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Oh, broccoli cheddar quiche – my go-to brunch lifesaver! I can’t tell you how many times this recipe has saved me when friends pop by unexpectedly or when I need something quick but impressive for Sunday breakfast. There’s just something magical about how the sharp cheddar melts into those tender broccoli florets, all nestled in a flaky crust. And here’s the best part – I’ve perfected an egg-free version too (with chickpea flour!) that even my vegan niece raves about.
This isn’t just any quiche – it’s the result of years of tweaking after that disastrous first attempt at my mother-in-law’s house (let’s just say undercooked eggs and over-ambitious crust decorations don’t mix). Now I make it at least twice a month, sometimes for lazy weekends, sometimes as a “please eat your veggies” trick for the kids. The egg-free option came about when I realized how many of our friends were avoiding eggs but still wanted that classic quiche experience. Trust me, both versions disappear just as fast from the table!
What makes this broccoli cheddar quiche special is how ridiculously easy it is compared to how fancy it looks. You probably have most ingredients in your fridge right now. The optional egg-free version? Just as creamy and satisfying. Whether you’re feeding a crowd or meal prepping for the week, this quiche won’t let you down.
Why You’ll Love This Broccoli Cheddar Quiche
Trust me, this isn’t just another quiche recipe – it’s the one you’ll come back to again and again. Here’s why:
- Crazy easy – If you can chop broccoli and whisk eggs (or chickpea flour), you’re golden. Even on sleepy weekend mornings, this comes together in no time.
- Two versions in one – My egg-free chickpea flour version is just as creamy and delicious, perfect for friends with allergies or dietary preferences.
- Sneaky healthy – Packed with broccoli (shh, don’t tell the kids) and protein from the eggs or chickpeas.
- Meal prep hero – Tastes even better the next day, making it ideal for busy weeks.
- Crowd-pleaser – Works for brunch, lunch, or even a light dinner with a salad.
Honestly? The hardest part is waiting for it to bake while that amazing cheesy-broccoli smell fills your kitchen!
Ingredients for Broccoli Cheddar Quiche
Here’s what you’ll need to make magic happen – I promise it’s all simple stuff! The beauty of this recipe is how flexible it is, so don’t stress if you need to swap things out.
- 1 pie crust – Store-bought is totally fine (my secret!) or homemade if you’re feeling fancy
- 2 cups broccoli florets, chopped into bite-sized pieces – fresh tastes best, but frozen works in a pinch
- 1 cup shredded sharp cheddar – pack it lightly in your measuring cup
- 4 large eggs OR 1 cup chickpea flour + 1 cup water for egg-free
- 1 cup milk – any kind you like, I’ve used everything from whole to almond milk
- 1/2 teaspoon salt – trust me, this makes the flavors pop
- 1/4 teaspoon black pepper – freshly ground if you’ve got it
- 1/4 teaspoon garlic powder – our sneaky flavor booster
See? Nothing weird or hard-to-find. Just good, honest ingredients that turn into something spectacular!
How to Make Broccoli Cheddar Quiche
Alright, let’s get cooking! Don’t let the fancy French name fool you – this quiche is seriously simple to make. Just follow these easy steps, and you’ll have a golden, cheesy masterpiece in no time.
Preparing the Crust
First things first – get that oven preheating to 375°F (190°C). While it’s warming up, roll out your pie crust and press it gently into a 9-inch pie dish. Here’s my little trick: if you want an extra crispy crust (and who doesn’t?), pop it in the oven for 5 minutes before adding the filling. Just remember to prick the bottom with a fork first to prevent bubbles!
Cooking the Broccoli
While the crust is getting ready, chop your broccoli into small florets – about the size of a quarter. Toss them in a steamer basket over boiling water for 3-4 minutes. You want them just tender enough that a fork slides in easily, but still bright green. Drain them well – soggy broccoli makes for a soggy quiche!
Assembling the Quiche
Now for the fun part! Spread those beautiful green florets evenly over your crust. Then comes the cheese – sprinkle that shredded cheddar all over like you’re decorating a snowy landscape. In a separate bowl, whisk together your eggs (or chickpea flour mixture), milk, salt, pepper, and garlic powder until smooth. Slowly pour this creamy mixture over everything, watching as it seeps into all the nooks and crannies.
Baking the Quiche
Slide your masterpiece into the oven and let it bake for 35-40 minutes. You’ll know it’s done when the top is golden brown and the center just barely jiggles when you nudge the pan. Pro tip: if the edges start getting too dark, just cover them with foil. Let it cool for 5 minutes before slicing – I know it’s hard to wait, but trust me, it’s worth it!
