20 Creamy Broccoli Quiche Recipes for Brunch

Brunch just got a whole lot creamier! Whether you’re hosting a lazy weekend gathering or simply craving something indulgent, these 20 luscious broccoli quiche recipes are here to save the day. Flaky crusts, velvety custard, and tender broccoli come together in perfect harmony—because who says you can’t have comfort food that’s also elegant? Dive in and discover your new go-to dish for those oh-so-satisfying mid-morning meals.

Classic Broccoli Cheddar Quiche

This creamy, veggie-packed quiche is a brunch superstar—flaky crust, tender broccoli, and sharp cheddar in every bite.

Ingredients

• 1 refrigerated pie crust (or homemade, rolled to 9-inch)
• 1 1/2 cups chopped fresh broccoli florets
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 1/2 cups shredded sharp cheddar cheese

Instructions

1. Preheat oven to 375°F. Press pie crust into a 9-inch pie dish, crimping edges. Prick bottom with a fork, then bake for 10 minutes. Remove and let cool slightly.
2. Meanwhile, steam broccoli for 3 minutes until bright green but crisp. Drain and pat dry.
3. In a bowl, whisk eggs, heavy cream, salt, black pepper, and garlic powder until smooth.
4. Sprinkle 1 cup cheddar over the crust, top with broccoli, then pour egg mixture over. Sprinkle remaining 1/2 cup cheddar on top.
5. Bake at 375°F for 35–40 minutes until center is set and top is golden. Cool 10 minutes before slicing.

The magic? Heavy cream gives this quiche a luxuriously silky texture—no dry, rubbery eggs here!

Tip: For extra flavor, sauté broccoli with a pinch of onion powder before adding it to the crust.

Spinach and Broccoli Quiche

This veggie-packed quiche is a brunch superstar—flaky crust, creamy custard, and just the right amount of crunch from fresh broccoli.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 1 cup fresh spinach, roughly chopped
• 1 cup small broccoli florets
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart or pie pan, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes.
2. While the crust bakes, whisk together eggs, milk, salt, black pepper, and nutmeg in a bowl until smooth.
3. Scatter spinach, broccoli, and cheddar cheese evenly over the par-baked crust. Pour the egg mixture over the top.
4. Bake for 30–35 minutes until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The nutmeg adds a subtle warmth that makes this quiche feel extra special—perfect for lazy weekends or impressing guests.

Tip: For a crispier crust, brush the par-baked shell with a beaten egg white before adding the filling.

Bacon Broccoli Quiche

This savory quiche is a perfect balance of crispy bacon, tender broccoli, and creamy custard—ideal for brunch or a light dinner.

Ingredients:

• 1 (9-inch) refrigerated pie crust
• 6 slices bacon, chopped
• 1 cup small broccoli florets
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove and set aside.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate. Discard all but 1 tbsp of bacon grease.
3. In the same skillet, sauté the broccoli florets in the reserved bacon grease for 3 minutes until bright green. Remove from heat.
4. In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg. Stir in the cheddar cheese, cooked bacon, and broccoli.
5. Pour the filling into the pre-baked crust. Bake at 375°F for 30–35 minutes, until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The nutmeg adds a subtle warmth that makes this quiche feel extra special—just like something from a cozy café.

Tip: For a flakier crust, freeze the unbaked pie shell for 10 minutes before pre-baking.

Vegan Broccoli Quiche

This creamy, veggie-packed quiche is so satisfying, you won’t miss the eggs—perfect for brunch or a light dinner!

Ingredients:

• 1 store-bought vegan pie crust (or homemade, pre-baked)
• 1 ½ cups raw cashews, soaked in hot water for 15 minutes
• ½ cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp turmeric (for color)
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups small broccoli florets, lightly steamed
• ½ cup diced red bell pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan and prick the bottom with a fork. Blind bake for 10 minutes, then set aside.
2. Drain the cashews and blend with almond milk, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric, salt, and black pepper until completely smooth.
3. Heat olive oil in a skillet over medium. Sauté broccoli and red bell pepper for 3–4 minutes until just tender.
4. Spread the veggies evenly in the crust, then pour the cashew mixture over them. Tap the pan gently to remove air bubbles.
5. Bake for 30–35 minutes until the filling is set and the edges are lightly golden. Let cool 10 minutes before slicing.

