This Broccoli and Cheddar Quiche recipe is a flavorful, easy-to-make dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky homemade crust, tender broccoli, crispy bacon, and a creamy cheese filling, it’s a wholesome and comforting meal that’s great for meal prep or entertaining. This baked quiche combines fresh vegetables, eggs, and melted cheddar for a delicious balance of texture and taste, making it a top choice for family meals and weekend gatherings.

Ingredients

1 unbaked homemade pie crust
4 slices of good-quality bacon
1 tablespoon olive oil
1 head of fresh broccoli, roughly chopped (about 3 cups)
3 green onions, chopped
1 teaspoon minced garlic
5 large eggs
1¼ cups milk (311 g)
⅓ cup freshly grated Parmesan cheese (33 g)
½ cup shredded cheddar cheese (57 g)
½ cup shredded mozzarella cheese (57 g)
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Cook the Bacon:
In a large skillet, cook the bacon over medium heat until crispy on both sides. Transfer to a paper towel–lined plate to drain, then chop into small pieces. Discard most of the bacon grease, leaving a light coating in the pan.
Sauté the Vegetables:
Add the olive oil to the skillet. Sauté the chopped broccoli, green onions, and garlic until the broccoli is just tender. Season lightly with salt and pepper.
Prepare the Crust:
Preheat your oven to 375°F (190°C). Roll out the pie dough into a 12-inch circle and fit it into a 9-inch pie dish. Crimp the edges as desired.
Blind Bake the Crust:
Line the crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15 minutes. Remove the parchment and weights, prick the crust with a fork, and bake for another 8 minutes. Set aside to cool slightly.
Make the Egg Mixture:
In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper until smooth.
Assemble the Quiche:
Sprinkle most of the cheddar and mozzarella cheese into the baked crust, reserving about ¼ cup of each for topping. Add the sautéed broccoli mixture and chopped bacon evenly over the cheese layer. Pour the egg mixture on top and finish with the reserved cheese.
Bake:
Reduce oven temperature to 350°F (175°C). Bake for 40–50 minutes, or until the top is golden and the center is just set.
Cool and Serve:
Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 3 days.

Table of Contents

Tips

Make sure your pie crust is well chilled before baking to prevent shrinkage.
If using frozen broccoli, thaw and pat it dry to remove excess moisture.
Let the quiche rest after baking so it sets properly and slices cleanly.

Variations and Substitutions

Cheese Options: Substitute cheddar with Swiss, Gruyère, or Monterey Jack.
Vegetarian Version: Omit the bacon or replace it with sun-dried tomatoes or mushrooms.
Dairy-Free: Use plant-based milk and cheese alternatives for a lighter, dairy-free version.
Add-ins: Try adding roasted red peppers, spinach, or caramelized onions for extra flavor.

FAQs

Can I make the quiche ahead of time?
Yes. You can bake it a day ahead, refrigerate it, and reheat slices in the oven or microwave before serving.

Can I freeze this quiche?
Yes. Wrap the cooled quiche tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Why did my quiche turn watery?
This can happen if the vegetables weren’t fully drained or if the quiche was overbaked. Be sure to remove excess moisture from your veggies.

Serving Suggestions

Serve this quiche with a light green salad, roasted potatoes, or fresh fruit for a balanced brunch or lunch. It also pairs beautifully with a cup of soup or a glass of white wine.

Why You’ll Love This Recipe

This Broccoli and Cheddar Quiche is rich, flavorful, and easy to make with simple ingredients. The flaky crust, creamy filling, smoky bacon, and melty cheese create a comforting dish that’s perfect for breakfast, brunch, or dinner. It’s versatile, family-friendly, and ideal for any occasion.