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

Light and tasty, this quiche makes for a delicious dairy meal!

Print Recipe

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.