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Broccoli Cheese Quiche

This broccoli cheese quiche is simple to make, is the perfect combination of broccoli and cheese, and tastes delicious even as leftovers!

Oh, man, I love quiche. It’s one of my favorite easy meals to make, and I love that it’s so simple but feels so elegant and fancy. This broccoli cheese quiche, in particular, is a favorite with my family, and every time I make it the kiddos clean their plates. I love the combination of broccoli and cheese (who doesn’t?) and really, I’ll eat basically anything that’s baked into a pie crust. 🙂 One of my favorite things about quiche, though, is how sturdy it is and how well it works for leftovers. It’s equally delicious the next day (or even a couple of days later), which means that I can make a quiche at the beginning of the week and have it ready for a quick breakfast or lunch later in the week. Score!

While this quiche is not exactly low calorie, it is high in protein, and a slice of quiche is enough to keep me full and give me energy to last through the morning. If you’re really concerned about the fat content/calories, you could always leave out the crust, reduce the amount of cheese, and substitute milk for the half and half. I’ve made it that way multiple times and it’s still delicious!

Broccoli Cheese Quiche

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  • 1 refrigerated pie crust homemade also works great
  • 3-4 cups broccoli cut into bite-sized pieces
  • 2 cups shredded cheese I like using a mix of provolone and cheddar
  • 8 eggs
  • 1/2 cup half and half
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat the oven to 375. Press the pie crust into a pie dish, shaping it as you like. Add the broccoli to a microwave safe bowl and add 1/2 inch of water to the bottom of the bowl. Cover with plastic wrap and microwave 2-3 minutes, or until bright green and tender. Drain the broccoli and spread it in the prepared pie crust. Sprinkle half of the shredded cheese over the broccoli. In a medium bowl or large measuring cup, whisk together the eggs, half and half, flour, salt, and pepper until well blended. Pour the egg mixture over the broccoli mixture and top with remaining cheese. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Enjoy!

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  1. I made it today, added one whole red capsicum, no pie crust, and lined the baking dish with baking paper, and it came out easily. It rose up, was beautiful with the red and green of the vegies, and we have enough for lunch tomorrow. Tasted yum.

  2. I make a similar quiche but add diced fried potatoes, mushrooms, and crispy bacon. All this additional good stuff means I actually get 2 quiches so I cut the second one into slices, wrap them individually, and put them in a freezer bag in my freezer for a nice breakfast, lunch, or dinner when I’m not in the mood to cook.

  3. Just wanted to say this has been my go to quiche recipe for years! I have made it a million times, so good!

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