The turmeric gives this quiche a sunny hue, while the cashew filling stays luxuriously creamy—no tofu required!

Tip: For extra crunch, sprinkle toasted breadcrumbs on top before baking.

Gluten-Free Broccoli Quiche

This creamy, veggie-packed quiche is a brunch superstar—flaky gluten-free crust, tender broccoli, and a rich custard that’s sure to impress.

Ingredients

• 1 pre-made gluten-free pie crust (9-inch)
• 1 cup fresh broccoli florets, chopped small
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat oven to 375°F. Press the gluten-free pie crust into a 9-inch pie dish and prick the bottom with a fork. Blind bake for 10 minutes, then set aside.
2. In a skillet over medium heat, sauté the broccoli florets for 3–4 minutes until bright green. Scatter them evenly over the crust.
3. In a bowl, whisk together the eggs, heavy cream, cheddar cheese, garlic powder, salt, and black pepper. Pour over the broccoli.
4. Bake for 30–35 minutes until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The magic here? The custard stays luxuriously creamy thanks to the heavy cream, while the gluten-free crust holds up beautifully without crumbling.

Tip: For extra flavor, swap cheddar for Gruyère or add a pinch of nutmeg to the egg mixture.

Broccoli and Mushroom Quiche

This Broccoli and Mushroom Quiche is a savory, veggie-packed delight with a buttery crust and creamy custard—perfect for brunch or a light dinner.

• 1 store-bought pie crust (9-inch), thawed if frozen
• 1 tbsp olive oil
• 1 cup chopped broccoli florets
• 1 cup sliced cremini mushrooms
• 1/2 cup diced yellow onion
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup shredded cheddar cheese

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes. Set aside.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced yellow onion and sauté for 3 minutes until translucent. Add the sliced cremini mushrooms and chopped broccoli florets; cook for 5 minutes until tender. Remove from heat.
3. In a bowl, whisk together 4 large eggs, 1 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until smooth.
4. Spread the cooked veggies evenly over the pre-baked crust. Sprinkle 1/2 cup shredded cheddar cheese on top, then pour the egg mixture over everything.
5. Bake at 375°F for 35–40 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The crispy-edged custard and earthy mushrooms balance beautifully with the sharp cheddar—no one will guess how simple it is to make!

Tip: For extra flakiness, brush the crust edges with an egg wash before baking.

Cheesy Broccoli Quiche

This creamy, veggie-packed quiche is a crowd-pleaser—flaky crust, tender broccoli, and a rich cheesy filling make it perfect for brunch or a light dinner.

Ingredients

• 1 (9-inch) refrigerated pie crust, thawed
• 2 cups fresh broccoli florets, chopped small
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes.
2. While the crust bakes, steam the broccoli florets for 3 minutes until bright green but still crisp. Drain well and pat dry.
3. In a bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and garlic powder until smooth.
4. Sprinkle half the cheddar and Parmesan cheeses over the pre-baked crust. Scatter the broccoli evenly on top, then pour the egg mixture over it. Top with remaining cheeses.
5. Bake at 375°F for 35–40 minutes, until the center is just set and the top is golden. Let cool 10 minutes before slicing.

The combo of sharp cheddar and nutty Parmesan gives this quiche a bold flavor, while the cream keeps the filling luxuriously silky.

Tip: For extra crunch, sprinkle toasted breadcrumbs over the quiche before baking.

Broccoli and Ham Quiche

This hearty quiche is a perfect way to turn leftover ham and fresh broccoli into a brunch showstopper—creamy, savory, and packed with flavor.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 1 cup diced cooked ham
• 1 1/2 cups chopped fresh broccoli florets
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and pre-bake for 8 minutes.
2. In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth.
3. Layer the ham, broccoli, and cheddar cheese evenly in the pre-baked crust. Pour the egg mixture over the top.
4. Bake for 35–40 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The combo of smoky ham and tender broccoli makes every bite satisfying, while the pre-baked crust ensures a flaky base—no soggy bottoms here!

Tip: For extra richness, swap half the milk for heavy cream.

