20 Creamy Broccoli Quiche Recipes Deliciously Savory

You’re about to discover 20 creamy broccoli quiche recipes that transform this classic comfort food into something extraordinary. Whether you’re planning a cozy brunch or need a quick weeknight dinner solution, these savory creations offer perfect flaky crusts and rich, cheesy fillings that will have everyone asking for seconds. Let’s dive into these deliciously satisfying dishes that make broccoli the star of your table!

Classic Broccoli and Cheddar Quiche

A flaky, cheesy masterpiece that turns basic broccoli into brunch royalty. Grab your pie dish and let’s build this quiche layer by golden layer—no fancy skills required.

Ingredients

– 1 store-bought pie crust (because homemade is overrated on busy mornings)
– 1 big head of broccoli, chopped into tiny florets
– 1 cup of shredded sharp cheddar cheese (the extra-sharp kind for maximum punch)
– 4 large eggs
– 1 cup of whole milk (or a splash of heavy cream if you’re feeling indulgent)
– A couple of pinches of salt and black pepper
– 1 tablespoon of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Unroll the pie crust and press it firmly into a 9-inch pie dish. Crimp the edges with your fingers for a rustic look.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat.
4. Add the broccoli florets and sauté for 5–7 minutes until they’re bright green and slightly tender. Tip: Don’t overcook—they’ll soften more in the oven.
5. Whisk together 4 eggs, 1 cup of milk, a couple of pinches of salt, and black pepper in a medium bowl until fully combined.
6. Spread the sautéed broccoli evenly over the pie crust.
7. Sprinkle 1 cup of shredded cheddar cheese over the broccoli.
8. Pour the egg mixture slowly over the broccoli and cheese. Tip: Tap the dish gently on the counter to remove any air bubbles.
9. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden brown. Tip: Check at 35 minutes—a knife inserted near the center should come out clean.
10. Let the quiche cool for 10 minutes before slicing.

Keep it simple or get creative—this quiche boasts a creamy, custardy interior with crispy broccoli bits and a sharp cheddar kick. Serve it warm with a side salad for lunch, or slice it cold for a grab-and-go breakfast that actually satisfies.

Spinach and Broccoli Quiche with Feta

Finally, a quiche that actually deserves brunch table real estate. Forget soggy crusts and bland fillings—this spinach and broccoli version packs serious flavor punch with creamy feta crumbles. Your weekend breakfast game just leveled up.

Ingredients

– 1 store-bought pie crust (because we’re keeping it real)
– 5 large eggs
– 1 cup heavy cream
– A big handful of fresh spinach
– 1 cup chopped broccoli florets
– ½ cup crumbled feta cheese
– A generous pinch of salt
– A couple cracks of black pepper
– A splash of olive oil for sautéing

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish, crimping the edges.
3. Heat olive oil in a skillet over medium heat until shimmering.
4. Add broccoli florets and sauté for 4-5 minutes until bright green but still crisp.
5. Toss in spinach and cook just until wilted, about 1 minute.
6. Whisk eggs and heavy cream together in a large bowl until fully combined.
7. Stir in salt and pepper until evenly distributed.
8. Spread the sautéed vegetables evenly across the bottom of the pie crust.
9. Sprinkle feta cheese over the vegetables in an even layer.
10. Pour the egg mixture slowly over the fillings.
11. Bake for 35-40 minutes until the center is set and the top is golden brown.
12. Let the quiche rest for 10 minutes before slicing. Expect a creamy, savory filling with pops of salty feta against tender vegetables. Serve warm slices with a crisp green salad or pack cold wedges for tomorrow’s lunch—it tastes even better the next day.

Bacon and Broccoli Quiche

Elevate your brunch game with this bacon and broccoli quiche that’s ridiculously easy to master. Packed with savory flavors and creamy texture, it’s the ultimate crowd-pleaser that looks way fancier than the effort required.

