Broccoli Cheddar Quiche Recipe: How to Make

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Easy Broccoli and Cheddar Quiche: Your Go-To Savory Tart

Indulge in the rich, savory goodness of our homemade broccoli cheese pie! This broccoli and cheddar quiche is a classic breakfast or brunch favorite that’s sure to delight your taste buds. Featuring a buttery, flaky crust, fresh broccoli, and a medley of creamy cheddar cheese, this breakfast quiche is the perfect solution for a satisfying and savory tart any time of day. Whether you’re hosting a brunch with friends or looking for an easy-to-prepare meal, this recipe is sure to become a new go-to in your culinary repertoire.

How to Make Perfect Broccoli and Cheddar Quiche

Crafting a delightful broccoli and cheddar quiche involves a few key steps to ensure a flaky crust and a creamy, flavorful filling.

1. Preparing the Perfect Pie Crust:

* Flaky Crust Texture: Work the dough as little as possible, keeping butter in pea-sized pieces to create layers.

* Pre-baking (Blind Baking): Line chilled dough with parchment paper/foil, fill with pie weights, and bake at 350°F (175°C) for 15-20 minutes until set. Remove weights and bake for another 5-10 minutes until golden brown. This prevents a soggy bottom.

2. Preparing Your Broccoli Filling:

* Washing and Cutting: Thoroughly wash and pat dry broccoli florets. Cut into bite-sized, uniform pieces for even cooking.

* Steaming the Broccoli: Steam broccoli for 5-7 minutes until tender-crisp.1 Let cool slightly before adding to filling to prevent overcooking during baking.

3. Creating the Egg Custard Base:

* Egg-to-Cream Ratio: Use 3-4 large eggs for every 1 cup of heavy cream or half-and-half for a silky-smooth custard.

* Seasoning: Beyond salt and pepper, consider a pinch of nutmeg, a dash of Dijon mustard, or fresh thyme to complement the broccoli and cheese.

4. Assembly and Baking:

* Preheat Oven: Preheat your oven to 375°F (190°C).2

* Assemble: Pour prepared broccoli filling into the pre-baked pie crust. Whisk egg custard ingredients and gently pour over the broccoli, taking care not to overfill.

* Bake: Bake for 35-45 minutes, or until the center is set and the top is lightly golden brown. A knife inserted into the center should come out clean.

* Cool: Allow to cool for at least 15 minutes before slicing and serving to help the custard set properly.

Essential Tools for Broccoli and Cheddar Quiche

Having the right kitchen tools and equipment will make your quiche-making process smooth.

• Pie Dish: A 9 to 10-inch dish made of ceramic or glass is ideal.
• Mixing Bowls: A large bowl for filling, a medium for crust, and a small for the egg mixture.
• Whisk: Essential for a smooth, lump-free custard base.
• Cutting Board and Sharp Knife: For prepping broccoli and other fresh ingredients.
• Parchment Paper or Foil and Pie Weights (or dried beans): For blind baking the crust.

Benefits of Broccoli and Cheddar Quiche

This Broccoli and Cheddar Quiche offers a delightful balance of taste and nutrition.

• Nutritious: Provides a good source of protein, fiber, and essential vitamins and minerals from broccoli and eggs.
• Versatile: Perfect for breakfast, brunch, lunch, or a light dinner.³
• Satisfying: The combination of creamy cheese, tender broccoli, and a flaky crust makes it incredibly fulfilling.⁴
• Customizable: Easily adapted to various dietary needs or flavor preferences.

Variations and Substitutions

The Broccoli and Cheddar Quiche is highly adaptable to various tastes and dietary needs.

• Cheese Blends: Substitute Cheddar with Gruyère, Fontina, Swiss, Parmesan, or a combination for different flavor profiles.
• Vegetable Fillings: Swap broccoli for spinach, mushrooms, caramelized onions, or a medley of roasted vegetables.
• Protein Additions: For a heartier meal, add cooked and crumbled bacon or diced ham.
• Dietary Modifications:
  • Low-carb quiche: Use a low-carb or almond flour crust and adjust cheese amount.
  • Gluten-free quiche: Use a gluten-free pie crust recipe.

Frequently Asked Questions (FAQs) about Broccoli and Cheddar Quiche

Q1: Can I use frozen broccoli instead of fresh?

A1: Yes, you can use frozen broccoli. Be sure to thaw it completely and drain it thoroughly to avoid excess moisture in the quiche.

Q2: How do I prevent a soggy bottom crust?

A2: Blind baking the crust is crucial. This pre-baking step, as outlined in the “Preparing the Perfect Pie Crust” section, helps create a barrier that prevents the custard from making the crust soggy.

Q3: How long can I store leftover quiche?

A3: Cooked quiche can be stored in an airtight container in the refrigerator for up to 3-4 days.5 For longer storage, freeze individual slices wrapped tightly in plastic6 wrap and foil for up to 3 months.

Q4: What’s the best way to reheat frozen quiche?

A4: For best results, preheat your oven to 350°F (175°C). Place frozen or thawed quiche slices on a baking sheet and reheat for 10-15 minutes, or until heated through and the crust is crisp. Microwaving is an option but may result in a softer crust.

Q5: What are some good side dishes to serve with quiche?

A5: A fresh green salad with a light vinaigrette, roasted asparagus or Brussels sprouts, sautéed spinach, or crusty bread are excellent pairings.

Recipe Card: Easy Broccoli and Cheddar Quiche

Equipment:

• 9-inch pie dish
• Mixing bowls (various sizes)
• Whisk
• Cutting board and sharp knife
• Parchment paper or foil
• Pie weights or dried beans (for blind baking)

Ingredients:

For the Pie Crust (or 1 pre-made pie crust):

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3-4 tablespoons ice-cold water

For the Filling:

• 2 cups fresh broccoli florets, cut into bite-sized pieces⁷
• 1 ½ cups shredded cheddar cheese (or a mix with Gruyère/Swiss)
• 4 large eggs
• 1 ½ cups heavy cream or half-and-half
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• Pinch of nutmeg (optional)
• ½ teaspoon Dijon mustard (optional)

Instructions:

1. Prepare Pie Crust:
   • In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs with some pea-sized pieces.
   • Gradually add ice-cold water, mixing until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
   • Roll out dough on a lightly floured surface to an 11-inch circle. Carefully transfer to a 9-inch pie dish. Trim and crimp edges.
   • Blind Bake Crust: Line crust with parchment paper or foil and fill with pie weights. Bake at 350°F (175°C) for 15-20 minutes. Remove weights and bake for another 5-10 minutes, until lightly golden. Remove from oven and reduce oven temperature to 375°F (190°C).
2. Prepare Broccoli: Steam broccoli florets for 5-7 minutes until tender-crisp. Let cool slightly.
3. Make Egg Custard: In a medium bowl, whisk together eggs, heavy cream, salt, pepper, nutmeg (if using), and Dijon mustard (if using) until well combined.
4. Assemble Quiche: Sprinkle half of the shredded cheddar cheese over the bottom of the pre-baked crust. Add the steamed broccoli evenly over the cheese. Top with the remaining cheddar cheese.
5. Bake Quiche: Carefully pour the egg custard mixture over the broccoli and cheese in the pie crust.
6. Bake for 35-45 minutes, or until the center is set and a knife inserted into the center comes out clean. The top should be lightly golden brown.
7. Cool and Serve: Let the quiche cool for at least 15 minutes before slicing and serving.