This delicious Broccoli Cheddar Quiche is so easy to make, packed with protein, and the perfect breakfast, brunch, or lunch recipe!
Why You’ll Love This Broccoli Cheddar Quiche
- It’s delicious – I mean the broccoli cheddar combination is one of my personal favorites and this quiche takes things to the next level with smoky bacon for the ultimate flavor-packed recipe.
- It’s easy – if you have never made a quiche before I can assure you that it is relatively easy. Worried about the crust? I include options below on how to use a store-bought crust to make things even easier.
- It’s perfect for breakfast, brunch, or even lunch! – Seriously this quiche is a great option for a hearty breakfast, brunch party, quick lunch, or even dinner. Pair it with your favorite side for an even more filling meal.
What is Quiche?
If you have never had breakfast quiche before then you are in for a true treat. Quiche is a French tart that consists of a flaky pie crust that’s been filled with an egg custard and a combination of veggies, meat, cheese or seafood.
Quiche is incredibly easy to customize and a great way to use up the ingredients you have on hand. It’s the perfect dish to serve for breakfast, brunch, or lunch.
Eggs: the base of the quiche custard is eggs. You’ll need six large eggs for this recipe.
Half and Half: to help create that rich custard base you will also need half and half. I include some other options for a replacement below if you need them.
Hot Sauce: this adds a little extra flavor to the quiche! feel free to add more if you like things on the spicier side.
Onion & Garlic: for this recipe we’re using a combination of yellow onion, green onion, and garlic.
Bacon: to add a little smoky flavor to this quiche we’re using a few strips of bacon. Not a ton but just enough to add some of that delicious bacon flavor.
Broccoli: this broccoli cheddar quiche is packed with yummy fresh broccoli. The broccoli gets sautéed with onion and garlic for the best flavor.
Cheddar: you can’t have a broccoli cheddar quiche without cheese and this recipe has plenty of delicious sharp white cheddar. I recommend shredding the cheese yourself instead of using pre-shredded cheese which often contains stabilizers that make it harder to melt.
Pie Crust: the flaky pie crust is one of my favorite parts of a quiche. You can make your own pie crust using my homemade all butter pie crust recipe or grab your favorite frozen store bought brand. Either will work incredibly well!
- Half and Half – don’t have half and half or just prefer not to use it? you can easily swap the half and half for full fat coconut milk or whole milk instead.
- Eggs – I haven’t tested this quiche with an egg substitute, like Just Egg, but it may be worth a try!
- Cheese – Need to keep the recipe dairy free? In addition to swapping the half and half for coconut milk you can also leave off the cheese entirely. You could also use your favorite dairy-free shredded cheddar if you like.
- Pie Crust – If you need to make this recipe gluten free you can use your favorite frozen gluten free pie crust!
How to Make This Broccoli Cheddar Quiche Recipe
Step One: Preheat oven to 400 degrees.
Step Two: Add the eggs, half and half, hot sauce, green onion, salt, and pepper to a large mixing bowl. Whisk together until well combined and set aside.
Step Three: Heat a large skillet over medium-high heat. Once hot, add the diced bacon and cook for 3-5 minutes until crispy. Remove the bacon from the skillet, set aside, and let drain on paper towel.
Step Four: Add the onion, garlic, and broccoli to the skillet sauté for 3-5 minutes until the onion begins to become translucent and then remove from the heat.
Step Five: Transfer the broccoli filling mixture to the pie crust and then top with the cooked bacon and sharp cheddar cheese.
Step Six: Pour the egg mixture evenly over the filling. You may need to spread the green onion out a bit evenly over the top of the quiche. Bake the quiche at 400 degrees for 30-40 minutes or until the crust is golden brown and the egg is set.
Step Seven: Remove from the oven and let sit for 10 minutes before slicing.
Helpful Kitchen Tools
- mixing bowl: I like to use a good sized mixing bowl to give myself plenty of room to mix up the egg custard.
- whisk: a big balloon whisk is the best (and easiest!( way to mix up all the eggs.
- sharp knife: to chop up all your veggies and broccoli!
- silicone spatula: I like to use a silicone spatula when sautéing my veggies for the filling.
- MEASURING CUPS & MEASURING SPOONS – so you get perfectly accurate measurements every time.
- box grater – this is my preferred way to grate my cheddar cheese for the quiche.
- sheet pan – placing the quiche on a sheet pan and then placing it in the oven makes handling the quiche super easy and prevents unnecessary mess.
- parchment paper – I like to line my sheet pan with parchment paper before placing the quiche on top just in case there are any spills.
Leave or swap out the bacon – if you would like to make a vegetarian version of this quiche you can easily leave out the bacon! You could also use another protein like ground sausage or chicken.
Add extra veggies – this recipe is incredibly easy to customize. If you like you add in a few more veggies like bell pepper, mushrooms, tomatoes, etc. Making a quiche is a great way to use up whatever veggies you may have on hand.
