About the Recipe
Whether you're looking for a satisfying weekend brunch centerpiece, a light lunch, or an easy weeknight meal, this Broccoli and Cheddar Quiche is the answer. Featuring a rich, savory egg custard, sharp cheddar cheese, and tender broccoli all nestled in a flaky crust, this classic recipe is simple to prepare and guarantees a delicious result every time.
Following a low-carb lifestyle? This Crustless Broccoli Quiche is the perfect solution! By removing the high-carb pastry crust, you get all the delicious flavor and satisfying protein of a classic quiche—rich, cheesy custard and tender broccoli—in a simple, gluten-free, and keto-friendly format. It’s an easy, make-ahead meal that's great for breakfast, brunch, or a light dinner.
Ingredients
1 (9-inch) deep-dish prepared pie crust
2 cups finely chopped fresh broccoli
4 large eggs
21 cup milk (whole milk or half-and-half works well for richness)
1 tablespoon Dijon mustard
21 teaspoons dried oregano
41 teaspoon ground black pepper
21 teaspoon dried thyme (optional)
21 cup shredded Cheddar cheese
41 cup grated Parmesan cheese
Salt to taste (approximately 21 to 1 teaspoon, depending on preference and saltiness of cheese)
1 teaspoon vegetable oil (for pre-baking the crust)
Preparation
Preheat & Prep Crust: Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch deep pie dish. Prick the bottom of the crust all over with a fork (this helps prevent bubbling). Optionally, you can brush the crust with one teaspoon of vegetable oil.
Blind Bake (Optional but Recommended): Bake the crust in the preheated oven for about 8 minutes. This step helps prevent a soggy bottom crust.
Cook Broccoli: Place the finely chopped broccoli into a microwave-safe bowl. Add a tablespoon or two of water, cover, and microwave on high until the broccoli is bright green and slightly tender, about 3-4 minutes. Alternatively, you can sauté it in a skillet until crisp-tender. Drain well and set aside.
Make the Custard: In a mixing bowl, whisk together the eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme until well combined.
Assemble Quiche: Stir the cooked broccoli into the egg mixture. Pour this mixture into the pre-baked pie crust.
Add Cheese: Sprinkle the 21 cup of Cheddar cheese and 41 cup of Parmesan cheese evenly over the top of the filling.
Bake: Bake for about 40 to 50 minutes, or until the center of the quiche is set and a knife inserted into the middle comes out clean. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
Cool & Serve: Let the quiche stand for at least 10 minutes before slicing and serving. This allows the custard to set fully.
Variations
Broccoli and Cheddar Variations
Cheese Swaps (Beyond Cheddar)
Gruyère/Swiss: A classic French quiche combination that melts beautifully and has a nutty, savory flavor.
Smoked Cheddar or Gouda: Adds a lovely smoky depth.
Pepper Jack: For a spicy kick.
Feta or Goat Cheese: Use alongside or in place of cheddar for a salty, tangy profile.
Flavor Enhancers & Seasonings
Aromatics: Sauté some onion, shallot, or minced garlic with the broccoli for an extra layer of flavor.
Spice: A pinch of nutmeg in the custard is traditional and enhances the savory notes.
Herbs: Add fresh or dried thyme, oregano, parsley, or chives to the filling or custard.
Mustard: A teaspoon of Dijon mustard spread on the bottom of the crust before filling adds a nice tang.
Add-ins (Proteins & Veggies)
Meats:
Bacon: Crumbled cooked bacon is an excellent salty, savory addition (making it a version of Quiche Lorraine).
Ham/Sausage: Diced cooked ham or crumbled Italian sausage.Other Vegetables: (Remember to cook and dry them!)
Mushrooms: Sautéed and drained.
Roasted Red Peppers: Diced and patted dry.
Spinach: Thawed from frozen and squeezed extremely dry, or quickly sautéed fresh.
Leeks: Sautéed until soft and sweet.
Crust Options
Crustless: Skip the pastry entirely and simply butter or grease the pie dish or use individual ramekins for a lower-carb, lighter option.
Alternative Crusts: Use a hash brown crust, rice crust, or a simple crushed cracker crust for a different texture.
Tips For Success
Essential Quiche Tips
Prevent a Soggy Crust (Blind Baking): The single most important tip for a crisp quiche bottom is to blind bake the crust.
Line your pie dough with parchment paper and fill it with pie weights (or dried beans/rice).
Bake until the crust is partially set and dry, then remove the weights and paper.
Optional but recommended: Brush the par-baked crust with a thin layer of beaten egg white or melted butter and bake for a few more minutes to seal the bottom before adding the filling.Prep Your Broccoli and Fillings: Always cook your broccoli and other vegetables (like onions or mushrooms) before adding them to the quiche.
Crucially, drain and dry them very well to remove excess moisture. Too much water will weep into the custard and make the quiche watery and prevent it from setting properly.
Chop the broccoli into small, bite-sized florets.Perfect Custard Ratio: A common and reliable ratio for a creamy, tender custard is:
3 large eggs per 121 cups of dairy. (This is often enough for a standard 9-inch pie plate).
Dairy Choice:
Heavy Cream: Yields the richest, creamiest, and most decadent quiche.
Half-and-Half: A great balance of richness and lightness.
Whole Milk: Produces a lighter, more delicate custard. (Avoid skim or low-fat milk for the best texture).
Tip: Using a mix, like half heavy cream and half whole milk, is a popular choice.Bake Low and Slow:
Bake the quiche on a lower oven rack or on a preheated baking sheet/pizza stone to concentrate heat on the bottom and ensure the crust crisps up.
Bake until the edges are set and lightly golden, and the center has a slight, gentle jiggle when the pan is moved. It will continue to set with carryover heat once removed from the oven. Overbaking leads to a rubbery texture.Rest and Cool: Let the quiche rest for at least 10–15 minutes (or even cool to room temperature) before slicing. This allows the custard to fully set and prevents an "oozy" slice.