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Broccoli-Cheddar Quiche

This is my favorite quiche to make and I love adding different veggies into it. It's also really easy to make ahead, freeze and heat up the day of.

Prep Time: 10 Minutes | Cook Time: 1 Hour


  • 1 homemade or store-bought single pie crust

  • 1 tablespoon unsalted butter

  • 2 cups sweet onion (from 1 large onion), diced

  • Coarse salt and ground pepper

  • 5 large eggs

  • ¾ cup heavy cream

  • ¾ pound broccoli florets, steamed until crisp-tender (I also like to add peppers or mushrooms here and just cook them at the same time as the onion)

  • 1 cup (4 ounces) sharp cheddar cheese, grated


  1. Preheat oven to 375

  2. In a large skillet, melt butter over medium-high. Add onion (and any other veggies you want to include), season with salt and pepper. Cook until light golden, 8 to 10 minutes.

  3. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets and cheese and season with ½ teaspoon salt and ¼ teaspoon pepper. Whisk to combine.

  4. Pour into crust (I've found it best to put your pie crust on a baking sheet for easy maneuvering into the oven or freezer.) and bake until center of quiche is just set, 40-45 minutes. Serve warm or at room temperature.

Note. To freeze the quiche, after you've poured the quiche into the crust move the quiche into the freezer (do not cook).  After it's frozen, cover.  To heat up, preheat oven to 375 and bake for 50 minutes to an hour (or until the quiche is set).  


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