Broccoli & Cheddar Quiche - Kraft Recipes Top
Comida Kraft
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Broccoli & Cheddar Quiche

Prep Time
Total Time

6 servings

Discover an easy-to-make Vegetable and Cheese Quiche that's perfect for brunch. This Vegetable and Cheese Quiche includes your favorite veggies and cheddar.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Cook vegetables in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
  • Beat eggs, dressing and milk in medium bowl with whisk until blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
  • Bake 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before slicing to serve.

Special Equipment Needed

Serving Suggestion

Serve this easy-to-make any-night quiche with a mixed green salad to round out the meal.

Special Extra

For extra color, add 1/4 cup chopped roasted red peppers to filling before pouring into pie crust.

Foil Tip Pie

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 350
Total fat 23g
Saturated fat 9g
Cholesterol 180mg
Sodium 400mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 5g
Protein 12g
% Daily Value
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe came out delicious! This recipe came out delicious!! My whole family loved it (including 2 very picky little boys age 5/3). I changed it around a little to suit our family taste buds. I added chopped ham. Instead of mushroom i added olives and instead of onion I used green onion. I also used half n half since that is all i had (instead of milk). And i added one more egg (6 total) because it looked like a lot of veggies. Even with the changes it turned out Great! I will prob make once a week. good way to sneak in veggies.
Date published: 2007-05-21
Rated 5 out of 5 by from Awesome, awesome, awesome. Awesome, awesome, awesome. Did I already say awesome? Well, it fits the word perfectly. My daughter has never eaten broccoli. I mean she'll spend time eating around it no matter how hungry she is, but that changed tonight. She actually asked for another serving. I didn't add the mushrooms though, but I did add extra broccoli. Kudos on this one.
Date published: 2010-11-22
Rated 5 out of 5 by from It was very filling, simple and delicious! It was very filling, simple and delicious! I cooked the veggies in oil and butter, and seasoned them with salt and pepper before combining with the eggs for more flavor. Also added nutmeg and seasoned salt and pepper to the egg mixture, and increased the broccoli and mushrooms to 2 cups each.
Date published: 2009-05-20
Rated 5 out of 5 by from I have made this recipe over ten times. I have made this recipe over ten times. Always comes out perfect. I gave the recipe to my mother who also makes it often and recently made it to bring to a breakfast for my supervisor's birthday. Everyone raved about it. I use half cup of onions instead of full cup - easier for digestion but still gives it flavor without overpowering the other flavors. Excellent!!! Really love it.
Date published: 2011-03-19
Rated 5 out of 5 by from If anyone makes this and it turns out BAD, it is because you did not follow the instructions... If anyone makes this and it turns out BAD, it is because you did not follow the instructions precisely. This is a gourmet tasting recipe that even a beginner can Master and be proud of. Try adding caulaflour, sweet onions and Squash to be different...and play with different kinds of cheeses. This Recipe is very easy to manipulate into your OWN recipe..YUM! yum!
Date published: 2013-02-17
Rated 5 out of 5 by from Love, love, love this recipe! Love, love, love this recipe! Have made it 4 times since December 8th and am making it again today. I usually use light mayo instead of Miracle Whip and double the veggies. I also salt the veggies when cooking and add ham or bacon. The most recent time I made it I mixed sharp cheddar and Pepper Jack and it gave it a great kick but not too much heat. YUM YUM!
Date published: 2008-01-17
Rated 5 out of 5 by from This was delicious! This was delicious! I made it in an 8 inch pie dish, so I cooked it for a little longer than suggested. I also used a combination of parmesan and cheddar cheese and used reduced fat sour cream instead of Miracle Whip (didn't have Miracle Whip on hand). It tasted great and kept well in the fridge. I had some the next day and it was great!
Date published: 2011-12-27
Rated 4 out of 5 by from To make it a little lighter, I used 4 egg whites and 2 whole eggs (or you could try Egg Beaters) and... To make it a little lighter, I used 4 egg whites and 2 whole eggs (or you could try Egg Beaters) and Miracle Whip Lite. I also used 1 1/2 cups broccoli and only 1/2 cup mushrooms (because others in my family don't care too much for mushrooms) and 1/2 cup onion. It turned out well, and I will definitely make it again.
Date published: 2007-04-25
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