Classic Broccoli Quiche
A golden, savory custard pie packed with tender broccoli florets and melted cheese that makes for a perfect brunch or light dinner.
Ingredients
- •1 pre-made 9-inch pie crust
- •2 cups broccoli florets, chopped into small bite-sized pieces
- •4 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
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
Place the pie crust into a 9-inch pie dish and prick the bottom lightly with a fork.
- 4
In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
- 5
Spread the cooked broccoli evenly over the bottom of the pie crust and sprinkle with the shredded cheddar cheese.
- 6
Pour the egg and cream mixture carefully over the broccoli and cheese.
- 7
Sprinkle the top with the grated Parmesan cheese.
- 8
Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden brown.
- 9
Allow the quiche to rest for 10 minutes before slicing to ensure the custard sets properly.
💡 Chef tips
- Ensure the broccoli is very dry after steaming; excess water can make the bottom of the crust soggy.
- You can prepare the filling and steam the broccoli a day in advance, but assemble and bake just before serving for the best texture.
- 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 firm, golden-brown crust with a silky, set custard center that smells rich and savory with a hint of nutmeg.