Broccoli Cheddar Quiche
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Broccoli Cheddar Quiche is an amazing quiche for celebrating Mother's Day or just the weekend! This quiche has a buttery, flaky crust, and is filled with a cheesy egg and broccoli center. Add a side of bacon or fruit for a delicious brunch!
If you love brunch, make sure to check out my Cheesy Veggie Quiche, Dill Cream Cheese Spread, or Sourdough Strawberry Pop Tarts.
Table of Contents
What is quiche?
Quiche is a egg bake that is baked inside a buttery and flaky pie crust. The filling of baked eggs can be filled with everything from veggies to protein and spices. Quiche is like a blank canvas, you can really create any kind of flavor profile that you like when baking a quiche! This delicious dish also makes the perfect breakfast or brunch. Quiche can be made ahead of time and simply reheated, so it's a great option if you are hosting brunch or during the holidays.
You will love this quiche recipe that's make with organic ingredients! I love making this Broccoli Cheddar Quiche for breakfast because it's packed with protein and loaded with veggies and cheese! If you like a savory breakfast, then you will love this quiche recipe. I use completely organic ingredients so you can enjoy a delicious breakfast that's healthy and makes you feel good!
Why You'll Love This Recipe
- Make Ahead: One of the things I love about quiche is that you can prepare most or all of it the day ahead. It reheats very well and tastes just as good as when it was originally baked. Just be sure to reheat quiche in the oven or toaster oven, never the microwave!
- Healthy: Packed with protein from eggs and cheese, as well as fiber and vitamins from broccoli. This Broccoli Cheddar Quiche offers a nutritious and satisfying meal option that will keep you feeling full and energized throughout the day. Plus, it's a great way to sneak in some extra veggies for a boost of vitamins and minerals!
- Versatility: Whether served for breakfast, brunch, lunch, or dinner, this Broccoli Cheddar Quiche is a versatile dish that you can enjoy for any meal! Enjoy it hot or cold, as a main course or a side dish, making it perfect for busy weekdays or leisurely weekend gatherings.
- Organic: I use organic ingredients in this quiche recipe. Breakfast is the most important meal of the day, so I love creating breakfast with organic ingredients and high protein!
Ingredients
- Butter: I use Organic Valley Salted Butter in the pie crust. You can also use unsalted if you prefer.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Milk: Make sure to use whole milk, which is important for flavor. If you don't drink milk you can also use vegetable broth, chicken broth, or bone broth in place of milk as well.
- Eggs: Use organic large eggs.
- Spices: I use organic dried oregano, thyme, and rosemary to create a delightful savory breakfast quiche.
- Cheddar Cheese: I use organic cheddar cheese. You can use block cheddar and grate it yourself, like I prefer. Or you can also buy shredded cheese. But, check out my post 5 Reasons to Grate Your Own Cheese.
- Broccoli: I use organic broccoli florets. You can also use frozen in this recipe, just thaw them for 24 hours in the fridge beforehand and strain them to remove excess water.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make pie dough with your hands if you prefer.
- Rolling Pin: You'll need a rolling pin to roll out the pie crust.
- Pie Pan: I use a 9-inch pie pan. Be sure to check out my post The Best Pie Pans to Bake With.
- Parchment Paper: You'll need nontoxic parchment paper to parbake the pie crust.
- Pie Weights: You can use pie weights or even rice or beans to parbake the pie crust.
- Mixing Bowl: You'll need a large mixing bowl to mix the filling together.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
Step 2
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.
Measure out cold water and have ready. Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
Step 3
Preheat the oven to 350°F. On a floured surface, roll out the crust to ¼-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
Step 4
Place a piece of parchment paper into the quiche pan and fill with beans or pie weights. Par bake for 25 minutes, remove beans and parchment paper, and bake again for 15 minutes. The edges will start to brown.
Step 5
To make the filling: In a medium bowl whisk together the eggs, milk, oregano, thyme, and rosemary. Add in white cheddar cheese and broccoli pieces. Transfer to the quiche crust and spread evenly.
Step 6
Bake for 40 minutes, until set. Serve immediately with sea salt and pepper. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Make sure your butter is cold. For more tips on making the perfect flaky pie crust, check my post All Butter Pie Crust if you are new to baking pies.
- You can use pie weights to parbake the crust, but you don't have to. I actually use rice as my pie weights! Additionally, you can also sue beans or quinoa. For more tips on parbaking, check my post How to Parbake a Pie Crust.
- Always reheat quiche in the oven! Never in the microwave as the crust will become soggy.
FAQ's
Yes, you can substitute the broccoli for whatever you’d like. Other veggies that are really good in quiche are mushrooms, onions, bell peppers, zucchini, spinach, and kale!
Yes, if you don’t want to add cheese, you can skip it. You may want to add a little more broccoli or add an additional vegetable to make up for the volume that the cheese adds.
Yes! I love adding meat to quiche. I’ve made this one with ham and bacon before, and both are delicious! Try adding 1/2 cup to 1 cup, depending on how meaty you want it!
The best pie pan for quiche is either cast iron or aluminum. Ceramic and glass are really not good for quiche or pie, they often result in a soggy bottom. Please ignore my photos, as I baked this quiche in my aluminum pie pan and transferred it to this one for photos! I do that all the time. My two favorite pie dishes for quiche (and really for all pie!) are the Lodge Cast Iron Pie Pan or the USA Pan Aluminum Pie Pan. Trust me, it’s totally worth getting one of these, your pies will be ten times better!
Quiche has a pie crust that is buttery and flaky. Therefore, it needs to be reheated in the oven or toaster oven only. Never reheat quiche in the microwave as the pie crust will become very soggy and will really bad tasting. But, reheating in the oven makes quiche taste like the day you made it!
Craving More?
Broccoli Cheddar Quiche
Equipment
- Pie Weights
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- 113 grams salted butter (cold)
- ¼ cup cold water
Filling
- 4 large eggs
- ½ cup milk
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 60 grams grated cheddar cheese
- 57 grams broccoli pieces
- fine sea salt and black pepper to taste
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
- Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
- Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 350°F.
- On a floured surface, roll out the crust to ¼-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
- Place a piece of parchment paper into the quiche pan and fill with rice or pie weights. Par bake for 25 minutes, remove rice and parchment paper, and bake again for 15 minutes. The edges will start to brown.
- To make the filling: In a medium bowl whisk together the eggs, milk, oregano, thyme, and rosemary. Add in white cheddar cheese and broccoli pieces. Transfer to the quiche crust and spread evenly.
- Bake for 40 minutes, until set. Serve immediately with sea salt and pepper.
- Store in the fridge for up to 5 days.
Notes
Nutrition
Join Our Organic Community
This quiche is delicious for breakfast or lunch!