Broccoli and Feta Quiche

This savory quiche is a perfect balance of creamy eggs, tender broccoli, and salty feta—ideal for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (9-inch)
• 1 1/2 cups chopped broccoli florets
• 4 large eggs
• 1 cup whole milk
• 1/2 cup crumbled feta cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork. Blind bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet over medium heat. Add broccoli and sauté for 4–5 minutes until bright green and slightly tender. Let cool slightly.
3. In a bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until smooth. Stir in feta and sautéed broccoli.
4. Pour the mixture into the pre-baked crust and bake for 35–40 minutes, until the center is set and the top is lightly golden.

The tangy feta melts into the custard, while the broccoli adds just the right crunch—no soggy bottoms here!

Tip: For extra flavor, sprinkle a pinch of red pepper flakes over the filling before baking.

Broccoli and Sweet Potato Quiche

This hearty quiche combines earthy sweet potatoes and crisp broccoli in a creamy, custardy filling—perfect for brunch or a simple weeknight dinner.

Ingredients:

• 1 (9-inch) unbaked pie crust (store-bought or homemade)
• 1 cup diced sweet potato (1/4-inch cubes)
• 1 cup small broccoli florets
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Place pie crust in a pie dish and crimp edges. Prick the bottom with a fork and blind bake for 10 minutes. Set aside.
2. In a skillet, heat olive oil over medium. Add sweet potato and 1/4 tsp salt; cook 5 minutes until slightly softened. Add broccoli and cook 3 more minutes. Remove from heat.
3. In a bowl, whisk eggs, milk, remaining 1/4 tsp salt, black pepper, and garlic powder. Stir in cheese.
4. Spread sweet potato and broccoli evenly in the crust. Pour egg mixture over the top.
5. Bake 35–40 minutes until the center is set and the top is lightly golden. Cool 10 minutes before slicing.

The natural sweetness of the potatoes balances the savory custard, while the pre-cooked veggies ensure every bite is tender. Tip: For extra flavor, sprinkle crispy bacon or smoked paprika on top before baking!

Broccoli and Sun-Dried Tomato Quiche

This vibrant quiche balances earthy broccoli with tangy sun-dried tomatoes for a brunch showstopper or easy weeknight dinner.

Ingredients

• 1 refrigerated pie crust (or homemade, rolled to 9-inch)
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 cup chopped broccoli florets (steamed until crisp-tender)
• 1/3 cup chopped oil-packed sun-dried tomatoes, drained
• 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F. Press pie crust into a 9-inch pie dish, crimping edges. Line with parchment and pie weights, then blind bake for 12 minutes. Remove weights and parchment.
2. In a bowl, whisk eggs, milk, cream, salt, black pepper, and garlic powder until smooth.
3. Layer steamed broccoli, sun-dried tomatoes, and Gruyère in the crust. Pour egg mixture over.
4. Bake 35–40 minutes until center is set and top is lightly golden. Cool 10 minutes before slicing.

The sun-dried tomatoes add a chewy, concentrated sweetness that plays perfectly against the creamy custard and nutty cheese.

Tip: For extra flavor, reserve 1 tbsp oil from the sun-dried tomatoes and brush it over the warm crust edges before blind baking.

Broccoli and Goat Cheese Quiche

This creamy, veggie-packed quiche is a brunch superstar, with tangy goat cheese balancing the earthy broccoli in every bite.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed
• 1 1/2 cups fresh broccoli florets, chopped small
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 4 oz goat cheese, crumbled
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press pie crust into a 9-inch tart pan, prick the bottom with a fork, and blind bake for 10 minutes. Remove and let cool slightly.
2. Heat olive oil in a skillet over medium. Add broccoli and sauté for 4–5 minutes until bright green and slightly tender. Let cool.
3. In a bowl, whisk eggs, heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until smooth.
4. Sprinkle sautéed broccoli and crumbled goat cheese evenly over the pre-baked crust. Pour egg mixture over the top.
5. Bake at 375°F for 30–35 minutes until the center is set and the edges are golden. Let rest 10 minutes before slicing.

The magic here? The goat cheese melts into velvety pockets, making each slice extra luxurious without overwhelming the broccoli.

Tip: For a crispier crust, brush the pre-baked shell with a beaten egg white before adding the filling.

