This quiche puts cooked turkey, steamed broccoli, and sharp cheddar into a 9-inch pie crust with a simple egg-and-milk custard — total time is about an hour, and most of that is hands-off oven time. It’s a genuinely useful recipe if you have leftover turkey sitting in the fridge and need something that works for both adults and kids without making two separate meals. The filling is mild, the texture is soft, and a slice reheats well the next day.
Smart swaps
- Turkey: Rotisserie chicken works just as well here — same texture, same amount. Canned chicken (drained well) is a passable shortcut if that’s what you have.
- Whole milk: The recipe calls for whole milk, which gives the custard a bit more body. Two-percent works fine. If you swap in half-and-half, the custard comes out noticeably richer and slices more cleanly — worth it if you have it on hand.
- Aged cheddar: Regular mild cheddar melts smoothly and is less sharp, which some kids prefer. Gruyère is a good swap if you want a slightly nuttier flavor without overpowering the other ingredients.
- Broccoli: Frozen broccoli florets are fine — thaw them completely and squeeze out any extra moisture before adding, or the custard can turn watery.
What makes this version work
Two things matter most here. First, the broccoli needs to be fully cooked and reasonably dry before it goes into the crust — undercooked florets stay tough in the finished quiche, and wet broccoli releases water into the custard as it bakes, leaving you with a soggy bottom. Steam it until just tender, then let it sit on a paper towel for a few minutes. Second, don’t rush the bake. Pulling the quiche at 35 minutes when the center still has a slight wobble is correct — it will firm up as it cools. If you bake it until it looks completely set in the oven, the eggs will be overdone and the texture turns rubbery rather than silky. Ten minutes of resting time before you cut it is not optional; it’s what holds the slices together.
Common problems and fixes
- Soggy crust on the bottom: Pricking the crust with a fork before filling helps, but if your oven runs cool, blind-bake the empty crust for 8–10 minutes at 350°F before adding the filling. This is especially worth doing if you’re using a glass pie dish, which holds heat differently than metal.
- Custard won’t set in the middle: Your oven temperature is likely off. An oven thermometer is the quickest fix. Also check that your pie dish isn’t too deep — a shallow 9-inch dish bakes more evenly than a deep-dish version with the same recipe.
- Filling sinks to the bottom: This happens when the egg mixture is poured in too fast and the solids float up then settle unevenly. Pour slowly and use a fork to gently redistribute the turkey and broccoli after pouring if needed.
- Cheese clumps together instead of melting through: Grate the cheese yourself rather than using pre-shredded bags — the anti-caking coating on bagged cheese affects how it melts into the custard.
- Crust edges burning before the center sets: Cover the outer crust edge loosely with a strip of foil or a pie shield after the first 15 minutes of baking.
Keeping and reheating
Cooled quiche keeps in the fridge for up to 4 days — cover the dish tightly with plastic wrap or transfer slices to an airtight container. To reheat, a 325°F oven for 12–15 minutes gives you the best texture; the microwave works in a pinch (about 90 seconds on medium power) but can make the crust soft. For freezing, wrap individual slices in plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating — don’t try to reheat from frozen or the custard turns grainy.
Turkey Broccoli Cheddar Quiche
Ingredients
Crust
- 1 9-inch pre-made pie crust or homemade if desired
Filling
- 2 cups cooked turkey breast shredded
- 1 cup broccoli florets steamed until tender
- 1 cup aged cheddar cheese grated
- 4 large eggs
- 1 cup milk preferably whole
- 1 pinch nutmeg freshly grated
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 180°C (350°F).
- Line a 9-inch pie dish with the pre-made pie crust, pressing it gently into the edges. Trim any excess crust. Prick the base with a fork to prevent bubbling.
- In a mixing bowl, whisk together the eggs and milk until combined and smooth. Add nutmeg, salt, and pepper, then set aside.
- Layer the cooked turkey, broccoli, and grated cheddar into the pie crust evenly.
- Pour the egg mixture over the filling, ensuring it covers evenly and reaches all areas.
- Carefully transfer the dish into the oven and bake for approximately 35 minutes, or until the quiche is golden on top and set in the center. A slight wobble is acceptable as it will firm up as it cools.
- Allow to cool for at least 10 minutes before slicing and serving.
Notes
Nutrition
Common questions
Can I make this quiche the night before?
Yes — bake it fully, let it cool, then refrigerate it overnight and reheat before serving. You can also assemble the unbaked quiche (filling in the crust, custard poured over) the night before, cover it tightly, and refrigerate it raw; just add 5 minutes to the bake time since it’s going in cold.
Do I need to pre-bake the pie crust?
Not necessarily, but it helps if you want a crispier bottom. A quick 8–10 minute blind bake at 350°F before adding the filling reduces the chance of a soft or undercooked base, especially if your oven tends to run a little cool.
My kids don’t like visible broccoli — can I chop it smaller?
Absolutely — chop the florets into small pieces before steaming and they’ll blend into the filling much more. Very finely chopped broccoli is harder to pick out and tends to go over better with reluctant eaters.
How do I know when the quiche is actually done?
The edges should be set and lightly golden, and the center should jiggle slightly — like Jell-O, not like liquid — when you gently shake the dish. An instant-read thermometer inserted in the center should read around 165°F if you want a precise check.
Can I use a store-bought deep-dish crust instead of a regular 9-inch?
You can, but the filling recipe as written fits a standard 9-inch crust. A deep-dish shell will look underfilled and the thicker layer of crust on the sides may not cook through as evenly — skip the deep-dish and stick with a regular 9-inch for the best result.
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