Broccoli and Cheddar Quiche Recipe
This Broccoli and Cheddar Quiche Recipe makes two full quiches using frozen pie crusts. Perfect for brunch, holidays, or meal prep, it’s creamy, cheesy, and ideal for feeding a crowd.
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If you’re looking for a reliable, crowd-pleasing Broccoli and Cheddar Quiche recipe, this is one I’ve been making for more than a decade. It makes two full quiches using a convenient 2-pack of frozen pie crusts, which means it’s ideal for feeding a group, stocking the fridge for the week, or delivering to a friend who needs something comforting and homemade.
Broccoli and cheddar is a classic combination for a reason. The sharpness of the cheese balances the mild sweetness of the broccoli, and baked into a creamy egg custard, it becomes hearty without feeling heavy. This is great to pair with my Zucchini Quiche, if you want to mix-and-match flavor combinations.
Whether you’re hosting brunch, planning a holiday breakfast, or prepping ahead for busy weekdays, this recipe is built to work for you.
Why This Recipe Works
- Makes two quiches at once: Perfect for larger gatherings or meal prep.
- Uses frozen crusts: A shortcut that saves time and keeps prep simple without sacrificing flavor.
- Balanced texture: Tender broccoli, melty cheddar, and a creamy egg filling are natural companions.
- Make-ahead friendly: Reheats beautifully for breakfast, lunch, or even dinner.
This Broccoli and Cheddar Quiche Recipe is the kind shortcut that solves a bit of hosting stress. It’s simple enough to come together with short notice, too.
Serving Tips For Broccoli and Cheddar Quiche
One of the reasons I love this Broccoli and Cheddar Quiche recipe is that it scales naturally. Making two quiches at once means you can:
- Serve one now and freeze one for later
- Split between two gatherings
- Keep one for family breakfasts throughout the week
Quiche also feels elevated without being complicated. Pair it with a simple green salad, fresh fruit, or roasted potatoes and you have a complete meal with very little extra effort.
Make-Ahead & Storage
This recipe is designed for flexibility and advance meal prep.
- Refrigerator: Store baked quiche covered for up to 4 days.
- Freezer: Wrap tightly and freeze whole or in slices for up to 2 months.
- Reheating: Warm at 325 degrees F until heated through, or microwave individual slices.
Because this recipe makes two, it’s easy to build future meals when you have time. I like to make these on the weekend and have them ready to slice and serve throughout the week.
If you make this Broccoli and Cheddar Quiche recipe, leave a review and me know in the comments how you served it.
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Broccoli and Cheddar Quiche Recipe
Ingredients
- 12 eggs
- 1 cup half and half
- 3 cups freshly shredded cheddar cheese
- 1 head broccoli
- 1 medium onion
- 2 frozen pie crusts
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- ¾ teaspoon pepper
Instructions
- Preheat oven to 375 degrees F.
- Fine dice onion and chop the broccoli into very small pieces, discarding woody stems (or save to use later for broccoli cheddar soup).
- Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add onion and sauté for 8 to 10 minutes, until onion is well cooked and translucent.
- Crack eggs into a lark bowl and whisk together. Pour in cream and add salt and pepper, whisking until well combined.
- Sprinkle 1 cup of shredded cheddar cheese into the bottom of each frozen pie crust. Top with cooked onions and broccoli. Pour egg batter to fill each pie crust. Sprinkle each with ½ cup of cheddar cheese.
- Bake on the middle rack for about 40 minutes, or until filling is set.
- Let rest for 15 minutes before slicing to serve.
Notes
- This recipe is designed to use a standard 2-pack of frozen pie crusts.
- Let quiche rest before slicing for clean cuts.
- Freeze one quiche for later or refrigerate leftovers up to 4 days.
Like this? Leave a comment below!Updated on July 21, 2020 to replace photo. Note: Photo shows one Broccoli Cheddar Quiche and a peek-a-boo of a Zucchini Quiche.
