Broccoli Cheddar Quiche Recipe

picture of a broccoli cheddar quiche with a slice cut out

5 from 2 votes

Broccoli Cheddar Quiche Recipe

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.

Prep Time1

Cook Time55

Resting time20

Total Time2 15

Course: Breakfast

Cuisine: American, French

Servings: people

Calories: 407kcal

Author: Morgan Peaceman

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

180 grams all purpose flour 1 cup
10 tablespoon butter
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.

Notes

Blind baking the crust before filling it with dried beans or pie weights. This will help keep the dough from rising as it bakes and lift away from the sides of the pie dish.

Keep the pastry dough as cold as possible before rolling out and pressing into the pie dish.

Let the broccoli cool a little bit before adding to the egg and milk mixture. Believe it or not, the warm broccoli could cause the eggs to cook a little and we do not want that!

Season with a generous amount of salt and pepper as you whisk the liquids together.

Nutrition