Broccoli Quiche

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/2/21
Broccoli Quiche

 Mladenovic / iStock / Getty Images Plus
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 to 6 servings
Yield: 1 quiche
Nutrition Facts (per serving)
460 Calories
29g Fat
37g Carbs
15g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 460
% Daily Value*
Total Fat 29g 37%
Saturated Fat 11g 53%
Cholesterol 116mg 39%
Sodium 774mg 34%
Total Carbohydrate 37g 14%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 15g
Vitamin C 20mg 102%
Calcium 224mg 17%
Iron 3mg 16%
Potassium 367mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful broccoli quiche is made with frozen chopped broccoli, cheddar cheese, and mushrooms. Like most quiches, this one is versatile. Use Swiss cheese or a cheddar jack blend, or add some diced ham, cooked crumbled bacon, turkey, or chicken for a heartier dish. See the tips and variations for more add-in suggestions and substitution ideas.

Use a deep-dish frozen pie pastry, a ready-made refrigerated pastry, or homemade pastry. See this food processor pastry or the all-butter pastry—make a double batch of pastry and freeze a disk for another day.

Serve this quiche for lunch, brunch, or dinner with soup or a salad.

Ingredients

  • 1 (9-inch) pie shell, homemade, frozen, or with refrigerated pie pastry

  • 1 (10-ounce) package frozen broccoli, chopped, about 1 1/2 cups

  • 8 ounces fresh mushrooms, thinly sliced

  • 1 cup whole milk

  • 3 large eggs, beaten

  • 2 tablespoons margarine, or unsalted butter, melted

  • 1 tablespoon all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 cup shredded cheddar cheese, or a cheddar blend, divided

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F.

  3. Fit the chilled and rolled pastry into the pie plate. Line the pastry with a sheet of foil and press lightly against the bottom and sides. Fill the shell with pie weights or dried beans. (If you use a frozen deep-dish pie crust, check the package for specific directions for partially baking.)

  4. Bake the pie crust about 10 minutes or until the bottom is slightly brown. Remove the pie weights and place the pie shell on a rack to cool.

  5. Steam the broccoli for 3 to 5 minutes, or just until tender; drain well.

  6. In a large bowl, combine the milk, eggs, melted butter or margarine, flour, salt, pepper, and 3/4 cup cheese; whisk until well blended. Sprinkle remaining 1/4 cup of cheese over crust. Layer broccoli and mushrooms on cheese. Pour milk and egg mixture over all.

  7. Bake in the heated oven for 35 to 45 minutes or until a knife inserted in center comes out clean.

  8. Serve and enjoy.

Recipe Variations

  • Replace the frozen broccoli with fresh broccoli florets. Steam them in about an inch of water for about the same amount of time, or until just tender.
  • Omit the mushrooms or replace with diced seeded tomatoes.
  • Add 1/4 cup of green onion to the quiche along with the broccoli.
  • Add about 1/2 cup of diced ham or some cooked crumbled bacon to the quiche after the cheese.
  • Add 1/2 cup of diced cooked turkey or chicken to the quiche after the layer of cheese.
  • Top the quiche with thinly sliced tomato just before it goes into the oven. Sprinkle the tomatoes with a few extra tablespoons of shredded cheese.