Classic Broccoli Quiche
A savory, golden-crusted quiche packed with tender broccoli florets and a rich, creamy cheese custard that makes for a perfect brunch or light dinner.
Ingredients
- •1 pre-baked 9-inch pie crust
- •2 cups broccoli florets, cut into small bite-sized pieces
- •3 large eggs
- •1 cup heavy cream
- •1 cup shredded sharp cheddar cheese
- •1/4 cup grated Parmesan cheese
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 teaspoon ground nutmeg
- •1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Steam or blanch the broccoli florets for 3 minutes until bright green and slightly tender, then drain well and pat dry with paper towels.
- 3
In a medium mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
- 4
Spread the cooked broccoli evenly over the bottom of the pre-baked pie crust and sprinkle the shredded cheddar cheese on top.
- 5
Pour the egg and cream mixture slowly over the broccoli and cheese, ensuring it is evenly distributed.
- 6
Sprinkle the Parmesan cheese over the top of the quiche.
- 7
Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden brown.
- 8
Let the quiche rest for 10 minutes before slicing to allow the custard to firm up.
💡 Chef tips
- Ensure the broccoli is very dry after steaming; excess water can make the bottom of your crust soggy.
- You can prepare the quiche up to 24 hours in advance and keep it refrigerated before baking for a stress-free meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven.
✅ How it should turn out
The finished quiche should have a beautifully puffed, golden-brown top with a savory aroma, and the center should be firm yet creamy with tender, flavorful broccoli.