Savory Broccoli Quiche🍖 Main

Name: Savory Broccoli Quiche
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 8 servings
Ingredients: 1 (9-inch) single-crust homemade pie crust; 3 tbsp butter; 1/2 medium onion, thinly sliced into half moons; 2 cloves garlic, thinly sliced; 8 oz broccoli florets and tender stems, cut into bite-sized pieces (about 4 cups); 5 large eggs, plus 1 egg for egg wash; 1 cup heavy cream; 1/8 tsp sweet paprika; 1/8 tsp black pepper; 1/2 tsp fine sea salt; 1 pinch cayenne pepper; 1/4 cup dry white wine or substitute broth or water; 4 oz sharp cheddar cheese, shredded (1 packed cup)

This simple broccoli tart makes an ideal choice for holiday gatherings and morning meals! Packed with crisp broccoli florets, gooey cheddar cheese, and caramelized onions.

By Marcus Rivera, Kitchen Tips Editor

Prep: 40 minCook: 80 minServes: 8

brunch vegetarian quiche broccoli cheese eggs holiday

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The best side dishes do not just fill space on the plate — they earn their spot. This savory broccoli quiche is exactly that kind of recipe: simple enough to make on a busy weeknight, flavorful enough to hold its own next to any main course, and satisfying in a way that makes you reach for seconds.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long. When adding dairy, lower the heat first and stir continuously. Cream and cheese can break if they hit a rolling boil, and you want a silky, smooth result.

This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.

Ingredients

For the Crust

1 (9-inch) single-crust homemade pie crust

For the Filling

3 tbsp butter
1/2 medium onion, thinly sliced into half moons
2 cloves garlic, thinly sliced
8 oz broccoli florets and tender stems, cut into bite-sized pieces (about 4 cups)
5 large eggs, plus 1 egg for egg wash
1 cup heavy cream
1/8 tsp sweet paprika
1/8 tsp black pepper
1/2 tsp fine sea salt
1 pinch cayenne pepper
1/4 cup dry white wine or substitute broth or water
4 oz sharp cheddar cheese, shredded (1 packed cup)

Nutrition (Per 8 servings)*

387

Calories

11g

Protein

20g

Carbs

29g

Fat

Fiber

371mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Prepare crust

Lightly grease a 9-inch pie plate (pie dish). Roll out the dough to be two inches larger than your pie dish (I use an 8-inch or 9-inch pie dish). Gently press the dough down into the dish to line the bottom and sides. Be careful not to pull or stretch the dough. Fold the edges of the dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges.

Chill the crust

Pierce the bottom of the crust all over with a fork. Refrigerate for 20 to 30 minutes.

Preheat the oven

While the unbaked pie crust chills, preheat the oven to 425°F (220°C). Place a baking sheet on a middle oven rack.

Bake the crust

Crumple up a sheet of parchment paper in your hands, then uncrumple it and use it to line the crust (or use foil). Fill with pie weights, dried rice, or dried beans. Place the pie crust on the preheated baking sheet and reduce the oven temperature to 400°F (200°C). Bake for 20 minutes or until the crust is light golden brown. Remove the rice, beans, pie weights, and parchment from the pie crust.

Make egg wash

Whisk one egg with 1 tablespoon of water in a small bowl. Brush the bottom and sides of the crust with egg wash. Bake until the egg wash is dry, 3 to 5 minutes.

Prepare the filling

Melt the butter in a large skillet over medium heat. Add the the onions and cook, stirring often, until lightly browned, about 8 minutes. Stir in the garlic and cook 1 to 2 more minutes. Pile in the broccoli and pour over the wine (or broth or water). Cook, stirring occasionally, until all of the liquid is gone, then turn off the heat. The broccoli will be bright green, but not yet tender.

Make the egg mixture

Whisk the remaining 5 eggs, heavy cream, paprika, black pepper, salt, and pinch of cayenne in a bowl.

Assemble

Spread the broccoli, onions, and cheese in the pie crust. Pour the egg mixture over them, stopping when it reaches the top but before it spills over. Shimmy the pie dish to remove any air bubbles.

Bake

Now, reduce the oven temperature to 325°F (162°C), then bake until the egg sets and the crust turns a light golden brown, about 55 to 65 minutes, turning once halfway. Remove from the oven and cool on a wire rack for 10 to 15 minutes before cutting.