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–+ servings
Broccoli and Cheddar Quiche on a cooling rack

Broccoli and Cheddar Quiche

Course: Breakfast / Brunch
Cuisine: Vegetarian
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Servings: 6 people
Calories: 374kcal
Author: Kris Longwell
This Broccoli and Cheddar Quiche is really incredible. Quiche has gotten a bad rap sometimes, which I never understood. When do right, it's just amazing. You could go with store-bought dough for this, but part of what put's this recipe over the top is the buttery, flakey homemade crust. Give it a shot! And using a tart pan with a removable bottom is great, but you could also use a regualar pie pan.
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Equipment

Ingredients

  • 1 pie dough homemade or store-bought
  • 2 cups broccoli florets
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 eggs
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup sharp cheddar cheese shredded

Instructions

Blind (Par) Bake the Dough

  • Roll the dough out into a 12-inch round and then transfer to a 9 ½-inch tart pan with a removable bottom (or a pie pan), gently fitting the dough into the bottom and sides of the pan.
  • Trim the dough, leaving a ½-inch overhang and then fold the overhanging dough back over into the pan, pressing it firmly against the side; the dough should be double thick (on the sides) and rise an ⅛-inch above the pan rim.
  • Pierce the dough all over with a fork.
  • Line the dough with foil or parchment paper, leaving the tops of the edges exposed and then place in the freezer for 15 to 30 minutes.
  • Pre-heat oven to 375°F.
  • Place the dough pan on a baking sheet and place pie weights or dried beans onto the foil or parchment paper.
  • Bake until the dough is set and beginning to brown, about 30 minutes.

Prepare the Quiche

  • Bring a pot of lightly salted water to a boil.
  • Add the broccoli and cook until just tender, about 5 minutes.
  • Drain and pat dry.
  • In a bowl, whisk together the cream, Dijon, eggs, dill, salt, and pepper.
  • Remove the baking sheet with the tart pan from the oven and gently remove the foil and weights/beans.
  • Scatter the broccoli and cheese evenly into the pastry shell.
  • Carefully pour in the egg mixture until it just reaches under the top lip of the crust. (Don't overfill the pan. If you have a little extra egg mixture left over, discard it).
  • Reduce the oven temp to 350° F and bake until the filling is puffed and golden brown, about 45 minutes.
  • Let cool slightly and then serve.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  
The crust can be blind baked up to 1 day in advance.  Let cool completely, wrap in plastic wrap, and keep on the counter or in the fridge until ready to use.  
The quiche can be assembled up to 6 hours before baking.  
This quiche is wonderful served hot, warm, or at room temperature.
Leftovers will keep in the fridge for up to 5 days.  We don't recommend freezing the quiche as the cream could separate. 

Nutrition

Calories: 374kcal | Carbohydrates: 18g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 696mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1047IU | Vitamin C: 27mg | Calcium: 189mg | Iron: 1mg