This broccoli cheese quiche will make everyone fall in love — perfect for brunch, lunch or a casual dinner. It’s delicious served warm or cold, pairs beautifully with a simple green salad, and can be made ahead so you’re not stuck in the kitchen when guests arrive.
I’m serious: this broccoli cheese quiche is what brunch dreams are made of. It can turn reluctant broccoli eaters into fans — quiche was the thing that first got me interested in broccoli after years of avoiding it. The combination of tender broccoli and melty cheese tucked into a flaky crust is irresistible.
I’ve shared a few quiche recipes over the years — from bacon and broccolini to burst tomato and goat cheese, and even a spiralized sweet potato, kale and bacon version — and each one taught me something about balancing textures and flavors. This broccoli cheddar quiche is an ode to that classic pairing: sharp cheddar with nutty gruyère gives the filling a comforting, slightly fondue-like richness.
You can customize this quiche however you like — bacon, ham, or leftover roasted meats work great if you want added savory depth — but keeping it simple lets the broccoli and cheddar shine. The filling is rich and creamy, while the crust bakes up flaky and buttery, and the center sets almost like a delicate soufflé.
One of the best things about quiche is how easy it is to prepare in advance. Bake it the day before or the morning of a holiday and simply reheat or serve at room temperature — that freedom lets you enjoy the celebration instead of spending the whole time by the stove.
I prefer it warm, when the cheese is gooey and the aroma fills the kitchen, but it’s equally satisfying cold right out of the fridge. Serve a generous 2 cups of mixed greens per person if you want a light, balanced plate. This quiche is a reliably crowd-pleasing option for holiday mornings, brunch gatherings, or an easy weeknight meal.
Broccoli Cheese Quiche
Broccoli Cheddar Quiche
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Ingredients
- 2 cups all-purpose flour sifted
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup water ice cold
- 3/4 cup cold unsalted butter cut into pieces
- 1 large egg + 1 teaspoon water for brushing
filling
- 6 large eggs
- 2 cloves garlic minced
- 1 1/2 cups heavy cream
- 3/4 cup white cheddar cheese freshly grated
- 1/4 cup gruyere cheese freshly grated
- 1/2 teaspoon cracked black pepper
- 1 pinch salt
- 1 pinch crushed red pepper flakes
- 1 1/4 cups broccoli florets chopped
Instructions
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Make the crust: combine the flour, sugar and salt in a food processor and pulse until combined.
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In a small bowl, whisk the egg with the vinegar and ice-cold water.
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Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
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Sprinkle the egg-water mixture over the flour mixture and pulse until the dough comes together.
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Gather the dough, wrap in plastic, and refrigerate for 30 minutes. Roll it out and fit into a 9-inch tart pan or deep-dish pie plate.
filling
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Preheat the oven to 350°F (175°C).
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Whisk together the eggs, garlic, heavy cream, cheddar, gruyère, salt, cracked black pepper and red pepper flakes. Fold in the chopped broccoli florets and pour the filling into the prepared crust. Brush the crust edges with the egg wash.
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Bake for 55 to 60 minutes, or until the top is golden and the center is set. Let cool slightly before slicing — it’s fantastic warm or cold.
Notes
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Extra cheeeeesy.