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Broccoli Quiche Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/broccoli-quiche-recipe/