A quiche recipe made to turn heads! The crunchy cornmeal crust and flavorful fillings including roasted broccoli and sharp cheddar will quickly make this roasted broccoli quiche a family favorite.

Slice of roasted broccoli quiche on a white plate.
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I love quiche. I mean, it’s basically an egg and cheese pie. And who doesn’t love eggs, cheese, and pie?

This quiche recipe is a take on my spinach and swiss quiche which has the same irresistible cornmeal crust. Once you try this crust on a quiche, a plain ol’ pie crust will never measure up. The cornmeal adds so much flavor and great crunchy texture. It’s unexpected and so, so, so perfect. Seriously…you have to try it!

Slice of quiche on a square white plate.

And I know I’m getting slightly predictable, but I roasted my broccoli before I threw it into this quiche. Even though spring is finally here in Michigan and the weather is getting warmer, I still turn my oven on to roast vegetables. Makes my house kind of warm, but I love roasted vegetables that much!

Quiche in a clear glass pie pan.

Why roast the broccoli before adding it to the quiche? Roasting adds a richer, deeper flavor and the broccoli also holds up slightly better so you get nice big bites of broccoli in this quiche. Do you have to roast the broccoli? Nope, sometimes I make this with frozen broccoli, right out of the bag. No need to cook it first.

I like to use sharp cheddar in this quiche. It’s the perfect complement to the broccoli. Broccoli and cheese go together like popcorn and butter. 

This quiche recipe is hearty and filling without being overly rich and heavy. Even though “real men don’t eat quiche” (according to author Bruce Feirstein), this hearty roasted broccoli and cheddar cheese quiche with a cornmeal crust appeals to the guys in the crowd, too. 

Pair it with a light salad or a bowl of fruit. It’s perfect for breakfast, brunch, lunch, or a meatless main dish.

Have some left over? Lucky you! Ben likes to put a slice in a container to reheat at work for lunch the next day. Just pop a slice into the microwave for a minute (don’t overcook it, it gets hot quickly) and you’re good to go. Or really, it’s even good cold.

Slice of quiche on a plate.

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Roasted Broccoli and Cheddar Quiche Recipe

4.86 from 7 votes
Prep: 25 minutes
Cook: 40 minutes
Total: 1 hour 15 minutes
Servings: 6 servings
A quiche recipe made to turn heads! The crunchy cornmeal crust and flavorful fillings including roasted broccoli and sharp cheddar will quickly make this quiche a family favorite.
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For the crust:

  • 1/2 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold water

For the filling:

  • 4 eggs, beaten
  • 1 cup milk (2% or whole)
  • 2 cups shredded extra sharp cheddar cheese
  • 1/4 teaspoon salt, or to taste
  • pepper to taste
  • pinch of cayenne
  • 2 cups chopped roasted broccoli


  • Preheat oven to 425°F.
  • Combine cornmeal, flour, salt in a small bowl. Cut in shortening using a fork or pastry cutter until combined. Sprinkle water in while tossing with fork, and continue to stir lightly until mixture forms a ball. Roll out on lightly floured board. Fit loosely into a 9-inch pie pan, fluting edges — they don’t have to be perfect.
  • Spread roasted broccoli over the bottom of the crust. Spread shredded cheese over broccoli.
  • In a separate bowl, combine beaten eggs, milk, salt, pepper, and cayenne. Pour over broccoli and cheese.
  • Bake at 425°F for 15 minutes. Turn the oven down to 350°F and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving.


Serving: 1slice, Calories: 577kcal, Carbohydrates: 24g, Protein: 27g, Fat: 41g, Saturated Fat: 21g, Polyunsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 208mg, Sodium: 827mg, Fiber: 1g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.86 from 7 votes (6 ratings without comment)

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  1. Angela says:

    5 stars
    This is my go-to recipe for quiche and I love the roasted broccoli- the flavor is amazing! I have reduced the cheese amount some in some of my recent versions and like that too. I recently made it with no crust (I know, I know, but trying to reduce some calories) and it was great, but not as amazing as with the crust of course. Lol

    1. Rachel Gurk says:

      Looks so yummy! Thanks for sharing!


    I made this the other night as I had roasted broccoli leftover from a previous meal. Although I did not have a complete 2 cups of broccoli, the dish came out very good.
    The crust is just as advertised, crunchy due to the cornmeal crust. I used the suggested shortening; however, I might want to add a little butter as well.
    The filling is excellent and fits the crust perfectly. The only suggestion is to not add salt to the filling as the cheese has a lot of salt and this is not needed. The cayenne gives a nice kick!
    Other filling suggestions are ham, asparagus (roasted) and Gruyere cheese. I would love to put a little Serrano chile.

    1. Rachel Gurk says:

      So glad you liked this recipe, Mercedes! Thank you for taking the time to come back and leave a comment! Love your filling suggestions…yum! Can’t wait to try some of those!