This easy recipe for Broccoli Cheese Quiche using a frozen pie crust is so good you will want it for breakfast, lunch, or dinner.
Why this Easy Broccoli Cheese Quiche Recipe is so Simple: This is a homemade recipe using a few quick store-bought premade items and/or leftovers. It is a great way to repurpose items into another meal for breakfast, brunch, or dinner.
This breakfast egg recipe is filling & protein-packed without any meat. But if you want even more protein & something low-carb/gluten-free, try my popular recipe for Sausage, Egg, & Cheese Scramble.
This was inspired by my recipe for Instant Pot Steamed Broccoli and created when I had leftovers. Serve it with crispy slices of Toaster Oven Bacon on the side & enjoy. Ok, now we cook!
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Ingredients for Quiche with Premade Frozen Pie Crust
Here is everything you need for this vegetarian quiche recipe. It's cheesy, savory, & comforting with just these few simple ingredients.
Here are important notes for some ingredients:
- Deep-Dish Frozen Pie Crust - store-bought premade crust any brand
- Eggs - large fresh is best
- Whole Milk - full-fat makes for a silkier custard filling
- Broccoli Florets - cooked fresh or defrosted frozen
- Shredded Cheese - cheddar jack
- Spices - salt, pepper, & onion salt
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Broccoli Cheese Quiche
Begin this recipe by preheating the oven to 350°F. Once it is preheating the crust will need to be blind baked (cooked without any filling).
This step is important so the bottom crust isn't soggy or fall apart later when serving. Don't skip this step!
Here are the easy steps for making Make Broccoli Cheese Quiche in Frozen Pie Crust
- Blind Bake the Crust
- Mix Custard & add Filling
- Bake, Rest, & Serve
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Blind Bake the Crust
Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 350°F for 10 minutes.
Remove parchment paper and pie weights, set aside. It will still be pale and not be cooked; mostly just defrosted and a bit set on the bottom.
2 - Mix Custard & add Filling
To the bottom of the crust add 1 ½ cup of the shredded cheese. (I prefer saving ¼ cup to top at the end)
Next top with the broccoli pieces spreading them out in an even layer.
In a medium mixing bowl whisk together the large eggs, whole milk, and spices until frothy & well combined.
Pour the egg custard mixture slowly into the pie crust with the other ingredients. Fill it up until it reaches just below the fluted crust line.
3 - Bake, Rest, & Serve
If you saved ¼ cup of the cheese, sprinkle it over the top now.
This is what it should look like before baking. You may have extra filling based on crust used, size of the eggs, etc.
Bake on the middle rack of your preheated 350°F oven for 45-50 minutes.
If it is getting too brown on top and the edges around the 30 minute mark, loosely place foil on top & finish baking.
It is done when it looks like this with flaky brown crust and a golden cheesy egg top. Remove from oven to cool before serving.
Serving & Storing
Once the quiche is set and has cooled a bit, slice into wedges and plate. This serves 8 but can be sliced to serve 6 or 10 depending on how big or small you cut each piece.
Store leftovers in the refrigerator for up to 5 days. It can also be frozen after baking either whole or in slices. Tightly wrap it in plastic wrap and then place in an air-tight container. Defrost before reheating.
Reheat the whole pie in the oven at 350°F for 30 minutes or until hot in the center. Individual slices can be reheated in the toaster oven, air fryer, or microwave until hot.
What to Serve with Broccoli Cheese Quiche : this is great served any time of year such as fall & winter when broccoli is in season. I also recommend this for spring for Mother's Day brunch.
To complete your morning meal, serve with Papaya Yogurt Boats or Air Fryer Hashbrowns. I also love this for lunch or dinner with a Simple Spinach Salad or Fruit Salad with Cool Whip.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - do not skip pre-baking the pie crust before filling.
- Do not substitute the whole milk for non-fat, it will not set as well or have good thick texture.
- For the broccoli, use steamed leftovers, defrosted frozen pieces, or any cooked parts of broccoli.
- Use any shredded cheese variety you like, cheddar, jack, colby, mozzarella, and/or Swiss/Gruyere work best.
- Try leftover cauliflower broccoli mix too.
- This is my favorite make ahead recipe to bring for potlucks because it travels well and can be served hot, warm, or cold.
- Quiche did originate in France possibly in the 14th centery but didn't become popular in the USA until the mid 1960s. And it really took off when the satirical book "Real Men Don't Eat Quiche" hit the shelves in the 80s ( I still remember this silly book)
FAQ
I have not tried it with a gluten-free crust but it should work easily for a substitute.
Yes, more flavor the better. I recommend adding diced green onion or caramelized onions when layering the cheese & broccoli.
Yes, it uses only whole milk to keep it simple & a bit less expensive. I tried to cut down on the fat also & use something most people always have in the fridge making it a great last-minute meal idea.
Each serving has 14gr carbs. I wouldn't say this is low-carb but if you do follow a diabetic, gluten-fre, or keto diet & want less carbs, my Keto Pie Crust is a great replacement for the standard wheat pie crust.
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Broccoli Cheese Quiche (frozen pie crust recipe)
Ingredients
- 1 Deep-Dish Frozen Pie Crust 9 inch
- 5 large eggs
- 1 ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion salt
- 1 ¾ cups shredded cheddar jack cheese
- 1 ¼ cups cooked broccoli florets small chunks
Instructions
- Preheat oven to 350°F.
- Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 350°F for 10 minutes.Remove and set aside to cool for 5 minutes.1 Deep-Dish Frozen Pie Crust
- To the bottom of the crust, sprinkle in 1 ½ cups of the cheese. I prefer reserving a bit for the top at the end.1 ¾ cups shredded cheddar jack cheese
- Next add the broccoli in an even layer.1 ¼ cups cooked broccoli florets
- In a medium bowl whisk together the eggs, milk, & spices.5 large eggs, 1 ½ cup whole milk, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion salt
- Slowly pour the egg mixture over the other items in the pie crust. Fill until it reaches just below the fluted edges of the pie crust. Sprinkle on remaining ¼ cup of cheese.
- Place in the oven on the middle rack and bake at 350°F for 45-50 minutes. It may start become brown around 30 minutes - cover loosely with foil to finish baking and keeping the crust from getting too dark overcooked.
- Once golden on the edges and filling is cooked, remove carefully from the oven. Let it cool for 5 minutes.
- After cool and set, sliced into wedges & plate. Enjoy.
Notes
- Leftovers can be placed in the fridge for up to 5 days or up to 2 months in the freezer.
- The whole baked quiche can be frozen. Wrap tightly in plastic wrap and then place into an air-tight container or Ziploc bag. Defrost in the fridge for 48 hours before reheating to serve.
- Reheat slices in the microwave or warm in the oven/toaster oven.
- Reheat the whole already cooked quiche in the oven at 350°F until the center is warm, about 30 minutes.
- Try any cheese combination you prefer - swiss & colby are favorites.
- Substitute for a gluten-free pie crust or make your own homemade.
- Do NOT use low-fat or skim milk, the custard will not set and be thick & creamy.
- Add other veggies or a combination like broccoli & cauliflower; keep it at the same amount 1.25 cups.
Nutrition
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