Broccoli Cheese Quiche – Easy 30-Minute Budget Dinner

broccoli cheese quiche

What if you could put a warm, veggie-packed Broccoli Cheese Quiche on the table in about 30 minutes—spending less than the drive-thru and winning over picky eaters at the same time? For many families, “quiche” sounds like a weekend project. But with a few smart shortcuts (store-bought crust, quick-steam broccoli, high-heat bake), this Broccoli Cheese Quiche becomes a fast, affordable, and kid-approved weeknight dinner that tastes like you fussed for hours.

In this post, you’ll get a streamlined method that preserves the custardy center and flaky crust you love—without babysitting the oven. We’ll cover ingredient swaps to suit every pantry, air-fryer and oven directions, and pro tips for achieving a tender custard that slices clean, travels well in lunchboxes, and reheats like a dream.

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Broccoli Cheese Quiche Ingredients List

Yield: 1 (9-inch) quiche, 6–8 slices

Sensory snapshot: expect a crisp, buttery crust that shatters at the edge, a silky center scented with nutmeg and garlic, pops of bright-green broccoli florets, and melty pockets of cheese.

Core Ingredients (Dinner-Ready)

• 1 refrigerated 9-inch pie crust (deep-dish preferred)
  Time saver; holds shape well for a quick bake. Use frozen if that’s what you have—no thaw needed for the method below.

• 2 cups small broccoli florets (fresh or frozen, chopped bite-size)
  Fresh tastes grassy-sweet; frozen is mellow and convenient.

• 1 cup shredded sharp cheddar (or ½ cup cheddar + ½ cup Gruyère/Swiss)
  Sharp cheddar gives a classic “cheeseburger pie” vibe; Gruyère adds nutty finesse.

• 5 large eggs
  The foundation of a custard that sets softly, not rubbery.

• ¾ cup milk (2% or whole) + ¼ cup heavy cream (or 1 cup half-and-half)
  Balanced richness for quick setting; dairy-free options below.

• 1 small yellow onion, finely diced (or 2 green onions, thinly sliced)

• 1 clove garlic, minced (optional but recommended)

• ¾ tsp kosher salt, ¼ tsp black pepper, ⅛ tsp ground nutmeg

• 1 tbsp olive butter (or olive oil or butter) for sautéing onion

Speedy Substitutions (No Extra Store Trips)

• Crust options: store-bought gluten-free crust, or crustless quiche (see Healthier Alternatives).

• Veg swaps: spinach, zucchini (squeezed dry), peas, roasted peppers, or leftover roasted vegetables.

• Cheese swaps: mozzarella for mild stretch, Monterey Jack for creamy melt, or pepper jack for gentle heat.

• Dairy-free: use unsweetened barista oat milk or soy milk; add 1 tbsp nutritional yeast for savory depth.

• Protein add-ins (optional): ½ cup cooked bacon bits, ham cubes, or rotisserie chicken—keep total mix-ins to ~1½ cups so the custard isn’t crowded.

Flavor note: A pinch of nutmeg is a classic custard enhancer; it shouldn’t read as “nutmeg-y,” just warm.

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Timing

Total Time (Oven, Convection Preferred): ~30 minutes

• Prep: 8–10 minutes (steam broccoli, whisk custard, quick sauté)

• Bake: 18–20 minutes at 400°F (convection) or 22–25 minutes at 425°F (standard)

• Rest: 5 minutes (hands-off; slice clean)

Air Fryer (8–9 inch pie tin that fits your basket): 325–330°F for 14–18 minutes, rotate once, rest 5 minutes. This is the fastest path to a weeknight Broccoli Cheese Quiche with custard that’s set but soft.

Data context: Traditional quiches often bake 35–45 minutes at lower heat. Using a shallower fill, hot-and-fast bake, and preheated equipment trims the timeline by ~30–40% while preserving texture.

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Broccoli Cheese Quiche Step-by-Step Instructions

Step 1 — Preheat & Position

Set oven to 400°F convection (or 425°F standard). Place a rimmed baking sheet on the middle rack to preheat with the oven—this “hot deck” gives your crust a jump-start and reduces sogginess. (For air fryer, preheat 3–5 minutes.)

