Chicken Broccoli Quiche: Easy and Savory Brunch Recipe

Making a homemade chicken broccoli quiche doesn't have to be complicated. By using simple, fresh ingredients and a few time-saving tips, you can have a bakery-quality meal on your table in under an hour. This dish is versatile, serving as a hearty breakfast, a light lunch with a side salad, or even a stress-free weeknight dinner.

Why This Chicken Broccoli Quiche Works

Before you start cooking, it is helpful to understand why this specific chicken broccoli quiche recipe is a favorite for home cooks:

• The Perfect Custard Ratio: We use a specific ratio of heavy cream to eggs to ensure the filling is velvety and set, never rubbery or watery.
• Texture Contrast: Tender florets of broccoli provide a slight crunch that pairs beautifully with the soft, savory chicken and melted cheddar cheese.
• Make-Ahead Friendly: This quiche tastes just as good (if not better) the next day, making it an ideal candidate for meal prep or busy mornings.
• Customizable: While we love sharp cheddar, this recipe works perfectly with Swiss, Gruyère, or even Monterey Jack.

Ingredients List

• 1 (9-inch) unbaked pie crust (store-bought or homemade)
• 1 ½ cups cooked chicken, diced or shredded (rotisserie chicken works great)
• 1 ½ cups small broccoli florets, steamed and drained
• 1 cup sharp cheddar cheese, shredded
• 4 large eggs
• 1 cup heavy cream (or half-and-half)
• ½ cup whole milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1/8 teaspoon ground nutmeg (optional, for depth of flavor)
• 1 tablespoon Dijon mustard (optional, for the crust base)

Step-by-Step Instructions

1. Prepare the Oven and Crust: Preheat your oven to 375°F (190°C). Fit your pie crust into a 9-inch pie plate. For a crispier bottom, you can blind bake the crust for 8–10 minutes using pie weights, though it is not strictly necessary for this recipe.
2. Layer the Fillings: If using Dijon mustard, lightly brush the bottom of the crust with it. Spread the diced chicken and steamed broccoli florets evenly across the bottom of the crust. Sprinkle the shredded cheddar cheese over the top.
3. Whisk the Custard: In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until the mixture is completely smooth and slightly frothy.
4. Assemble: Carefully pour the egg mixture over the chicken, broccoli, and cheese. Use a fork to gently move the ingredients around so the custard fills all the gaps.
5. Bake: Place the quiche on a baking sheet (to catch any potential spills) and bake for 35 to 45 minutes. The quiche is done when the edges are set and golden brown, but the center still has a slight jiggle.
6. Cool and Set: Remove the quiche from the oven and let it rest for at least 10–15 minutes before slicing. This allows the custard to fully set and makes for much cleaner slices.

Tips & Variations

• Prevent a Soggy Crust: Ensure your broccoli is very well-drained after steaming. Any excess water will thin out the custard and make the crust soggy.
• Veggie Swap: Feel free to add sautéed onions, mushrooms, or red bell peppers alongside the broccoli for extra color and nutrients.
• Crustless Version: To make a low-carb chicken broccoli quiche, simply grease a pie dish well and pour the filling directly into the dish without a crust. Bake for 30–35 minutes.
• Cheese Varieties: Swap the cheddar for Swiss or Gruyère for a more traditional French flavor profile.

Serving Suggestions

This savory quiche is a complete meal on its own, but it pairs beautifully with a light arugula salad dressed in a lemon vinaigrette. For a full brunch spread, serve it alongside fresh fruit skewers and a crisp glass of white wine or a mimosa. If serving for dinner, a side of roasted potatoes or a cup of tomato soup makes it even more filling.

Frequently Asked Questions

Can I use frozen broccoli?
Yes! If using frozen broccoli, thaw it completely and squeeze out as much moisture as possible with a paper towel before adding it to the quiche.

How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the oven at 325°F until warmed through to maintain the crust's texture. The microwave also works but may soften the crust.

Can I freeze this quiche?
Yes, you can freeze the baked and cooled quiche for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before reheating.

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