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A close-up photo of a slice of broccoli and cheddar quiche on a white square plate.

Broccoli and Cheddar Quiche

Cassie Waltman
A buttery shell surrounds a broccoli and cheddar filling that comes together easily and makes a great light lunch or dinner.
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Prep Time 25 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Lunch, Main Course
Cuisine American
Servings 8
Calories 370 kcal

Equipment

  • food processor

Ingredients
  

Quiche Shell

  • 2½ cups all-purpose flour
  • 1 cup salted butter (cut into small cubes)
  • ⅓ cup ice-cold water

Quiche Filling

  • 16 oz broccoli florets (thawed if frozen)
  • 6 oz sharp cheddar cheese (shredded)
  • ½ cup half and half
  • 1 teaspoon salt
  • ¼ teaspoon pepper (to taste)
  • 8 large eggs

Instructions
 

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.

Quiche Filling

  • 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.

Nutrition Facts

Calories: 370kcalCarbohydrates: 20gProtein: 15gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 243mgSodium: 621mgPotassium: 310mgFiber: 2gSugar: 2gVitamin A: 1245IUVitamin C: 51mgCalcium: 228mgIron: 2mg
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