Broccoli Cheddar Quiche


Breakfast & Brunch Easter High Altitude Lunch & Dinner No Seed Oils Pies & Tarts | Published May 5, 2020 by Mimi Council

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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.

broccoli Cheddar quiche
broccoli Cheddar quiche

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.

broccoli Cheddar quiche

Ingredients

Organic Valley Salted Butter

Organic Valley Grassmilk

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Valley Large Eggs

Frontier Co-Op Organic Oregano

Organic Valley Grassmilk Raw Cheddar Cheese

Frontier Co-Op Organic Thyme

Frontier Co-Op Organic Rosemary

Organic Broccoli Florets

broccoli Cheddar quiche

Tools Needed

Digital Food Scale

Stand Mixer

Rolling Pin

Mixing Bowl

9-inch Pie Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Pie Weights (or rice)

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broccoli Cheddar quiche

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).

broccoli Cheddar quiche

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

Can I use a nondairy milk?

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.

Can I use a different vegetable?

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!

Can I skip the cheese?

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.

Can I add meat?

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!

What is the best pan for quiche?

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!  

How do you reheat quiche?

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!

broccoli Cheddar quiche

Craving More?

broccoli Cheddar quiche

Broccoli Cheddar Quiche

Mimi Council
This delightful quiche features a buttery, flaky crust cradling a baked egg filling with cheddar and broccoli. Each bite offers a delicious balance of earthy broccoli, tangy cheese, and delicate egg. Whether served for breakfast, brunch, or dinner, this Broccoli Cheddar Quiche never fails to impress with its hearty yet elegant appeal, making it a beloved classic in the realm of savory pies.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Chill Time 4 hours
Total Time 5 hours 35 minutes
Course Breakfast
Cuisine American
Makes 6 servings
Calories 311 kcal

Ingredients
 
 

Crust

Filling

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

High Altitude — Parbake at 350°F for 15 minutes, remove parchment paper and weights and bake for another 10 minutes. Once filled, bake for 35 to 40 minutes, until set.

Nutrition

Calories: 311kcalCarbohydrates: 18gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 162mgSodium: 240mgPotassium: 137mgFiber: 1gSugar: 1gVitamin A: 825IUVitamin C: 9mgCalcium: 127mgIron: 2mg
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