Switch up the cheese – feel free to swap the cheddar for another cheese if you prefer! Mozzarella cheese, Swiss cheese, gruyere, and feta cheese would all be great options!
Tips and Tricks for the Best Quiche
- Remove any excess fat – if your bacon was particularly greasy you can remove some of the excess fat from the skillet before adding in you onion, garlic, and broccoli. This prevents you from having an oily quiche.
- Bake the quiche on a parchment lined baking sheet – I like to place my quiche on a sheet pan lined with parchment paper just in case any of the egg custard spills on its way into the oven. This helps to prevent any mess and avoid extra cleanup.
- Double the filling – Whenever I’m making a quiche I always make extra filling for a rainy day. I just double the veggies and ham, halve the mixture, and freeze the extra. The next time I’m ready to make a quiche I just heat up the frozen filling, whisk the egg mixture, and add everything to my pie crust.
- Use a pie shield – if the crust starts to become too brown while baking you can use a pie shield or place a strip of aluminum foil over the edge of the quiche to prevent it from burning.
Can I Use a Frozen Store Bought Crust?
Yes! You absolutely can use a frozen store bought pie crust for this recipe. Just remove the crust from the freezer while you prep the filling.
Do I Need to Par-Bake the Crust?
If you are short on time, or just don’t feel like it, you don’t have to par-bake the crust and the quiche will still be absolutely delicious.
However, if you have a few extra minutes and want a more crispy bottom layer of crust you can par-bake the crust at 400 degrees for 7-10 minutes before adding the filling.
Can I Make This a Crustless Quiche
Yes! Feel free to turn this into a crustless quiche/breakfast casserole if you prefer. Just grease a 9-inch pie dish with avocado oil and pour the filling into the dish. Pour over the egg mixture and bake. After the quiche is finished baking you’ll just slice and serve!
Can I Make Quiche Ahead of Time?
Yes! I often make a quiche on Sunday or Monday and enjoy leftovers for breakfast or lunch throughout the week.
You can also prep components of the quiche in advance and then assemble and bake when you are ready. For example:
- you can make the filling in advance and store in an air-tight container until you are ready to use.
- make the egg custard in advance and store in an air-tight container until ready to assemble the quiche.
- if you are making a homemade pie crust, I would recommend making a batch of pie crust dough in advance and storing in the fridge or freezer until ready to use.
How to Store and Reheat
To Store: Make and bake the quiche as instructed and then once cool, slice, and wrap tightly with foil or food-safe wrap. Store in the fridge for up to 3-4 days.
To Reheat: When you are ready to reheat remove a slice of quiche, wrap in foil, and reheat in a 350 degree oven. Or, if you prefer you place a slice on a microwave safe plate, cover, and reheat in the microwave for 30 seconds to one minute.
If you want to do some prep in advance you can make the egg custard up to 1-2 days in advance and store in an airtight container in the fridge until you are ready to use.
What Serve with Quiche
You can serve the quiche on its own or add some sides to the mix! A few of our family’s favorite side dishes are crispy roasted breakfast potatoes, a delicious green side salad, or creamy cheddar cheese grits.
More Delicious Breakfast & Brunch Recipes
- Sausage and Veggie Quiche
- Sweet Potato Breakfast Tacos
- Spinach Bacon Quiche
- Ham and Spinach Quiche
- Loaded Breakfast Egg Muffins
- Gluten Free French Toast Casserole
- Banana Baked Oatmeal
- Sweet Potato and Sausage Frittata
- Gluten Free Blueberry Waffles
- Roasted Breakfast Potatoes
I hope you give this Broccoli Cheddar Quiche a try! It’s easy to make and a delicious option for breakfast or brunch. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.Print
Broccoli Cheddar Quiche
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: breakfast
- Method: stovetop & oven
- Cuisine: american
- 6 eggs
- 1/4 cup half and half
- 1/2 tablespoon hot sauce
- 1/4 cup sliced green onion
- salt and pepper, to taste
- 2 strips bacon, diced
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 1/2 cups chopped broccoli florets (chopped on the smaller side)
- 3/4 cup shredded shredded sharp white cheddar cheese
- 1 – 9inch pie crust
- Preheat oven to 400 degrees.
- Add the eggs, half and half, hot sauce, green onion, salt, and pepper to a large mixing bowl. Whisk together until well combined and set aside.
- Heat a large skillet over medium-high heat. Once hot, add the diced bacon and cook for 3-5 minutes until crispy. Remove the bacon from the skillet, set aside, and let drain on paper towel.
- Add the onion, garlic, and broccoli to the skillet sauté for 3-5 minutes until the onion begins to become translucent and then remove from the heat.
- Transfer the broccoli filling mixture to the pie crust and then top with the cooked bacon and sharp cheddar cheese.
- Pour the egg mixture evenly over the filling. You may need to spread the green onion out a bit evenly over the top of the quiche. Bake the quiche at 400 degrees for 30-40 minutes or until the crust is golden brown and the egg is set.
- Remove from the oven and let sit for 10 minutes before slicing.
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA