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Top-down look at a round quiche with broccoli florets and melted cheddar cheese on a golden crust.

Broccoli Cheddar Cheese Quiche

Broccoli and cheddar cheese quiche with a creamy egg custard baked in a flaky pie crust. A savory brunch or dinner dish.
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Prep Time 10 minutes
Cook Time 55 minutes
Chill Time 30 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 260 kcal

Ingredients
  

  • 2 cups broccoli florets diced
  • 1/2 cup sweet onion finely diced
  • 1 frozen pie crust
  • 2 large eggs
  • 1 cup heavy cream
  • 1 generous pinch kosher salt
  • 1 generous pinch ground black pepper
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat oven and boil water:

    Heat oven to 350°F (175°C). Set a medium pot of water to a boil.

  • Blanch broccoli and onion:

    Cook broccoli and onion in the boiling water for 3-4 minutes, then transfer to cold water to halt cooking. Drain thoroughly.

  • Layer vegetables and cheese:

    Spread the drained broccoli and onion evenly in the frozen pie crust. Top with an even layer of cheddar cheese.

  • Prepare custard mixture:

    In a medium bowl, beat eggs, heavy cream, salt, and pepper until smooth. Pour this custard mixture evenly over the filling.

  • Bake and cool quiche:

    Bake without cover for 45-50 minutes, until the center is set and no longer jiggly. Allow to cool for 30 minutes prior to serving.
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