Breakfast is officially served with this fully homemade broccoli cheddar quiche recipe. A perfect pastry crust filled with the best broccoli, cheddar, and egg mixture, nothing will ever compare to this. From start to finish, this recipe is everything your breakfast table needs.
Quiches are always perfect for family gatherings, holidays, and of course for a fun weekend breakfast.
I've always been a savory breakfast gal, even though I have quite a few sweet breakfast recipes such as my croissant french toast casserole (link) or the best lemon poppy seed pancakes (link). I've never made a quiche before, but I felt compelled to have one on the blog.
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What are the ingredients for this recipe?
This recipe does require making your own crust, so we have two separate sets of ingredients:
For the crust:
- Flour: All-purpose flour is key here
- Cold Butter: I like to use salted cold butter so I don't have to add any additional salt. The colder, the better!
- Ice Water: The ice water is important as it'll keep the butter cold, and the water helps to combine to flour and butter to make the dough.
For the Filling:
- Broccoli: The veggie we use for the filling!
- Cheddar: I like sharp cheddar here, but you can use mild.
- Half and Half: This helps make the egg filling more like a custard.
- Eggs: We need eggs, of course!
- Butter: To use for sautéing the aromatics (garlic and shallot)
- Shallot: Adds a depth of flavor to the overall quiche
- Garlic: Who doesn't love garlic?!
- Salt
- Pepper
See the recipe card below for more information about quantities.
How do I make this recipe?
For this recipe, you'll have two separate sets of directions.
For the pastry crust: Blend the flour and butter together until the mixture resembles small pea size pellets. Pour the flour and butter mixture into a large bowl then add in a few tablespoons of the ice water, mixing together with a spatula until it forms a rough dough Knead the dough a little until it comes together, then wrap in some saran wrap and flatten into a disc.
Place in the fridge for up to one hour, or for two days if you are not ready to use right away. If after 2 days, you can place in the freezer for up to two months, tightly wrapped.
For the filling/assembly of the quiche:
Lay out the pastry dough and roll until ½ an inch thick, then lay across the top of the pie dish. Put a piece of parchment over the top of the pie dough and pour in baking beans or dry rice to blind bake the crust. Blind baking the crust will help keep the dough from baking and not keeping its shape. Bake the crust at 350º for 20 minutes.
Remove the parchment and baking beans or rice and set aside and cool for 15 minutes. As the crust cooks and cools, sauté the garlic and onions in butter until fragrant. Meanwhile, boil a pot of water and in a steamer bowl, steam the broccoli until almost fork tender, approximately 5-6 minutes. Pour the broccoli into the garlic and shallot and toss to combine, approximately for 1-2 minutes, then set aside.
In a large mixing bowl, crack in the eggs, then add in the heavy cream, cheddar cheese, salt, pepper and whisk. To the egg mixture, pour in the broccoli, garlic, and onion. Mix with a spatula and set aside. Once the crust has cooled, pour the egg mixture into the crust and bake at 375º for 35 minutes or until an inserted knife comes out clean.
Hint: Remember to par-bake the crust so that it does not warp or bake weird in the oven. You can par-bake by adding 3 cups of rice or baking beans into the crust lined with parchment paper. Bake for approximately 15-20 minutes.
Recipe Swaps and Substitutions
Some substitutions and swaps you can make to this recipe include:
- Flour - if you are used to baking gluten free, you can swap with the flour that you're used to baking with.
- Add-ins- see below for some other variation options!
- Spice - add some red pepper flakes to ramp up the flavor!
Quiche Variations
One of the benefits of making a quiche is the combinations of ingredients and flavors you can use for the filling. Of course, you want to stick with the classic egg and milk ingredients as the base, but it's baker's choice when it comes to add ins:
- Spinach and bacon
- Spinach and mushroom
- Pancetta, peppers, onions
- Full veggie such as onion, pepper, spinach, mushroom, broccoli.
