Broccoli Cheddar Quiche

4.25 avg. rating (84% score) - 4 votes

Broccoli Cheddar Quiche

Yield: 8 servings


  • 1 bunch broccoli
  • 4 eggs
  • 1-1/4 cups milk
  • 2 cups grated Vermont cheddar cheese
  • 1/2 cup grated Romano cheese
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon nutmeg
  • 1 unbaked pie shell


Preheat oven to 500 degrees. Trim bottom of broccoli. Cut stems into slices and microwave in covered dish until soft but still bright green, about 4 minutes. Chop in food processor. Repeat with florets, but microwave about 3 minutes.

Whisk eggs in large bowl; add milk. In another large bowl, toss cheeses, flour, herbs, and spices. Pour egg-milk mixture over cheeses and stir. Add broccoli. Pour filling into unbaked pie shell.

Place on bottom rack of oven and bake 10 minutes. Reduce oven temperature to 350 degrees and bake 40 minutes longer. Let stand 10 minutes before cutting.

  • This is a really firm, cheesy quiche for which I’ve received compliments every time I bake it. I use local eggs, and substitute half milk and half light cream or half-and-half for all milk. I also use freshly grated romano or parmesan. It all makes a difference in the final result.

  • This is an excellent recipe for any meal but we love it for breakfast. The broccoli-parsley combination gives it the freshest taste. Also, it is good hot or cold. You can also prepare it without crust; to cut out those calories. It is so rich, you won’t miss it and it still holds its shape.


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