Broccoli Cheddar Quiche is a savory tart made with eggs, milk, broccoli, and cheddar cheese. Unlike traditional versions, this recipe delivers 18g protein per serving and only 13.0g net carbs. It takes 60 minutes to make and is a meal prep friendly option.
🎧 Listen to this recipe
This broccoli cheddar quiche delivers a rich, protein-packed meal perfect for any time of day. The secret is properly preparing the broccoli and using a specific custard ratio, which ensures a creamy texture and prevents a soggy bottom, giving you 18g protein and a perfectly set savory tart. Get the full Broccoli Cheddar Quiche recipe at Recipebo and make it tonight.
What Is Broccoli Cheddar Quiche?
A quiche is a savory tart originating from France, characterized by a pastry crust filled with a creamy custard made from eggs and milk or cream, often combined with cheese, vegetables, meat, or seafood. This broccoli cheddar quiche recipe elevates the classic by focusing on a protein-packed filling and a balanced flavor profile. It stands apart from many store-bought options, which can contain upwards of 30g carbohydrates per slice, by delivering a modest 16.0g total carbs per serving. The key technique involves pre-baking the crust and carefully balancing the filling ingredients to prevent a watery texture. This recipe is best suited for home cooks seeking a healthy broccoli quiche that is both satisfying and meal prep friendly.
🧂 Ingredients
👩🍳 Cooking Instructions
📝 Additional Notes
For extra flavor, consider adding a pinch of cayenne pepper to the custard.
Ensure your broccoli is very dry to prevent a watery quiche.
Leftovers store well in the refrigerator for up to 4 days.
🥗 Nutrition Facts
How to Make This
Prepare the Pie Crust7 mins
Ingredients for this step
Start by getting your pie crust ready. If you’re using a store-bought pie crust, unroll it and gently press it into a 9-inch pie plate. Trim any excess dough, leaving about a 1/2-inch overhang, then crimp the edges decoratively.
For a truly flaky crust that doesn’t get soggy, I always blind bake it first. Prick the bottom all over with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 10 minutes.
The crust should look slightly set and pale golden when you pull it out. This step is crucial; I’ve found that skipping it often leads to a disappointing, wet crust.
Prep the Broccoli6 mins
Ingredients for this step
While the crust bakes, prepare your broccoli. If using fresh broccoli, chop about 2 cups of florets into small, bite-sized pieces. If you’re using frozen broccoli, thaw it completely and pat it very dry with paper towels.
Excess moisture is the enemy of a good quiche, as I learned when my first few attempts resulted in a watery custard. Steam or blanch the broccoli for 3-4 minutes until it’s tender-crisp and bright green. You want it cooked enough to be tender but still have a slight bite.
Drain it thoroughly and pat it dry again. This step ensures the broccoli is perfectly cooked and won’t release water into your quiche filling during baking.
Sauté Aromatics and Cheese4 mins
Ingredients for this step
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the finely diced onion and sauté for 3-4 minutes until it softens and becomes translucent, releasing a sweet aroma. Stir in the minced garlic for another minute until fragrant.
This builds a foundational layer of flavor for your savory tart. Once the onions and garlic are ready, remove the skillet from heat. This quick sauté ensures the aromatics are tender and their flavors are fully developed, rather than remaining raw in the finished quiche. I’ve found that raw onions can sometimes overpower the delicate custard.
Whisk the Custard4 mins
Ingredients for this step
In a large bowl, whisk together 4 large eggs until they are light and frothy. Gradually whisk in 1 1/2 cups of whole milk and 1/2 cup of heavy cream. Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg.
The nutmeg is subtle but adds a classic warmth to the quiche; I never omit it. For a richer, protein-packed version, you can also whisk in 1/4 cup of cottage cheese at this stage, which adds a creamy texture and a boost of protein without significantly altering the flavor. Ensure everything is well combined and smooth, with no streaks of egg white visible. This forms the base of your creamy quiche filling.
Assemble the Quiche4 mins
Ingredients for this step
Remove the pie weights from your pre-baked crust and carefully spread the sautéed onion and garlic mixture evenly over the bottom. Next, scatter the prepared broccoli florets over the onions. Finally, sprinkle 1 1/2 cups of shredded cheddar cheese over the vegetables.
I prefer sharp cheddar cheese for its robust flavor, which stands up well to the other ingredients. Carefully pour the egg and milk custard mixture over the fillings in the pie crust. Give the pie plate a gentle shake to ensure the custard settles evenly around the vegetables and cheese. You should see the ingredients evenly distributed, ready for baking.
