Broccoli Cheddar Quiche Recipe
Introduction
This Broccoli Cheddar Quiche is a delicious and comforting dish perfect for brunch, lunch, or a light dinner. Packed with tender broccoli and sharp cheddar cheese, it’s creamy, savory, and sure to please the whole family.
Ingredients
- 1 deep dish pie shell (16 oz)
- 12 oz frozen broccoli florets
- 1/2 cup cheddar cheese, shredded
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Step 1: Pre-bake the pie crust. Heat the oven to 400˚F. Place parchment paper in the crust and fill it with dried beans. Bake for 12-15 minutes or until the crust is golden brown. Remove from the oven and allow it to cool to room temperature. Reduce oven temperature to 350˚F. Note: Do not poke holes in the crust to prevent egg leakage; weighting with beans helps avoid bubbling.
- Step 2: Make the custard by combining the eggs, heavy cream, milk, salt, and pepper in a medium bowl. Beat with a hand mixer until fully combined.
- Step 3: Steam the broccoli according to package instructions. Chop into bite-sized pieces if needed, then mix with shredded cheddar cheese. Spread the mixture evenly in the bottom of the cooled pie crust.
- Step 4: Pour the egg mixture over the broccoli and cheese in the crust. Place the quiche on a baking sheet and bake at 350˚F for 45-55 minutes, or until the center is just set.
- Step 5: Let the quiche sit for 20 minutes before serving. Enjoy warm or at room temperature.
Tips & Variations
- For extra flavor, add sautéed onions or garlic to the broccoli before assembling.
- Swap cheddar for gruyere or mozzarella for a different cheese profile.
- Use fresh broccoli if preferred, just steam until tender before using.
- To ensure a moist quiche, avoid overbaking; the center should be slightly jiggly when removed from the oven.
Storage
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven until warmed through. You can also freeze the cooked quiche wrapped tightly in foil for up to 1 month; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a homemade pie crust?
Yes, a homemade pie crust works well for this quiche. Just make sure to pre-bake it as instructed to prevent a soggy bottom.
Can I make this quiche ahead of time?
Absolutely. You can assemble the quiche a day in advance and keep it refrigerated. Bake it when ready to eat, adding a few extra minutes to the baking time if baking from cold.
PrintBroccoli Cheddar Quiche Recipe
This Broccoli Cheddar Quiche is a savory, comforting dish featuring a flaky deep dish pie crust filled with steamed broccoli, sharp cheddar cheese, and a creamy egg custard. Perfect for brunch, lunch, or a light dinner, this quiche offers a delicious and satisfying way to enjoy vegetables and cheese in every bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 deep dish pie shell (16 oz)
Filling
- 12 oz frozen broccoli florets
- 1/2 cup cheddar cheese, shredded
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Pre-bake the pie crust: Heat the oven to 400˚F. Line the pie crust with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes until golden brown. Remove from oven and let cool to room temperature. Reduce oven temperature to 350˚F. Avoid poking holes in the crust to prevent egg leakage during baking.
- Prepare the custard: In a medium bowl, combine the eggs, heavy cream, milk, salt, and black pepper. Use a hand mixer to beat the mixture until fully blended and smooth.
- Steam and prepare broccoli: Steam the broccoli florets according to package instructions until tender. Chop into bite-sized pieces if necessary. Mix the steamed broccoli with the shredded cheddar cheese, then spread this mixture evenly across the bottom of the pre-baked pie crust.
- Assemble and bake: Pour the egg custard mixture evenly over the broccoli and cheese in the crust. Place the quiche on a baking sheet to catch any drips and bake at 350˚F for 45-55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
- Rest and serve: Allow the quiche to sit for 20 minutes after baking to set fully. Serve warm or at room temperature. Enjoy your delicious broccoli cheddar quiche!
Notes
- Do not poke holes in the pie crust before baking to avoid egg mixture leaking during baking.
- Using dried beans to weigh down the crust during pre-baking prevents bubbling and maintains the crust’s shape.
- Steaming the broccoli ensures it cooks evenly and stays tender without excess moisture.
- Serve warm or room temperature; the quiche can be refrigerated and reheated gently later.
- This recipe can be customized with other vegetables or cheeses to suit your taste.
Keywords: broccoli cheddar quiche, quiche recipe, brunch recipe, vegetarian quiche, savory pie, easy quiche recipe, baked quiche
