Description
A classic Broccoli Quiche with a buttery crust, tender broccoli, and a rich, cheesy egg filling. Perfect for brunch, lunch, or meal prep — easy to customize and packed with flavor.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups broccoli florets, steamed or blanched
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 9-inch pie dish with your crust.
- If using a raw crust, blind bake for 10 minutes, then let cool slightly.
- In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
- Spread steamed broccoli evenly over the crust.
- Top with cheddar and Parmesan cheese.
- Pour the egg mixture over the filling ingredients.
- Bake for 35–40 minutes, until the center is set and the top is golden.
- Let rest 10–15 minutes before slicing and serving.
Notes
- Blind baking helps keep the crust crisp.
- Use full-fat dairy for the richest texture.
- Let quiche cool before slicing for clean cuts.
- Store leftovers in the fridge for up to 4 days or freeze slices for later.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 115mg
Keywords: broccoli quiche, vegetarian quiche, brunch recipes, egg pie, make ahead breakfast