Step 2 — Quick-Steam the Broccoli

Microwave Method (fastest): In a microwave-safe bowl, toss 2 cups broccoli with a splash of water, cover, and microwave 1½–2 minutes until crisp-tender and bright green. Drain and pat dry.
Stovetop: Blanch 45–60 seconds in boiling water, then shock in cold water. Drain and dry.

Tip: Dry broccoli = creamy, not watery, quiche.

Step 3 — Sauté the Aromatics

In a small skillet, heat 1 tbsp fat (butter or olive oil). Sauté onion over medium 2–3 minutes until translucent. Add garlic, cook 30 seconds. Let cool slightly; this prevents scrambled-egg bits in your custard.

Step 4 — Whisk the Custard

In a large bowl, whisk 5 eggs, ¾ cup milk + ¼ cup cream, ¾ tsp salt, ¼ tsp pepper, and ⅛ tsp nutmeg until homogeneous and lightly frothy.

Pro move: Strain through a mesh sieve for ultra-silky custard (optional but luxe).

Step 5 — Build the Shell

Fit the store-bought crust into a 9-inch pie dish (or use it right in its foil tin). Dock the base lightly with a fork (5–6 pokes).
Scatter half the cheese over the base, then the onions/garlic and broccoli. Sprinkle the rest of the cheese on top.

Why cheese-under-custard? It forms a light barrier, aiding crispness and even melt.

Step 6 — Add Custard & Bake

Pour custard gently over the fillings. Place the dish on the preheated baking sheet.

• Convection: Bake 18–20 minutes at 400°F, rotate at 12 minutes.

• Standard Oven: Bake 22–25 minutes at 425°F.

• Air Fryer: 325–330°F, 14–18 minutes in a pan that fits, tent edges if browning too quickly.

You’re aiming for barely set: the center should jiggle slightly like gelatin. A thermometer inserted near the center should read 160–165°F.

Step 7 — Rest, Slice & Serve

Cool 5 minutes to let custard settle (cleaner slices, safer hands). Slice into 6–8 wedges. Serve warm with a simple salad or fruit for a balanced plate.

Make it “30 minutes flat”: Use convection or air fryer + preheated sheet, and prep broccoli and onions while the oven heats.

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Nutritional Information

Estimated per slice (8 slices), with cheddar and standard dairy; values vary by crust, cheese, and add-ins.

• Calories: ~280

• Protein: ~12 g

• Carbohydrates: ~20 g

• Total Fat: ~16 g

• Saturated Fat: ~7 g

• Fiber: ~2 g

• Sodium: ~460 mg

• Calcium: ~20% DV

• Iron: ~8% DV

Data insight: Compared with takeout breakfast sandwiches (often 400–550 calories), a slice of Broccoli Cheese Quiche delivers comparable protein with fewer calories and more vegetables—especially if you pair it with fruit or greens.

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Healthier Alternatives for the Broccoli Cheese Quiche Recipe

1) Crustless Broccoli Cheese Quiche

• Skip the crust; grease the dish well and dust with 1 tbsp fine breadcrumbs or grated Parmesan to help “anchor” the custard. Bake 12–16 minutes (air fryer) or 18–22 minutes (oven). Saves ~120 calories per slice.

2) Dairy-Light Version

• Use 1 cup 2% milk (no cream) + ¾ cup broccoli stems finely chopped (extra fiber). Choose reduced-fat cheddar. Add 1 tbsp Greek yogurt for body.

3) Gluten-Free

• Use a certified gluten-free crust or go crustless. Check spices and fillings for GF status.

4) Higher Protein

• Whisk in ¼ cup cottage cheese (blended smooth) or add ½ cup diced ham or turkey. Keep total mix-ins to maintain set.

5) Vegetarian Flavor Boost

• Add ½ cup sautéed mushrooms and 1 tsp Dijon to the custard. Top with 1 tbsp grated Parmesan for umami.

6) Dairy-Free

• Use unsweetened barista oat milk + 2 tsp olive oil in the custard; swap cheese for dairy-free shreds (good melt brands) or 2 tbsp nutritional yeast for flavor.

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Broccoli Cheese Quiche Serving Suggestions

• Weeknight Plate: Slice of quiche + lemon-dressed greens + orange wedges.

• Brunch Board: Serve with berries, jam, and toasted baguette or GF crackers.

