Recipe Overview
Why you’ll love it: Roasted broccoli and cheddar quiche recipe is a family favorite. With a unique cornmeal crust (which is easy to make) and flavorful fillings, this quiche is simply delicious.
How long it takes: 25 minutes to prep, 40 minutes to bake, 10 minutes to cool
Equipment you’ll need: mixing bowl, pie dish, rolling pin
Servings: 6
I love quiche. I mean, it’s basically an egg and cheese pie. And who doesn’t love eggs, cheese, and pie? Broccoli just rounds it out. Broccoli and cheese go together like popcorn and butter, wouldn’t you say? I like to use sharp cheddar in this quiche recipe; it’s the perfect complement to the broccoli.
Roasted Broccoli Quiche
An irresistible cornmeal crust. This quiche recipe is a take on my spinach quiche which has the same homemade cornmeal crust. Once you try this crust, a plain ol’ pastry pie crust will never measure up. The cornmeal adds so much flavor and great crunchy texture. It’s unexpected, not as rich as typical pastry crusts, and so, so, so perfect. Seriously, you have to try it!
Earthy roasted broccoli. 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).
A satisfying meal. 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.
Serving Suggestions
A slice of quiche is perfect for breakfast, brunch, lunch, or a meatless main dish. You can serve it hot or at room temperature. Since quiche is quite rich with pastry and cheese, I like to pair it with a green salad, like this simple arugula salad or a classic house salad. A bowl of fresh fruit goes well too, particularly citrus salad.
Recipe Variations
Use a different roasted vegetable. I get it, not everyone is fond of broccoli. The good news is that you can substitute pretty much any roasted vegetable you like. Have extra roasted vegetables leftover? This quiche recipe is a great way to repurpose them. I really can’t think of any roasted vegetable that would not work in this quiche. A mixture of roasted vegetables is amazing, too.
Don’t roast the broccoli. In a hurry? Use frozen broccoli, straight out of the bag. You don’t even have to thaw it first. This can be a real time-saver if you don’t happen to have roasted broccoli. If you want to use fresh broccoli, I would cook it lightly first, until it’s just barely crisp-tender. I’ve also started using my air fryer more to quick roast vegetables. Try air fryer broccoli or air fryer asparagus.
Use a store-bought pie crust. I’m not judging. You don’t want to hassle with making a crust? Buy one instead; there are many good options. Buy a deep dish 9-inch pie crust, either refrigerated or frozen. I do want to say that the homemade cornmeal crust is one of the least-fussy crusts you can make, so don’t be intimidated by it.
Experiment with cheese. Take a look in your refrigerator and see what kind of cheese you have. Most any type of cheese can be used in a quiche. I prefer cheese that you shred yourself but if you already have pre-shredded cheese, it will work fine.
Refrigerate: Let the quiche come to room temperature before covering it. Leftover quiche can be stored in the fridge for up to four days.
Freeze: Freeze individual slices of quiche in freezer-safe containers for up to three months. Perfect for a quick meal when you don’t have time to cook!
Reheat: Broccoli quiche is really great reheated in the microwave (15 second intervals). Don’t overheat it; it seems to heat up rather more quickly than you would anticipate.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #87. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
More Egg Recipes
Roasted Broccoli Quiche Recipe
Ingredients
For the crust:
- ½ cup cornmeal
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ⅓ cup unsalted butter, cold, cut into small pieces (or shortening)
- 3 tablespoons cold water
For the filling:
- 2 cups chopped roasted broccoli
- 2 cups shredded extra sharp cheddar cheese
- 4 large eggs, beaten
- 1 cup milk (2% or whole)
- ¼ teaspoon salt, or to taste
- ¼ teaspoon coarse ground black pepper, or to taste
- pinch cayenne pepper, optional
Instructions
- Preheat oven to 425°F.
- Combine cornmeal, flour, and salt in a medium sized bowl. Cut in cold butter, using a fork or pastry cutter, until the mixture resembles coarse crumbs. Sprinkle water in while tossing the mixture with a fork, and continue to stir lightly until dough can be shaped into a ball.½ cup cornmeal, ¾ cup all-purpose flour, ½ teaspoon salt, ⅓ cup unsalted butter, cold, cut into small pieces, 3 tablespoons cold water
- Roll out the dough on a lightly floured surface. Fit loosely into a deep dish 9-inch pie pan (see note), fluting the edges. Don’t worry if the crust falls apart a bit. Just patch up any holes with extra dough. If you make the pie crust ahead, cover it with foil and refrigerate it until you're ready to fill it.
- Spread roasted broccoli over the bottom of the crust. Spread shredded cheese over broccoli.2 cups chopped roasted broccoli, 2 cups shredded extra sharp cheddar cheese
- In a separate bowl, combine beaten eggs, milk, salt, pepper, and cayenne. Pour over broccoli and cheese.4 large eggs, beaten, 1 cup milk, ¼ teaspoon salt, or to taste, ¼ teaspoon coarse ground black pepper, or to taste, pinch cayenne pepper, optional
- Bake at 425°F for 15 minutes. Turn the oven down to 350°F (don't open the oven door) and bake for 20 to 25 minutes, or until the quiche is golden brown and set in the middle. Insert a table knife in the center to check if it's done. If the knife comes out clean, the quiche is done. Let it cool 10 minutes before slicing it. It can be served hot or at room temperature.
Notes
- Roasted broccoli: If you don’t happen to have leftover roasted broccoli, roast it before you make the quiche. Air fryer roasted broccoli will work fine, too.
- Alternatives to broccoli: If you happen to have leftover roasted vegetables, you can use those instead of broccoli. Pretty much any type of vegetable will work; combinations are great, too.
- Shortcuts: Buy a pre-made deep dish 9 inch pie crust (unbaked). If you have frozen broccoli, you can use that straight from the freezer.
- Storage & reheating: Let the quiche come to room temperature before covering it and refrigerating it for up to four days. Individual slices of quiche can be frozen in freezer-safe containers for up to three months. To reheat, microwave individual slices in 15 second intervals until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
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
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.
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!