Description
This Broccoli Cheddar Quiche is a savory blend of fluffy eggs, crisp-tender broccoli, and sharp cheddar cheese baked to perfection in a buttery pie crust. With its creamy consistency and balanced flavors, this delicious dish is perfect for breakfast, brunch, or even a light dinner. It’s a satisfying vegetarian option that’s easy to make and ideal for gatherings or meal prep.
Ingredients
Units
Scale
For the Crust:
- Prepared spelt pie crust or The Best Butter Pie Crust
For the Filling:
- 12 ounces broccoli (3-4 cups), cut into small florets (use fresh or frozen; see notes below)
- 8 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons coarse kosher salt (see notes for substitution guidelines)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 4 ounces (about 1 cup) shredded sharp cheddar cheese
Instructions
- Prepare the Pastry:
Roll out the pie dough to an 11-inch circle. Fit the dough into a 9-inch pie plate, pressing it firmly against the sides and bottom. Crimp the edges if desired, and prick the bottom with a fork to prevent air bubbles. Place the pie crust in the freezer to chill for at least 15 minutes while the oven preheats. - Blind Bake the Crust:
Preheat the oven to 425°F and position a rack in the lower part. Once the crust has chilled, line it with parchment paper, ensuring it covers the bottom and sides, then fill it with pie weights (such as dry rice, lentils, or beans). Bake on the lower rack for 20 minutes. Remove the crust from the oven, carefully take out the parchment and pie weights, and return it to the oven. Bake uncovered for an additional 5 minutes. Let it cool and set aside. - Steam the Broccoli:
Reduce the oven temperature to 375°F. Heat 1 to 2 cups of water in a medium-sized pot, placing a steamer basket over the water. Add the broccoli florets, cover with a lid, and steam until they are crisp-tender, about 4 minutes. Transfer the broccoli to a colander and rinse with cool water to stop the cooking process. Drain thoroughly. - Prepare the Egg Mixture:
In a large bowl, combine the eggs, whole milk, heavy cream, Dijon mustard, salt, smoked paprika, and black pepper. Whisk the mixture thoroughly until well combined. - Assemble the Quiche:
Arrange the steamed broccoli florets and shredded cheddar cheese evenly in the par-baked crust. Slowly pour the egg mixture over the broccoli and cheese, ensuring it fills the crust without spilling. - Bake the Quiche:
Bake at 375°F for 50-55 minutes, or until the quiche is set in the middle and slightly puffed. If the crust edges begin to brown too quickly, cover them with aluminum foil to prevent burning. - Cool and Serve:
Transfer the baked quiche to a wire rack and allow it to cool for at least 5-10 minutes. Slice and serve warm or at room temperature. Enjoy!
Notes
- If using frozen broccoli florets, briefly rinse them with room-temperature water and set them aside to thaw while preparing the pie crust. Skip the steaming step for frozen broccoli.
- For salt, this recipe uses Diamond Crystal coarse kosher salt. If substituting with Morton’s kosher salt or fine salt, use half the quantity for accurate seasoning.
- This quiche can easily be made ahead and stored in the refrigerator for up to 3 days. Reheat individual slices gently in the oven or microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 160mg
