Amazing Broccoli Cheddar Quiche That Takes Only 35 Minutes to Bake

Name: Amazing Broccoli Cheddar Quiche That Takes Only 35 Minutes to Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pie crust (store-bought or homemade); 2 cups broccoli florets, chopped; 1 cup shredded cheddar cheese; 4 large eggs (or 1 cup chickpea flour + 1 cup water for egg-free); 1 cup milk (or dairy-free alternative); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder

Author: Carry

Published: November 2, 2025

Broccoli Cheddar Quiche (egg-free version optional)

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Oh my gosh, have you ever had one of those mornings where nothing hits the spot like a warm slice of broccoli cheddar quiche? I swear by this recipe – it’s my go-to for lazy Sunday brunches and impromptu potlucks. What makes mine special? It’s foolproof, packed with flavor, and yes – I even cracked the code for an egg-free version that’s just as dreamy! After years of tweaking (and many, many brunch fails), I finally landed on the perfect balance of creamy, cheesy goodness with that satisfying crunch of broccoli.

Broccoli Cheddar Quiche (egg-free version optional) - detail 1

Why You’ll Love This Broccoli Cheddar Quiche

Trust me, this isn’t just another quiche recipe – it’s a game-changer! Here’s why it’s become my brunch MVP:

Crazy adaptable: Swap the cheese, add mushrooms, throw in some bacon – it’s like a blank canvas for your fridge leftovers
Meal-prep magic: Stays perfect in the fridge all week (if it lasts that long!) and reheats like a dream
Crowd-pleaser: My picky nephew AND my vegetarian sister-in-law both go back for seconds
Egg-free option rocks: That chickpea flour trick? You’d never guess it’s not the real deal
No-fuss fancy: Looks like you slaved over it but secretly comes together in minutes

Seriously, I’ve served this at everything from baby showers to “I forgot it’s my turn to bring breakfast” emergencies – it never lets me down.

Ingredients for Broccoli Cheddar Quiche

Okay, let’s talk ingredients – this is where the magic starts! I’ve learned through trial and error (and one disastrously soggy quiche) that quality and prep matter. Here’s exactly what you’ll need:

1 pie crust – store-bought works fine (no shame!), but homemade adds that extra love
2 cups small-chopped broccoli florets – bite-sized pieces mean perfect distribution in every slice
1 cup packed shredded cheddar cheese – pack it in the measuring cup for maximum cheesiness
4 large eggs OR 1 cup chickpea flour + 1 cup water for egg-free (trust me, this ratio works!)
1 cup milk – whole milk makes it richest, but any dairy or non-dairy works
1/2 teaspoon salt – enhances all the flavors without overpowering
1/4 teaspoon each black pepper and garlic powder – my secret flavor boosters

Pro tip: Measure your broccoli after chopping – those little florets shrink more than you’d think when steamed! And if you’re going egg-free, whisk the chickpea flour and water until completely smooth – no lumps allowed.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this quiche! Here’s what I always grab from my kitchen:

9-inch pie dish – my trusty old ceramic one has seen hundreds of quiches
Mixing bowls – one for eggs, one for dry stuff (I use whatever’s clean!)
Steamer basket – or just a colander over boiling water in a pinch
Whisk – my arm gets tired, but it’s worth it for that smooth custard

That’s it! See? I told you this was easy. No special equipment required – just the basics every kitchen should have.

How to Make Broccoli Cheddar Quiche

Alright, let’s get to the fun part – making this beauty! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along, and you’ll have golden, cheesy perfection in no time.

Preparing the Crust

First things first – that crust! Whether you’re using store-bought or homemade, here’s my foolproof method:

If you want extra crispy crust (and trust me, you do), blind-bake it for 5 minutes at 375°F before adding fillings. Just prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. No weights? No problem! Just press the crust firmly into the pan and dock it well – those little holes prevent puffing.

For store-bought crusts, I let mine thaw for 15 minutes first – makes it less likely to crack when unrolling. Homemade crust lovers – roll yours out between two sheets of parchment for easy transfer to the pie dish!

Mixing the Fillings

Now for the good stuff! Steam those broccoli florets for just 3-4 minutes until bright green and tender-crisp. Here’s my golden rule: drain, drain, drain! I pat mine dry with paper towels because soggy broccoli = soggy quiche.

Spread the broccoli evenly in the crust – no clumping! Then comes the cheese. Don’t just dump it in – sprinkle it evenly so every bite gets that melty goodness. I like to save a handful to sprinkle on top before baking for extra golden deliciousness.

Whisk your eggs (or chickpea flour mixture) with milk and seasonings until completely smooth. Pour slowly over the fillings – it should just cover everything without overflowing.

