20 Delicious Broccoli Quiche Recipes Amazing

Broccoli quiche is the unsung hero of quick dinners and brunch gatherings, blending the wholesome goodness of greens with the creamy comfort of eggs and cheese. Whether you’re a seasoned quiche queen or a curious newbie, our roundup of 20 Delicious Broccoli Quiche Recipes promises to inspire your next meal. Dive in and discover your new favorite way to enjoy this versatile veggie!

Classic Broccoli and Cheddar Quiche

Nothing says comfort like a Classic Broccoli and Cheddar Quiche, perfect for brunch or a cozy dinner. This recipe is a crowd-pleaser with its flaky crust and creamy, cheesy filling.

Ingredients

• 1 pre-made pie crust
• 1 cup chopped broccoli florets
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges.
2. Blanch the chopped broccoli in boiling water for 2 minutes, then drain and set aside.
3. In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder until smooth.
4. Spread the blanched broccoli evenly over the bottom of the pie crust, then sprinkle the shredded cheddar cheese on top.
5. Pour the egg mixture over the broccoli and cheese, ensuring it’s evenly distributed.
6. Bake at 375°F for 35-40 minutes, or until the quiche is set and the top is lightly golden.

The magic of this quiche lies in the perfect balance between the tender broccoli and the sharp cheddar, all nestled in a buttery crust. It’s a dish that feels special yet is straightforward to make.

Tip: For an extra golden top, broil the quiche for the last 2 minutes of baking, watching closely to prevent burning.

Broccoli, Bacon, and Swiss Quiche

This Broccoli, Bacon, and Swiss Quiche is a savory delight that combines the smoky flavor of bacon with the earthy taste of broccoli, all nestled in a creamy, cheesy custard. Perfect for brunch or a light dinner, it’s a dish that’s as satisfying as it is simple to make.

Ingredients

• 1 pre-made 9-inch pie crust
• 6 slices bacon, cooked and crumbled
• 1 cup chopped broccoli florets
• 1 cup shredded Swiss cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges as desired.
2. Spread the crumbled bacon, chopped broccoli, and shredded Swiss cheese evenly over the bottom of the pie crust.
3. In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder until well combined.
4. Pour the egg mixture over the bacon, broccoli, and cheese in the pie crust.
5. Bake for 35-40 minutes, or until the quiche is set in the center and the top is lightly golden.
6. Let the quiche cool for 5 minutes before slicing and serving.

The magic of this quiche lies in the perfect balance of textures—crispy bacon, tender broccoli, and a silky custard filling—all encased in a flaky, buttery crust.

Tip: For a smoother custard, let the egg and cream mixture sit for a few minutes after whisking to allow any air bubbles to settle.

Spinach and Broccoli Quiche

This Spinach and Broccoli Quiche is a vibrant, veggie-packed dish that’s as nutritious as it is delicious, perfect for brunch or a light dinner.

Ingredients

• 1 pre-made pie crust
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup fresh spinach, chopped
• 1 cup broccoli florets, chopped
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
3. Heat the olive oil in a skillet over medium heat. Add the spinach and broccoli, sautéing for about 3-4 minutes until the spinach is wilted and the broccoli is slightly tender.
4. Spread the sautéed vegetables evenly over the bottom of the pie crust. Sprinkle the shredded cheddar cheese on top.
5. Pour the egg mixture over the vegetables and cheese, ensuring it’s evenly distributed.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Let it cool for 5 minutes before slicing.

The combination of creamy eggs, melted cheese, and fresh vegetables creates a quiche that’s both hearty and refreshingly light.

Tip: For a crispier crust, blind bake the pie crust for 10 minutes before adding the filling.

Broccoli and Mushroom Quiche

This Broccoli and Mushroom Quiche is a savory delight that combines the earthy flavors of mushrooms with the fresh crunch of broccoli, all nestled in a creamy, cheesy custard. Perfect for brunch or a light dinner, it’s a dish that’s as nutritious as it is delicious.

