quiche with broccoli recipe

Written ByJenny Smyth Posted on
quiche with broccoli recipe
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The Best quiche with broccoli recipe

I’m so excited to share this quiche with broccoli recipe with you all. This dish has been a staple in our household for years, and I just can’t get enough of it. It’s a perfect combination of flavors and textures that never fails to impress my family and friends.

The first time I made this quiche, I was blown away by how easy it was to prepare and how delicious it turned out. I’ve since made it countless times, and it’s always a hit. The best part?

It’s incredibly versatile – you can serve it for breakfast, lunch, or dinner, and it’s just as good reheated the next day as it is fresh out of the oven. My kids love helping me in the kitchen, and this recipe is one of their favorites too – they love cracking the eggs and stirring in the cheese. As for me, I love how healthy this quiche is – packed with broccoli and eggs, it’s a great way to get some greens into our diets.

And let’s not forget about the cheese… oh boy, I could eat an entire wheel of it by myself! But in all seriousness, this quiche is a game-changer for anyone looking for a tasty and easy meal solution.

It’s also super customizable – feel free to add your favorite veggies or meats to make it your own. We’ve added diced ham, spinach, and even diced bell peppers to give it an extra boost of flavor. But honestly, the original recipe is perfect just the way it is – simple yet satisfying.

I could go on and on about this quiche all day… but trust me when I say you won’t be disappointed! So grab some eggs, cheese, broccoli, and pastry dough – you’re going to want to make this one again and again.

Broccoli and Cheddar Quiche

Broccoli and Cheddar Quiche

4.8 from 1477 votes

A savory quiche filled with tender broccoli and sharp cheddar cheese in a flaky crust. This versatile dish works for breakfast, brunch, or a light dinner.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Filling

2 cups broccoli florets, chopped into small pieces
1 cup shredded sharp cheddar cheese
3 large eggs
1 cup whole milk
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2In a large bowl, whisk together the flour and salt for the crust.
3Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4Sprinkle the ice water over the flour mixture, one tablespoon at a time, and stir with a fork until the dough just comes together.
5Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
7Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the excess dough and crimp the edges with a fork.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights and bake for another 5 minutes until the crust is lightly golden.
11Set aside to cool slightly.
12While the crust bakes, bring a small pot of salted water to a boil.
13Add the broccoli florets and blanch for 2 minutes until bright green and slightly tender.
14Drain and rinse with cold water to stop the cooking, then pat dry with paper towels.
15In a medium bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg until well combined and smooth.
16The mixture should be pale yellow and slightly frothy.
17Spread the blanched broccoli evenly over the bottom of the pre-baked crust.
18Sprinkle the shredded cheddar cheese over the broccoli, then pour the egg mixture over the top, filling to just below the rim of the crust.
19Place the quiche on a baking sheet and bake at 375°F for 35 to 40 minutes, until the center is set and no longer jiggles, and the top is golden brown.
20A knife inserted into the center should come out clean.
21Let the quiche cool on a wire rack for at least 10 minutes before slicing.
22Serve warm or at room temperature.
23Store leftovers in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Baking sheet
Fork
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 145mg🧂Sodium: 520mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 12g

📝Notes

For a quicker version, use a store-bought pie crust. You can also add cooked bacon or ham for extra flavor. To ensure a crisp bottom crust, bake the quiche on the lowest oven rack.

Watch Video Of How Broccoli and Cheddar Quiche Works

This quiche with broccoli recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal solution. One of my favorite things about this recipe is that it stores really well in the fridge or freezer for up to 3 days.

Simply reheat slices in the microwave or oven until crispy and golden brown. For serving ideas, try pairing with a side salad or roasted veggies for a light meal option.

❓ Frequently Asked Questions About Broccoli and Cheddar Quiche

Q: What type of pastry dough works best for this quiche?

For this recipe, I recommend using a homemade or store-bought pie crust made with butter or shortening.

Q: Can I use frozen broccoli instead of fresh?

Sure thing! Frozen broccoli will work just fine in place of fresh. Just be sure to thaw it first before adding it to the filling.

Q: How do you prevent the crust from burning during baking?

To avoid overcooking the crust, try using a pie shield or foil during baking.

Q: Can I make this quiche ahead of time?

You can prepare the filling up to a day in advance – just assemble everything just before baking.

Q: Is there any way to make this recipe gluten-free?

Simply substitute traditional flour with gluten-free flour in your pastry dough for a gluten-free version.

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