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Broccoli Quiche
This easy Broccoli Quiche is an old family favorite that has stood the test of time. Originally from Western Family’s Kitchen (1993), this simple recipe combines broccoli, cream cheese, eggs, and onions in a flaky pie crust for a rich, comforting meal that’s perfect for breakfast, brunch, lunch, or even a light dinner.
One of the best things about this recipe is how easy it is to prepare. Using frozen chopped broccoli keeps prep work to a minimum, while the cream cheese creates an incredibly smooth and creamy filling that’s a little different from traditional quiche recipes. Serve it with fresh fruit, a green salad, or crispy bacon for a complete meal.
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients
- Perfect for breakfast, brunch, or dinner
- Great for holidays and family gatherings
- Creamy, rich filling with plenty of broccoli
- Leftovers reheat beautifully
Ingredients
- 1 unbaked pastry (pie) shell
- 1 (10-ounce) package frozen chopped broccoli
- 1/4 cup chopped onion
- 1 tablespoon butter
- 1 (8-ounce) package cream cheese, softened
- 1 cup milk
- 4 eggs
- Salt and pepper, to taste – (Approx. 3/4 teaspoon of salt and 1/4 teaspoon of pepper)
Instructions
- Preheat your oven to 350°F.
- Cook the frozen broccoli according to the package directions, then drain it thoroughly. Squeezing out as much excess moisture as possible helps prevent a watery quiche.
- In a skillet, melt the butter over medium heat. Add the chopped onion and cook until tender, about 4 to 5 minutes.
- Combine the cooked onions with the drained broccoli and spread the mixture evenly into the unbaked pie shell.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the eggs, milk, salt, and pepper, and continue mixing until well combined.
- Pour the cream cheese mixture evenly over the broccoli.
- Bake for 35 to 40 minutes, or until the center is set and a knife inserted near the middle comes out clean.
- Let the quiche cool for 10 to 15 minutes before slicing and serving.
Tips for the Best Broccoli Quiche
- Drain the broccoli very well. Excess moisture is the most common reason quiche turns out watery.
- Let the cream cheese soften at room temperature before mixing for the smoothest filling.
- Cook quiches on a cookie sheet just in case they overflow while cooking.
- If the edges of your crust begin browning too quickly, loosely cover them with foil during the last 10 to 15 minutes of baking.
- Allow the quiche to rest before slicing so it sets properly.
Variations
This classic recipe is delicious as written, but you can customize it by adding:
- Shredded cheddar, Swiss, or mozzarella cheese
- Cooked bacon or diced ham
- Sliced mushrooms
- Diced bell peppers
- Fresh herbs like chives or parsley
- Use mini pie crusts
What to Serve with Broccoli Quiche
This quiche pairs well with:
- Fresh fruit salad
- Green garden salad
- Roasted potatoes
- Hash browns
- Toast or English muffins
- Crispy bacon or breakfast sausage
Storage
Store leftover quiche covered in the refrigerator for up to 4 days.
To reheat, warm individual slices in the microwave for 30 to 60 seconds or place the entire quiche in a 325°F oven for about 15 minutes until heated through.
Can You Freeze Broccoli Quiche?
Yes! After baking, allow the quiche to cool completely. Wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes. Cook fresh broccoli until just tender, then chop it into small pieces and drain well before adding it to the pie crust.
Why is my quiche watery?
The most common cause is excess moisture in the broccoli. Make sure it’s thoroughly drained before assembling the quiche.
Can I make this ahead of time?
Absolutely. Bake the quiche a day in advance, refrigerate it, and reheat before serving. It’s a great make-ahead recipe for brunches and holiday breakfasts.
Can I eat broccoli quiche cold?
Yes! Many people enjoy leftover quiche straight from the refrigerator, making it an easy grab-and-go breakfast or lunch.
Broccoli Quiche
The Original Recipe was From Western Family's Kitchen 1993
Servings: 6
Calories: 216kcal
Ingredients
- 1 unbaked pastry/ pie shell
- 1 10oz package of frozen chopped broccoli
- 1/4 cup chopped onion
- 1 Tbs. butter
- 1 8oz cream cheese, softened
- 1 cup milk
- 4 eggs
- Salt and pepper to taste
Instructions
- Cook broccoli as the package directs and drain thoroughly.
- Saute onions in butter until tender. Mix onions and broccoli together. Arrange broccoli and onion mixture in a pie shell.
- Beat cream cheese until smooth. Add eggs, milk, and seasoning. Mix thoroughly.
- Pour the cream cheese mixture over the broccoli.
- Bake at 350° for 35-40 minutes. Let cool before cutting.
Nutrition
Serving: 1slice | Calories: 216kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 193mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
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