Ingredients

– 1 store-bought pie crust (because homemade is overrated on busy mornings)
– 6 slices of thick-cut bacon
– 1 cup of chopped broccoli florets
– 1 small yellow onion
– 4 large eggs
– 1 cup of heavy cream
– A generous cup of shredded cheddar cheese
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cook 6 slices of thick-cut bacon in a skillet over medium heat for 8-10 minutes until crispy.
3. Remove bacon from skillet and drain on paper towels, then chop into small pieces.
4. In the same skillet with bacon drippings, sauté 1 chopped small yellow onion for 5 minutes until translucent.
5. Add 1 cup of chopped broccoli florets to the skillet and cook for another 4 minutes until slightly tender.
6. Whisk together 4 large eggs and 1 cup of heavy cream in a medium bowl until fully combined.
7. Stir in the cooked bacon, onion-broccoli mixture, and 1 cup of shredded cheddar cheese into the egg mixture.
8. Season with a pinch of salt and black pepper, mixing thoroughly.
9. Pour the filling into your store-bought pie crust placed in a 9-inch pie dish.
10. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
11. Let the quiche cool for 10 minutes before slicing to allow the filling to set properly.
12. Serve warm or at room temperature.

Creamy, cheesy perfection with that satisfying bacon crunch in every bite. The flaky crust holds up beautifully against the rich egg filling, making it ideal for brunch buffets or sliced cold for quick weekday breakfasts. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Broccoli and Mushroom Quiche

You need this broccoli and mushroom quiche in your life. It’s the perfect savory brunch situation that comes together with minimal effort but delivers maximum flavor. Your friends will think you’re a culinary genius.

Ingredients

– 1 store-bought pie crust (because we’re keeping it real)
– A couple of cups of chopped broccoli florets
– About 8 ounces of sliced cremini mushrooms
– Half of a yellow onion, diced
– 1 tablespoon of olive oil
– 4 large eggs
– 1 cup of heavy cream
– A generous pinch of salt and black pepper
– A cup of shredded Gruyère cheese
– A sprinkle of fresh thyme leaves

Instructions

1. Preheat your oven to 375°F.
2. Press the store-bought pie crust into a 9-inch pie dish and prick the bottom with a fork several times.
3. Blind bake the crust for 15 minutes until lightly golden—this prevents a soggy bottom.
4. Heat olive oil in a large skillet over medium heat.
5. Sauté diced onion for 3 minutes until translucent.
6. Add sliced mushrooms and cook for 8 minutes until they release their liquid and turn golden brown.
7. Toss in chopped broccoli and cook for another 4 minutes until bright green but still crisp.
8. Whisk together eggs, heavy cream, salt, and black pepper in a large bowl until fully combined.
9. Spread the vegetable mixture evenly over the pre-baked crust.
10. Sprinkle shredded Gruyère cheese over the vegetables.
11. Pour the egg mixture slowly over everything.
12. Top with fresh thyme leaves for aromatic flavor.
13. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
14. Let the quiche rest for 10 minutes before slicing—this helps it hold its shape.
15. Use a sharp knife to cut clean slices through the flaky crust.

Every slice reveals a creamy, custardy interior packed with earthy mushrooms and crisp-tender broccoli. The nutty Gruyère melts into every bite while the thyme adds a subtle herbal note. Serve it warm with a simple arugula salad for the perfect brunch balance, or enjoy cold slices straight from the fridge—it’s just as delicious the next day.

Vegan Broccoli Quiche with Tofu

Ready to level up your brunch game? This vegan broccoli quiche swaps eggs for silken tofu, creating a creamy, protein-packed masterpiece. Roasted broccoli adds earthy depth while nutritional yeast brings that cheesy flavor you crave.

Ingredients

– 1 block (14 oz) silken tofu
– 2 cups chopped fresh broccoli florets
– 1 pre-made 9-inch pie crust
– 1/4 cup nutritional yeast
– 2 tbsp olive oil
– 1 tbsp cornstarch
– 1 tsp garlic powder
– 1/2 tsp turmeric
– A generous pinch of salt
– A couple cracks of black pepper
– A splash of unsweetened plant milk

Instructions

1. Preheat your oven to 375°F.
2. Chop broccoli into small, bite-sized florets.
3. Toss broccoli with 1 tablespoon olive oil on a baking sheet.
4. Roast broccoli for 15 minutes until edges are slightly browned.
5. Blend silken tofu, nutritional yeast, cornstarch, garlic powder, turmeric, salt, and pepper in a food processor until completely smooth.
6. Add a splash of plant milk if the mixture seems too thick.
7. Press the pre-made pie crust into a 9-inch pie dish.
8. Spread roasted broccoli evenly across the bottom of the crust.
9. Pour tofu mixture over the broccoli, smoothing the top with a spatula.
10. Bake at 375°F for 35-40 minutes until the center is firm and the crust is golden brown.
11. Let the quiche cool for 10 minutes before slicing.

