Broccoli, cheddar, and chicken quiche is a delicious and easy brunch recipe you can't beat. Cheesy, fluffy eggs with chicken and broccoli are so good, you'll be making this for every brunch potluck.
I love to make quiches for our weekend family brunches. This one is great because it's higher in protein (hello chicken), and isn't crammed with calories.
Crustless quiche is another great breakfast option that is still low in calories but also low in carbs. And if you're on the hunt for something healthy for breakfast to meal prep check out my meal prep breakfast burritos or Whole30 breakfast taco scramble.
To make this recipe you really don't need much at all. Here's a list of what you need and substitutions you can make.
- Refrigerated pie crust. If you're keeping carbs low, skip the crust and spray the dish with cooking spray instead.
- Cooked chicken breast, diced small. I like to use leftovers from the week. Get creative - use any meat you have on hand like leftover taco meat or pork tenderloin.
- Over steamed broccoli. I love al dente broccoli, but it just doesn't work with quiche, you have to overcook it a bit to get the soft texture you need for a quiche to work.
- Shredded cheddar cheese. Feel free to subsitute jack, swiss, gouda, or really any sharp tasting cheese.
- Large eggs. If you want to lower the calories, sub in some egg whites for the eggs. I've used 3 large eggs and 6 egg whites with great results.
- Half and half. Whole milk or cream will work as well.
- Salt and pepper
QUICK TIP: I always use Morton Coarse Kosher Salt and fresh ground pepper. In my experience, different brands and different types all yield a different flavor and level of saltiness. So I always recommend quantities on the low end and have your taste, and add more at the end to get it to the amount you prefer.
>>See the recipe card for quantities.
STEP 1: Get prepared. Preheat the oven to 375˚ Fahrenheit. Adjust the oven rack to the center position.
If the rack it too high, the crust will burn and the center won't cook evenly.
STEP 2: Unroll the crust. Unroll the pie crust and line a 9-inch pie or quiche dish with the crust. Use your fingers to crimp the edges of the crust in a pie dish or simply press it into the grooves of a quiche dish.
STEP 3: Add fillings to the quiche. Inside the pie crust add the chicken, broccoli, and cheddar cheese. I like to add the cheese last so some of it will melt on the top.
STEP 5: Bake. Bake the quiche for 30-35 minutes or until the top has become slightly firm and the center doesn’t jiggle. Check the crust about halfway through to be sure it isn’t getting too brown. If so, cover just the crust with foil. Cool for 15 minutes before serving.
- Overcook the broccoli. You want the broccoli to be soft in the quiche or it will have an off-putting texture and attempt to absorb a lot of the moisture of the eggs while cooking in the oven.
- Cover the crust if needed. At around the 20 minute mark of cooking the quiche, give it a look in the oven. If your crust is getting browner than you would like, add a lose tent of foil or a pie crust shield around the edges of the crust to protect it from overcooking.
Refrigerate the quiche for up to 5 days covered in the pie dish or transferred to an airtight container.
These ingredients don't stand up well to freezing.
Broccoli, cheddar, and chicken quiche
- 1 refrigerated pie crust (brought to room temperature)
- 1 cup cooked chicken breast (diced small)
- 1 cup over-steamed broccoli
- 1 ¼ cup cheddar cheese
- 6 large eggs
- ½ cup half and half
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- PREPARE: Preheat the oven to 375˚ Fahrenheit. Move the oven rack to the center position.
- UNROLL THE CRUST: Unroll the pie crust and line a 9-inch pie plate with the crust. Use your fingers or a fork to crimp the edges of the crust.
- ADD FILLINGS: Inside the pie crust add the chicken, broccoli, and cheddar cheese, in that order.
- MAKE THE EGG MIXTURE: In a medium mixing bowl, combine the eggs half and half, salt, and pepper. Pour the mixture over the fillings in the pie crust.
- BAKE: Bake the quiche for 30-35 minutes or until the top has become slight firm and the center doesn’t jiggle. Check the crust about halfway through to be sure it isn’t getting to brown. If so, cover just the crust with foil. Cool for 15 minutes before cutting into 6 pieces and serving.