Tips for Perfect Broccoli Cheddar Quiche
After making this quiche more times than I can count, I’ve picked up some foolproof tricks to guarantee perfection every time!
- Blind bake that crust! Just 5 minutes in the oven before adding fillings makes all the difference for a crisp, flaky base that won’t get soggy.
- Dry your broccoli well after steaming – I pat mine with paper towels. Wet veggies = watery quiche.
- Room temp ingredients blend smoother – take eggs/milk out 30 minutes before mixing.
- The jiggle test never lies – your quiche is done when the edges are set but the center still has a slight wobble.
- Let it rest! Those agonizing 5 minutes of cooling time let everything set properly for clean slices.
Oh, and one bonus tip – if your cheese starts browning too fast, just toss a loose foil tent over the top. Works like magic!
Variations of Broccoli Cheddar Quiche
Oh, the possibilities! One of my favorite things about this recipe is how easily you can switch it up. Here are some delicious twists I’ve tried (and loved) over the years:
- Mushroom madness – Add sautéed mushrooms with the broccoli for extra earthy flavor
- Cheese swap – Try Gruyère instead of cheddar for a fancy French vibe, or pepper jack for some heat
- Gluten-free – Use your favorite GF pie crust (almond flour crusts work beautifully)
- Protein boost – Toss in some cooked bacon or ham cubes for meat lovers
- Herbaceous – Mix in fresh thyme or chives for bright, fresh notes
The best part? You can’t mess this up – every variation turns into something delicious!
Serving Suggestions for Broccoli Cheddar Quiche
This quiche is crazy versatile – I’ve served it hot, cold, and everything in between! My favorite way? A warm slice with a simple green salad tossed in lemony vinaigrette. For heartier appetites, add roasted potatoes or a fruit salad. Brunch bonus points if you serve it with mimosas!
Storage and Reheating Instructions
Here’s the best part – this quiche actually gets better as leftovers! Let it cool completely, then cover tightly and refrigerate for up to 3 days. When you’re ready to enjoy, just pop a slice in the microwave for 30-60 seconds, or reheat in a 350°F oven for 10 minutes until warmed through. The crust stays surprisingly crisp! If you want to freeze it (yes, it freezes beautifully!), wrap individual slices in foil and store for up to 2 months – perfect for last-minute meals.
FAQs About Broccoli Cheddar Quiche
Q1. Can I really make this quiche without eggs?
Absolutely! My chickpea flour version works like magic – just mix 1 cup chickpea flour with 1 cup water until smooth, then use it exactly like you would eggs. It sets beautifully and adds a lovely nutty flavor. Even my egg-loving husband can’t tell the difference!
Q2. What cheese can I use instead of cheddar?
Oh, the cheese world is your oyster! Gruyère makes it fancy, Monterey Jack keeps it mild, or pepper jack adds a kick. I’ve even used feta for a tangy twist. Just stick to about 1 cup total – any more and it might get too greasy.
Q3. How do I prevent a soggy bottom crust?
Two words: blind bake! That quick 5-minute pre-bake makes all the difference. Also, make sure your steamed broccoli is thoroughly dried – I pat mine with paper towels while muttering “no soggy bottoms!” like a Great British Bake Off contestant.
Q4. Can I freeze this quiche?
You bet! Cool it completely, then wrap individual slices tightly in foil. They’ll keep for 2 months frozen. To reheat, pop a frozen slice straight into a 350°F oven for 15-20 minutes. The texture stays perfect!
Q5. My quiche puffed up a lot – is that normal?
Totally normal! Those air bubbles mean you whisked your eggs (or chickpea mixture) like a champ. It’ll settle as it cools. If it rises dramatically, just gently press it down with a spatula before slicing – no one will ever know!
Nutritional Information for Broccoli Cheddar Quiche
Here’s the scoop on what’s in each delicious slice (based on the egg version with whole milk and regular crust): about 280 calories, 12g protein, and a good dose of calcium from all that cheddar! Remember, these are just estimates – your exact numbers might dance around a bit depending on your specific ingredients and brands. The egg-free chickpea version? Similar calories but packs more fiber and plant-based protein. Either way, you’re getting a meal that satisfies without weighing you down!
Share Your Broccoli Cheddar Quiche Experience
I’d love to hear how your quiche turns out! Did you stick with classic cheddar or try a wild cheese swap? Did the egg-free version surprise you? Leave a comment below – your tips might help other quiche lovers. And if you snap a photo, tag me on social media! Nothing makes me happier than seeing your golden, cheesy creations.