Broccoli and Caramelized Onion Quiche

This savory quiche balances sweet caramelized onions with tender broccoli in a buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (or homemade, thawed if frozen)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp sugar
• 1/4 tsp salt
• 1 1/2 cups small broccoli florets
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp black pepper
• 1/2 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, prick the bottom with a fork, and blind bake for 10 minutes. Set aside.
2. Heat 1 tbsp olive oil in a skillet over medium-low. Add the onion, sugar, and salt. Cook, stirring occasionally, for 20 minutes until deeply golden. Transfer to a bowl.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the broccoli and sauté for 4 minutes until bright green.
4. In a bowl, whisk the eggs, milk, and black pepper. Layer the caramelized onions, broccoli, and Gruyère in the crust, then pour the egg mixture over.
5. Bake for 30–35 minutes until the center is set and the top is lightly browned. Cool for 10 minutes before slicing.

The caramelized onions add a rich sweetness that plays beautifully against the earthy broccoli and nutty Gruyère—each bite is a little flavor revelation.

Tip: For extra flakiness, freeze the pie crust for 15 minutes before blind baking.

Broccoli and Sausage Quiche

This hearty quiche is a perfect balance of savory sausage, tender broccoli, and creamy custard—ideal for brunch or a simple weeknight dinner.

Ingredients:

• 1 (9-inch) refrigerated pie crust
• 1/2 lb Italian sausage, casings removed
• 1 1/2 cups chopped broccoli florets
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and blind bake for 10 minutes.
2. In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Drain excess fat, then scatter the sausage evenly over the pre-baked crust.
3. Add the broccoli and cheddar cheese on top of the sausage.
4. In a bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder. Pour the mixture over the fillings.
5. Bake for 35–40 minutes until the center is set and the top is lightly golden. Let cool for 5 minutes before slicing.

The crispy-edged crust and fluffy custard make this quiche feel indulgent, while the broccoli keeps it fresh and balanced.

Tip: For extra flavor, swap the cheddar for Gruyère or add a pinch of red pepper flakes to the egg mixture.

Broccoli and Zucchini Quiche

This veggie-packed quiche is a perfect balance of creamy custard and tender-crisp vegetables, making it ideal for brunch or a light dinner.

Ingredients:

• 1 refrigerated pie crust (or homemade, rolled to 9-inch)
• 1 cup broccoli florets, chopped small
• 1 medium zucchini, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Press pie crust into a 9-inch pie dish, crimping edges. Prick bottom with a fork and blind bake for 10 minutes.
2. While crust bakes, heat olive oil in a skillet over medium. Add broccoli and zucchini; sauté 4 minutes until just tender. Sprinkle with 1/4 tsp salt and black pepper.
3. In a bowl, whisk eggs, milk, remaining 1/4 tsp salt, and garlic powder until smooth.
4. Layer sautéed veggies in the par-baked crust, then pour egg mixture over top. Sprinkle with cheddar cheese.
5. Bake 35–40 minutes until center is set and top is lightly golden. Cool 10 minutes before slicing.

The zucchini keeps the quiche surprisingly light, while the pre-cooked veggies ensure every bite is packed with flavor—no soggy bottoms here!

Tip: For extra richness, swap half the milk for heavy cream.

Broccoli and Red Pepper Quiche

This vibrant quiche is a perfect balance of tender broccoli, sweet roasted peppers, and creamy custard—ideal for brunch or a light dinner.

Ingredients:

• 1 refrigerated pie crust (or homemade)
• 1 cup broccoli florets, chopped small
• 1/2 cup diced red bell pepper
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork, then blind bake for 10 minutes. Remove and set aside.
2. In a skillet, heat 1 tbsp olive oil over medium. Add broccoli and red pepper, sautéing for 5 minutes until slightly softened. Spread evenly over the pre-baked crust.
3. In a bowl, whisk together 4 eggs, 1 cup milk, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Pour over the veggies, then sprinkle with 1/2 cup cheddar cheese.
4. Bake at 375°F for 30–35 minutes, until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The roasted peppers add a subtle sweetness that pairs beautifully with the savory custard—no heavy cream needed for richness!

Tip: For extra flavor, swap cheddar for Gruyère or add a pinch of smoked paprika to the egg mixture.

Broccoli and Gruyere Quiche

This creamy, veggie-packed quiche is a brunch superstar, with tender broccoli and nutty Gruyère cheese baked into a buttery crust.