Enjoy that golden, flaky crust giving way to the creamy tofu filling. The roasted broccoli adds satisfying texture while the nutritional yeast delivers savory depth. Serve warm slices with a crisp green salad or pack cold wedges for tomorrow’s lunch—it’s just as delicious the next day.

Broccoli and Sun-Dried Tomato Quiche

Just when you thought quiche couldn’t get more delicious—enter this broccoli and sun-dried tomato masterpiece. Jumpstart your brunch game with flaky crust and vibrant fillings that’ll have everyone begging for the recipe.

Ingredients

– 1 store-bought pie crust (because we’re keeping it real)
– 2 cups of chopped broccoli florets
– ½ cup of chopped sun-dried tomatoes (the oil-packed kind)
– 1 cup of shredded cheddar cheese
– 4 large eggs
– 1 cup of heavy cream
– A generous pinch of salt
– A couple of cracks of black pepper
– A splash of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Press the store-bought pie crust into a 9-inch pie dish, making sure it’s snug against the sides and bottom.
3. Blind bake the crust for 10 minutes—this prevents soggy bottoms! Use pie weights or dried beans to keep it from puffing up.
4. While the crust bakes, heat a splash of olive oil in a skillet over medium heat.
5. Sauté the chopped broccoli florets for 5-7 minutes until they’re bright green and slightly tender.
6. Whisk together 4 large eggs, 1 cup of heavy cream, a generous pinch of salt, and a couple of cracks of black pepper in a medium bowl until fully combined.
7. Spread the sautéed broccoli and ½ cup of chopped sun-dried tomatoes evenly over the pre-baked crust.
8. Sprinkle 1 cup of shredded cheddar cheese over the broccoli and tomatoes.
9. Pour the egg mixture slowly over the fillings, making sure it distributes evenly.
10. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown—a knife inserted should come out clean.
11. Let the quiche cool for 10 minutes before slicing; this helps the layers set perfectly.

Unbelievably creamy with pops of tangy sun-dried tomatoes and tender broccoli in every bite. Serve warm slices with a crisp side salad for brunch, or pack chilled wedges for a protein-packed lunch that actually excites you.

Broccoli and Ham Quiche with Gruyère

Unlock your brunch game with this epic broccoli and ham quiche. Packed with Gruyère’s nutty goodness, it’s the ultimate make-ahead meal that actually gets better overnight. Seriously, your future self will thank you for this one.

Ingredients

– 1 store-bought pie crust (because we’re keeping it real)
– 1 cup of diced ham chunks
– 2 cups of fresh broccoli florets (chopped small)
– 1 ½ cups of shredded Gruyère cheese
– 6 large eggs
– 1 cup of heavy cream
– A big pinch of salt and black pepper
– A dash of garlic powder

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust firmly into a 9-inch pie dish, making sure it reaches up the sides.
3. Prick the bottom of the crust all over with a fork to prevent puffing.
4. Blind bake the crust for 10 minutes until lightly golden (tip: use pie weights or dried beans to keep it flat).
5. While crust bakes, whisk together eggs, heavy cream, salt, pepper, and garlic powder until fully combined.
6. Steam broccoli florets for 3 minutes until bright green but still firm (tip: don’t overcook or they’ll get mushy in the quiche).
7. Spread diced ham evenly over the pre-baked crust.
8. Layer steamed broccoli over the ham.
9. Sprinkle shredded Gruyère evenly over the broccoli layer.
10. Slowly pour the egg mixture over everything, letting it settle into all the gaps.
11. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown (tip: check doneness by inserting a knife—it should come out clean).
12. Let cool for 15 minutes before slicing.

