Jeff Benda
Host of No Meat Meals

Broccoli & Cheese Quiche

Serves 8

Prep time: 20 minutes

Cook time: 40 minutes

This easy broccoli quiche recipe is a family favorite for brunch or dinner while fasting and abstaining on Wednesdays and Fridays. But when Easter Sunday appears on the horizon, I add some bacon to the mix!

“Pray as though everything depended upon God. Work as though everything depended on you.” – Saint Augustine 


  • 2 Tablespoons olive oil
  • 1 large yellow onion, cut in half and thinly sliced
  • 2 cups broccoli, chopped
  • 1 refrigerated pie crust
  • 1 cup shaved asiago or mozzarella cheese
  • 4 eggs
  • 1 cup half & half
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 Tablespoon butter, diced into small pieces
  • 1 Tablespoon fresh chives, chopped


  1. In a large skillet, heat olive oil over medium heat. Add onions and sauté for 5 minutes.
  2. Add broccoli and sauté another 3 minutes. Remove from heat and let cool.
  3. Preheat the oven to 375 degrees F.
  4. Roll out the pie crust and press into a 9-inch quiche pan, or deep-dish pie pan.
  5. Spread the cooked onions and broccoli on the base of the pie crust.
  6. Add 1/2 cup of the shredded cheese on top.
  7. In a medium size mixing bowl, whisk together the eggs, half & half, salt, pepper, and nutmeg. Pour mixture into the pie crust, filling to within 1/4 -inch of the top. 
  8. Distribute diced butter evenly on top of the mixture. Do the same with the chopped chives.
  9. Bake in the upper third of the oven for 30 minutes until the quiche is set and the crust is golden brown. 
  10. Let quiche sit and rest for 10 minutes before slicing.
  11. Leftover quiche will keep, covered and refrigerated, for up to 3 days. Enjoy cold or reheated.