Ingredients:

• 1 store-bought pie crust (or homemade, rolled to 9-inch)
• 1 1/2 cups chopped broccoli florets (small pieces)
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup shredded Gruyère cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F. Fit the pie crust into a 9-inch tart or pie pan, crimping edges. Prick the bottom with a fork, then blind bake for 10 minutes. Remove and let cool slightly.
2. Steam the broccoli for 3 minutes until bright green but still crisp. Drain and pat dry.
3. In a bowl, whisk the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
4. Scatter the broccoli and Gruyère evenly over the crust. Pour the egg mixture over the top.
5. Bake at 375°F for 30–35 minutes until the center is just set and the top is lightly golden. Let rest 10 minutes before slicing.

The nutmeg adds a subtle warmth that makes the Gruyère shine—trust us, it’s the secret touch!

Tip: For extra flavor, sauté 1/4 cup diced onions with the broccoli before adding to the crust.

Broccoli and Pesto Quiche

This vibrant quiche combines tender broccoli and herby pesto in a creamy, custardy filling—perfect for brunch or a light dinner.

Ingredients:

• 1 refrigerated pie crust (or homemade)
• 1 1/2 cups small broccoli florets
• 4 large eggs
• 1 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Unroll pie crust into a 9-inch pie dish, crimping edges. Prick bottom with a fork and blind bake for 10 minutes.
2. While crust bakes, steam broccoli florets for 3 minutes until bright green but still crisp. Drain and pat dry.
3. In a bowl, whisk eggs, whole milk, Parmesan cheese, pesto, salt, and black pepper until smooth.
4. Scatter broccoli evenly over the par-baked crust, then pour egg mixture over the top.
5. Bake at 375°F for 30–35 minutes until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The pesto adds a punchy, savory depth that balances the mild broccoli—no need for extra herbs or spices!

Tip: For a crispier crust, brush the edges with egg wash before baking.

Broccoli and Parmesan Quiche

This creamy, veggie-packed quiche is a brunch superstar—flaky crust, tender broccoli, and nutty Parmesan come together in every bite.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 1 1/2 cups small broccoli florets
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess edges. Prick the bottom with a fork and blind bake for 10 minutes.
2. Heat olive oil in a skillet over medium heat. Add broccoli florets and sauté for 3–4 minutes until bright green but still crisp. Remove from heat.
3. In a bowl, whisk eggs, heavy cream, Parmesan, garlic powder, salt, and pepper until smooth. Arrange broccoli evenly in the par-baked crust, then pour the egg mixture over it.
4. Bake for 30–35 minutes until the center is just set and the top is lightly golden. Let cool 10 minutes before slicing.

The Parmesan adds a savory depth that balances the mild broccoli, while the custard stays luxuriously silky—no dry, rubbery quiche here!

Tip: For extra flavor, sprinkle crispy fried shallots on top before serving.

Broccoli and Roasted Garlic Quiche

This creamy, savory quiche is packed with tender broccoli and sweet roasted garlic—perfect for brunch or a light dinner.

Ingredients:

• 1 pre-made 9-inch pie crust (thawed if frozen)
• 1 small head broccoli, cut into small florets (about 2 cups)
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 4 cloves roasted garlic, mashed into a paste
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork. Blind bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet over medium heat. Add broccoli florets and sauté for 4–5 minutes until bright green and slightly tender. Remove from heat.
3. In a bowl, whisk together eggs, milk, heavy cream, roasted garlic paste, salt, and black pepper until smooth.
4. Spread sautéed broccoli evenly over the pre-baked crust. Sprinkle cheddar and Parmesan cheeses on top, then pour the egg mixture over everything.
5. Bake at 375°F for 35–40 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The roasted garlic adds a deep, caramelized sweetness that balances the sharp cheese and earthy broccoli—no one will guess how simple it is!

Tip: For extra flavor, roast the garlic yourself: drizzle whole cloves with olive oil, wrap in foil, and bake at 400°F for 30 minutes.

Conclusion

With 20 creamy broccoli quiche recipes, this roundup has something for every brunch lover! Whether you prefer classic flavors or creative twists, these dishes are sure to impress. Give them a try, and don’t forget to share your favorites in the comments. Loved this list? Pin it to your Pinterest board so you can come back anytime. Happy cooking!