The custard stays incredibly creamy while the Gruyère forms those irresistible crispy edges. Serve it warm with a simple arugula salad, or slice it cold for the perfect grab-and-go breakfast all week long.

Gluten-Free Broccoli Quiche

A gluten-free quiche that actually tastes incredible—this broccoli version delivers creamy texture and savory flavor without the wheat. Grab your pie dish and let’s make brunch magic happen in under an hour. Perfect for meal prep or impressing weekend guests with minimal effort.

Ingredients

– 1 gluten-free pie crust (store-bought or homemade)
– 2 cups of fresh broccoli florets
– 1 cup of shredded cheddar cheese
– 4 large eggs
– 1 cup of heavy cream
– A generous pinch of salt and black pepper
– A dash of garlic powder
– A tablespoon of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Chop the broccoli into small, bite-sized florets.
3. Heat olive oil in a skillet over medium heat for 2 minutes.
4. Sauté broccoli for 5–7 minutes until bright green and slightly tender.
5. Whisk eggs, heavy cream, salt, pepper, and garlic powder in a bowl until fully combined.
6. Press the gluten-free pie crust into a 9-inch pie dish.
7. Spread sautéed broccoli evenly over the crust.
8. Sprinkle shredded cheddar cheese over the broccoli.
9. Pour the egg mixture slowly over the broccoli and cheese.
10. Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown.
11. Let the quiche cool for 10 minutes before slicing.
12. Serve warm or at room temperature.

Melt-in-your-mouth creamy with a savory broccoli bite, this quiche holds its shape beautifully when sliced. Enjoy it warm with a side salad for brunch, or chill it for easy weekday lunches—the flavors deepen overnight. Try adding crispy bacon or sun-dried tomatoes for a fun twist.

Broccoli and Caramelized Onion Quiche

Dig into the ultimate savory pie that’s packed with flavor and perfect for any meal. This quiche combines tender broccoli with sweet, golden onions in a buttery, flaky crust—ready to impress with minimal fuss. Ditch the boring brunch and level up your table with this crowd-pleaser.

Ingredients

• 1 store-bought pie crust (or homemade if you’re feeling fancy)
• 2 big handfuls of fresh broccoli florets
• 1 large yellow onion, thinly sliced
• A glug of olive oil
• 4 large eggs
• 1 cup of heavy cream
• A generous pinch of salt and black pepper
• 1 cup of shredded Gruyère cheese
• A sprinkle of nutmeg

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and press it into a 9-inch pie dish, then prick the bottom all over with a fork.
3. Blind bake the crust for 10 minutes to prevent sogginess—this is a pro tip for a crisp base.
4. Heat a glug of olive oil in a skillet over medium heat.
5. Add the sliced onion and cook, stirring occasionally, for 15–20 minutes until deeply golden and caramelized.
6. Steam the broccoli florets for 4–5 minutes until bright green and tender-crisp, then chop them into small pieces.
7. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
8. Spread the caramelized onions evenly over the pre-baked crust.
9. Scatter the chopped broccoli and shredded Gruyère over the onions.
10. Pour the egg mixture slowly over the fillings, letting it seep into all the gaps.
11. Bake the quiche at 375°F for 35–40 minutes, until the center is set and the top is golden brown.
12. Let the quiche cool for 10 minutes before slicing—this helps it hold its shape beautifully.

Zesty and satisfying, each slice offers a creamy, custardy interior with pops of sweet onion and earthy broccoli. The flaky crust adds a buttery crunch that’s downright irresistible. Serve it warm with a simple arugula salad or pack slices for a next-day lunch that tastes even better.

Broccoli and Goat Cheese Quiche

Whip up this creamy, savory broccoli and goat cheese quiche that’s perfect for brunch or dinner. Packed with flavor and surprisingly simple to make, it’ll become your new go-to. Trust me, your taste buds will thank you.

