Quiche is on regular rotation in our house, and one of our favorite variations is this broccoli quiche recipe. Not only is quiche incredibly versatile, but it can also be made ahead (and even frozen), making it the ideal meal for busy nights.
Like all quiche recipes, this broccoli quiche recipe is also a great brunch option, whether served warm, at room temperature or even lightly chilled. And the tasty combination of a rich egg custard with plenty of flavorful cheddar cheese is likely to convert even the most stalwart broccoli hater in your household.
Broccoli Quiche Ingredients
- Pie pastry: Using premade pie crust makes this recipe a snap. If you opt to use a frozen pastry shell, be sure it is a deep-dish version.
- Broccoli: Broccoli is the star of this quiche. When using frozen broccoli, you need to first thaw it and drain off the excess liquid.
- Eggs: You need eggs for the rich custard filling. Because they’re also a star of the show, use the freshest ones possible. Here’s how to tell if an egg is fresh.
- Heavy whipping cream: To get a smooth and creamy filling, combine heavy whipping cream with the eggs. There is a slight difference between heavy whipping cream and whipping cream, but a quick read of the label will have you choosing the right one for this recipe.
- Mayonnaise: A generous dollop of mayonnaise makes the texture of this quiche extra creamy.
- Cheese: Plenty of shredded cheddar cheese adds to the savory flavor of this quiche. For an extra punch of flavor, use sharp cheddar. Shredding your own cheese is always best (it’s freshest), but if you want to cut some time out of prep, here are the Test Kitchen’s picks for the best shredded cheddar cheese.
Directions
Step 1: Blind bake the crust
Preheat your oven to 450°F. Unroll the pastry into a 9-inch deep-dish pie plate and flute the edges. Line the unpricked pastry with a double thickness of heavy-duty foil. Bake for eight minutes, remove the foil, and bake for five minutes longer. Remove the pie crust from the oven and let it cool on a wire rack. Turn the oven down to 350°.
Step 2: Make the filling
In a large skillet, saute the broccoli and onion in butter until the onion is tender. Remove the vegetables from the heat. In a large bowl, whisk together the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper. Stir in the cheese and broccoli mixture. Pour everything evenly into the crust.
Step 3: Bake the quiche
Bake the quiche for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let the quiche stand for 10 minutes before cutting.
Editor’s Tip: Letting the quiche rest before cutting ensures it’s set. You don’t want an oozy slice of quiche.
Recipe Variations
- Add meat: For a hearty spin, add a few tablespoons of crumbled cooked bacon or cooked Italian sausage to the quiche filling.
- Amp up the seasonings: Toss in a pinch or two of fresh herbs for a pop of flavor. Oregano, thyme and parsley are all good options.
- Switch up the cheese: Gruyere, Swiss or smoked mozzarella also work well in this recipe.
How to Store Broccoli Quiche
To store leftover broccoli quiche, wrap it tightly or place individual slices in an airtight container and refrigerate. Fully cooked broccoli quiche will last in the fridge for up to five days.
To reheat the quiche, place in a 350° oven for 10 to 20 minutes, or until warmed through.
Can you make broccoli quiche ahead of time?
You can make broccoli quiche ahead of time. The crust can be blind baked and the filling can be made up to a day ahead. You can also prepare and bake the quiche up to three days ahead of serving.
Can you freeze broccoli quiche?
To freeze a whole quiche, let it cool to room temperature, and then wrap it tightly and store in an airtight container or freezer bag. The quiche can be frozen for up to three months. To reheat, thaw it in the refrigerator overnight, and then bake it in a 350° oven for 20 to 30 minutes, or until heated through.
Broccoli Quiche Tips
Do I need to use pie weights when I prebake the crust?
Not for this recipe—a double thickness of heavy-duty aluminum foil helps prevent the crust from slipping or puffing up.
Editor’s Tip: Say goodbye to soggy bottoms with this helpful guide on how to blind bake pie crust.
Should vegetables be cooked before putting in quiche?
Yes, it’s best to cook vegetables before putting them in quiche. The key is to make sure you get rid of excess moisture, which could prevent the filling from setting correctly.
If using fresh broccoli, cut it into small florets. No need to steam the broccoli before cooking it with the onions, but note that it will be crisp-tender in the finished quiche.
Can I make this a crustless quiche?
Yes, you can make crustless broccoli quiche. To do so, thoroughly grease a 9-inch deep-dish pie plate with butter or cooking spray, and then add the filling directly to the plate. Bake at 350° for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