Baking the Broccoli Cheddar Quiche

Bake at 375°F for 35-40 minutes. Here’s how to know it’s done: the edges should be golden brown, and the center should have just a slight jiggle when you gently shake the pan – like firm jelly, not liquid. If it’s still super wobbly, give it 5 more minutes.

This part’s crucial – let it rest for at least 5 minutes before slicing! I know it’s tempting, but cutting too soon makes the filling run everywhere. Use this time to whip up a quick salad or set the table – your patience will be rewarded with perfect slices.

Broccoli Cheddar Quiche (egg-free version optional) - detail 2

Tips for Perfect Broccoli Cheddar Quiche

After burning, undercooking, and yes – even dropping – more quiches than I’d care to admit, I’ve learned some game-changing tricks:

Pat that broccoli dry! I can’t stress this enough – leftover moisture is the #1 enemy of a perfect quiche texture.
Room temp ingredients blend smoother – I take my eggs/milk out 30 minutes before mixing.
Watch the clock like a hawk – overbaking turns creamy custard into rubber. The second it’s just set, out it comes!
Let it rest – those 5 minutes aren’t optional if you want clean slices.

Trust me – follow these and you’ll avoid all my early quiche disasters!

Egg-Free Broccoli Cheddar Quiche Variation

When my niece developed an egg allergy, I panicked – how could I make quiche without eggs? After countless experiments, I cracked the code with chickpea flour, and now I actually prefer this version sometimes! Here’s what makes it work:

The chickpea flour creates this amazing custardy texture that’s surprisingly similar to eggs – just whisk it with water until it’s completely smooth (no lumps allowed!). It sets up beautifully in the oven and holds everything together perfectly. Flavor-wise, it’s slightly nuttier than the egg version, which actually pairs wonderfully with the cheddar and broccoli.

My secret adjustment? I add an extra 1/4 teaspoon of garlic powder to balance the earthiness of the chickpea flour. And here’s a pro tip: let the batter sit for 5 minutes after mixing – it thickens up just right for pouring. The baking time stays the same, but don’t be alarmed if the top looks a bit darker – that’s just the chickpea flour doing its magic!

Serving and Storing Broccoli Cheddar Quiche

Here’s my favorite part – eating this beauty! I always serve warm slices with a crisp green salad dressed simply with lemon vinaigrette. The acidity cuts through the richness perfectly. For brunch, add some fresh fruit and call it a feast!

Leftovers? They’ll keep beautifully refrigerated for 3 days – just cover tightly with foil. To reheat, I pop individual slices in the toaster oven at 300°F for about 10 minutes until warmed through. Microwave works in a pinch, but the crust loses its crispness. Pro tip: Freeze whole or sliced (wrap each piece tightly) for up to a month – just thaw overnight in the fridge before reheating.

Broccoli Cheddar Quiche Nutrition

Now, I’m no nutritionist, but here’s the scoop on what’s in this quiche – take these numbers with a grain of salt (literally, since brands vary)! A typical slice packs about 280 calories with 12g protein from all that cheesy goodness. The egg-free version cuts cholesterol significantly while keeping that satisfying 2g fiber per serving from the broccoli. Remember – using low-fat cheese or almond milk will change these numbers, so adjust based on what’s in your fridge!

Common Questions About Broccoli Cheddar Quiche

I get asked about this quiche all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I freeze broccoli cheddar quiche? Absolutely! I freeze it all the time – either whole or in individual slices. Just wrap tightly in plastic wrap then foil. When the craving hits, thaw overnight in the fridge and reheat at 300°F until warmed through. The texture stays perfect!

What cheese can I use instead of cheddar? Oh, the possibilities! Gruyère makes it fancy, pepper jack adds kick, and Swiss gives a lovely mild flavor. My weird-but-wonderful discovery? A mix of mozzarella for meltiness and parmesan for sharpness. Just keep the total amount the same.

How long does the egg-free version last? Surprisingly well! The chickpea flour version keeps for 3 days in the fridge like the regular one, though I think it tastes best within 2 days. The texture holds up slightly better than egg-based quiche when reheated, actually!

Can I use frozen broccoli? You bet – I do this all winter! Just thaw completely and squeeze out ALL the water (seriously, get aggressive with those paper towels). Frozen florets tend to be softer, so I chop them smaller for better texture.

Why is my quiche watery? Oh honey, I’ve been there! Usually means the broccoli wasn’t dried enough or you cut it too soon. Next time, pat those florets like you’re mad at them, and wait that full 5 minutes before slicing. Makes all the difference!