Ingredients

• 1 pre-made pie crust
• 2 cups of fresh broccoli florets
• 4 large eggs
• 1 cup of heavy cream
• 4 ounces of crumbled goat cheese
• 1/2 cup of shredded cheddar cheese
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• A pinch of nutmeg
• 1 tablespoon of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Place the pre-made pie crust into a 9-inch pie dish.
3. Prick the bottom of the crust all over with a fork to prevent puffing.
4. Blind bake the crust for 10 minutes until lightly golden.
5. Heat 1 tablespoon of olive oil in a skillet over medium heat.
6. Add 2 cups of broccoli florets and sauté for 5 minutes until bright green and slightly tender.
7. In a large bowl, whisk together 4 eggs until frothy.
8. Pour in 1 cup of heavy cream and whisk until fully combined.
9. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg.
10. Fold in the sautéed broccoli, 4 ounces of crumbled goat cheese, and 1/2 cup of shredded cheddar cheese.
11. Pour the egg mixture into the pre-baked crust.
12. Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown.
13. Let the quiche cool for 10 minutes before slicing.

Dig into the creamy, tangy goodness with a crisp crust that holds it all together. Serve warm with a side salad for a balanced meal, or enjoy a slice cold straight from the fridge—it’s just as delicious.

Broccoli and Sweet Potato Quiche

Nailing that perfect brunch centerpiece just got easier. This broccoli and sweet potato quiche delivers creamy satisfaction with zero fuss—your weekend crowd will beg for the recipe.

Ingredients

– 1 store-bought pie crust (9-inch)
– 1 medium sweet potato, peeled and diced into ½-inch cubes
– 2 cups of fresh broccoli florets
– 1 tablespoon of olive oil
– ½ teaspoon of garlic powder
– ½ teaspoon of smoked paprika
– 5 large eggs
– 1 cup of heavy cream
– A generous pinch of salt and black pepper
– ½ cup of shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F.
2. Toss the diced sweet potato and broccoli florets with olive oil, garlic powder, and smoked paprika on a baking sheet.
3. Roast the vegetables for 20 minutes, or until the sweet potato is tender and lightly browned.
4. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork.
5. Blind bake the crust for 10 minutes to prevent a soggy bottom.
6. Whisk together the eggs, heavy cream, salt, and black pepper in a large bowl until fully combined.
7. Spread the roasted vegetables evenly over the pre-baked crust.
8. Sprinkle the shredded cheddar cheese over the vegetables.
9. Pour the egg mixture slowly over the fillings.
10. Bake the quiche for 35–40 minutes, until the center is set and the top is golden.
11. Let the quiche cool for 10 minutes before slicing to allow the layers to firm up.
12. Slice and serve warm. Let this quiche shine with its velvety custard hugging sweet, smoky veggies—perfect alongside a crisp arugula salad or as next-day leftovers straight from the fridge.

Broccoli and Chicken Quiche

Haven’t you been searching for that perfect brunch dish that looks fancy but secretly comes together in minutes? This broccoli and chicken quiche delivers serious flavor with minimal effort—your new go-to for impressing guests or treating yourself.

Ingredients

– 1 store-bought pie crust
– 1 cup of chopped cooked chicken
– 1 cup of chopped broccoli florets
– 4 large eggs
– 1 cup of heavy cream
– A generous handful of shredded cheddar cheese
– A pinch of salt
– A couple of cracks of black pepper
– A dash of garlic powder

Instructions

1. Preheat your oven to 375°F.
2. Press the store-bought pie crust into a 9-inch pie dish, making sure it’s snug against the bottom and sides.
3. Scatter the chopped cooked chicken evenly over the bottom of the crust.
4. Add the chopped broccoli florets on top of the chicken layer.
5. In a medium bowl, crack the 4 large eggs and whisk them until fully blended.
6. Pour in the heavy cream and continue whisking until the mixture is smooth and uniform.
7. Stir in the shredded cheddar cheese, a pinch of salt, a couple of cracks of black pepper, and a dash of garlic powder.
8. Carefully pour the egg mixture over the chicken and broccoli in the pie crust.
9. Tip: Gently shake the pie dish to help the filling settle evenly and avoid air pockets.
10. Place the quiche in the preheated oven and bake for 35-40 minutes.
11. Tip: Check for doneness by inserting a knife near the center—it should come out clean, and the top should be golden brown.
12. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
13. Tip: Letting it rest ensures the filling sets properly for neat slices.

