I'm bringing you a workhorse recipe today with this Broccoli and Cheddar Quiche. I use this as a lunch when we have guests as well as a vegetarian dinner option. Leftovers even make a great breakfast! There is a simple 3-ingredient quiche shell and a classic filling that almost everyone enjoys. You can even make a second one and freeze it for later! Having a spare quiche in the freezer is the best gift to your future self.
Ingredients and Preparation
The ingredients for this Broccoli and Cheddar Quiche are really basic and easy to have on hand. When I am in a rush, I use pre-shredded cheddar cheese and a frozen pie crust. Just find one that isn't sweetened! From there, eggs, a bag of frozen broccoli, and a bit of half and half will have you in dinner mode in no time. When you are using fresh broccoli, be sure to steam it a bit first to get more of the water out. Otherwise you could end up with watery quiche and that's no one's preferred version.
If you have a bit more time, invest it in making the quiche shell from scratch. The recipe below is an all-purpose one I use for pies, turnovers, and quiche. It's made entirely in the food processor and you get two shells or pie crusts from this one recipe. Save one for later in the freezer and future you will be so grateful.
You'll see I'm no artist when it comes to pie crust. If it holds the filling, I consider it a success. If you're like me and need to patch a few tears or holes in your crust, carry on without shame. The quiche will taste just as good. Just remember to poke several holes in the crust once it has chilled and before you bake it.
Once the shell is prepared, put in the oven for a par bake and mix up the filling. Whisk the eggs along with the half and half. Stir in the salt, pepper, cheese, and broccoli. Whether you use fresh (and steamed) or frozen (and thawed) broccoli, make sure you strain it to remove any excess water. I like to place the pie plate on a sheet pan for ease of moving it in and out of the oven. Bake the quiche for 45 minutes and give it a peek. If you stick a sharp knife in the center of the quiche and there is still a soft center, give it another 10 minutes or so. Remove the quiche when the filling is set and allow it to rest and cool for 10 minutes before slicing and serving.
Serving Broccoli and Cheddar Quiche
This Broccoli and Cheddar Quiche has a permanent spot in our dinner rotation. I like to serve it with a green salad, soup, or some veggie sticks. You can wrap up the leftovers and eat them within a few days, but ours don't usually last that long. I love it for breakfast the next day! I find that this quiche tastes great warm from the oven but also works at room temperature for a brunch buffet.
If you'd like to build a freezer stash of ready-made dinner options, double the filling and prepare two quiches at once! Hang with me here... you've already made two shells, so there's not a lot of added effort. Bake the quiche as directed, and allow it to cool completely before wrapping it in plastic wrap and freezing. When you are ready to bake it again, thaw it completely in the refrigerator and bake it for about 25-30 minutes.
Try it and Share
I hope you try this Broccoli and Cheddar Quiche and the whole family enjoys it. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Is the combination of broccoli and cheddar as popular in your house as it is in mine? Try Curried Broccoli, Chicken, and Cheddar Casserole or Broccoli Cheddar Potato Soup once you've sold the family on this quiche.
Broccoli and Cheddar Quiche
- food processor
- 2½ cups all-purpose flour
- 1 cup salted butter (cut into small cubes)
- ⅓ cup ice-cold water
- 16 oz frozen or fresh broccoli florets (thawed if frozen)
- 6 oz sharp cheddar cheese, shredded
- ½ cup half and half
- 1 teaspoon salt
- pepper (as desired)
- 8 eggs, large
Prepare the Quiche Shell
- Preheat the oven to 375°F.
- Add the flour and butter pieces to the bowl of your food processor. Pulse 3-4 times or until butter is in pea-sized pieces.
- While the processor is running, add the cold water slowly. Continue to process until the dough begins to pull away from the sides of the processor and starts to form a ball.
- Dump the contents of the processor on to a sheet of parchment paper. Press the crumbs together until one big ball of dough is formed.
- Cut the ball in two and roll each portion into a disk. Wrap one portion in plastic wrap and freeze for later use.
- Roll the second portion out into a disk about 12 inches in diameter. You can either roll it out between two sheets of parchment or dust the disk with additional flour.
- Transfer the dough to a 9" pie pan and fold over the edges to make a crust. Chill the crust for 10 minutes before baking.
- Poke holes in the crust with a fork and bake the shell for 12 minutes.
- If you are using fresh broccoli, steam the florets for 2-3 minutes or until softened. Remove all of the moisture by pressing the florets in a mesh strainer.
- If you are using frozen broccoli, thaw it and press the broccoli florets in a mesh strainer.
- In a medium bowl, combine the half and half, salt, pepper, and eggs. Stir in the drained broccoli and the cheddar.
- Pour the quiche filling into the prepared quiche shell.
- Bake for 47-55 minutes, or until you don't see any moisture when you cut the center of the quiche with a sharp knife.
- Allow the quiche to cool for 10 minutes before slicing and serving.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.