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Golden broccoli cheddar quiche with a flaky crust and creamy egg filling sliced in a pie dish
Isaac blogger

Easy Broccoli Cheddar Quiche

This broccoli cheddar quiche features a flaky homemade crust and a creamy egg custard filled with tender broccoli and melted cheddar. Perfect for brunch, meal prep, or an easy make-ahead dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Brunch
Cuisine: American / French-inspired
Calories:
Ingredients Method

Ingredients
  

  • Crust
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter cubed
  • 3 –4 tablespoons ice water
  • Filling
  • 2 cups broccoli florets chopped small
  • 1 ½ cups shredded cheddar cheese
  • 4 large eggs
  • 1 ½ cups heavy cream or half-and-half
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Pinch nutmeg optional
  • ½ teaspoon Dijon mustard optional

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Make the Crust
  4. In a bowl, combine flour and salt.
  5. Cut in cold butter until the mixture looks crumbly with pea-sized pieces.
  6. Add ice water gradually until the dough just comes together.
  7. Shape into a disc, wrap, and chill for 30 minutes.
  8. Roll out the dough and fit it into a 9-inch pie dish.
  9. Blind Bake the Crust
  10. Heat oven to 350°F (175°C).
  11. Line crust with parchment and fill with pie weights.
  12. Bake 15–20 minutes.
  13. Remove weights and bake another 5–10 minutes until lightly golden.
  14. Prepare the Broccoli
  15. Steam broccoli for 5–7 minutes until tender-crisp.
  16. Spread on a plate to cool completely to prevent excess moisture in the quiche.
  17. Mix the Custard
  18. In a bowl, whisk eggs, cream, salt, pepper, nutmeg, and Dijon until smooth.
  19. Assemble the Quiche
  20. Reduce oven to 375°F (190°C).
  21. Add half the cheese to the crust.
  22. Add broccoli evenly.
  23. Add remaining cheese.
  24. Pour custard mixture slowly over the filling.
  25. Bake
  26. Bake 35–45 minutes, or until the center is just set.
  27. Allow the quiche to cool at least 15 minutes before slicing.
  28. Cooking Notes:
  29. Prep takes about 20 minutes, with an additional 30 minutes of chilling time for the crust. Blind baking the crust takes 20–30 minutes, and the quiche bakes for 35–45 minutes, depending on oven performance. Allow the quiche to rest for at least 15 minutes after baking so the custard can set properly before slicing.