Ingredients

• 1 pre-made pie crust
• 1 cup broccoli florets, chopped
• 1 cup mushrooms, sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and set aside.
2. In a skillet over medium heat, sauté the broccoli and mushrooms until they’re just tender, about 5 minutes. Spread them evenly over the bottom of the pie crust.
3. In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder until well combined. Pour this mixture over the vegetables in the pie crust.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Let it cool for 5 minutes before slicing.

The magic of this quiche lies in the perfect balance between the creamy custard and the crisp-tender vegetables, making every bite a delightful contrast of textures.

Tip: For an extra flavor boost, try adding a pinch of nutmeg to the egg mixture before baking.

Broccoli and Feta Quiche

This Broccoli and Feta Quiche is a delightful twist on the classic, combining the earthy flavors of broccoli with the tangy punch of feta cheese for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 cup broccoli florets, chopped
• 1/2 cup feta cheese, crumbled
• 4 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
2. In a medium bowl, whisk together the eggs, whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until well combined.
3. Spread the chopped broccoli florets evenly over the bottom of the pie crust. Sprinkle the crumbled feta cheese over the broccoli.
4. Pour the egg mixture over the broccoli and feta, ensuring it’s evenly distributed.
5. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.

The magic of this quiche lies in the creamy texture of the eggs and milk perfectly complementing the crisp-tender broccoli and salty feta, making every bite a harmonious blend of flavors.

Tip: For an extra golden top, broil the quiche for the last 2-3 minutes of baking, watching closely to prevent burning.

Broccoli and Ham Quiche

This Broccoli and Ham Quiche is a cozy, satisfying dish that brings together fluffy eggs, tender broccoli, and savory ham in a buttery crust—perfect for brunch or a light dinner.

Ingredients

• 1 (9-inch) unbaked pie crust
• 1 cup diced cooked ham
• 1 cup chopped broccoli florets
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges.
2. Scatter the diced ham and chopped broccoli evenly over the bottom of the pie crust.
3. In a medium bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until well combined.
4. Pour the egg mixture over the ham and broccoli in the pie crust. Sprinkle the shredded cheddar cheese on top.
5. Bake for 35-40 minutes, or until the quiche is set in the center and the top is lightly golden.
6. Let the quiche cool for 5 minutes before slicing. The contrast of the creamy filling with the crisp crust and the pops of broccoli makes every bite a delight.

Tip: For an extra flaky crust, chill the pie dough for at least 30 minutes before rolling it out.

Broccoli and Sun-Dried Tomato Quiche

This Broccoli and Sun-Dried Tomato Quiche is a vibrant, flavorful dish that brings a little sunshine to your table, perfect for brunch or a light dinner.

Ingredients

• 1 pre-made pie crust
• 1 cup broccoli florets, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and set aside.
2. In a skillet over medium heat, warm the olive oil. Add the broccoli and sun-dried tomatoes, sautéing for about 5 minutes until the broccoli is slightly tender.
3. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
4. Spread the sautéed vegetables evenly over the pie crust. Pour the egg mixture over the vegetables, then sprinkle the shredded cheddar cheese on top.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Let it cool for 5 minutes before slicing.

The combination of earthy broccoli and sweet sun-dried tomatoes creates a delightful contrast, while the creamy custard ties everything together beautifully.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the egg mixture.

Broccoli and Goat Cheese Quiche

This Broccoli and Goat Cheese Quiche is a creamy, flavorful dish that’s perfect for brunch or a light dinner, combining the earthy tones of broccoli with the tangy richness of goat cheese.

Ingredients

• 1 pre-made 9-inch pie crust
• 1 cup broccoli florets, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled goat cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and set aside.
2. In a skillet over medium heat, warm the olive oil. Add the broccoli florets and sauté for about 5 minutes until slightly tender. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
4. Spread the sautéed broccoli evenly over the bottom of the pie crust. Sprinkle the crumbled goat cheese on top of the broccoli.
5. Pour the egg mixture over the broccoli and goat cheese, ensuring it’s evenly distributed.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
7. Let the quiche cool for 5 minutes before slicing. The contrast between the creamy filling and the flaky crust makes every bite a delight.

