The kitchen smelled like browned butter and late summer broccoli, sunlight through the curtains catching the golden edge of a just-baked Broccoli Quiche cooling on the counter while I wiped the crumbs into my palm and thought about how a simple tart can turn a weekday breakfast into a small celebration.
Why You’ll Love It
This broccoli quiche blends crunchy tender broccoli with a silky egg custard and melty cheese, making it an easy centerpiece for brunch, a simple weeknight dinner, or a make ahead dish for busy mornings, it is forgiving, travel friendly, and tends to please both kids who like the cheese and adults who want a vegetable forward meal.
Serves 4
Prep Time: 20 minutes |
Cook Time: 45 minutes |
Total Time: 65 minutes
Ingredients
- 1 store bought 9 inch pie crust or homemade 9 inch crust
- 2 cups broccoli florets chopped (about 200 g)
- 4 large eggs
- 1 cup heavy cream (240 ml)
- 1/2 cup whole milk (120 ml)
- 1 1/2 cups shredded cheddar cheese (about 150 g)
- 1 small yellow onion finely chopped
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 1 small sprig fresh thyme for garnish
Instructions
- Preheat the oven to 375 F and set the pie crust into a 9 inch pie dish, flute the edges and crimp gently, then prick the bottom a few times with a fork.
- Blind bake the crust for 10 minutes with pie weights or dried beans, then remove the weights and bake 5 more minutes until the crust is just set and very light golden, set aside.
- While the crust bakes, heat olive oil in a skillet over medium heat, add the chopped onion and a pinch of salt and cook until translucent about 5 minutes, add the broccoli florets and sauté 3 to 4 minutes until bright green and slightly tender, turn off heat and let cool slightly.
- In a large bowl whisk together eggs, heavy cream, milk, 1/2 teaspoon salt, pepper, and nutmeg until smooth, taste and adjust seasoning.
- Scatter half the shredded cheddar over the bottom of the pre baked crust, then evenly arrange the broccoli and onion mixture, pour the egg custard over the top and sprinkle the remaining cheddar.
- Bake on a middle rack for 35 to 45 minutes until the custard is puffed and the center is set but still slightly wobbly, a knife inserted in the center should come out mostly clean.
- Let the quiche rest for at least 10 minutes before slicing so the custard firms, garnish with a small sprig of thyme and serve warm or at room temperature.
Recipe Variations
- Cheddar Herb Quiche Swap half the cheddar for Gruyere and add 1 tablespoon chopped fresh chives for an aromatic lift.
- Crustless Broccoli Quiche Skip the pie crust and bake the custard in a greased 9 inch pie dish for a lower carb option, reduce baking time by about 5 to 8 minutes.
- Vegetarian Protein Boost Add a cup of cooked quinoa or crumbled firm tofu into the filling for extra protein and a heartier texture.
- Spicy Broccoli and Pepper Add 1 small diced red bell pepper and 1/4 teaspoon crushed red pepper flakes for a lively flavor twist.
Make Ahead: You can prepare the filling and pre chop the broccoli and onion up to 24 hours ahead and store them covered in the refrigerator, blind bake the crust a day ahead and refrigerate wrapped, assemble and bake on the day you plan to serve for the freshest texture, leftover baked quiche keeps well refrigerated for 3 days and reheats gently in a 325 F oven until warmed through.
Frequently Asked Questions
Can I use frozen broccoli for this quiche
Yes you can use frozen broccoli but make sure to thaw fully and squeeze out excess water before adding to the filling to prevent a watery quiche
How do I know when the quiche is done
The edges should be set and golden and the center should be mostly set with a slight jiggle, a knife inserted near the center should come out clean or with just a few moist crumbs
Can I substitute milk for cream to reduce calories
You can replace heavy cream with all milk or a mix of milk and half and half though the custard will be slightly less rich and may set a bit firmer, adjust seasoning to taste
How long will a baked quiche keep in the fridge
Store covered in the refrigerator for up to 3 days and reheat slices in a low oven or enjoy cold
Broccoli Quiche
This broccoli quiche blends crunchy tender broccoli with a silky egg custard and melty cheese, making it an easy centerpiece for brunch, a simple weeknight dinner, or a make ahead dish for busy mornings, it is forgiving, travel friendly, and tends to please both kids who like the cheese and adults who want a vegetable forward meal.
Ingredients
- 1 store bought 9 inch pie crust or homemade 9 inch crust
- 2 cups broccoli florets chopped (about 200 g)
- 4 large eggs
- 1 cup heavy cream (240 ml)
- 1/2 cup whole milk (120 ml)
- 1 1/2 cups shredded cheddar cheese (about 150 g)
- 1 small yellow onion finely chopped
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 1 small sprig fresh thyme for garnish
Instructions
- Preheat the oven to 375 F and set the pie crust into a 9 inch pie dish, flute the edges and crimp gently, then prick the bottom a few times with a fork.
- Blind bake the crust for 10 minutes with pie weights or dried beans, then remove the weights and bake 5 more minutes until the crust is just set and very light golden, set aside.
- While the crust bakes, heat olive oil in a skillet over medium heat, add the chopped onion and a pinch of salt and cook until translucent about 5 minutes, add the broccoli florets and sauté 3 to 4 minutes until bright green and slightly tender, turn off heat and let cool slightly.
- In a large bowl whisk together eggs, heavy cream, milk, 1/2 teaspoon salt, pepper, and nutmeg until smooth, taste and adjust seasoning.
- Scatter half the shredded cheddar over the bottom of the pre baked crust, then evenly arrange the broccoli and onion mixture, pour the egg custard over the top and sprinkle the remaining cheddar.
- Bake on a middle rack for 35 to 45 minutes until the custard is puffed and the center is set but still slightly wobbly, a knife inserted in the center should come out mostly clean.
- Let the quiche rest for at least 10 minutes before slicing so the custard firms, garnish with a small sprig of thyme and serve warm or at room temperature.
Conclusion
This broccoli quiche is a reliable, pretty, and satisfying dish that lives equally well at a weekend brunch table or as a quick weekday dinner, it rewards simple attention like a properly blind baked crust and drained broccoli, so trust the recipe, make it your own with cheese or herbs you love, and enjoy the calm pleasure of slicing into a golden custard that feels both homey and a little special.
