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Broccoli and Cheddar Quiche

Rated as 4.35 out of 5 Stars

"Fantastic quiche, very easy!"
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Ingredients

1 h 10 m servings 282 cals
Original recipe yields 6 servings (1 9-inch quiche)

Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 282 calories; 18.6 g fat; 17.9 g carbohydrates; 11.2 g protein; 138 mg cholesterol; 586 mg sodium. Full nutrition

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Reviews

Read all reviews 27
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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 ve...

Most helpful critical review

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 a...

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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 ve...

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 d...

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 a...

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 f...

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 aga...

I brought this to a "ladies club meeting"; it received HIGH praise! Yay! (In fact: if there was a 6 star rating...I'd rank it 6 stars!) I made it as listed except: 6 eggs vs 4, therefore I used...

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

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 reci...

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 s...