Broccoli and Cheddar Quiche Recipe -
Broccoli and Cheddar Quiche Recipe

Broccoli and Cheddar Quiche

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"Fantastic quiche, very easy!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch quiche Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
  3. Bake crust in the preheated oven for 8 minutes.
  4. Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses.
  5. Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2013

Doubled this recipe and was a hit! Cut oregano and salt in half and was wonderfully flavorful. Subbed Gouda for Cheddar.Made one with a crust and one without- both good! I felt like they were very 'small servings' both my quiches were only about .75" deep, (they puffed up in oven, then settled much thinner) so next time will triple recipe for two pies.

Most Helpful Critical Review
Aug 12, 2013

Made this for the RECIPE GROUP this week. I doubled the broccoli, milk,and mustard and used 7 eggs. Discovered I was out of oregano so used Italian seasoning in its place and omitted the thyme as it is in the Italian seasoning. Added a little chopped onion and minced garlic. Left the cheese amounts the same. It took almost all the mixture to fill the 9" deep pie crust so doubling is definitely necessary. Made a mini crustless quiche with the leftover. The quiche was good but not what you would say mmmm this is really good. Unless I see some new reviews with good suggestions on improving the taste I probably would not make this again.

Jun 03, 2014

Made this last night for the first time and everyone loved it! I did not use deep dish. I bought the regular refrigerator pie crust. Since there were two pie crust in the box, I went ahead and doubled recipe. If you do not double the recipe you will have the perfect amount for one regular pie crust. I followed the ingredients exactly as given, except I did not have oregano or thyme. I used italian seasoning instead. The quiche came out perfect and the taste was exactly what we were hoping for!

Mar 19, 2013

Did what previous reviewer suggested and cut the oregano in half. I also added about 2/3 cup of leftover ham that I diced into small cubes. Family loved it, and requested for me to make it again in the near future.

Aug 10, 2014

I love this recipe and have made it many times. I love to make this for guests for breakfast and they rave over it. I followed other reviewers suggestions for changes. The changes make it a five star in my opinion. The changes I made were adding about 2/3 cup or more chopped ham, reducing the oregano to 1/2 tsp and I've added gouda cheese sometimes too. Fresh grated Parmesan cheese is so much better in this recipe also. It won't disappoint.

Mar 13, 2013

This recipe has potential, but the oregano was WAY overpowering. Next time will cut the oregano in half and maybe add some bacon.

Jan 21, 2015

Whoa...way too much oregano and I only used 1/2 tsp based on reviews. I made it crustless and it was perfectly baked in 30 minutes. I won't be making this again; there are so many better recipes on AR.

Oct 16, 2014

Added 1 extra egg, feta cheese, mozzarella cheese, and minced dried onions, decreased parmesan cheese and pretty much rough measured everything til it looked good. Every one loved it! I used store bought refrigerated pie crust (no oil) and convection baked it in a ceramic quiche dish...yum!


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  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 586 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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