If you’re looking for a reliable, no-fail broccoli quiche recipe that’s creamy, flavorful, and endlessly versatile, you’re in the right place. This easy broccoli quiche is perfect for brunch, breakfast-for-dinner, meal prep, or even a light lunch with a salad. It’s the kind of recipe you make once, and then keep coming back to because it just works.
Preheat your oven to 375°F. Lightly steam or blanch the broccoli florets just until tender-crisp, then drain well. Excess moisture is the enemy of a good quiche, so let the broccoli cool and dry slightly.
Place the pie crust into a 9-inch pie dish or tart pan. Crimp the edges if desired. For best results, lightly pre-bake (blind bake) the crust for 8–10 minutes. This helps prevent a soggy bottom.
In a large bowl, whisk together the eggs, milk or half & half, salt, pepper, and nutmeg if using. Whisk until fully combined, but don’t overbeat. You don’t want too much air.
Sprinkle the broccoli and sun-dried tomatoes evenly over the crust. Add onions and cheese, distributing them evenly. Slowly pour the egg mixture over the fillings.