Broccoli Quiche
A classic, savory vegetarian quiche featuring tender broccoli florets and melted cheese in a buttery, golden crust.
Ingredients
- •1 pre-baked 9-inch pie crust
- •2 cups broccoli florets, chopped into bite-sized pieces
- •1 cup shredded cheddar cheese
- •3 large eggs
- •1 cup heavy cream
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 teaspoon ground nutmeg
- •1 tablespoon unsalted butter
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.
- 3
In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
- 4
Spread the steamed broccoli evenly over the bottom of the pre-baked pie crust and sprinkle the shredded cheddar cheese over the top.
- 5
Pour the egg mixture slowly over the broccoli and cheese, ensuring it is evenly distributed.
- 6
Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden brown.
- 7
Allow the quiche to rest for 10 minutes before slicing to ensure clean, firm portions.
💡 Chef tips
- To prevent a soggy crust, brush the bottom of the pre-baked pie shell with a little beaten egg white and bake for 2 minutes before adding the filling.
- You can substitute the cheddar with Gruyère or Swiss cheese for a more sophisticated, nutty flavor profile.
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days and reheat in a low-temperature oven.
✅ How it should turn out
The finished quiche should have a perfectly set, custard-like center, a crisp golden crust, and a rich, savory aroma of toasted cheese and fresh broccoli.