Description
This Broccoli Cheddar Quiche is a savory and satisfying dish that combines tender broccoli florets, sharp cheddar cheese, and a creamy custard filling baked to perfection inside a flaky pie crust. Perfect for brunch, lunch, or a light dinner, this quiche offers a delicious balance of flavors and textures with a hint of smoky paprika and tangy Dijon mustard.
Ingredients
Scale
Pie Crust
- 1 prepared spelt pie crust or The Best Butter Pie Crust
Filling
- 12 ounces broccoli (3-4 cups), cut into small florets (fresh or frozen)
- 8 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons coarse kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 4 ounces (about 1 cup) shredded sharp cheddar cheese
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 375°F (190°C). Place the prepared spelt or butter pie crust in a 9-inch pie dish, pressing it firmly to the edges. Chill the crust in the refrigerator for 10-15 minutes to help prevent shrinking during baking.
- Blind Bake Crust: Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and lining, then bake for another 5-7 minutes until the crust is lightly golden and partially cooked. This step ensures a crisp crust that won’t become soggy.
- Prepare Broccoli: If using fresh broccoli, steam or blanch the florets until just tender, about 3-4 minutes, then drain well. If using frozen, thaw completely and drain off excess moisture to avoid sogginess.
- Mix Custard Filling: In a large bowl, whisk the eggs, whole milk, heavy cream, Dijon mustard, kosher salt, smoked paprika, and black pepper until smooth and fully combined. The Dijon adds a subtle tang, while the paprika lends a mild smoky flavor.
- Assemble Quiche: Spread the cooked broccoli evenly over the bottom of the partially baked crust. Sprinkle shredded sharp cheddar cheese over the broccoli. Pour the egg mixture carefully over the filling, ensuring it is evenly distributed.
- Bake the Quiche: Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set but still slightly jiggly in the center. A knife inserted in the center should come out clean.
- Cool and Serve: Remove the quiche from the oven and let it cool for at least 15 minutes before slicing. This resting time lets the custard finish setting for clean slices. Serve warm or at room temperature for best flavor.
Notes
- Use fresh or frozen broccoli; if frozen, make sure to fully thaw and drain, to prevent excess moisture in the quiche.
- For a lower-sodium version, reduce or omit the kosher salt and season with herbs like thyme or chives.
- Spelt pie crust offers a nutty flavor and is an alternative to traditional butter crust.
- Make ahead tip: Assemble the quiche a day ahead and store it refrigerated, then bake just before serving.