• Kid-Approved Add-Ons: Ketchup or mild salsa for dipping; mini carrot sticks on the side.

• Flavor Twists:

  • Broccoli Cheddar & Bacon (½ cup cooked bacon bits)

  • Broccoli, Feta & Sun-Dried Tomato (Mediterranean vibe)

  • Broccoli & Pepper Jack (gentle heat; add corn for sweetness)

Voice-search friendly note: “How do I reheat broccoli cheese quiche?” “What temperature to bake quiche fast?” We answer these below in FAQs.

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Common Mistakes to Avoid

1. Soggy Bottoms

   • Fix: Preheat a baking sheet; layer cheese before custard; avoid wet broccoli (pat dry).

2. Rubbery Custard

   • Fix: Don’t overbake—pull at a slight jiggle or 160–165°F internal temp.

3. Leaky Crust

   • Fix: Don’t overfill. Keep total add-ins ~1½ cups. Dock lightly (don’t perforate deeply).

4. Watery Vegetables

   • Fix: Briefly steam then blot; squeeze excess moisture from spinach or zucchini.

5. Bland Results

   • Fix: Salt the custard, use sharp cheddar, and add a pinch of nutmeg and black pepper.

6. Top Overbrowning

   • Fix: Tent loosely with foil or move to a lower rack for the last 5 minutes.

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Storing Tips for Broccoli Cheese Quiche Recipe

• Fridge: Cool completely; cover and refrigerate up to 4 days.

• Freezer: Wrap individual slices tightly; freeze up to 2 months. Thaw overnight for best texture.

• Reheat (Best Texture):

  • Air Fryer: 300°F, 4–6 minutes (from chilled).

  • Oven/Toaster Oven: 325°F, 8–12 minutes.

  • Microwave (fastest): 50% power 45–60 seconds, then 10–15 seconds bursts (crust softens slightly).

Lunchbox tip: Pack a chilled slice; it’ll be perfect by lunchtime without reheating.

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Conclusion

This Broccoli Cheese Quiche delivers flaky crust, creamy custard, and melty cheese—on a budget and in about 30 minutes with the quick-bake method. Customize it with what’s already in your fridge, then serve it for brunch, dinner, or meal prep. If you try it, leave a rating, drop a comment, and subscribe for weekly family-friendly recipes.

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FAQs

1) Can I bake Broccoli Cheese Quiche without blind-baking the crust?
Yes. The hot preheated baking sheet, cheese-first layering, and quick bake help prevent sogginess. If your crust is very pale, blind-bake 8 minutes at 400°F.

2) How do I know when the broccoli cheese quiche is done?
The center should jiggle slightly, not slosh. A thermometer near the center should read 160–165°F.

3) Can I use frozen broccoli?
Absolutely. Thaw, drain, and pat very dry; steam 30–45 seconds if needed to revive texture.

4) What cheeses work best?
Sharp cheddar is classic. Gruyère or Swiss adds nuttiness; mozzarella adds stretch; pepper jack brings mild heat. A blend is ideal.

5) How do I make this crustless?
Grease the dish well, dust with 1 tbsp Parmesan or breadcrumbs, add fillings, pour custard, and bake 12–16 minutes (air fryer) or 18–22 minutes (oven), until just set.

6) Can I make mini broccoli cheese quiche?
Yes—use a muffin tin with rounds of crust or go crustless. Bake 9–12 minutes at 400°F convection; check early.

7) Why did my quiche crack?
Usually overbaking or too-high heat. Pull at jiggle and rest 5 minutes before slicing.

8) Is Broccoli Cheese Quiche good for meal prep?
It’s excellent. Cool completely, slice, and store in airtight containers. Reheat as noted or enjoy at room temp.

9) Can I swap milk and cream for half-and-half?
Yes—use 1 cup half-and-half. It’s the simplest one-ingredient custard base.

10) What can I serve with it?
A quick arugula salad with lemon vinaigrette, tomato salad, or fruit salad. For heartier appetites, add roasted potatoes.

11) Can I make broccoli cheese quiche dairy-free?
Yes—use unsweetened barista oat milk or soy milk and dairy-free shreds, or skip cheese and add nutritional yeast for flavor.

12) How do I keep the bottom crisp when reheating?
Use an air fryer or toaster oven instead of the microwave; reheat on a wire rack over a sheet pan.