Perfectly creamy with tender broccoli and savory chicken in every bite, this quiche boasts a flaky crust that holds up beautifully. Serve it warm with a simple side salad for a balanced meal, or slice it cold for an easy grab-and-go lunch that tastes even better the next day.

Broccoli and Ricotta Quiche

Kickstart your brunch game with this creamy, dreamy broccoli and ricotta quiche. Packed with protein and perfect for meal prep, it’s the ultimate make-ahead marvel that even veggie skeptics will devour.

Ingredients

1 pre-made pie crust, a couple of large eggs, a splash of whole milk, a generous scoop of whole milk ricotta, a handful of fresh broccoli florets, a sprinkle of shredded mozzarella, a pinch of garlic powder, and a dash of salt and black pepper.

Instructions

1. Preheat your oven to 375°F. 2. Place the pre-made pie crust into a 9-inch pie dish and press it firmly against the sides. 3. In a medium bowl, whisk the eggs vigorously until frothy and pale yellow. 4. Pour in the whole milk and whisk until fully combined. 5. Add the ricotta cheese and whisk until smooth with only small lumps remaining. 6. Stir in the shredded mozzarella, garlic powder, salt, and black pepper. 7. Chop the broccoli florets into small, bite-sized pieces. 8. Evenly scatter the broccoli pieces across the bottom of the pie crust. 9. Carefully pour the egg and ricotta mixture over the broccoli. 10. Use a spatula to gently spread the filling so it’s level. 11. Bake the quiche at 375°F for 35–40 minutes, or until the center is set and the top is golden brown. 12. Let the quiche cool on a wire rack for at least 10 minutes before slicing. Done right, this quiche boasts a velvety, rich interior with tender broccoli bites and a flaky, buttery crust. Serve it warm with a zesty arugula salad or slice it cold for a protein-packed lunch on the go—either way, it’s a total crowd-pleaser.

Broccoli and Parmesan Quiche with Herbs

Unleash your inner brunch boss with this broccoli and Parmesan quiche that’s about to become your weekend MVP. Packed with fresh herbs and creamy goodness, it’s the perfect make-ahead meal that actually looks impressive.

Ingredients

• 1 store-bought pie crust (because we’re keeping it real)
• 2 cups of chopped broccoli florets
• 1 cup of grated Parmesan cheese
• 4 large eggs
• 1 cup of heavy cream
• A generous pinch of salt
• A couple cracks of black pepper
• A handful of fresh chopped herbs (think parsley, chives, whatever’s looking lively)

Instructions

1. Preheat your oven to 375°F and grab that pie crust from the fridge.
2. Press the crust firmly into your 9-inch pie dish, making sure it’s snug in the corners.
3. Blind bake the crust for 15 minutes until it’s lightly golden – this prevents soggy bottoms!
4. While that’s happening, whisk together the eggs and heavy cream until perfectly smooth.
5. Stir in the grated Parmesan, salt, pepper, and all those fresh herbs.
6. Scatter the chopped broccoli evenly across the pre-baked crust.
7. Pour the egg mixture slowly over the broccoli, letting it settle into all the nooks.
8. Bake for 35-40 minutes until the center barely jiggles when you shake the pan.
9. Let it cool for at least 15 minutes before slicing – patience makes perfect slices!

Perfectly golden with tender broccoli nestled in herby custard, this quiche delivers serious savory satisfaction. Serve it warm with a bright arugula salad or slice it cold for tomorrow’s epic lunch – it’s delicious either way.

Broccoli and Sausage Quiche

Hate boring breakfasts? This broccoli and sausage quiche transforms your morning routine. Grab your fork—this flaky crust holds a creamy, savory filling that’ll disappear fast.

Ingredients

– 1 store-bought pie crust
– a couple of large eggs
– a splash of whole milk
– a handful of shredded cheddar cheese
– 2 cups of chopped broccoli florets
– ½ pound of cooked Italian sausage
– a pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish, crimping the edges.
3. Whisk the eggs and milk in a large bowl until fully combined—this creates the creamy base.
4. Stir in the shredded cheddar, chopped broccoli, cooked sausage, salt, and pepper.
5. Pour the mixture into the pie crust, spreading it evenly.
6. Bake for 35–40 minutes, until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife—it should come out clean.
7. Let the quiche cool for 10 minutes before slicing. Tip: Resting helps the layers set for neat slices.
8. Serve warm. Tip: For extra flavor, drizzle with hot sauce or top with fresh herbs. Outrageously creamy with a savory sausage kick, this quiche boasts a tender broccoli bite against the flaky crust. Slice it for brunch or pack wedges for a protein-packed lunch—it’s just as good cold.

