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Slices of quiche are stacked and the filling is visibly full of broccoli and cheddar.

Broccoli and Cheddar Quiche with Homemade Quiche Crust

Cassie Waltman
Broccoli and Cheddar Quiche with Homemade Quiche Crust has a buttery shell and classic filling, great for a savory brunch or a simple dinner.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Course Breakfast, brunch, Lunch, Main Course
Cuisine American
Servings 8
Calories 524 kcal

Equipment

  • food processor
  • 9 ½-inch deep dish pie plate

Ingredients
  

Homemade Quiche Crust

  • 2 cups all-purpose flour (250g)
  • ¾ cup salted butter (12 tablespoons, cut into small cubes)
  • 5 tablespoon ice-cold water

Broccoli and Cheddar Quiche Filling

  • 16 oz frozen broccoli florets
  • 8 oz sharp cheddar cheese (shredded)
  • ½ cup heavy cream
  • 1½ teaspoon salt
  • ¼ teaspoon pepper (to taste)
  • 8 large eggs

Instructions
 

Prepare the Homemade Quiche Crust

  • Preheat the oven to 400°F.
  • Add the flour and butter pieces to the bowl of your food processor. Pulse 3-4 times or until butter is in small pieces, from oat-sized to dime-sized.
  • While the processor is running, add the cold water slowly. Continue to process until the dough begins form clumps and to pull away from the sides of the processor.
  • Dump the contents of the processor on to a sheet of parchment paper. Press the crumbs together to form a rough disk.
  • Roll the disk of dough between two pieces of parchment paper until it is about 12 inches in diameter.
  • Remove the top layer of parchment paper and peel the dough away from the second sheet, folding the dough in half, then in quarters gently. If the dough is sticking to the parchment paper, place the rolled disk in the refrigerator for a few minutes to firm it up before trying to peel the paper away again.
  • Transfer the dough to a 9½-inch pie pan so that the point of the quartered fold is in the center of the pie pan. and fold over the edges to make a crust. Chill the crust for 10 minutes before baking.
  • Unfold the dough and gently press it to the bottom and sides of the pie pan. Fold the excess dough around the edges under itself all around the perimeter of the pan.
  • Crimp the edges of the dough as desired. You can do a simple design by using the finger of one hand to press the dough between the finger and thumb of your other hand, forming a zig zag pattern.
  • Transfer the quiche crust to the refrigerator to chill for 15 minutes.
  • Using one of the pieces of parchment from rolling out the crust, line the inside of the chilled crust and transfer the crust to a sheet pan. Fill the crust with pie weights or dried beans and put the whole pie pan on a sheet pan.
  • Bake the crust for 15 minutes at 400°F. Remove the sheet pan and the quiche crust from the oven, lift off the pie weights with the parchment paper as a "sling", and set them aside to cool.
  • Add the quiche crust back to the oven and bake it an additional 10 minutes. It should be matte and very lightly golden.
  • Set the quiche crust aside and reduce the oven temperature to 375°F.

Broccoli and Cheddar Quiche Filling

  • Thaw the broccoli in the microwave for 2-3 minutes and press the broccoli florets in a mesh strainer.
  • Finely chop the broccoli into small pieces. Shred the sharp cheddar using the large holes of a box grater. Combine the broccoli and cheddar in a large bowl until uniformly mixed.
  • In a medium bowl, combine the heavy cream, salt, pepper, and eggs with a whisk until smooth.
  • Add the broccoli and cheddar mixture to the baked quiche crust, creating an even layer. Pour the egg and cream mixture slowly over the broccoli and cheese.
  • Bake for 50-55 minutes, or until you don't see any moisture when you cut the center of the quiche with a sharp knife. The quiche should be golden around the edges. If the crust starts to get too dark during baking, cover the edges with strips of foil.
  • 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 calculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 524kcalCarbohydrates: 29gProtein: 18gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 277mgSodium: 853mgPotassium: 324mgFiber: 2gSugar: 2gVitamin A: 1658IUVitamin C: 51mgCalcium: 276mgIron: 3mg
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