Tip: For an extra flavor boost, try adding a sprinkle of red pepper flakes to the egg mixture before baking.

Broccoli and Parmesan Quiche

This Broccoli and Parmesan Quiche is a creamy, savory delight that’s perfect for brunch or a light dinner, combining fresh broccoli with the rich taste of Parmesan in a flaky crust.

Ingredients

• 1 pre-made pie crust
• 1 cup chopped broccoli florets
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges.
2. Blanch the broccoli florets in boiling water for 2 minutes, then drain and set aside.
3. In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, black pepper, and garlic powder until well combined.
4. Spread the blanched broccoli evenly over the bottom of the pie crust. Pour the egg mixture over the broccoli.
5. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let it cool for 5 minutes before slicing.

The magic of this quiche lies in the contrast between the tender broccoli and the crispy, cheesy top layer, making every bite a delightful experience.

Tip: For an extra flavor boost, try adding a pinch of nutmeg to the egg mixture before baking.

Broccoli and Chicken Quiche

This Broccoli and Chicken Quiche is a hearty, flavorful dish that combines tender chicken and crisp broccoli in a creamy egg filling, all nestled in a flaky pie crust. Perfect for brunch or a light dinner, it’s sure to become a favorite.

Ingredients

• 1 pre-made 9-inch pie crust
• 1 cup cooked chicken, diced
• 1 cup broccoli florets, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges as desired.
2. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder until well combined.
3. Layer the diced chicken and chopped broccoli evenly over the bottom of the pie crust. Sprinkle the shredded cheddar cheese on top.
4. Pour the egg mixture over the chicken, broccoli, and cheese, ensuring it’s evenly distributed.
5. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let it cool for 5 minutes before slicing.

The magic of this quiche lies in the creamy texture of the filling contrasted with the crunch of broccoli and the savory bite of chicken, all wrapped in a buttery crust.

Tip: For an extra golden top, broil the quiche for the last 2-3 minutes of baking, watching closely to prevent burning.

Broccoli and Sausage Quiche

This Broccoli and Sausage Quiche is a hearty, flavorful dish that combines the freshness of broccoli with the savory taste of sausage, all nestled in a flaky crust. Perfect for brunch or a cozy dinner, it’s sure to become a favorite.

Ingredients

• 1 pre-made pie crust
• 1 cup chopped broccoli florets
• 1/2 pound sausage, casings removed
• 4 large eggs
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and set aside.
2. In a skillet over medium heat, cook the sausage until browned, about 5 minutes. Remove from heat and drain excess fat.
3. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
4. Layer the cooked sausage and chopped broccoli evenly over the bottom of the pie crust. Pour the egg mixture over the top, then sprinkle with cheddar cheese.
5. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let cool for 5 minutes before slicing.

The magic of this quiche lies in the perfect balance between the creamy egg filling and the crispy, golden crust, making every bite a delightful contrast of textures.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the filling.

Broccoli and Blue Cheese Quiche

This Broccoli and Blue Cheese Quiche is a savory delight that combines the earthy flavors of broccoli with the bold tang of blue cheese, all nestled in a flaky crust. Perfect for brunch or a light dinner, it’s sure to impress.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 cup broccoli florets, chopped
• 1/2 cup crumbled blue cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F. Place the unbaked pie crust in a 9-inch pie dish and set aside.
2. In a medium bowl, whisk together the eggs, heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until well combined.
3. Spread the chopped broccoli florets and crumbled blue cheese evenly over the bottom of the pie crust.
4. Pour the egg mixture over the broccoli and blue cheese, ensuring it’s evenly distributed.
5. Bake at 375°F for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let cool for 5 minutes before slicing.

The creamy texture of the quiche paired with the sharpness of the blue cheese creates a harmonious balance that’s both rich and refreshing.

