Quiche makes a perfect meal for any time of day. This broccoli quiche recipe combines tender broccoli florets with creamy eggs and sharp cheddar cheese. It bakes into a flaky crust that everyone loves. Whether you serve it for brunch or dinner, it delivers flavor and nutrition.
Broccoli adds a fresh, earthy taste. Eggs provide protein. Cheese brings richness. You can make it vegetarian or add ham for extra savor. This guide walks you through every step. You’ll get tips for success and variations too.
Ingredients You’ll Need
Gather these items for a 9-inch quiche that serves 6-8 people.
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Filling:
- 2 cups fresh broccoli florets, chopped small
- 1 small onion, finely diced
- 1 clove garlic, minced
- 4 large eggs
- 1 1/2 cups whole milk or heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional, for warmth)
- 1 tablespoon olive oil or butter for sautéing
These amounts yield a custard-like filling. Use fresh broccoli for best texture. Shred your own cheese to avoid anti-caking agents.
Step-by-Step Instructions
Follow these steps to build your broccoli quiche. Prep time takes about 20 minutes. Baking adds 40-45 minutes. Total time: around 1 hour 10 minutes.
Step 1: Make the Pie Crust
Combine flour and salt in a food processor or bowl. Add cold butter cubes. Pulse or cut in with a pastry blender until mixture resembles coarse crumbs.
Drizzle ice water, one tablespoon at a time. Mix until dough holds together. Do not overwork it. Form into a disk. Wrap in plastic. Chill for 30 minutes.
Roll dough on a floured surface to a 12-inch circle. Fit into a 9-inch pie plate. Trim edges. Crimp for decoration. Prick bottom with a fork. Chill crust while preheating oven to 375°F (190°C).
Step 2: Blind Bake the Crust
Line crust with parchment paper. Fill with pie weights or dried beans. Bake 15 minutes. Remove weights and paper. Bake 5 more minutes until light golden. Set aside.
This prevents a soggy bottom. Lower oven to 350°F (175°C) for filling.
Step 3: Prepare the Broccoli Filling
Heat olive oil in a skillet over medium heat. Sauté onion 3-4 minutes until soft. Add garlic. Cook 1 minute. Stir in broccoli. Cook 4-5 minutes until bright green and tender-crisp. Season with a pinch of salt. Let cool slightly.
Spread veggies evenly in pre-baked crust.
Step 4: Mix and Pour the Custard
Whisk eggs, milk, salt, pepper, and nutmeg in a bowl. Stir in 3/4 cup cheese. Pour over broccoli. Top with remaining cheese.
Bake 35-40 minutes. Center should jiggle slightly. A knife inserted near edge comes out clean. Cool 10 minutes before slicing.
Your broccoli quiche emerges golden and puffed. It sets as it cools.
Essential Tips for Perfect Results
- Use cold ingredients for flaky crust. Butter must stay cold to create layers.
- Blanch broccoli first if you prefer softer texture. Boil 2 minutes. Shock in ice water. Drain well.
- Avoid overfilling. Custard expands in oven.
- Check doneness early. Ovens vary. Cover edges with foil if browning too fast.
- Store leftovers in fridge up to 3 days. Reheat at 325°F for 15 minutes.
Nutrition and Health Benefits
One slice (1/8 of quiche) offers about 300 calories. It packs 12g protein, 20g fat, 18g carbs. Broccoli provides vitamin C, K, and fiber. Eggs supply choline for brain health.
This dish fits low-carb diets. Swap crust for cauliflower rice for keto version.
Make it dairy-free with almond milk and vegan cheese.
Delicious Variations to Try
- Spinach and Mushroom Quiche: Swap broccoli for 2 cups spinach and 1 cup sliced mushrooms.
- Ham and Broccoli Quiche: Add 1 cup diced cooked ham for meat lovers.
- Cheesy Broccoli Quiche: Double cheese. Use half cheddar, half Gruyère.
- Mini Quiches: Use muffin tin for bite-sized appetizers. Bake 20-25 minutes.
- Crustless Version: Skip crust. Pour filling into greased dish. Bake same time.
Experiment with herbs like thyme or dill.
Serving Suggestions
- Pair with a green salad dressed in vinaigrette.
- Add crusty bread and fresh fruit.
- For brunch, serve with mimosas or coffee. At dinner, offer roasted potatoes.
- Cut into wedges. Garnish with parsley or cherry tomatoes.
This quiche shines at potlucks. Make ahead and reheat.
Common Mistakes to Avoid
- Do not skip chilling dough. Warm dough shrinks.
- Overbeat eggs. Whisk gently for smooth custard.
- Use room-temperature milk. Cold shocks eggs.
- Steam escapes if you skip blind baking. Follow steps closely.
FAQs
- 1. Can I use frozen broccoli for quiche?
Yes. Thaw and drain well. Pat dry to remove excess moisture. Sauté as directed. - 2. How do I make quiche ahead of time?
Assemble and bake. Cool completely. Refrigerate up to 2 days. Reheat covered at 325°F. - 3. Is broccoli quiche gluten-free?
Use gluten-free flour for crust. Or go crustless. Check cheese labels. - 4. What if my quiche cracks on top?
It’s overbaked. Check at 35 minutes. Slight jiggle in center is ideal. - 5. Can I freeze broccoli quiche?
Yes. Wrap tightly. Freeze up to 2 months. Thaw overnight. Reheat in oven.