Broccoli Cheddar Quiche
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This Broccoli Cheddar Quiche is an amazing quiche for celebrating Mother's Day or just the weekend! This quiche has a buttery, flaky crust, and is filled with a cheesy egg and broccoli center. Add a side of bacon or fruit for a delicious brunch!
If you love quiche, make sure to check out my Cheesy Veggie Quiche, Apple Cheddar Bacon Quiche, or my Spinach Ham & Cheese Quiche.
Table of Contents
Why You'll Love This Recipe
Make Ahead: One of the things I love about quiche is that you can prepare most or all of it the day ahead. It reheats very well and tastes just as good as when it was originally baked. Just be sure to reheat quiche in the oven or toaster oven, never the microwave!
Healthy: Packed with protein from eggs and cheese, as well as fiber and vitamins from broccoli. This Broccoli Cheddar Quiche offers a nutritious and satisfying meal option that will keep you feeling full and energized throughout the day. Plus, it's a great way to sneak in some extra veggies for a boost of vitamins and minerals!
Versatility: Whether served for breakfast, brunch, lunch, or dinner, this Broccoli Cheddar Quiche is a versatile dish that you can enjoy for any meal! Enjoy it hot or cold, as a main course or a side dish, making it perfect for busy weekdays or leisurely weekend gatherings.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Oregano
Organic Valley Grassmilk Raw Cheddar Cheese
Frontier Co-Op Organic Rosemary
Organic Broccoli Florets
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Pie Weights (or rice)
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
Step 2
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.
Measure out cold water and have ready. Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
Step 3
Preheat the oven to 350°F. On a floured surface, roll out the crust to ¼-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
Step 4
Place a piece of parchment paper into the quiche pan and fill with beans or pie weights. Par bake for 25 minutes, remove beans and parchment paper, and bake again for 15 minutes. The edges will start to brown.
Step 5
To make the filling: In a medium bowl whisk together the eggs, milk, oregano, thyme, and rosemary. Add in white cheddar cheese and broccoli pieces. Transfer to the quiche crust and spread evenly.
Step 6
Bake for 40 minutes, until set. Serve immediately with sea salt and pepper. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Make sure your butter is cold. For more tips on making the perfect flaky pie crust, check my post All Butter Pie Crust if you are new to baking pies.
- You can use pie weights to parbake the crust, but you don't have to. I actually use rice as my pie weights! Additionally, you can also sue beans or quinoa. For more tips on parbaking, check my post How to Parbake a Pie Crust.
- Always reheat quiche in the oven! Never in the microwave as the crust will become soggy.
FAQ's
Yes, if you want to use coconut or almond milk, you can use either of those here! If you are dairy free, you can also use vegetable stock or bone broth as well! Both of these are great alternatives to milk for quiche. I use Kettle & Fire Bone Broth in quiche all the time. Use code MIMIBAKESCOOKIES for 20% off Kettle & Fire.
Yes, you can substitute the broccoli for whatever you’d like. Other veggies that are really good in quiche are mushrooms, onions, bell peppers, zucchini, spinach, and kale!
Yes, if you don’t want to add cheese, you can skip it. You may want to add a little more broccoli or add an additional vegetable to make up for the volume that the cheese adds.
Yes! I love adding meat to quiche. I’ve made this one with ham and bacon before, and both are delicious! Try adding 1/2 cup to 1 cup, depending on how meaty you want it!
The best pie pan for quiche is either cast iron or aluminum. Ceramic and glass are really not good for quiche or pie, they often result in a soggy bottom. Please ignore my photos, as I baked this quiche in my aluminum pie pan and transferred it to this one for photos! I do that all the time. My two favorite pie dishes for quiche (and really for all pie!) are the Lodge Cast Iron Pie Pan or the USA Pan Aluminum Pie Pan. Trust me, it’s totally worth getting one of these, your pies will be ten times better!
Quiche has a pie crust that is buttery and flaky. Therefore, it needs to be reheated in the oven or toaster oven only. Never reheat quiche in the microwave as the pie crust will become very soggy and will really bad tasting. But, reheating in the oven makes quiche taste like the day you made it!
Craving More?
Broccoli Cheddar Quiche
Equipment
- Pie Weights
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- 113 grams salted butter (cold)
- ¼ cup cold water
Filling
- 4 large eggs
- ½ cup milk
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 60 grams grated cheddar cheese
- 57 grams broccoli pieces
- fine sea salt and black pepper to taste
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
- Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
- Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 350°F.
- On a floured surface, roll out the crust to ¼-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
- Place a piece of parchment paper into the quiche pan and fill with rice or pie weights. Par bake for 25 minutes, remove rice and parchment paper, and bake again for 15 minutes. The edges will start to brown.
- To make the filling: In a medium bowl whisk together the eggs, milk, oregano, thyme, and rosemary. Add in white cheddar cheese and broccoli pieces. Transfer to the quiche crust and spread evenly.
- Bake for 40 minutes, until set. Serve immediately with sea salt and pepper.
- Store in the fridge for up to 5 days.
Video
Notes
Nutrition
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