Easy Broccoli Quiche Recipe

Excellent! However, I the result was no longer vegetarian for us as I made a few changes. First, in addition to the 2c broccoli, I added 1/2c fresh sliced mushrooms and 1/2c chopped green bell pepper and sauted them with the onions and garlic in a little butter. I also added 1/2c diced ham. I upped the eggs to 5 and reduced the milk WAY down to 1/2c. Once the eggs and milk were mixed, I added all veggies and ham and poured into the pie crust. I had to bake for apprx 45-50min and the quiche was set but I had no sogginess as a few others had previously mentioned. With a side of hashbrowns, this made for one heck-ova breakfast! Until now, I thought the only person who could make the perfect quiche was my mom....well mom, with this recipe experience...I'm gaining on you! :) Thanks Sara!

When Bush the First declared he hated broccoli, it was obvious Barbara had never whipped up an Easy Broccoli Quiche for the old boy. This is a good recipe which turns out just how I like my quiche--fast, cheap and tasty. As for the "wetness" and "wateriness" issue raised by some other reviewers: Ladies, ladies, ladies! This problem is easily solved. First, repeat after me: "I will not purchase frozen broccoli. I will not purchase frozen broccoli. I will not purchase frozen broccoli." Your turn. Good, thanks. Secondly, do not SPRINKLE in the cheese, put it in first and PRESS it to the bottom of the pie crust, forming a sort raincoat for the crust--a cheese raincoat, if you will. If you feel silly for not thinking of this yourself, do not despair. I consider myself somewhat of a wetness expert, for two reasons. First, I reside in the Pacific Northwest, where, when it isn't drizzling, sprinkling or spitting, it's most likely raining, pouring or (on rare occasions) hailing. As for the second reason I consider myself a wetness expert...I live with a two-year-old. 'Nuff said.

Does the pastry base bake okay without pre baking the pie shell? I don’t want a soggy bottom! Looks like an easy delicious recipe.

We loved this. We went Keto with it and did not include the crust and added bacon and spinach. No issue with wetness as the fresh broccoli was cooked in a wok under high heat (which tends to dry it out). We also used the bacon grease instead of butter. Lovely bacon flavor throughout. And we carmelized the onions under low heat before adding the broccoli. This mellowed the onions and added some sweetness to the dish. Net (for the whole pie) 1760 calories of which 920 were from fat.

I made these in 6 ramekins and stretched Pillsbury crescent roll dough with a rolling pin to form crusts in each, except for mine, which I made with no crust (because I can’t have gluten and didn’t want to bother making a gluten free crust). Done in about 40 minutes in my convection oven set at 350 degrees F. Easy and delicious!

Just loved this simple, tasty recipe!! Even though I made minor adjustments due to ingredient availability in my home, the quiche turned out perfect and was a big hit. My alterations included decreasing the milk to 1 1/4 cup. And because I ran out of cow's milk, I used 3/4 cup cow's milk, and 1/2 cup of oat milk. It did not affect consistency at all. I put the cheese directly on the crust as one reviewer suggested and used half mozzarella and half habanero cheddar. I finely chopped the broccoli instead of using big floretes and added a handful of pre-cooked chicken bacon bits I had left over from a different recipe. I baked the quiche for 55 minutes and it came out perfect with a firm crust. I loved this so much. Can't wait to make it again!

Great, easy recipe. It's hard to go wrong with quiche. My edits included less onion (3/4 onion) and more broccoli (1 crown chopped). I also followed advice of top rated review and packed the cheese onto the pie shell instead of sprinkling. I expected the quiche to turn out on the wetter side, which it did. Next time I will reduce milk and add another egg. Delicious!

Excellent. Like it better than the ones in European train stations and coffee houses. Only changes were cheddar cheese and stir-frying the vegetables in frying pan till onions just thinking about browning. They floated to the top and became crispy. Made the final appearance darker than usual. Their flavor contribution was such that any sauce would have detracted. Sour cream crust.

I blind baked the pie crust first. Bottom crust was not soggy this way. I added some dried basil as well. This is a great weekend recipe. I served with home made hash browns & tossed green salad.

I did make some adjustments per previous reviews...2 1/3 cups broccoli, about 2/3 c onion, ~1T garlic, 1c milk, 3 eggs, 1T Montreal chicken seasoning . Pressed in cheddar “cheese raincoat” first, spread veggies, top with more handfuls of cheddar, poured eggs and milk, baked at 350° for 50 minutes.

I wanted to add o my previous review that I always bake my pies at 450 in oven for 15 minutes then turn down to bake at normal temp for remaining baking time. This ensures that the middle is cooked. I learned this from my ex mother in law who owned a bakery who used this method for her berry pies and I only used a half of a small onion.

This has been my go to! I make two batches and freeze the other one for an easy weekend ( or late night! ) bite. I add diced ham, use cheese and vegetable variations to switch it up. Overall, great recipe- thanks 🙂

Gotta pre-bake the crust! Against my better judgment, I didn’t, thinking the recipe must know. No. Soggy. Flavor good but that soggy crust. Ewww...

One of the best broccoli recipes on this site! I must have made this at least 8 times already this yr! I change the cheese from time to time from cheddar to Swiss to blue cheese. I have added sautéed mushrooms, smoked ham, and small shrimp- this is always appreciated at our table!

I made this with the suggested addition of Chicken Better Than Bouillon in the sautéed veggies. It was delicious. The only other change I would make is to pre-bake the crust about 5 minutes before filling it. This makes the crust a bit lighter and more flaky. And though I used a 9 in deep dish crust, I could not fit all of the milk/egg liquid, so unsure about how others pull that off.

Felt like there was too much egg/milk mixture for the 9" pie crusts! Otherwise, loved it. Easy and tasty

Really tasty and easy to make.

Add a spoon of better than base chicken flavor to veggies when sauteeing...omg

Easy and delicious

Just the right balance of flavors.