Make this easy broccoli cheddar buttermilk quiche with crust for your next weekend brunch of family breakfast. A rich, custardy egg filling made with AE Dairy buttermilk, loaded with broccoli florets and cheddar cheese. The broccoli gets super tender and combined with the gooey cheese and the buttery pie crust creates the perfect bite!
Quiche is a great idea for crowds on Easter or Christmas morning, it’s also great for a weekend brunch! A store-bought pie crust saves on time! Let’s be honest if you’re making a quiche for a gathering at your house, the last thing you want to stress over is the consistency of your homemade pie crust.
You will also like this ham quiche or my sausage egg casserole! Find my other breakfast recipes here for more inspiration.
Recipe Highlights
- Buttery Crust: Use a homemade or store-bought pie crust, pre-baked for a crisp, flaky base.
- Filling: A combination of broccoli florets, cheddar cheese, and a custard made with eggs and buttermilk for a slight tang.
- Great for Entertaining: an easy way to serve eggs for a crowd, customize your filling to appeal to everyone!
- Serving: Perfect warm or at room temperature, great for brunch or even a light dinner.
- High Protein: eggs, half and half, and buttermilk give this about 15 grams of protein per serving.
What Is Quiche
Quiche is a savory pie with a creamy egg-based custard filling, typically baked in a flaky pastry crust (bottom crust only). It often includes extra ingredients like cheese, fresh vegetables, chopped meats, and herbs.
The custard base, usually a mix of eggs and cream, milk, or buttermilk, gives quiche its rich texture. Great for breakfast, brunch get togethers, or even breakfast! Quiche can be made in a variation of different flavor combinations. You can also made mini or individual size quiches.
Key Ingredients
This quiche is made with simple ingredients, many you probably already have on hand. If there is a substitution for an ingredient, you’ll find it below:
- Buttermilk: this creates the rich, tangy, custard like consistency!
- Large Eggs: whole eggs are best, I don’t recommend using just egg whites or just egg yolks.
- Cheese: use shredded cheddar, gruyere, crumbled feta, goat cheese, or mozzarella.
- Pie crust: a store-bought unbaked pie crust or pre-baked pie crust make this quick and stress free. You can also make your own homemade crust.
- Fresh Broccoli: use raw broccoli florets cut into small, even sized pieces.
How to Make The Quiche
Let’s talk a little about how to make the Easy Broccoli Cheddar Buttermilk Quiche with Crust (The printable instructions are in the recipe card below.)
Quick Overview:
- Blind bake the store-bought crust.
- Prepare the egg mixture.
- Fill baked pie crust with egg filling, bake.
- Preheat oven to 375 degrees F. To blind bake the pie crust, carefully place pie crust into a pie pan and crimp edges as desired. Prick the bottom of the crust with a fork.
- Line with a sheet of parchment paper and fill with pie weights, dried lentils, or dried beans. Bake for 15 minutes, the crust will be lightly golden brown.
- After 15 minutes, remove the crust from the oven. Remove the weights and parchment paper and bake for another 4-6 minutes or until golden brown.
- While the crust bakes, combine eggs, half and half, buttermilk, salt, and pepper in a large mixing bowl. Whisk to combine. Mix in the broccoli and cheddar cheese. Reduce oven temperature to 350 degrees F. Pour the egg mixture into the pre-baked pie crust.
5. Bake for 50-55 minutes or until the middle of the quiche is set and no longer jiggly. Let cool slightly before slicing. Serve warm or at room temperature, this is best serve immediately.
More Breakfast Recipes
Looking for more ideas to add to your weekend brunch or breakfast, try some of these other tasty recipes to serve alongside the easy broccoli cheese quiche:
Tools I Recommend
- Ceramic 10″ Pie Pan: I love this simple pie dish, it has deep ruffles and is non-stick.
- Glass Mixing Bowl: this batter bowl has high sides making it perfect for whisking the egg mixture. It also comes with a lid so you can prep ahead.
- Wire Whisk: this large wire whisk is great for whipping up the eggs.
Video Tutorial: How To Make The Quiche
What To Serve With Quiche
Recipe FAQs
Yes! A crustless quiche is essentially a frittata, where the egg mixture is baked directly in a greased dish.
Yes, but using cream or buttermilk makes the quiche richer and creamier. If using milk, go for whole milk for the best texture.
Blind baking the pie crust can ensure the crust is flaky and light, not doughy. Careful if adding in watery vegetables like tomatoes or squash as they can release too much moisture.
Yes! Bake it in advance, then refrigerate and reheat when needed. You can also freeze it for later.
The center should be just set but slightly jiggly. Allow the quiche to cool for 10-15 minutes before slicing for best results.
Simply let the quiche come to room temperature and store in an airtight container for 3-4 days.
Yes, I recommend using pie crusts as they stop the crust from puffing up while baking. If using dried beans make sure to use a layer of parchment paper so the beans don’t bake into the crust.
Easy Broccoli Cheddar Buttermilk Quiche with Crust
Equipment
Ingredients
- 1 store-bought Unbaked pie crust
- 6 whole Eggs
- 1/4 cup Half & half, or heavy cream
- 1/2 pint AE Dairy Buttermilk
- 2 tsp Salt
- Fresh cracked black pepper
- 1 cup Broccoli florets , raw
- 1 cup Cheddar cheese , shredded
Instructions
- Preheat oven to 375 degrees F. To blind bake the pie crust, carefully place pie crust into a pie pan and crimp edges as desired. Prick the bottom of the crust with a fork. Line with a sheet of parchment paper and fill with pie weights, dried lentils, or dried beans. Bake for 15 minutes, the crust will be lightly golden brown.1 store-bought Unbaked pie crust
- After 15 minutes, remove the crust from the oven. Remove the weights and parchment paper and bake for another 4-6 minutes or until golden brown.
- While the crust bakes, combine eggs, half and half, buttermilk, salt, and pepper in a large mixing bowl. Whisk to combine. Mix in the broccoli and cheddar cheese. Reduce oven temperature to 350 degrees F. Pour the egg mixture into the pre-baked pie crust.6 whole Eggs, 1/4 cup Half & half, 1/2 pint AE Dairy Buttermilk , 2 tsp Salt, Fresh cracked black pepper, 1 cup Broccoli florets , 1 cup Cheddar cheese
- Bake for 50-55 minutes or until the middle of the quiche is set and no longer jiggly. Let cool slightly before slicing. Serve warm or at room temperature, this is best serve immediately.
Notes
Nutrition
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