Broccoli Cheddar Quiche Recipe

This Broccoli Cheddar Quiche is a classic and comforting dish that’s perfect for breakfast, brunch, lunch, or even dinner. A flaky homemade crust cradles a creamy, cheesy filling studded with tender broccoli florets. This recipe is sure to become a family favorite!

Ingredients

Here’s what you’ll need to make this Broccoli Cheddar Quiche:

For the Crust:

• All-Purpose Flour: 2 cups, sifted, provides a light and tender crust.
• Sugar: ½ tablespoon, adds a touch of sweetness.
• Salt: 1 teaspoon, enhances the flavors of the crust.
• Large Egg: 1, lightly beaten, adds richness and moisture.
• White Vinegar: ½ teaspoon, tenderizes the dough.
• Ice Cold Water: ¼ cup, binds the dough together.
• Cold Unsalted Butter: ¾ cup, cut into pieces, creates a flaky crust.
• Large Egg + 1 teaspoon Water: For brushing, adds a golden sheen to the crust.

For the Filling:

• Large Eggs: 6, provides a creamy and rich base.
• Garlic Cloves: 2, minced, adds a pungent and savory flavor.
• Heavy Cream: 1 ½ cups, adds richness and creaminess.
• White Cheddar Cheese: ¾ cup, freshly grated, adds a sharp and tangy flavor.
• Gruyere Cheese: ¼ cup, freshly grated, adds a nutty and slightly sweet flavor.
• Cracked Black Pepper: ½ teaspoon, adds a hint of spice.
• Salt: 1 pinch, enhances the flavors of the filling.
• Crushed Red Pepper Flakes: 1 pinch, adds a touch of heat.
• Broccoli Florets: 1 ¼ cups, chopped, adds a tender and nutritious vegetable element.

How to Make Broccoli Cheddar Quiche

Step 1: Make the Crust

1. Add the sifted flour, sugar, and salt to a food processor and pulse until combined.
2. In a small bowl, whisk together the egg, vinegar, and ice-cold water.
3. Add the cold butter pieces to the food processor and pulse until coarse crumbs remain.
4. Sprinkle the egg/water mixture over the flour and pulse until the dough comes together.
5. Remove the dough, wrap it in plastic wrap, and refrigerate for 30 minutes.
6. After 30 minutes, roll out the dough and place it in a 9-inch tart pan or deep-dish pie plate.

Step 2: Prepare the Filling and Preheat the Oven

1. Preheat the oven to 350°F (177°C).
2. In a large bowl, whisk together the eggs, minced garlic, heavy cream, white cheddar cheese, Gruyere cheese, salt, and peppers.
3. Fold in the chopped broccoli florets.

Step 3: Assemble and Bake the Quiche

1. Pour the filling into the prepared crust.
2. Brush the edges of the crust with the egg wash (egg + water).
3. Bake for 55-60 minutes, or until golden on top and set in the center.
4. Let the quiche cool slightly before serving.

Step 4: Serve

1. Serve the quiche warm or cold.
2. Serve with a side green salad if desired.

How to Serve

• Breakfast or Brunch: Serve the quiche with a side of fruit, toast, or yogurt.
• Lunch or Dinner: Serve the quiche with a side salad or soup.
• Potluck or Picnic: This quiche is perfect for potlucks, picnics, and gatherings.

Make Ahead and Storage

Make Ahead

• The crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month.
• The filling can be prepared ahead of time and stored in the refrigerator for up to 1 day.
• Assemble and bake the quiche when ready to serve.

Storing Leftovers

• Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days.

Reheating

• Reheat the quiche in the oven or microwave until warmed through.

FAQs

Can I use a store-bought crust?

• Yes, you can use a store-bought pie crust or tart shell.

Can I use a different type of cheese?

• Yes, you can substitute the cheddar and Gruyere with other cheeses, such as Swiss, Monterey Jack, or fontina.

Can I make this quiche vegetarian?

• Yes, this quiche is already vegetarian.

Can I freeze this quiche?

• Yes, you can freeze the baked quiche. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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