for the freezer. Thank you for this recipe!

  22. Lauren, I love any kind of quiche, but broccoli and cheese is just one of those classic flavor combinations inside our outside a pie crust. Like you, I’m crazy about pie crust!

    1. Adding cheddar cheese killing the milky flavor of Parmesan and Mozzarella cheese. In place of cheddar cheese add fresh ricotta cheese. So many milk products giving you protein why need eggs again.