Broccoli and Leek Quiche

Viral quiche alert! This broccoli and leek situation transforms basic brunch into your new signature dish. Seriously, your friends will beg for the recipe after one bite.

Ingredients

– 1 store-bought pie crust (because we’re keeping it real)
– 2 cups of chopped broccoli florets
– 1 large leek, thinly sliced (just the white and light green parts)
– 4 large eggs
– 1 cup of heavy cream
– A generous handful of shredded Gruyère cheese
– A couple of tablespoons of olive oil
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and press it into a 9-inch pie dish.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the sliced leeks and cook for 5 minutes until they soften.
5. Toss in the broccoli florets and cook for another 5 minutes until bright green.
6. Spread the vegetable mixture evenly across the bottom of the pie crust.
7. Sprinkle the shredded Gruyère cheese over the vegetables.
8. Crack 4 eggs into a medium bowl.
9. Pour in 1 cup of heavy cream and whisk vigorously until fully combined.
10. Season the egg mixture with a pinch of salt and black pepper.
11. Carefully pour the egg mixture over the vegetables and cheese in the pie crust.
12. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
13. Let the quiche rest for 10 minutes before slicing.
Never underestimate how this golden beauty elevates any meal. The flaky crust gives way to a creamy, cheesy interior with subtle oniony notes from the leeks. Serve it warm with a simple arugula salad for the perfect brunch combo, or slice it cold for an epic picnic addition.

Broccoli and Blue Cheese Quiche

Perfect your brunch game with this savory broccoli and blue cheese quiche. Packed with creamy texture and bold flavor, it’s the ultimate make-ahead meal that’s as impressive as it is easy.

Ingredients

• 1 store-bought pie crust
• 2 cups of fresh broccoli florets
• 4 large eggs
• 1 cup of heavy cream
• 1/2 cup of crumbled blue cheese
• 1/2 cup of shredded cheddar cheese
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Place the store-bought pie crust into a 9-inch pie dish and press it firmly against the sides.
3. Prick the bottom of the crust all over with a fork to prevent air bubbles.
4. Heat 1 tablespoon of olive oil in a skillet over medium heat.
5. Add 2 cups of fresh broccoli florets and sauté for 5 minutes until bright green and slightly tender.
6. Spread the sautéed broccoli evenly over the pie crust.
7. Sprinkle 1/2 cup of crumbled blue cheese and 1/2 cup of shredded cheddar cheese over the broccoli.
8. In a medium bowl, whisk together 4 large eggs, 1 cup of heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until fully combined.
9. Pour the egg mixture over the broccoli and cheese in the pie crust.
10. Bake the quiche in the preheated oven for 35–40 minutes, or until the center is set and the top is golden brown.
11. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.

Expect a creamy, rich filling with pockets of tangy blue cheese and tender broccoli in every bite. Elevate your slice by serving it warm with a crisp side salad or enjoy it chilled for a quick, satisfying lunch.

Broccoli and Zucchini Quiche

Let’s transform basic veggies into a brunch superstar. Loaded with broccoli and zucchini, this quiche bakes up golden and satisfying—perfect for lazy weekends or meal prep hustle.

