Broccoli Cheddar Quiche

Introduction

Broccoli Cheddar Quiche is a timeless classic that brings together the earthy richness of broccoli and the creamy, sharp tang of cheddar cheese in a buttery, flaky crust. Whether served for brunch, lunch, or dinner, this savory custard pie delights with its velvety texture and comforting flavor profile. Perfect for holiday gatherings, weekend family meals, or meal prepping during the week, Broccoli Cheddar Quiche offers both elegance and simplicity on a single plate. Its versatility makes it a favorite among home cooks and professional chefs alike, and it pairs beautifully with fresh fruit, a green salad, or even a glass of chilled white wine.

The History

The origins of quiche trace back to the Lorraine region of France, where quiche Lorraine—a dish made with eggs, cream, and bacon in a pastry crust—was first developed. Originally a humble peasant food, quiche evolved into a culinary staple across Europe by the 18th century. The word “quiche” comes from the German word Kuchen, meaning “cake,” reflecting the region’s historical ties to Germanic culture. Over time, French bakers refined the recipe, incorporating rich dairy and delicate crusts.

As quiche gained popularity beyond France, particularly in the United States during the mid-20th century, home cooks began experimenting with new fillings. Vegetables like spinach, mushrooms, and broccoli were added to enhance nutrition and flavor. Broccoli Cheddar Quiche emerged as a beloved variation, combining American tastes for bold cheese and nutritious greens with traditional French technique. Today, it stands as a symbol of fusion cuisine—a harmonious blend of European tradition and modern American comfort food.

Ingredients Breakdown

The magic of Broccoli Cheddar Quiche lies in its balance of high-quality ingredients. Each component plays a vital role:

Pie Crust: A buttery, flaky homemade or store-bought crust forms the foundation. Opt for an all-butter crust for maximum flavor and texture.
Broccoli: Fresh broccoli florets are ideal, though frozen works in a pinch (just ensure they’re thawed and well-drained). Broccoli adds fiber, vitamins, and a pleasant crunch.
Cheddar Cheese: Sharp or extra-sharp cheddar provides a robust flavor that stands up to the other ingredients. Use freshly grated cheese for optimal melting.
Eggs: The backbone of the custard, eggs give structure and richness to the quiche.
Cream and Milk: A combination of heavy cream and whole milk creates a luxuriously smooth custard. Half-and-half can be used as a lighter alternative.
Onion and Garlic: Sautéed onion and minced garlic add depth and aromatic complexity.
Seasonings: Salt, black pepper, nutmeg, and a touch of paprika enhance the overall flavor without overpowering the dish.
Butter and Oil: Used for sautéing vegetables, ensuring they’re tender but not soggy.

Optional additions include cooked bacon, ham, or sun-dried tomatoes for a more decadent twist.

Step-by-Step Recipe

Prepare the Crust: If using a homemade crust, roll out the dough and fit it into a 9-inch pie dish. Crimp the edges decoratively and prick the bottom with a fork. Pre-bake (blind bake) at 375°F (190°C) for 12–15 minutes until lightly golden. Let cool slightly. (Skip if using a pre-made crust, but still pre-bake for best results.)
Prep the Broccoli: Cut 2 cups of broccoli into small florets. Blanch in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain thoroughly and pat dry. Alternatively, sauté in a little butter for 3–4 minutes until tender-crisp.
Sauté Aromatics: In a skillet, heat 1 tablespoon of butter and 1 teaspoon of olive oil over medium heat. Add ¼ cup finely chopped onion and cook until translucent, about 3–4 minutes. Stir in 1 minced garlic clove and cook for 30 seconds more. Remove from heat.
Whisk the Custard: In a large bowl, whisk together 4 large eggs, ¾ cup whole milk, ¾ cup heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon ground nutmeg, and a pinch of paprika until smooth and well combined.
Assemble the Quiche: Sprinkle 1 cup of shredded sharp cheddar cheese evenly over the bottom of the pre-baked crust. Spread the sautéed onions and garlic over the cheese, followed by the blanched broccoli. Pour the egg mixture slowly over the fillings.
Add More Cheese: Top with another ½ cup of cheddar cheese for a golden, cheesy crust on top.
Bake: Place the quiche on a baking sheet (to catch any spills) and bake at 375°F (190°C) for 35–45 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown.
Cool and Serve: Let the quiche rest for 10–15 minutes before slicing. This allows the custard to firm up for cleaner cuts.

Tips

Prevent a Soggy Crust: Always blind bake your crust. You can also brush the inside with beaten egg white before baking to create a moisture barrier.
Dry Your Veggies: Excess moisture from broccoli or onions can make the quiche watery. Always drain and pat dry after cooking.
Room Temperature Ingredients: Use room-temperature eggs and dairy to ensure a smooth, even custard.
Avoid Overbaking: The quiche continues to cook slightly as it cools. Remove it when the center still has a slight jiggle.
Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect meltability and texture.
Let It Rest: Allowing the quiche to sit before cutting ensures neat slices and better texture.
Freeze for Later: Quiche freezes well! Wrap tightly and freeze for up to 3 months. Reheat in a 350°F oven until warmed through.

