Easy Broccoli Quiche

    50 mins

    This easy vegetarian quiche is a snap to make but looks great on the table.

    1185 people made this

    Serves: 4 

    • 1 sheet frozen shortcrust pastry or unbaked pie shell
    • 40g butter
    • 1 onion, minced
    • 1 teaspoon minced garlic
    • 2 cups chopped fresh broccoli
    • 1½ cups (185g) grated mozzarella cheese
    • 4 eggs, well beaten
    • 1½ cups (375ml) milk
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon butter, melted

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 175 degrees C.
    2. Over medium-low heat melt 40g butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
    3. Combine eggs and milk. Season with salt and pepper. Stir in the tablespoon of melted butter. Pour egg mixture over vegetables and cheese.
    4. Bake in preheated oven for 30 minutes, or until centre has set.

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    Reviews and ratings
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    Reviews in English (1052)


    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.  -  09 Nov 2006  (Review from Allrecipes US | Canada)


    Most people who gave this recipe a high rating did so with significant changes. The recipe as written has many flaws. Even though I used fresh broccoli, mine came out soggy. One onion is too over powering -- 1/2 an onion is plenty. Plus, 30 minutes was much too short. I needed to bake it for 50 minutes for the middle to set and for the crust to get flaky. The "Quiche" recipe on this site does not have any of these problems and can be modified to add broccoli. I will not be making this again.  -  18 May 2008  (Review from Allrecipes US | Canada)


    Thank you!!! This recipe is excellent! I have made it twice in the 2 weeks I had the recipe. My husband and I love it! I changed the recipe to our taste. I crisped 4 slices of bacon first. I used 2 1/4 cups of fresh broccoli, 3/4 of a onion minced (whole onion I thought was too much), 1 bell pepper thinly sliced, 3/4 cup of mozzarella cheese, 3/4 cup of cheddar cheese, 1/2 cup of evap milk, 3 eggs (I don't like eggy quiche), 2 tbls of butter, 1 garlic clove minced, 1/4 cup of cheddar cheese to spread at bottom of crust, 1 homemade pie crust (Stephanie's basic flaky crust at allrecipes). I followed one of the reviews about cutting down the milk and eggs and also adding the bacon, bell pepper and cheddar cheese. This made it fantastic! I also followed one of the reviews and mixed all the ingredients together in a bowl and I sprinkled 1/4 cup of cheedar cheese at the bottom of crust, poured in the contents and let sit in the oven until it set. If you are not using fresh veges or homemade pie crust you are missing out on the best tasting quiche you have ever had. Next time I am going to try using other things like, spinach, chicken, etc. Thanks again. Be Blessed  -  24 Mar 2003  (Review from Allrecipes US | Canada)