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Broccoli Quiche Recipe

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4.2 from 3 reviews

This delicious and savory broccoli quiche features a flaky homemade crust filled with tender broccoli, sautéed onions, garlic, and a creamy custard of eggs, heavy cream, and cheeses. Perfect for brunch or a light dinner, this quiche balances fresh vegetables with rich dairy flavors for a comforting, crowd-pleasing dish.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Quiche
  • Method: Baking
  • Cuisine: French

Ingredients

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. Make the Dough: Combine the flour, salt, and cubed butter in a medium bowl. Use a pastry blender to cut in the butter until the mixture becomes crumbly. Gradually add chilled water, one tablespoon at a time, until the dough just 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.
  3. Prepare the Pie Crust: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough to a 12-13 inch circle. Carefully transfer the dough to a deep-dish pie pan by folding or draping it over a rolling pin, then gently fit it into the pan. Trim edges to about an inch over the side, tuck them in and flute the edges for a decorative finish.
  4. Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights, rice, beans, or sugar to keep the crust from puffing. Bake for 15 minutes until partially cooked. Remove from oven, discard weights and parchment, then reduce the oven temperature to 350°F (175°C).
  5. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped broccoli and onion, cooking until they are crisp-tender. Lower the heat and stir in minced garlic, cooking for an additional minute. Remove skillet from heat and let vegetables cool slightly.
  6. Prepare Filling Mixture: In a large bowl, whisk together the eggs, heavy cream, milk, chopped chives, salt, and black pepper. Fold in the cooled sautéed vegetables, cheddar cheese, and Parmesan cheese.
  7. Assemble and Bake: Pour the filling into the parbaked pie crust. Bake in the oven at 350°F (175°C) for 40-50 minutes, or until the quiche center jiggles slightly and the internal temperature reaches 165-185°F. Let it rest briefly before serving.

Notes

  • Chilling the pie dough thoroughly is essential for a flaky crust.
  • Blind baking the crust helps prevent sogginess from the custard filling.
  • Use pie weights or dry beans to weigh down the crust during blind baking.
  • Let the cooked vegetables cool before mixing with eggs to avoid prematurely cooking them.
  • Check the quiche near the end of baking time to avoid overcooking; a slight jiggle in the center indicates it is done.
  • Quiche can be served warm or at room temperature.
  • Refrigerate leftovers and consume within 3 days.

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