Ingredients

– 1 store-bought pie crust (9-inch)
– A couple of large eggs
– About 1 cup of shredded cheddar cheese
– 1 small head of broccoli, chopped into tiny florets
– 1 medium zucchini, thinly sliced into half-moons
– A splash of whole milk
– A pinch of salt and black pepper
– A drizzle of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Unroll the pie crust and press it into a 9-inch pie dish.
3. Prick the bottom of the crust all over with a fork to prevent puffing.
4. Bake the empty crust for 10 minutes until lightly golden.
5. Heat a drizzle of olive oil in a skillet over medium heat.
6. Add the broccoli florets and cook for 5 minutes, stirring occasionally.
7. Toss in the zucchini slices and cook for another 4 minutes until veggies are tender-crisp.
8. In a medium bowl, whisk the eggs vigorously until frothy.
9. Pour in the splash of milk and whisk to combine.
10. Stir in the shredded cheddar cheese, salt, and pepper.
11. Fold the cooked broccoli and zucchini into the egg mixture.
12. Pour the filling into the pre-baked crust, spreading it evenly.
13. Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown.
14. Let the quiche cool for 10 minutes before slicing. Golden and custardy, this quiche delivers a creamy interior with tender veggie bites. Serve it warm with a zesty side salad or slice it cold for easy grab-and-go lunches.

Broccoli and Pesto Quiche

Ready to level up your brunch game? This broccoli and pesto quiche transforms basic ingredients into something seriously special. Grab your pie dish and let’s make magic happen.

Ingredients

– 1 store-bought pie crust (the frozen kind works great!)
– 2 cups of chopped fresh broccoli florets
– 4 large eggs
– 1 cup of heavy cream
– A generous ½ cup of basil pesto
– 1 cup of shredded mozzarella cheese
– A big pinch of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust firmly into a 9-inch pie dish, making sure it reaches up the sides.
3. Spread the chopped broccoli evenly across the bottom of the crust.
4. In a medium bowl, whisk the eggs until they’re completely smooth and pale yellow.
5. Pour in the heavy cream and whisk for 30 seconds until fully combined with the eggs.
6. Add the pesto to the egg mixture and whisk until you see no green streaks.
7. Stir in the shredded mozzarella, salt, and pepper until everything is evenly distributed.
8. Carefully pour the filling over the broccoli in the crust.
9. Bake at 375°F for 35-40 minutes, until the center is set and doesn’t jiggle when you gently shake the pan.
10. Let the quiche cool on a wire rack for at least 15 minutes before slicing. Buttery, herby, and packed with tender broccoli, this quiche delivers serious flavor in every bite. Brilliant served warm with a simple arugula salad or at room temperature for easy entertaining.

Broccoli and Corn Quiche with Cheddar

Never underestimate the power of a good quiche. This broccoli and corn version with sharp cheddar is your new brunch MVP—flaky crust, creamy filling, and zero fuss. Get ready to impress without the stress.

Ingredients

– 1 store-bought pie crust (thawed if frozen)
– 1 cup of chopped broccoli florets
– 1/2 cup of frozen corn (thawed)
– 4 large eggs
– 1 cup of heavy cream
– 1 cup of shredded sharp cheddar cheese
– A pinch of salt
– A couple of cracks of black pepper

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust firmly into a 9-inch pie dish, crimping the edges.
3. Prick the bottom of the crust all over with a fork to prevent puffing.
4. Blind bake the crust for 10 minutes until lightly golden. (Tip: Use pie weights or dried beans to keep the crust flat.)
5. Steam the broccoli florets for 3–4 minutes until bright green and tender-crisp.
6. Pat the broccoli and thawed corn completely dry with paper towels to avoid a soggy quiche.
7. Whisk the eggs and heavy cream in a bowl until fully combined and slightly frothy.
8. Stir in the shredded cheddar, salt, and pepper.
9. Spread the broccoli and corn evenly over the pre-baked crust.
10. Pour the egg mixture slowly over the vegetables.
11. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden brown. (Tip: Check doneness by jiggling the pan—the center should barely move.)
12. Let the quiche cool on a wire rack for 15 minutes before slicing. (Tip: Resting helps the filling set cleanly.)
Looking at that golden, cheesy top? The crust stays flaky, the filling is velvety with pops of sweet corn, and the sharp cheddar ties it all together. Serve it warm with a zesty arugula salad or slice it cold for a killer picnic—it’s just as good either way.

Summary

Deliciously creamy and endlessly versatile, these broccoli quiche recipes prove that comfort food can be both easy and elegant. Whether you’re hosting brunch or planning weekday meals, there’s a perfect quiche waiting for you. We’d love to hear which recipes become your favorites—drop a comment below and share your creations by pinning this article on Pinterest!