Print

Broccoli Cheddar Quiche

  • Author: Kelli Avila
  • Prep Time: 00:15
  • Cook Time: 01:20
  • Total Time: 1 hour 35 minutes
  • Yield: 8 slices
  • Category: Quiche
  • Method: Bake
  • Cuisine: Savory

Description

This Cheddar Broccoli Quiche is made up of a handful of simple ingredients and is easy to put together for your next brunch, make-ahead lunch or dinner. You can make it in homemade pie pastry, a store-bought crust or as a crustless quiche. The crust will need to be blind baked to ensure a crisp bottom.


Ingredients

For Pastry:

For Filling:

  • 16 ounces broccoli (about 34 cups), cut into small florets
  • 8 large eggs
  • 1 tablespoon dijon mustard
  • 1  cup (225 ml) half-and-half or whole milk
  • 3/4 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1/2 cup (50g) sharp cheddar cheese, shredded

Instructions

Prepare Pastry:

  1. Preheat oven to 375ºF.
  2. Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
  3. Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges.
  4. Bake for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to oven and bake for an additional 5 minutes. Set aside until ready to use

Make and Bake Filling: 

  1. Lower the heat to 375º.
  2. Heat 1-2 cups water in a medium pot and add in a steamer basket. Put the broccoli inside and steam, until crisp tender, about 4 minutes. Transfer broccoli to a colander, rinse with cool water, and drain. Set aside.
  3. Whisk together eggs, dijon, half-and-half, salt, paprika and pepper together in a large bowl. Fold in the steamed broccoli and cheese. Pour the filling into the parbaked crust and bake at 375ºF for 45-55 minutes, until the filling is set and the top of the quiche is puffy nearly throughout. If necessary, cover the edge of the crust with foil to prevent from burning.
  4. Let cool at least 5-10 minutes before slicing. 
  5. Serve warm or at room temperature.

Notes

  1. Check the body of the post for information on how to make this a crustless broccoli quiche.

Keywords: Broccoli Cheddar Quiche, Broccoli Quiche, Crustless Broccoli Quiche