- Meat lovers such as sausage, bacon, ham
Kitchen Equipment and Tools
Making this quiche you will need a few staple items that you likely already have in order to first prepare the crust, then make the filling. You will also need some baking supplies:
- Blender or food processor: this will help to combine the flour and cold butter for the crust.
- Spatula: Helps with making the crust dough, and scraping bowls!
- Whisk
- Large mixing bowls (2-3): You'll want a few on hand for the crust and for the egg mixture
- Rolling Pin: to roll out the crust once it's done chilling.
- Quiche or Pie Dish: I use my trust handle one from Staub, but you can find a pie dish easily at most home good stores.
- Baking beans or rice: This is important here, as we will blind bake the crust before we bake the entire quiche. The reason? We don't want to crust to bake and pull away from the sides of the dish. We also don't want a soggy bottom when we go to slice and serve.
How do I store this recipe? Can I freeze it?
To store in the fridge you can place in an air tight container or wrap in aluminum foil, it will last for up to 4 days in the fridge.
If you want to freeze it, you can wrap with some plastic wrap, place in a ziploc bag, and set in the freezer for up to two months.
PRO TIP:
Remember to blind bake the crust so that it doesn't rise and deform as it bakes in the oven with the filling.
Hungry for More?
Looking for other recipes like this? Try these:
Broccoli Cheddar Quiche Recipe
Equipment
- 1 oven safe quiche dish
- 2 mixing bowls
- spatula
- whisk
- kitchen scale
- measuring spoons and cups
- 1 Rolling Pin
- baking beans or rice
- 1 blender or food processor
Ingredients
For the Pastry Crust
- 128 grams all purpose flour 1 cup
- ½ cup butter 1 stick
- 7 tablespoon water
For the Quiche
- 6 large eggs room temperature
- ¾ cup half and half
- 1 cup broccoli florets chopped
- 1 ½ cups cheddar cheese
- 2 tablespoon butter
- 2 cloves garlic minced
- 1 larges shallot minced
- salt
- pepper
Instructions
For the Crust
- Blend the flour and butter together until the mixture resembles small pea size pellets.
- Pour the flour and butter mixture into a large bowl then add in a few tablespoons of the ice water, mixing together with a spatula until it forms a rough dough.
- Knead the dough a little until it comes together, then wrap in some saran wrap and flatten into a disc.
- Place in the fridge for up to one hour, or for two days if you are not ready to use right away. If after 2 days, you can place in the freezer for up to two months, tightly wrapped.
For the Quiche
- Lay out the pastry dough and roll until ½ an inch thick, then lay across the top of the pie dish.
- Put a piece of parchment over the top of the pie dough and pour in baking beans or dry rice to blind bake the crust. Bake the crust at 350º for 20 minutes.
- Remove the parchment and baking beans or rice and set aside and cool for 15 minutes.
- As the crust cooks and cools, sauté the garlic and onions in butter until fragrant.
- Meanwhile, boil a pot of water and in a steamer bowl, steam the broccoli until almost fork tender, approximately 5-6 minutes. Pour the broccoli into the garlic and shallot and toss to combine, approximately for 1-2 minutes, then set aside.
- In a large mixing bowl, crack in the eggs, then add in the heavy cream, cheddar cheese, salt, pepper and whisk.
- To the egg mixture, pour in the broccoli, garlic, and onion. Mix with a spatula and set aside.
- Once the crust has cooled, pour the egg mixture into the crust and bake at 375º for 35 minutes or until an inserted knife comes out clean.
Gloria
I've always wanted to find a quiche recipe that looked and sounded easy, and this is it. I loved the homemade pie crust, and the filling was very delicious. I can't wait to make this for my daughter's small bridal shower luncheon. Great quiche.
Erica
There’s nothing better than a broccoli cheddar quiche! So scrumptious and what’s even better, you can have it for breakfast, lunch or dinner! Great recipe!!!