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Broccoli Cheddar Quiche - Image 3

Broccoli Cheddar Quiche

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A classic, creamy quiche featuring tender broccoli and sharp cheddar cheese in a rich custard, all baked in a buttery, flaky homemade or store-bought crust.
Course Main
Cuisine French-American
Keyword broccoli cheddar quiche, brunch recipe, easy quiche recipe, savory quiche
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 320

Equipment

  • 9-inch deep-dish pie plate or tart pan
  • Baking sheet
  • Medium mixing bowl
  • Whisk
  • Cheese grater (if grating cheese from a block)

Ingredients

  • 1 9-inch pie crust homemade or store-bought, deep-dish preferred
  • 1 small head broccoli about 1 pound, cut into small florets
  • 1 tablespoon olive oil
  • 1 cup sharp cheddar cheese shredded, divided
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon ground nutmeg optional but recommended
  • 1 tablespoon all-purpose flour for thickening

Instructions

  • Preheat your oven to 375°F (190°C). If using a frozen pie crust, place it on a baking sheet and let it thaw slightly while you prepare the filling. No need to pre-bake for this method.
  • Toss the broccoli florets with olive oil and a pinch of salt. Spread them on a baking sheet and roast for 15-18 minutes until tender and slightly charred at the edges. Let cool. This step concentrates flavor and removes excess moisture.
  • In a large bowl, whisk the eggs until well combined. Whisk in the milk, cream, salt, pepper, and nutmeg. Sprinkle the tablespoon of flour over the mixture and whisk vigorously until completely smooth to prevent lumps.
  • Sprinkle half of the shredded cheddar cheese over the bottom of the pie crust. Scatter the roasted broccoli florets evenly over the cheese. Carefully pour the egg custard mixture over the broccoli and cheese.
  • Top with the remaining cheddar cheese. Place the quiche on a baking sheet (to catch any drips) and bake in the center of the oven for 45-55 minutes. The quiche is done when the center is just set and a knife inserted comes out clean.
  • Let the quiche cool on a wire rack for at least 20-25 minutes before slicing. This allows the custard to set fully, ensuring clean slices. Serve warm or at room temperature.

Notes

Chef's Tips:
• For the flakiest crust, use very cold butter if making your own and don't overwork the dough.
• The most common mistake is under-baking. The center should not jiggle when you gently shake the pan.
• Serve with a simple green salad dressed with a bright vinaigrette to cut the richness.
Food Safety:
• Refrigerate leftovers within 2 hours of baking.
• Reheat slices to an internal temperature of 165°F (74°C).