Broccoli Quiche
This delightful broccoli quiche features a buttery, flaky crust filled with tender florets and a rich, creamy custard.
Ingredients
- •1 single pie crust (store-bought or homemade, 9-inch)
- •2 cups broccoli florets, chopped small (200g)
- •3 large eggs
- •1 cup heavy cream (240ml)
- •1 cup shredded cheddar cheese (100g)
- •1/4 cup grated parmesan cheese (25g)
- •1/4 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 teaspoon garlic powder
- •1 pinch ground nutmeg
Instructions
- 1
Preheat your oven to 375°F (190°C) and place the pie crust into a 9-inch pie dish, crimping the edges as desired.
- 2
Steam or microwave the chopped broccoli florets for 2 to 3 minutes until just tender-crisp, then drain well and pat dry with paper towels.
- 3
Scatter the cooked broccoli and shredded cheddar cheese evenly across the bottom of the pie crust.
- 4
In a medium mixing bowl, whisk together the eggs, heavy cream, parmesan cheese, salt, black pepper, garlic powder, and nutmeg until smooth.
- 5
Carefully pour the egg custard mixture over the broccoli and cheese in the pie crust.
- 6
Bake in the preheated oven for 30 to 35 minutes, or until the center is just set and the crust and top are golden brown.
- 7
Allow the quiche to cool for 10 minutes before slicing and serving warm.
💡 Chef tips
- Pat the cooked broccoli thoroughly dry before adding it to the crust to prevent a soggy quiche bottom.
- You can easily substitute Swiss or Gruyere cheese for the cheddar for a different flavor profile.
- Leftover quiche can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
✅ How it should turn out
The finished quiche has a golden-brown, flaky crust encasing a savory, custard-like center studded with tender broccoli and melted cheese, smelling rich and aromatic.