Tip: For an extra crispy crust, blind bake the pie crust for 10 minutes before adding the filling.

Broccoli and Ricotta Quiche

This Broccoli and Ricotta Quiche is a creamy, dreamy dish that brings a little elegance to your brunch table without any fuss.

Ingredients

• 1 pre-made pie crust
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 cups chopped broccoli florets
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges. Poke the bottom with a fork a few times, then bake for 10 minutes. Remove and let cool slightly.
2. In a large bowl, whisk together the ricotta cheese, Parmesan cheese, eggs, whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until smooth.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped broccoli and sauté for 5 minutes, just until bright green and slightly tender.
4. Spread the sautéed broccoli evenly over the pre-baked pie crust. Pour the ricotta mixture over the broccoli, smoothing the top with a spatula.
5. Bake at 375°F for 35-40 minutes, until the quiche is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The ricotta gives this quiche an unbelievably light texture, while the broccoli adds a fresh crunch that’s irresistible.

Tip: For a golden-brown top, broil the quiche for the last 2-3 minutes of baking—just keep an eye on it!

Broccoli and Caramelized Onion Quiche

This Broccoli and Caramelized Onion Quiche is a savory delight that combines the sweetness of caramelized onions with the earthy taste of broccoli, all nestled in a flaky crust.

Ingredients

• 1 pre-made pie crust
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 teaspoon sugar
• 1 cup broccoli florets, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and set aside.
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the thinly sliced onion and 1 teaspoon sugar, cooking for about 15 minutes until the onions are caramelized. Remove from heat.
3. Spread the caramelized onions and chopped broccoli evenly over the bottom of the pie crust.
4. In a bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour this mixture over the onions and broccoli in the pie crust.
5. Sprinkle 1 cup shredded cheddar cheese on top.
6. Bake at 375°F for 35-40 minutes, until the quiche is set and the top is golden brown.

The magic of this quiche lies in the contrast between the sweet caramelized onions and the sharp cheddar, creating a flavor profile that’s both rich and nuanced.

Tip: For an extra flaky crust, chill the pie dough for 30 minutes before baking.

Broccoli and Gouda Quiche

This Broccoli and Gouda Quiche is a creamy, savory delight that’s perfect for brunch or a light dinner, combining the nutty flavor of Gouda with fresh broccoli in a flaky crust.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup chopped broccoli florets
• 1 cup shredded Gouda cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges as desired.
2. Blanch the chopped broccoli florets in boiling water for 2 minutes, then drain and set aside.
3. In a large bowl, whisk together the eggs, whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until well combined.
4. Layer the blanched broccoli and shredded Gouda cheese evenly over the bottom of the pie crust.
5. Pour the egg mixture over the broccoli and cheese, ensuring it’s evenly distributed.
6. Bake at 375°F for 35-40 minutes, or until the quiche is set and the top is lightly golden.
7. Let the quiche cool for 5 minutes before slicing and serving.

The magic of this quiche lies in the melty Gouda, which pairs beautifully with the crisp-tender broccoli, all nestled in a buttery crust.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the egg mixture before baking.

Broccoli and Smoked Salmon Quiche

This Broccoli and Smoked Salmon Quiche is a delightful twist on the classic, combining the richness of smoked salmon with the freshness of broccoli in a creamy, savory custard.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup broccoli florets, chopped
• 4 oz smoked salmon, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove and let cool slightly.
2. In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth.
3. Spread the chopped broccoli and smoked salmon evenly over the bottom of the pre-baked pie crust. Pour the egg mixture over the top, then sprinkle with Gruyère cheese.
4. Bake at 375°F for 35-40 minutes, until the custard is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The combination of smoky salmon and tender broccoli in a silky custard makes this quiche a standout dish, perfect for brunch or a light dinner.

Tip: For an extra flavor boost, add a sprinkle of dill or capers to the quiche before baking.

