Broccoli Cheddar Cheese Quiche Recipe
A delicious and savory Broccoli Cheddar Cheese Quiche featuring a flaky pie crust, tender blanched broccoli, sweet onions, and a rich custard of eggs and heavy cream, all baked to perfection with melted sharp cheddar cheese. Perfect for brunch, lunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch, Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 cups diced broccoli florets
- 1/2 cup finely diced sweet onion
Dairy & Eggs
- 2 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Other
- 1 frozen pie crust
- 1 generous pinch kosher salt
- 1 generous pinch ground black pepper
Instructions
- Preheat Oven and Boil Water: Preheat the oven to 350°F (175°C). Bring a medium pot of water to a boil to prepare for blanching the vegetables.
- Blanch Broccoli and Onion: Once the water is boiling, add the diced broccoli florets and finely diced sweet onion. Blanch for 3-4 minutes until slightly tender but still crisp. Immediately drain and run under cold water to stop the cooking process. Drain well to remove excess moisture.
- Prepare Pie Crust: Place the frozen pie crust on a baking sheet or pie dish. Evenly spread the drained broccoli and onion over the bottom of the crust.
- Add Cheese: Sprinkle 1 cup of shredded cheddar cheese evenly over the broccoli and onion layer in the pie crust.
- Make Custard Mixture: In a medium bowl, whisk together 2 large eggs, 1 cup heavy cream, a generous pinch of kosher salt, and ground black pepper until the mixture is smooth and well combined.
- Pour Custard and Bake: Pour the egg and cream custard evenly over the broccoli, onion, and cheese in the pie crust. Bake uncovered in the preheated oven for 45-50 minutes or until the center is set and no longer jiggly.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for about 30 minutes to set further before slicing and serving. Enjoy warm or at room temperature.
Notes
- Blanching the broccoli and onion softens them slightly and helps maintain their bright color and texture in the quiche.
- Allow the quiche to cool before slicing to prevent it from being too runny or falling apart.
- You can substitute the frozen pie crust with a homemade crust or a gluten-free crust if desired.
- Feel free to add herbs such as thyme or parsley to enhance flavor.
- To reduce calorie content, substitute half-and-half for heavy cream or use a reduced-fat cheese.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 165 mg
Keywords: broccoli quiche, cheddar cheese quiche, breakfast quiche, brunch recipe, savory pie
