Easy Broccoli Cheese Quiche
Light and easy, this delicious broccoli cheese quiche makes for a perfect dairy meal — all you need to add is a nice salad or pasta!
Every time I make quiche, I ask myself why I don’t make it more often. It’s delicious, easy to make, and it presents beautifully!
I have tried many different vegetables in quiches over the years, but I like broccoli best. You can swap out the broccoli for cauliflower, mushrooms, or your favorite roasted vegetable.
I bake my quiche in a crust and my kids love that part best. Most of the time, when I make quiche, I use the foil pan the crust comes in. If you want to make your quiche a little bit nicer, you can defrost the pie crust, gently lift it out of the foil pan, and transfer it to a nice oven-to-table pie plate instead. If you want to make it crustless, you can just pour the filling directly in the pie plate and bake as directed.
Whenever I make quiche, I serve it with a big salad. If I’m having a lot of guests, I serve it with a pasta. My Nine Days Roundup has lots of delicious ideas!
The broccoli cheese quiche calls for shredded cheese. I am often asked what kind of shredded cheese to use, but I am not particular — they all taste the same to me — so use whatever you have on hand or what’s on sale.
One of my biggest issues with quiches is often the texture of the vegetables. Either they are too crunchy or I feel like I am eating congealed vegetable soup! I find this method of sauteing the broccoli for a short while gives the perfect balance.
This quiche freezes beautifully.
Easy Broccoli Cheese Quiche
Ingredients
- 1 deep-dish pie shell
- 2 Tbsp oil
- 1 onion, finely diced
- 2 cups frozen broccoli, defrosted and chopped
- 3 eggs
- Salt and pepper, to taste
- 1/2 cup milk
- 1 cup shredded cheese
Instructions
- Preheat oven to 350°F. Poke some holes into the pie shell with a fork. Bake in preheated oven for 10 minutes (this prebaking prevents the crust from getting soggy).
- Heat oil in a frying pan over a medium flame. Add onion and sauté for about 10 minutes until soft and browned.
- Add broccoli, salt and pepper and continue to sauté, stirring often, for an additional 5-7 minutes, until broccoli is soft but not mushy.
- In a large bowl, beat eggs lightly. Add milk, cheese and broccoli mixture. Pour into pie shell.
- Bake at 350°F for about 45 minutes, until firm.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/broccoli-cheese-quiche/
This; review is for the broccoli cheddar quiche. I was tempted to skip the baking of the crust first to save time but believe it’s worth the extra time and effort. I mostly cook country fare. This turned out beautifully and tasted great. Everyone complimented me and it felt good that I was able to move out of my comfort zone to make something different. Thank you for your lovely recipe and detailed directions. God bless you!
Love your work..I already just put it in the oven and I know it will be awesome..I added portobello mushrooms and cumin..I cannot follow anyone’s recipe since owning a restaurant in NY.. REGARDLESS..checking out your other recipes.. Very much looking forward to your simple expertise..Thx you ..Jeannine..I’ll post how it tasted I’m sure it’s divine…
Excellent recipe! Turned out perfect!!!
Laura G.
Super easy recipe and tasted amazing. Added sliced mushrooms before sautéing the broccoli florets and seasoning with salt and pepper. I was worried about not putting salt in the egg mixture but once I saw that there’s a cup of cheese, I realized it would be salty enough. This is definitely going in my rotation if I need to whip something up really quick.