Broccoli and Artichoke Quiche

This Broccoli and Artichoke Quiche is a creamy, veggie-packed delight that’s perfect for brunch or a light dinner. It’s surprisingly easy to make and always a crowd-pleaser.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup broccoli florets, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges.
2. In a medium bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and garlic powder until smooth.
3. Spread the chopped broccoli and artichoke hearts evenly over the bottom of the pie crust. Sprinkle the shredded cheddar cheese on top.
4. Pour the egg mixture over the vegetables and cheese, ensuring it’s evenly distributed.
5. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let it cool for 5 minutes before slicing.

The combination of tender broccoli and tangy artichoke hearts makes this quiche a flavorful twist on the classic. It’s a dish that’s as satisfying as it is simple to prepare.

Tip: For a crispier crust, blind bake it for 10 minutes before adding the filling.

Broccoli and Pepper Jack Quiche

This Broccoli and Pepper Jack Quiche is a creamy, spicy twist on the classic, perfect for brunch or a light dinner.

Ingredients

• 1 pre-made pie crust
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped broccoli florets
• 1 cup shredded Pepper Jack cheese
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges.
2. In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder until smooth.
3. Spread the chopped broccoli and shredded Pepper Jack cheese evenly over the bottom of the pie crust.
4. Pour the egg mixture over the broccoli and cheese, ensuring it’s evenly distributed.
5. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let it cool for 5 minutes before slicing.

The combination of spicy Pepper Jack and tender broccoli creates a quiche that’s both bold and comforting. The creamy custard filling is perfectly balanced by the crisp pie crust.

Tip: For an extra kick, add a pinch of cayenne pepper to the egg mixture.

Broccoli and Leek Quiche

This Broccoli and Leek Quiche is a delightful twist on the classic, offering a creamy, savory filling encased in a buttery crust that’s perfect for brunch or a light dinner.

Ingredients

• 1 pre-made pie crust
• 1 cup broccoli florets, chopped
• 1 leek, thinly sliced (white and light green parts only)
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Gruyère cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake for 10 minutes, then set aside to cool slightly.
2. In a skillet over medium heat, warm the olive oil. Add the leek and sauté until soft, about 5 minutes. Add the broccoli and cook for another 3 minutes. Remove from heat.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
4. Spread the leek and broccoli mixture over the bottom of the pre-baked crust. Sprinkle the Gruyère cheese evenly over the top. Pour the egg mixture over the cheese and vegetables.
5. Bake the quiche at 375°F for 35-40 minutes, or until the center is set and the top is golden brown. Let it cool for 10 minutes before slicing.

The combination of Gruyère cheese with broccoli and leek creates a rich, flavorful quiche that’s both comforting and sophisticated.

Tip: For a crispier crust, blind bake it for an additional 5 minutes before adding the filling.

Broccoli and Gruyere Quiche

Nothing says comfort like a warm slice of quiche, and this Broccoli and Gruyere version is a delightful twist on the classic that’s sure to impress.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 cup heavy cream
• 3 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 1/2 cups broccoli florets, steamed and chopped
• 1 cup Gruyere cheese, grated
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Brush the pie crust with 1 tablespoon olive oil and pre-bake for 10 minutes. Remove and let cool slightly.
2. In a bowl, whisk together 1 cup heavy cream, 3 large eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg until smooth.
3. Layer the steamed and chopped broccoli florets and 1 cup grated Gruyere cheese over the pre-baked crust.
4. Pour the egg mixture over the broccoli and cheese, ensuring it’s evenly distributed.
5. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown.

The creamy Gruyere melts beautifully into the custard, creating a rich flavor that pairs perfectly with the fresh, slightly crunchy broccoli.

Tip: For an extra golden top, broil the quiche for the last 2-3 minutes of baking, watching closely to prevent burning.

Conclusion

We hope this roundup of 20 Delicious Broccoli Quiche Recipes has inspired your next kitchen adventure! Each recipe offers a unique twist on this classic dish, perfect for any meal. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the quiche love. Happy cooking!