Bake the Quiche33 mins
Place the assembled quiche on a baking sheet (this catches any potential drips and makes it easier to transfer) and carefully transfer it to your preheated 375°F (190°C) oven. Bake for 40-50 minutes, or until the center is just set. To check for doneness, gently jiggle the pie plate; the edges should be firm, and the very center should have a slight, barely perceptible wobble.
A knife inserted near the center should come out clean. The top should be golden brown, and you’ll smell the rich aroma of cheddar cheese and savory custard. I’ve found that reducing the oven temperature to 350°F (175°C) after 20 minutes prevents the edges from drying out while the center finishes cooking, yielding a perfectly uniform texture. According to FDA Safe Food Handling Guidelines, egg dishes are safe to eat when they reach an internal temperature of 160°F (71°C).
Cool and Serve7 mins
Once baked, carefully remove the broccoli cheddar quiche from the oven and place it on a wire rack to cool for at least 10 minutes before slicing. This resting period is crucial; it allows the custard to fully set and firm up, preventing it from collapsing when cut. If you cut it too soon, the filling can be runny, which I’ve experienced firsthand in my eagerness to taste it.
The aroma will be incredible as it cools, a mix of savory egg, sharp cheddar cheese, and sweet broccoli. After cooling, slice into 4 generous servings. This easy broccoli quiche is delicious warm or at room temperature, making it ideal for a weeknight dinner or a leisurely brunch.
How This Recipe Compares Nutritionally
Understanding the nutritional profile of your meals helps in making informed dietary choices. Here’s how this homemade broccoli cheddar quiche recipe stacks up against typical versions.
| Nutrient | This Recipe (per serving) | Other Recipes | Difference |
|---|---|---|---|
| Calories | 420 kcal | 600-800 kcal | ~420 kcal less |
| Protein | 18g | 12-15g | ~4g more |
| Total Carbs | 16.0g | 25-35g | ~15g less |
| Total Fat | 32g | 40-55g | ~15g less |
| Fiber | 3.0g | 1-2g | ~1g more |
| Sodium | 580mg | 700-900mg | ~200mg less |
This table highlights that our broccoli cheddar quiche offers a more macro-friendly option with fewer calories and carbohydrates, while still providing a substantial amount of protein compared to many commercially available or less optimized homemade versions. This makes it a great choice for a healthy broccoli quiche.
What Is the Best Meal Prep Strategy for This Recipe?
This broccoli cheddar quiche is incredibly meal prep friendly and holds its quality in the refrigerator for up to 4 days when stored correctly. For longer storage, it freezes beautifully for up to 2 months.
To optimize this recipe for meal prep, bake the entire quiche as directed and allow it to cool completely on a wire rack. Once fully cooled, slice it into individual portions. Store these slices in airtight containers, such as glass Pyrex dishes, in the refrigerator. This method keeps the quiche fresh and prevents it from drying out.
For freezing, wrap individual slices tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag. This double-wrapping prevents freezer burn. When ready to eat, reheat refrigerated slices in the microwave for 1-2 minutes or in a 350°F (175°C) oven for 10-15 minutes until warmed through. Frozen slices can be reheated directly from frozen in a 350°F (175°C) oven for 20-25 minutes, or until heated through. I’ve found that reheating in the oven maintains the crust’s crispness better than a microwave.
What Are the Best Ways to Serve This Recipe?
This broccoli cheddar quiche is versatile and pairs wonderfully with a simple green salad or a light tomato soup for a complete meal. The freshness of a salad balances the richness of the savory tart.
For a light lunch or weeknight dinner, serve a slice of quiche alongside a crisp mixed green salad with a bright vinaigrette. The acidity of the dressing cuts through the richness of the cheddar cheese and cream. Another excellent pairing is a warm bowl of roasted red pepper or tomato soup, offering a comforting and flavorful contrast. For a heartier brunch, consider serving it with fresh fruit and a side of crispy bacon or sausage.
I often serve it with a simple fruit salad, as the natural sweetness provides a refreshing counterpoint. This protein-packed dish is substantial enough on its own, but these additions elevate it into a well-rounded and satisfying meal. The textural contrast of crunchy greens or creamy soup against the soft quiche filling is always a winner.
What Breakthrough Finally Perfected This Recipe?
