Broccoli and Cheddar Quiche is a popular dish that is perfect for brunch or breakfast. This tasty quiche recipe will have you making this dish time and time again! The best way to make Broccoli and Cheddar Quiche start with the crust.
I first tasted Broccoli and Cheddar Quiche in the early 1990s. It was at a friend’s house for brunch after church. I loved it so much that my mother asked me to help her recreate the recipe. The taste of this dish is very similar to spinach, mushroom, onion, garlic quiche recipes with one exception: broccoli replaces all or some of the mushrooms depending on your preference! My favorite variation includes fresh chopped broccoli along with shredded cheddar cheese mixed into an egg custard mixture and then baked instead of boiled eggs like most versions are made (or vice versa). This makes Broccoli and Cheddar Quiche not only delicious but also healthy too!
How to make Broccoli and Cheddar Quiche:
Broccoli and Cheddar Quiche is a healthy dish because it contains broccoli, cheddar cheese, egg whites (or eggs), and whole grains in the crust. Broccoli acts as an excellent source of vitamin A which is important for eye health and helps to protect against many cancers. The protein from the egg white provides satiety to help with weight loss or maintenance while boosting immunity!
Ingredients
- 2 cups broccoli florets (about ½ pound)
- 5 large eggs
- ¾ cup milk (I used whole milk)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 9-inch whole-wheat pie crust
Cooking Instructions
- Preheat oven to 350 degrees.
- Steam broccoli until bright green and tender (about four minutes) then let cool before adding it to the other ingredients in a large bowl.
- Beat eggs, milk salt, pepper, and cheese together in a small bowl or liquid measuring cup with one tablespoon of water for every egg you are using. Add additional spices if desired such as garlic powder/salt/onion powder etc… Then pour into pie crust over cooled broccoli mixture.
- Cook at 375 degrees Fahrenheit for 25 – 30minutes or until the knife inserted comes out clean when cutting through the middle (to test).
- ENJOY! 🙂
Frequently Asked Questions about this meal:
What is a good substitute for broccoli if you don’t like it or can’t have it?
You can replace broccoli with asparagus or spinach. Spinach is a more neutral vegetable that will not change the flavor profile of your dish too much, but you may have to cook it for longer than four minutes before adding it to the other ingredients in order to fully soften and release its water content. Asparagus will add a slightly different taste due to its natural flavors so consider mixing some herbs into your eggs like thyme or basil if desired.”
What is the best cheese to use for a quiche?
You can use any cheese you like but try to avoid cheeses that are too salty or oily. Recipes usually call for cheddar because it melts beautifully and is mild enough not to overpower the other ingredients.”
What can I use instead of cream in Quiche?
You can use milk, but this will change the texture of your quiche. The texture will change slightly depending on what you substitute- some people prefer using milk because they think it tastes better with less salt than whipping cream does, but others would rather have their quiche taste more creamy by using whipped cream (or half-and-half). You may also want to add a little more nutmeg and salt as these substitutes tend to be saltier.
You can also use evaporated milk, but this will make your quiche a little less creamy because it’s not as thick and rich as heavy cream is.”
What should I serve with quiche?
Quiche is a really fantastic dish, but it always tastes so much better when you pair it with some complimentary side dishes like Bourbon Sugared Green Bean Bundles. Serve this delightful meal with your favorite hot cocoa and fresh fruit for breakfast or as an afternoon snack. If you’re looking to make the perfect lunch quiche, try topping off that delectable pie crust of yours with tomato soup followed by honey-topped toast!
Conclusion
I can’t wait to see how you all experiment with quiche! I hope this post has given you a good foundation for creating your own. Let me know in the comments below if there are any questions and remember, always have fun experimenting 🙂 Cheers!
I’m Jennifer, the writer, recipe developer and photographer behind this site. I love food! I dream in food! I started CGC in October of 2011 as a way to catalog the constant thoughts of food that float through my mind. The best part of my day is dancing around my kitchen to music, singing my lungs out, while creating and photographing dishes inspired from years of travel, mixed with good ole southern culture to share with you. Thanks for reading and I hope you keep coming back for more recipes, travel bits and a dash of this and that... Cheers!
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FAQs
Quiche Ratio: 1 large egg to 1/2 cup of dairy
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
What are the ingredients in Trader Joe's broccoli cheddar quiche? ›
INGREDIENTS: FILLING (HALF AND HALF [MILK, CREAM], CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO (COLOR)], BROCCOLI, LIQUID WHOLE EGGS, CORNSTARCH, DRIED ONIONS, SEASONING [SALT, SPICES], DRIED GARLIC), PASTRY (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ...
Why is my quiche not fluffy? ›
You want to cook your quiche low and slow to keep the light fluffy texture. Too high of heat will cause the egg to curdle.
How to cook broccoli cheddar quiche from Costco? ›
Remove quiche from the carton and plastic wrapping prior to cooking. Conventional Oven: (Preferred method) Preheat oven to 375°F. Bake in foil pan for 23-25 minutes (add 5-10 minutes if frozen) or until center reaches 165°F. Carefully remove from oven and set aside for 5 minutes.
What is the best ratio of eggs to milk in a quiche? ›
The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire. Consider it a keeper with endless filling possibilities!
Is milk better than heavy cream in quiche? ›
Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
Why is my broccoli quiche watery? ›
Steaming broccoli will introduce more moisture that could make the custard watery. If you don't dry the broccoli well, you could also make the custard watery. This recipe has a little bit of flour added to the custard mixture to help reduce wateriness.
What is quiche filling made of? ›
Quiche is a savory custard that's made with a combination of eggs and cream or milk. It's typically baked in a pie crust and can be made with a variety of different fillings ranging from meats, vegetables, cheeses, and seafood. Quiches are perfect for serving as any meal- breakfast, lunch or dinner.
What's the difference between quiche and quiche lorraine? ›
To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.
What is the key to a good quiche? ›
What is the secret to a good quiche?
- Texture! The custard should be creamy and silky smooth – not eggy, spongy, or overly firm. ...
- Pre-bake the Crust! Pre-baking, also called “blind-baking,” ensures the crust is cooked all the way through without overbaking the custard.
- Don't overcook.
Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.
Should you beat eggs for quiche? ›
BEAT eggs, milk, thyme and salt in medium bowl until blended. Carefully POUR over filling in pie shell. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
Should you saute veggies before adding to quiche? ›
Cook the Veggies First
"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.
Do you have to Prebake crust for quiche? ›
You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.
Should you pre bake a quiche shell? ›
And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.
What is a quiche base made of? ›
Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them.
What is the ratio of egg to milk in quiche reddit? ›
I use the rules 1 egg to 1/2 cup dairy, so my standard is 3 eggs and 1.5 cups of a mix of cream and milk (depending on how healthy I'm making it!). More cream = more rich. I've seen recipes fully heavy cream, and recipes fully semi-skimmed milk. I tend to do half and half or 1 cup milk, 1/2 cup cream.
What is a substitute for heavy cream in quiche? ›
Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.
