Broccoli Cheddar Quiche Recipe
A savory and comforting Broccoli Cheddar Quiche with a flaky pre-baked pie crust filled with steamed broccoli, sharp cheddar cheese, and a creamy, flavorful egg custard. Perfect for brunch, lunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 deep dish pie shell (16 oz)
Filling
- 12 oz frozen broccoli florets
- 1/2 cup cheddar cheese, shredded
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Pre-bake the pie crust: Preheat your oven to 400˚F. Line the pie crust with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes until the crust turns golden brown. Remove from the oven and let it cool to room temperature. Lower the oven temperature to 350˚F. Note: Avoid poking holes in the crust to prevent egg filling from leaking during baking. The beans keep the crust from bubbling up.
- Prepare the custard: In a medium mixing bowl, combine the eggs, heavy cream, milk, salt, and black pepper. Use a hand mixer to beat the mixture until it is smooth and fully blended.
- Prepare the broccoli and cheese: Steam the frozen broccoli following the package instructions until tender. Chop the broccoli into bite-sized pieces if necessary. Mix the steamed broccoli with the shredded cheddar cheese, then evenly spread this mixture in the bottom of the cooled pie crust.
- Assemble and bake: Pour the egg custard mixture over the broccoli and cheese in the pie crust. Place the quiche on a baking sheet and bake at 350˚F for 45-55 minutes, or until the center is just set and the top begins to turn golden.
- Rest and serve: Remove the quiche from the oven and let it cool and set for about 20 minutes before slicing. Serve warm or at room temperature and enjoy your delicious Broccoli Cheddar Quiche!
Notes
- Pre-baking or ‘blind baking’ the crust prevents a soggy bottom and ensures a crispy, golden shell.
- Using dried beans as pie weights avoids piercing the crust and keeps it flat while baking.
- Steaming broccoli before adding it prevents excess moisture in the quiche, improving texture.
- Allowing the quiche to rest before cutting helps it set and makes slicing easier without cracking.
- This quiche can be refrigerated for up to 3 days; reheat gently before serving.
Keywords: Broccoli Cheddar Quiche, Vegetarian Quiche, Brunch Recipes, Savory Pie, Cheese and Veggie Quiche
Find it online: https://recipeswithria.com/broccoli-cheddar-quiche-recipe/
