Food and Recipes Dish Quiche Broccoli-Cheddar Quiche 5.0 (2) 2 Reviews Serve this for a brunch on a weekend with a green salad or a fruit salad. By Jasmine Smith Published on December 26, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree; Food Stylist: Ali Ramey; Prop Stylist: Hannah Greenwood Active Time: 35 mins Total Time: 3 hrs 50 mins Servings: 6 This simple Broccoli-Cheddar Quiche is tender and custardy; the pie crust is flaky and crisp. In short, all elements of this easy recipe are precisely what you want and hope for in a classic quiche. To boost the flavor, you get an oniony flavor from chopped scallions and cheesy savoriness from the Cheddar. Here, learn how to make Broccoli-Cheddar Quiche and ways to improve yours if you have any issues. Tips for Making Broccoli-Cheddar Quiche Dry broccoli. Broccoli will give off a little liquid as it cooks, so you want to get it as dry as possible before putting it in the pie crust. After rinsing it, dry the florets with a towel to get off as much moisture as you can. Use baking weight alternatives. Don't have any baking weights? You can use dry beans instead. You just need something heavy to help you pre-bake the pie crust and keep it from getting inflated during the bake. Skip the homemade crust. This quiche is fairly simple and straightforward as it is, but you could make it more simple by using a pre-made crust. Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood Common Questions About Broccoli-Cheddar Quiche Did you try to make a broccoli and cheddar quiche before and want to avoid issues? These questions might help you make a better quiche: Does broccoli need to be cooked before adding to a quiche? No, you do not have to cook broccoli before adding to a quiche. As long as the florets are cut small enough (about 1 inch), they'll tenderize during the baking. Why is my broccoli quiche watery? The broccoli is probably the problem—either water on the broccoli or water in the broccoli. Steaming broccoli will introduce more moisture that could make the custard watery. If you don't dry the broccoli well, you could also make the custard watery. This recipe has a little bit of flour added to the custard mixture to help reduce wateriness. Do you bake the crust of a quiche first? Yes, you need to bake the crust of the quiche before you add the filling. This is called a blind bake. A blind bake will help prevent soggy, limp quiche crust. Breakfast & Brunch Recipes To Try Looking for other dishes to serve with this Broccoli-Cheddar Quiche? Start with these: Cranberry-Orange Bread Homemade Cinnamon Rolls Overnight Blueberry French Toast Casserole French Toast Dippers Instant Pot Grits Citrus Salad With Spiced Honey Ingredients Dough 1 1/4 cups (about 5 3/8 oz.) all-purpose flour, plus more for work surface 2 tsp. granulated sugar 1/2 tsp. table salt 1/2 cup (4 oz.) cold unsalted butter, cubed 1/4 cup ice water Filling 1 1/2 cups (1-in.) broccoli florets (about 4 oz.) 4 oz. sharp Cheddar cheese, shredded (about 1 cup) 1/2 cup thinly sliced scallions (from 2 scallions) 1 1/4 cups half-and-half 1 Tbsp. all-purpose flour 3/4 tsp. kosher salt 1/2 tsp. black pepper 3 large eggs Directions Prepare the Dough: Place flour, sugar, and salt in the bowl of a food processor; pulse until combined, about 3 pulses. Scatter butter cubes over top of flour mixture; pulse until mixture resembles coarse crumbs, 8 to 10 pulses. Add ice water, and pulse until mixture starts to clump together, about 8 pulses. Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood Scrape out onto a lightly floured surface, and knead just until Dough comes together, 2 or 3 times. Shape Dough into a flat disk; wrap disk in plastic wrap, and chill until firm, about 1 hour. Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood Roll out Dough to a 12-inch round on a lightly floured work surface. Transfer Dough to a 9-inch pie plate, pressing in bottom and up sides of plate. Use scissors to trim any Dough overhanging rim to create a 1-inch-wide border; fold under Dough, and crimp decoratively. Pierce crust with fork. Freeze until firm, about 30 minutes. Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood Preheat oven to 350°F. Line crust with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven just until dry and set, about 20 minutes. Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood Remove parchment and pie weights; continue to bake crust until light golden brown, about 15 minutes. Remove from oven, and cool completely on a wire rack, about 30 minutes. Prepare the Filling: Sprinkle broccoli, Cheddar, and scallions in bottom of crust. Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood Whisk half-and-half, flour, salt, pepper, and eggs in a medium bowl until well combined; pour over broccoli mixture in crust. Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood Bake at 350°F until edges are set but center still jiggles slightly, 35 to 40 minutes. Let cool at least 15 minutes. Serve. Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood Rate It Print