Broccoli Quiche
Made with crisp-tender broccoli and a blend of Cheddar and mozzarella, this 5-ingredient quiche is surprisingly easy to make.
Serves8
Makes1 (9-inch) quiche
Prep15 minutes to 20 minutes
Cook1 hour 5 minutes to 1 hour 20 minutes
As much as I love a classic quiche, broccoli is my all-time favorite add-in for quiche. The crisp-tender veggie lends a pop of color — and a dose of nutrients — to each and every slice of the creamy, cheesy egg bake.
But not all broccoli quiches are created equal. Read on for my secret to the best-ever broccoli and cheese version — the one you’ll want to serve for any and all occasions, be it a holiday brunch, morning breakfast, or weeknight dinner.
Tips for Making the Best Broccoli and Cheese Quiche
- Cook the broccoli in a hot skillet. Most broccoli quiche recipes have you boil or steam the broccoli before scattering it over the crust. But that method results in a quiche filled with mushy, bland, water-logged broccoli. Instead, I like to cook the florets in a splash of oil in a hot skillet until they’re just tender and charred in places, which adds flavor and texture to the finished quiche.
- Use 1/2 cup of dairy for each egg. This recipe uses the perfect ratio of eggs to dairy to make the best quiche. Whole milk, half-and-half, or heavy cream all work well here – use your choice of dairy for a richer, super-creamy quiche or lighter-tasting quiche.
Key Ingredients in Broccoli Quiche
- Pie crust: You can use refrigerated or frozen pie dough (thawed if frozen), or homemade pie crust.
- Broccoli: Cut a small head of broccoli into bite-size florets.
- Cheese: Use shredded sharp Cheddar or part-skim low-moisture mozzarella cheese, or a combination of both.
- Eggs: You’ll need 3 large eggs.
- Whole milk, half-and-half, or heavy cream: Use your choice of dairy here. If you prefer a rich and creamy quiche, use heavy cream. For a lighter-tasting quiche, use whole milk. Half-and-half is a nice balance in between.
How to Make Broccoli Quiche
- Blind bake the pie crust. Blind bake the pie crust until just golden.
- Cook the broccoli. Cook the broccoli in a large skillet over medium-high heat until tender and charred in spots.
- Mix the custard. Whisk the eggs, milk, salt, and pepper together in a bowl until combined.
- Assemble and bake the quiche. Add the cheese, broccoli, and custard to the pie crust, then bake until the edges are set but the center still jiggles just a little.
- Cool the quiche. Let it sit for at least 20 minutes to allow the quiche to firm up a bit, making it easier to slice and serve.
What to Serve with Broccoli Quiche
Make-Ahead and Storage Tips
- Make ahead: The crust can be blind baked and cooled up to 2 days in advance; store tightly wrapped at room temperature. The quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or reheat in a 300°F oven before serving.
- Storage: Leftover baked and cooled quiche can be stored wrapped in the refrigerator for up to 5 days. Reheat in a 300°F oven until just warm to the touch.
Broccoli Quiche Recipe
Made with crisp-tender broccoli and a blend of Cheddar and mozzarella, this 5-ingredient quiche is surprisingly easy to make.
Prep time 15 minutes to 20 minutes
Cook time 1 hour 5 minutes to 1 hour 20 minutes
Makes 1 (9-inch) quiche
Serves 8
Nutritional Info
Ingredients
- 1/2 (14.1-ounce) package
refrigerated or frozen pie dough, thawed if frozen (or use homemade)
- 1 tablespoon
olive oil
- 1
small head broccoli (about 8 ounces), cut into bite-size florets (about 3 cups)
- 1 1/4 teaspoons
kosher salt, divided
- 1 1/2 cups
shredded sharp Cheddar or part-skim low-moisture mozzarella cheese, or a combination
- 3
large eggs
- 1 1/2 cups
whole milk, half-and-half, or heavy cream
Freshly ground black pepper
Instructions
Roll the dough to fit slightly larger than a 9-inch standard (not deep dish) pie plate. Press into the plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat to 350°F.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment. Bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly. Meanwhile, cook the broccoli.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 3 cups broccoli florets and season with 1/4 teaspoon of the salt. Cook until tender and charred in spots, 4 to 5 minutes.
Whisk 3 large eggs, 1 1/2 cups whole milk, half-and-half, or heavy cream, remaining 1 teaspoon salt and several grinds pepper together in a medium bowl until frothy and combined; set aside.
Sprinkle half the cheese over the pie crust. Top with the broccoli, then sprinkle with the remaining cheese. Pour the egg mixture into the crust.
Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Cool for at least 20 minutes. Serve warm, at room temperature, or cold.
Recipe Notes
Dairy choice: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.
Make ahead: The crust can be blind baked and cooled up to 2 days in advance; store tightly wrapped at room temperature. The quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or reheat in a 300°F oven before serving.
Storage: Leftover baked and cooled quiche can be stored wrapped in the refrigerator for up to 5 days. Reheat in a 300°F oven until just warm to the touch.