Broccoli Quiche

This ultra-creamy broccoli quiche combines fresh broccoli, onions, garlic, cheddar, and Parmesan cheese in a homemade flaky buttery pie crust.

Course Breakfast, brunch, egg dish

Cuisine American, French

Keyword broccoli and cheddar quiche, broccoli cheddar quiche, broccoli quiche recipe, can you freeze broccoli quiche, how do you make broccoli quiche, how to make broccoli quiche, how to make quiche broccoli

Prep Time 40

Cook Time 50

Dough Chilling Time 2

Servings servings

Calories 436kcal

Author Beth Pierce

Ingredients

Quiche Crust

1½ cups all-purpose flour
½ teaspoon salt
½ cup well-chilled butter, cut into small cubes
4-6 tablespoons chilled water

Broccoli Quiche

1½ tablespoons olive oil
1 medium head broccoli florets, coarsely chopped 10-16 ounces
½ half medium yellow onion, finely chopped
2 cloves garlic, minced
5 large eggs
1 cup heavy cream
½ cup whole or 2% milk
2 tablespoon chopped fresh chives
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese
⅓ cup grated Parmesan cheese

Instructions

Combine the flour, salt, and cubed butter in a medium bowl. Use a pastry blender to cut in the butter until crumbly. Add the chilled water 1 tablespoon at a time just until the dough holds together when pinched.
Form the dough into a disk, wrap it in plastic, and chill for at least 2 hours.
Preheat the oven to 400 degrees. Roll out the dough to a 12-13-inch circle on a lightly floured surface or dough mat. Fold the piecrust or drape it over the rolling pin to move it to a deep-dish pie pan. Gently tuck it into the pie pan, trim the edge about an inch over the side, tuck it in along the edge, and flute it.
Line the pie crust with parchment paper and fill it with pie weights, rice, beans, or sugar. Bake in the preheated oven for about 15 minutes. Remove from the oven and carefully remove the weights and foil. Reduce the oven to 350 degrees.
Heat the olive oil in a large skillet over medium heat. Sauté the broccoli and onion until crisp-tender. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Remove from the heat and let the vegetables cool for a few minutes.
Whisk the egg, heavy cream, milk, chives, salt, and black pepper in a large bowl. Stir in the cooked veggies, cheddar, and Parmesan cheese. Pour the mixture into the parbaked pie crust.
Bake for 40-50 minutes or until the center jiggles ever so slightly and the internal temperature of the quiche is between 165-185 degrees Fahrenheit.

Notes

The rice, beans, and sugar can be reused for weights in another pie crust, but are no longer good for recipes.
Refrigerate quiche within two hours of removing it from the oven. Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, put the quiche on a baking sheet and cover loosely with an aluminum foil tent. Reheat at 350 degrees for 15-20 minutes or until warm. Reheat individual slices in the microwave for short increments at reduced power until warm.

Nutrition