Recipe: Easy Broccoli Cheddar Quiche
Broccoli is my all-time favorite add-in for quiche. The crisp-tender veggie lends a pop of color — and a dose of nutrients — to each and every slice of the creamy, cheesy egg bake. But not all broccoli quiches are created equal. Read on for my secret to the best-ever version — the one you’ll want to serve for any and all occasions, be it a holiday brunch or weeknight dinner.
The Secret to Better Broccoli Quiche
Most broccoli quiche recipes have you boil or steam the broccoli before scattering it over the crust. But that method results in a quiche filled with mushy, bland, water-logged broccoli. Instead, I like to cook the florets in a splash of oil in a hot skillet until they’re just tender and charred in places, which adds flavor and texture to the finished quiche.
Makes1 (9-inch) quicheServes8
Prep time: 15 minutes to 20 minutes
Cooking time: 1 hour 5 minutes to 1 hour 20 minutes
- 1/2 (14.1-ounce) package
refrigerated or frozen pie dough, thawed if frozen (or use homemade)
- 1 tablespoon
small head broccoli (about 8 ounces), cut into bite-size florets (about 3 cups)
- 1 1/4 teaspoons
kosher salt, divided
- 1 1/2 cups
shredded sharp Cheddar or part-skim low-moisture mozzarella cheese, or a combination
- 1 1/2 cups
whole milk, half-and-half, or heavy cream
Freshly ground black pepper
Roll the dough to fit slightly larger than a 9-inch standard (not deep dish) pie plate. Press into the plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat to 350°F.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment. Bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly. Meanwhile, cook the broccoli.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the broccoli and season with 1/4 teaspoon of the salt. Cook until tender and charred in spots, 4 to 5 minutes.
Whisk the eggs, milk, remaining 1 teaspoon salt and several grinds pepper together in a medium bowl until frothy and combined; set aside.
Sprinkle half the cheese over the pie crust. Top with the broccoli, then sprinkle with the remaining cheese. Pour the egg mixture into the crust.
Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Cool for at least 20 minutes. Serve warm, at room temperature, or cold.
Dairy choice: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.
Make ahead: The crust can be blind baked and cooled up to 2 days in advance; store tightly wrapped at room temperature. The quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or reheat in a 300°F oven before serving.
Storage: Leftover baked and cooled quiche can be stored wrapped in the refrigerator for up to 5 days. Reheat in a 300°F oven until just warm to the touch.