There’s a reason broccoli and cheese is such a timeless combination — it’s comforting, savory, and always satisfying. This Broccoli and Cheese Quiche takes that classic pairing and turns it into a warm, protein-rich dish that works for breakfast, brunch, or even a light dinner.
With a flaky crust, tender broccoli, and melty sharp cheddar folded into a creamy egg filling, this quiche delivers real comfort without feeling overly heavy. It’s simple enough for everyday meals, yet polished enough to serve to guests.
If you’re looking for a high-protein vegetarian recipe that’s reliable, filling, and easy to prep ahead, this broccoli and cheese quiche is a staple worth keeping in rotation.
Servings: 8
Total Time: 1 hour 20 minutes
Difficulty: Medium
Calories per Serving: ~360 kcal (estimate)
Approx. Macros (per serving):
Protein: ~16g | Carbs: ~28g | Fat: ~22g | Fiber: ~3g
Look at the Recipe
- Flaky crust with a creamy, cheesy filling
- High-protein and satisfying thanks to eggs and cheese
- Perfect for brunch, meal prep, or family-style meals
Ingredients Needed
- 1 (9-inch) pre-made pie shell or pie crust
- Pie weights or about 1 cup dried beans
- 6 large eggs
- 1 cup whole milk
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups broccoli florets, chopped
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
How to Make Our Broccoli and Cheese Quiche
-
Pre-bake the crust.
Preheat oven to 375°F (190°C). Place the pie crust on a sheet pan. Line with parchment paper and add pie weights. Bake for 12 minutes, then remove weights and bake 10 more minutes until lightly golden. -
Prepare the filling.
In a large bowl, whisk together eggs, milk, garlic powder, oregano, salt, and pepper until smooth. -
Add vegetables and cheese.
Fold in broccoli, shredded cheddar, and parsley until evenly distributed. -
Assemble the quiche.
Lower oven temperature to 350°F (175°C). Pour filling into the par-baked crust. -
Bake.
Bake for 35–40 minutes, until the edges are set and lightly browned and the center is just slightly jiggly. -
Cool and serve.
Let rest for at least 10 minutes before slicing. Serve warm or at room temperature.
This recipe delivers a dependable high-protein quiche that’s both comforting and versatile.
Storage & Serving Suggestions
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat slices gently in the oven or microwave.
- Serve with a fresh green salad or fruit for a balanced meal.
- Excellent for meal prep — flavors hold up beautifully.
Tips & FAQs
Can I make this quiche higher in protein?
Yes. Add an extra egg or mix in egg whites for a protein boost.
Can I use frozen broccoli?
Yes. Thaw and drain well to prevent excess moisture.
Can I make this crustless?
Absolutely. Grease a pie dish well and bake as directed, checking a bit earlier.
Is this quiche good for weight loss?
It can be when portioned properly. It’s filling and protein-rich.
What other cheeses work well?
Swiss, Gruyère, or a cheddar blend are great options.