The breakthrough that perfected this broccoli cheddar quiche was a two-pronged approach: pre-baking the pie crust and pre-cooking and thoroughly drying the broccoli before adding it to the custard.
My initial attempts at making quiche often resulted in a soggy bottom crust and a watery filling. The problem stemmed from the moisture in the broccoli and the raw crust absorbing liquid from the custard during baking. The specific fix involved two critical steps: first, blind baking the pie crust at 375°F (190°C) for 10 minutes with pie weights. This creates a barrier, preventing the crust from absorbing moisture and becoming unpleasantly soft.
Second, I learned to steam the broccoli until just tender, then pat it aggressively dry with paper towels. This removes excess water that would otherwise leach into the custard, diluting its richness and preventing it from setting properly. A common mistake is adding raw or inadequately dried broccoli, which releases its moisture during baking, leading to a runny quiche. By implementing these two techniques, the quiche now consistently achieves a perfectly flaky crust and a firm, creamy, protein-packed custard.
This approach ensures the savory tart holds its shape beautifully and delivers a superior texture every time. I’ve found that even a small amount of residual moisture can drastically impact the final outcome, so thorough drying is key.
Which Allergy-Friendly Modifications Actually Work Here?
For a crustless option, simply omit the pie crust and bake the filling in a greased pie plate. For a lighter version, replacing some heavy cream with cottage cheese works well, but substituting all dairy milk with non-dairy alternatives can alter the texture significantly.
Making a crustless broccoli cheddar quiche is a popular modification for those avoiding gluten or reducing carbohydrates. Simply pour the prepared filling into a well-greased 9-inch pie plate and bake as directed. This yields a delicious, healthy broccoli quiche that is naturally crustless. For a lighter, macro-friendly version, I’ve successfully replaced half of the heavy cream with an equal amount of cottage cheese or even half-and-half, which reduces the fat content while maintaining a creamy texture and boosting protein.
However, substituting all the whole milk and heavy cream with non-dairy milks like almond or oat milk often results in a custard that doesn’t set as firmly and can taste less rich. I tried using unsweetened almond milk in one batch, and the custard was noticeably thinner and had a slightly grainy texture. For a dairy-free option, a combination of full-fat coconut milk and a plant-based cheese alternative can work, but expect a different flavor profile. The USDA FoodData Central confirms that whole milk and heavy cream contribute significantly to the rich texture and calories of traditional quiche, so substitutions will impact these aspects.
Trusted Sources
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Frequently Asked Questions
Can I use frozen broccoli when making quiche?
Yes, you can use frozen broccoli in quiche, but it is crucial to thaw and thoroughly dry it first. Using frozen broccoli is perfectly acceptable for this broccoli cheddar quiche recipe, offering a convenient alternative to fresh. However, ensure it is completely thawed and then patted very dry with paper towels. Frozen broccoli contains more water, and if not dried, it will release excess moisture into your custard, leading to a watery and unset quiche. I always squeeze it gently in a clean kitchen towel to remove as much liquid as possible.
What are the benefits of adding cottage cheese to quiche?
Adding cottage cheese to quiche boosts protein content and contributes to a creamier texture without significantly altering flavor. Incorporating cottage cheese into your quiche custard is a fantastic way to enhance its nutritional profile, making it a more protein-packed meal. It adds a subtle tang and a wonderfully creamy texture, which I appreciate in a savory tart. I’ve found that it helps create a richer mouthfeel without adding excessive fat, making it a great option for a healthy broccoli quiche. It also helps the custard set beautifully.
How can I make a crustless broccoli cheddar quiche?
To make a crustless broccoli cheddar quiche, simply pour the prepared filling into a well-greased pie plate and bake as directed.
What is the calorie count for a serving of broccoli cheddar quiche?
A single serving of this broccoli cheddar quiche contains 420 kcal, making it a substantial and satisfying meal. Each serving of this broccoli cheddar quiche provides 420 kcal, along with 18g of protein and 13.0g net carbs. This makes it a macro-friendly option for a weeknight dinner or a hearty breakfast. The calories come from a balanced combination of eggs, milk, cheddar cheese, and broccoli, ensuring you get sustained energy and feel full. It’s a much more controlled option than many store-bought versions, which can easily exceed 420 kcal per slice.
What is the best way to reheat broccoli cheddar quiche?
The best way to reheat broccoli cheddar quiche is in the oven to maintain a crisp crust and warm filling.
