Broccoli Cheddar Quiche Recipe
I adore this quiche recipe because it’s the perfect blend of comfort and flavor, with the gooey cheddar and savory nutmeg taking me straight to foodie heaven. Plus, it’s super easy to whip up, making it a go-to for impressing friends at brunch without spending hours in the kitchen.
I adore the way this Broccoli-Cheddar Quiche combines nutrition with appetizing taste. A crisp pie crust envelops a delicious filling of broccoli florets and sweet onions, tenderly sautéed in olive oil.
The part that really sings for me is the creamy mélange of eggs, half-and-half, and sharp cheddar that composes the quiche. Nutmeg gives an elegant finish to the flavor profile.
Ingredients
Broccoli: A healthy, crunchy vegetable that offers a lot of fiber and vitamins.
Cheddar cheese: Supplies a smooth consistency, full of proteins and calcium.
Sources of high-quality protein and binding agents for quiche: eggs
Onion: Contributes savory depth and brings natural sweetness.
Olive oil: A fat that’s healthy for the heart; it enhances flavor and is good for sautéing.
Crust for pie: Supplies butter, base, carbohydrates.
Nutmeg: Introduces a delicate, warm spice note.
Ingredient Quantities
- 1 pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups broccoli florets, chopped
- 4 large eggs
- 1 cup half-and-half
- 1 cup cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
1. Heat your oven to 375°F (190°C). Prepare a pie dish with the pie shell, ensuring it touches all the edges, and remove any excessive crust. Dock the bottom several times with a fork.
2. In a skillet, over medium heat, warm the olive oil. When the oil is hot, add the onion and sauté it until it is translucent, about 3-4 minutes.
3. Add the broccoli florets to the skillet and cook for an additional 2-3 minutes, or until they are tender-crisp. Remove from heat and allow to cool slightly.
4. In a bowl of medium size, combine the eggs, half-and-half, salt, pepper, and nutmeg. Whisk them together until you see a nice, even mixture form.
5. Evenly distribute the sautéed onion and broccoli mixture over the bottom of the pie crust you have so magnificently prepared.
6. Shredded cheddar cheese should be sprinkled over the broccoli and onion mixture.
7. Evenly distribute the egg mixture over the filling.
8. Transfer the quiche to the preheated oven, using a baking sheet to catch any spills.
9. The quiche should be cooked for 35-40 minutes, or as long as is necessary for it to set in the center and achieve a golden brown coloration on top.
10. Let the quiche cool for a minimum of 10 minutes before cutting and serving. Enjoy it at warm or room temperature.
Equipment Needed
1. Oven
2. Pie dish
3. Skillet
4. Fork
5. Medium-sized bowl
6. Whisk
7. Baking sheet
8. Knife
9. Cutting board
FAQ
- Can I use frozen broccoli instead of fresh?Certainly! Frozen broccoli can be utilized. However, it is imperative to ensure thorough thawing and draining to eliminate any potential excess moisture that could compromise the quiche’s integrity.
- What can I use as a substitute for half-and-half?Half-and-half can be swapped with equal parts milk and heavy cream. Or, use just milk for a lighter option that still works well in most recipes. Just don’t expect half-and-half’s creaminess when using just milk.
- How can I make the pie crust from scratch?To make a pie crust from scratch, you combine flour, salt, very cold butter, and a little bit of cold water to form a dough. You chill the dough, and then roll it out to fit your pie dish.
- Can I add other vegetables to the quiche?You can definitely add other vegetables to the mix, such as mushrooms, bell peppers, or spinach, but be sure to sauté them first to get rid of as much water as possible. Otherwise, you’ll have a soggy quiche.
- How do I prevent the quiche from being soggy?Baking the pie crust before adding the filling (blind-baking) for a few minutes helps keep the crust from becoming soggy.
- How long does the quiche last in the refrigerator?The quiche will maintain its fresh taste for up to 3 days when it is kept in the refrigerator after baking. To maximize its flavor duration, tightly cover the quiche with either foil or plastic wrap before refrigerating.
- Can I freeze the quiche?Indeed, the completed and cooled quiche can be frozen. Wrap it tightly in both plastic wrap and foil, and place it in the freezer, where it can remain up to one month. When you are ready to serve the quiche, reheat it in the oven.
Substitutions and Variations
1 pie crust: You can switch it for phyllo dough, or opt for a crustless version to lighten things up.
2 cups broccoli florets: Replace with chopped spinach or asparagus.
1 cup half-and-half: Replace with an equal amount of whole milk or heavy cream.
1 cup cheese, shredded: Substitute with Gruyère or Swiss for a completely different flavorful experience.
Pro Tips
1. Blind bake the crust: To avoid a soggy bottom, consider blind baking the pie crust. After docking it with a fork, line the shell with parchment paper and fill it with pie weights or dried beans. Bake for about 10 minutes at 375°F (190°C), then remove the weights and paper and bake for an additional 5 minutes until lightly golden.
2. Add herbs for flavor: Enhance the flavor profile by adding herbs such as thyme, chives, or parsley to the egg mixture. This will give a subtle aromatic lift to the quiche.
3. Pre-cook the vegetables: Ensure that the broccoli is tender-crisp by cooking it a bit longer if necessary. If the onion or broccoli releases too much moisture, the quiche may turn out runny. Pat the vegetables dry with a paper towel after cooking.
4. Layer cheese wisely: To prevent cheese from sinking to the bottom, spread a thin layer of cheddar on the crust before adding the broccoli and onion mixture. The cheese forms a barrier that helps keep the crust crisp.
5. Check for doneness: To ensure the quiche is fully cooked, insert a knife or toothpick into the center. If it comes out mostly clean with a few moist crumbs, the quiche is set. If it’s still wet, allow it to bake for a few more minutes. Cover loosely with foil if the top browns too quickly.
Broccoli Cheddar Quiche Recipe
My favorite Broccoli Cheddar Quiche Recipe
Equipment Needed:
1. Oven
2. Pie dish
3. Skillet
4. Fork
5. Medium-sized bowl
6. Whisk
7. Baking sheet
8. Knife
9. Cutting board
Ingredients:
- 1 pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups broccoli florets, chopped
- 4 large eggs
- 1 cup half-and-half
- 1 cup cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions:
1. Heat your oven to 375°F (190°C). Prepare a pie dish with the pie shell, ensuring it touches all the edges, and remove any excessive crust. Dock the bottom several times with a fork.
2. In a skillet, over medium heat, warm the olive oil. When the oil is hot, add the onion and sauté it until it is translucent, about 3-4 minutes.
3. Add the broccoli florets to the skillet and cook for an additional 2-3 minutes, or until they are tender-crisp. Remove from heat and allow to cool slightly.
4. In a bowl of medium size, combine the eggs, half-and-half, salt, pepper, and nutmeg. Whisk them together until you see a nice, even mixture form.
5. Evenly distribute the sautéed onion and broccoli mixture over the bottom of the pie crust you have so magnificently prepared.
6. Shredded cheddar cheese should be sprinkled over the broccoli and onion mixture.
7. Evenly distribute the egg mixture over the filling.
8. Transfer the quiche to the preheated oven, using a baking sheet to catch any spills.
9. The quiche should be cooked for 35-40 minutes, or as long as is necessary for it to set in the center and achieve a golden brown coloration on top.
10. Let the quiche cool for a minimum of 10 minutes before cutting and serving. Enjoy it at warm or room temperature.