Broccoli Cheddar Quiche Recipe
This broccoli cheddar quiche is a perfect balance of flaky crust, creamy egg custard, tender broccoli, and sharp cheddar cheese. It's ideal for breakfast, brunch, or even a light dinner.With simple ingredients and clear instructions, you'll create a restaurant-quality quiche that's sure to become a family favorite.
Ingredients
- 9- inch pie crust homemade or store-bought
- 2 cups fresh broccoli florets chopped
- 2 cups sharp cheddar cheese grated
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 tablespoon fresh thyme optional
Instructions
- Preheat your oven to 375°F (190°C).
Prepare the Crust:
- If using homemade crust, roll it out and fit into a 9-inch pie dish
- Prick the bottom with a fork
- Blind bake for 10 minutes with pie weights
- Remove weights and bake for another 5 minutes until light golden
Prepare the Filling:
- Blanch broccoli florets in boiling water for 2 minutes
- Drain and immediately plunge into ice water to stop cooking
- Sauté diced onions and garlic in butter until translucent
- Let vegetables cool slightly before assembling
Make the Custard:
- Whisk together eggs, milk, and heavy cream
- Add salt, pepper, and nutmeg
- Stir in fresh thyme if using
Assemble the Quiche:
- Layer half the cheese on the bottom of the pre-baked crust
- Add the broccoli and onion mixture
- Pour in the egg custard
- Top with remaining cheese
Bake:
- Place in preheated oven for 35-40 minutes
- Quiche is done when slightly puffed and golden brown
- Center should be set but still slightly jiggly
- Let rest for 10-15 minutes before serving