Broccoli Quiche Recipe

Introduction

This broccoli quiche is a delightful blend of tender veggies, sharp cheeses, and a flaky homemade crust. Perfect for brunch, lunch, or a light dinner, it offers a rich, savory flavor that’s sure to satisfy. Making the crust from scratch adds a wonderful homemade touch.

Ingredients

• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup well-chilled butter, cut into small cubes
• 4-6 tablespoons chilled water
• 1½ tablespoons olive oil
• 1 medium head broccoli florets, coarsely chopped (10-16 ounces)
• ½ medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 5 large eggs
• 1 cup heavy cream
• ½ cup whole or 2% milk
• 2 tablespoons chopped fresh chives
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup shredded sharp cheddar cheese
• ⅓ cup grated Parmesan cheese

Instructions

1. Step 1: In a medium bowl, combine the flour, salt, and cubed butter. Use a pastry blender to cut in the butter until the mixture is crumbly. Add the chilled water 1 tablespoon at a time, mixing just until the dough holds together when pinched.
2. Step 2: Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 2 hours to firm up.
3. Step 3: Preheat your oven to 400°F (200°C). Roll out the chilled dough to a 12-13 inch circle on a lightly floured surface. Carefully transfer it to a deep-dish pie pan, trim the excess to about an inch over the edge, then fold and flute the edges as desired.
4. Step 4: Line the pie crust with parchment paper and fill it with pie weights, rice, beans, or sugar to prevent bubbling. Bake for about 15 minutes, then remove the weights and parchment. Reduce the oven temperature to 350°F (175°C).
5. Step 5: Heat olive oil in a large skillet over medium heat. Sauté the broccoli and onion until crisp-tender, about 5 minutes. Lower heat, add garlic, and cook for an additional minute, stirring constantly. Remove from heat and let cool slightly.
6. Step 6: In a large bowl, whisk together eggs, heavy cream, milk, chives, salt, and pepper. Stir in the cooked vegetables, cheddar cheese, and Parmesan cheese until combined.
7. Step 7: Pour the egg and vegetable mixture into the parbaked pie crust. Bake at 350°F (175°C) for 40-50 minutes, or until the center jiggles slightly and a thermometer reads 165-185°F (74-85°C) when inserted.

Tips & Variations

• For a quicker crust option, use store-bought pie dough instead of making your own.
• Try substituting broccoli with spinach or kale for a different vegetable twist.
• Use Gruyère or Swiss cheese instead of cheddar for a milder, nutty flavor.
• Make sure the vegetables are not too wet before adding to prevent a soggy quiche.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in a 350°F (175°C) oven for 10-15 minutes or until heated through, which helps maintain the crust’s crispness. You can also freeze the quiche whole or in slices for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this quiche?

Yes, frozen broccoli can be used but make sure to thaw and drain it well to remove excess moisture; otherwise, the quiche might become soggy.

How do I know when the quiche is fully cooked?

The quiche is done when the center slightly jiggles and a thermometer inserted into the center reads between 165°F and 185°F. The edges should be set and lightly golden.

Broccoli Quiche Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

A delicious and savory broccoli quiche featuring a buttery homemade pie crust, sautéed broccoli and onions, and a rich custard filling made with eggs, cream, and sharp cheddar and Parmesan cheeses. Perfect for brunch, lunch, or a light dinner.

• Author: Natalie
• Prep Time: 20 minutes (plus 2 hours chilling time)
• Cook Time: 50-65 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup well-chilled butter, cut into small cubes
• 4–6 tablespoons chilled water

Filling

• 1½ tablespoons olive oil
• 1 medium head broccoli florets, coarsely chopped (10–16 ounces)
• ½ medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 5 large eggs
• 1 cup heavy cream
• ½ cup whole or 2% milk
• 2 tablespoons chopped fresh chives
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup shredded sharp cheddar cheese
• ⅓ cup grated Parmesan cheese

Instructions

1. Prepare the Pie Crust: Combine the flour, salt, and cubed butter in a medium bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Gradually add chilled water, one tablespoon at a time, mixing gently just until the dough holds together when pinched.
2. Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours to firm up the butter and hydrate the flour.
3. Preheat Oven and Roll Dough: Preheat oven to 400°F (204°C). On a lightly floured surface, roll out the chilled dough to a 12-13 inch circle. Carefully transfer it to a deep-dish pie pan by folding or draping over a rolling pin. Gently fit the dough, trim any excess leaving about an inch overhang, then tuck and flute the edges.
4. Blind Bake the Crust: Line the pie crust with parchment paper and fill with pie weights, dried beans, rice, or sugar to prevent bubbling. Bake for about 15 minutes. Remove from the oven, carefully take out the weights and parchment, then reduce oven temperature to 350°F (177°C).
5. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add broccoli and onion, cooking until crisp-tender, about 5-7 minutes. Lower heat and add minced garlic; cook for 1 minute while stirring. Remove skillet from heat and allow vegetables to cool slightly.
6. Make the Custard and Combine: In a large bowl, whisk together eggs, heavy cream, milk, chopped fresh chives, salt, and black pepper. Stir in the sautéed vegetables, sharp cheddar, and grated Parmesan cheeses until evenly mixed.
7. Fill and Bake the Quiche: Pour the prepared filling into the parbaked pie crust. Bake in the oven at 350°F (177°C) for 40-50 minutes, or until the center jiggles slightly and an internal temperature reads between 165-185°F (74-85°C). Allow to cool slightly before serving.

Notes

• Chilling the pie dough is critical for a tender, flaky crust.
• Blind baking prevents a soggy bottom by pre-cooking the crust before adding the wet filling.
• Use fresh sharp cheddar for best flavor impact.
• Internal temperature ensures the eggs are safely cooked but still creamy.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

Keywords: Broccoli quiche, savory pie, homemade pie crust, brunch recipe, vegetarian quiche