Variations and Customizations

One of the greatest strengths of Broccoli Cheddar Quiche is its adaptability. Here are some popular twists:

Meat Lovers: Add ½ cup of cooked, crumbled bacon or diced ham for a heartier version.
Vegan Option: Use a plant-based pie crust, tofu scramble instead of eggs, and vegan cheddar cheese. Substitute soy milk and coconut cream for dairy.
Gluten-Free: Use a gluten-free pie crust or make a crustless quiche by greasing the pan well and pouring the filling directly in.
Add Other Veggies: Incorporate spinach, mushrooms, bell peppers, or caramelized onions for more color and nutrients.
Herb Infusion: Stir in fresh thyme, chives, or parsley for a garden-fresh aroma.
Spicy Kick: Add a dash of cayenne pepper or diced jalapeños for heat.
Crustless Quiche: Skip the crust entirely for a low-carb, keto-friendly option. Grease the pan generously and bake as usual.
Different Cheeses: Swap cheddar for Gruyère, mozzarella, feta, or smoked gouda to change the flavor profile.

Health Considerations and Nutritional Value

While Broccoli Cheddar Quiche is undeniably rich, it can be part of a balanced diet with mindful adjustments. Here’s a nutritional breakdown per serving (assuming 8 servings):

Calories: ~320–380 kcal
Fat: 25–30g (mostly from cheese and cream)
Saturated Fat: 14–16g
Protein: 12–15g (from eggs and cheese)
Carbohydrates: 15–20g (primarily from crust)
Fiber: 2–3g (thanks to broccoli)
Vitamins & Minerals: Rich in vitamin K, vitamin C, calcium, and folate from broccoli; vitamin A and B12 from dairy.

To make a healthier version:

Use a whole wheat or almond flour crust.
Reduce cheese or use part-skim varieties.
Replace half the cream with evaporated skim milk or Greek yogurt.
Add more vegetables to increase fiber and reduce calorie density.
Limit crust size or go crustless to cut carbs and calories.

Note: Those with lactose intolerance or egg allergies should modify accordingly using suitable substitutes.

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
2 cups broccoli florets, chopped small
1 ½ cups shredded sharp cheddar cheese, divided
4 large eggs
¾ cup whole milk
¾ cup heavy cream
¼ cup finely chopped onion
1 clove garlic, minced
1 tablespoon butter
1 teaspoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
Pinch of paprika

Directions

Preheat oven to 375°F (190°C). Fit pie crust into a 9-inch pie dish. Prick bottom with a fork and blind bake for 12–15 minutes until golden. Set aside to cool slightly.
Bring a pot of salted water to boil. Add broccoli and blanch for 2 minutes. Transfer to ice water, then drain and pat dry.
In a skillet, heat butter and olive oil over medium heat. Add onion and sauté until soft (3–4 minutes). Stir in garlic and cook for 30 seconds. Remove from heat.
In a large bowl, whisk together eggs, milk, cream, salt, pepper, nutmeg, and paprika until smooth.
Sprinkle 1 cup of cheddar cheese over the bottom of the crust. Evenly distribute sautéed onion mixture and broccoli on top.
Pour the egg mixture over the fillings. Sprinkle remaining ½ cup cheddar on top.
Place quiche on a baking sheet. Bake for 35–45 minutes, until center is set and top is golden brown.
Let rest for 10–15 minutes before slicing. Serve warm or at room temperature.

FAQ

Can I make Broccoli Cheddar Quiche ahead of time?
Yes! Assemble and refrigerate unbaked quiche overnight. Bake just before serving. You can also fully bake, cool, and refrigerate for up to 3 days. Reheat in a 325°F oven for 20 minutes.

Why is my quiche watery?
This usually happens due to undercooking, excess moisture in vegetables, or overmixing the custard. Always pre-cook and dry veggies, and bake until the center is just set.

Can I freeze this quiche?
Absolutely. Cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Can I use frozen broccoli?
Yes, but thaw and squeeze out all excess water. Sauté briefly to improve texture.

Is quiche healthy?
It can be! Broccoli adds nutrients, and eggs provide protein. For a lighter version, use low-fat dairy, less cheese, and a whole-grain crust.

What can I serve with Broccoli Cheddar Quiche?
Try a mixed green salad, fresh fruit, roasted potatoes, tomato soup, or a mimosa for brunch.

Summary

Broccoli Cheddar Quiche combines tender broccoli, sharp cheddar, and a silky egg custard in a buttery crust for a satisfying, flavorful dish perfect for any occasion. Easy to customize and ideal for feeding a crowd, it’s a must-have recipe in every home cook’s repertoire.