I made this frozen broccoli quiche recipe to try out a savory butter crust that I made, and it’s definitely going on my “make this every week” list.
It’s also versatile since you can use whatever frozen or fresh vegetables that you have on hand, and if you don’t want to make the crust yourself, store-bought will work.
This version had spinach and onions added to the broccoli, but you could also do it with mushrooms or peppers if that’s what you have to work with. It’s an easy dinner quiche recipe that works with a lot of ingredients.
This article includes affiliate links that will pay a commission if they’re used to purchase something. As an Amazon associate, I earn from qualifying purchases.
Frozen Broccoli Quiche
Equipment
- 1 frying pan
- 1 pie plate
- 1 whisk
- 1 mixing bowl
- 1 spatula for sauteing
- 1 cookie sheet
Ingredients
- 1 9-inch pie crust
- 3 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup chopped onion
- 2 cups frozen broccoli florets
- 1 cup frozen spinach
- 1 cup shredded cheddar cheese
- salt to taste
- pepper to taste
- olive oil for sauteing
Instructions
- Make the pie crust (see below for the link to my recipe) or get a store-bought crust ready and set aside.
- Preheat the oven to 350F.
- Whisk the eggs, cream and milk, add the salt and pepper and set aside.
- Heat the olive oil in a frying pan and add the onion. Sauté them until they're softened but not totally cooked.
- Add the frozen broccoli and spinach to the pan and sauté them until they thaw out and excess moisture is removed. You don't want them to be totally dry, you just want to heat them up and cook them down a little so that they won't overfill the pie pan.
- Remove the pan from the heat and pour the vegetable mix into the pie shell.
- Add the cheddar cheese to the egg mixture and whisk it to stir it up.
- Pour the cheese mixture over the vegetables in the pie plate.
- Move the vegetables in the pan with the spatula to distribute the milk mixture evenly throughout the veggies.
- Put the pie plate on the cookie sheet (to catch any overflows) and bake it for 30-40 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Let the pie cool off a little so that it can set, then serve hot, or cool off and serve later.
Equipment to make the quiche.
These are the things you’ll need to make this quiche:
- Frying pan
- Pie plate (you can use a disposable aluminum pie pan or any other tart or pie plate.)
- Whisk
- Mixing bowl or Stand mixer
- Spatula for sauteing
- Cookie sheet
Tips for making the broccoli quiche.
- This can be made with or without a crust, and the crust could be homemade or store-bought. I liked it with my easy no-mess pie crust recipe. You can make the crust ahead of time and freeze them to have them on hand when you need one.
- You can make this using any frozen vegetables that you have on hand, or fresh if you have those. Prep them the same way if they’re frozen, or just add them to the pie crust directly if you’re using something like canned corn.
- If you don’t have cream on hand, you can make this with regular milk, but it won’t be as rich and it might not set as firmly. I used 1/4 cup cream and 3/4 cups skim milk and it set up just fine, though.
- If 2 cups of broccoli is too much (or not enough) you can adjust the amounts that you put in.
- Use different vegetables for different flavors depending on what you like. This is a very flexible recipe that works with a lot of different flavors and ingredients. The cheese and milk base will connect everything together, and you can get creative with the fillings.
