This broccoli Cheddar quiche is made with everything you’d expect—milk, eggs, cheese, and, yes, those wee green trees—and yet it tastes so superior to every other iteration of this classic quiche that we’ve ever experienced.
This particular quiche is a classic pairing of broccoli and Cheddar cheese. Yawn, right?! Not exactly. It’s made with everything you’d expect—milk, eggs, cheese, and, yes, those wee green trees—and yet it tastes so superior to every other iteration of this classic quiche that we’ve ever experienced. You could even add bacon, ham, sausage, or other veggies. Although honestly? We wouldn’t change a thing. Originally published September 27, 2015.–Renee Schettler Rossi
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Broccoli Cheddar Quiche Recipe
Ingredients
- 1 to 2 tablespoons olive oil
- 1 small head broccoli (8 to 16 ounces | 227 to 454 g depending on how much you like it), trimmed and cut into small florets
- 1 small onion, diced
- 1 teaspoon minced garlic
- 2 single-crust pie crusts (regular or deep dish), in their pans
- 12 large eggs
- 1/4 cup whole milk, half-and-half, heavy cream, or buttermilk (either low-fat or full-fat)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Handful finely chopped fresh herbs, crumbled bacon, diced ham, sautéed mushrooms, or whatever else you’d like (optional)
- 1 heaping cup freshly shredded yellow sharp Cheddar cheese (140 g)
- 1/2 cup freshly shredded white Cheddar cheese (57 g)
Directions
- 1. Preheat the oven to 400°F (204°C).
- 2. While the oven heats, in a medium sauté pan, heat the oil and sauté the broccoli for 10 minutes. Add the onions and garlic and cook until the onion is translucent, 5 to 10 minutes. Remove the pan from the heat and let cool. (If you add the warm veggies to raw eggs, they’ll scramble. So don’t be tempted to rush things.)
- 3. While the veggies cook, bake the pie crusts, uncovered, until lightly golden, 10 to 12 minutes. Transfer to a wire rack.
- 4. In a large bowl, whisk the eggs and whole milk, half-and-half, heavy cream, or buttermilk with salt and pepper to taste until a slight froth forms at the top. Add the cooled onions and broccoli and the cheeses and gently incorporate them into the eggs. If desired, stir in fresh herbs or meat or whatever you please.
- 5. Evenly distribute the mixture in the prebaked pie crusts and bake until the quiche no longer jiggles when nudged, 20 to 35 minutes, depending on the size and depth of your pie crusts. Let the quiche rest for a few minutes prior to slicing each into 6 to 8 wedges. Serve warm or at room temperature.
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I love quiche, too, but I’m a girl. I remember when quiche became popular. I still have a quiche cookbook from the ’70s that I occasionally will look through. I forgot about making it, though, and with fall just moving into the midwest it’s the perfect evening meal with tomato soup. Thanks for reminding me. I’ll have to make some this week. Yours looks delicious!
Vicki, what a lovely note to find waiting for us. Yes, quiche is rather under appreciated and definitely worth having again some night soon. Enjoy yours this week and kindly let us know if you happen to try this one!
I recently heard a guy on tv say he didn’t eat quiche & I thought, “Do you eat omelets? Do you eat pie? It’s the same thing!” I’m not a cooked broccoli or cabbage fan (it’s an odor thing), but love quiche. This recipe looks great – maybe I’ll try it with zucchini.
Dottie, let me know what you think!
So how much does 1 heaping cup freshly shredded yellow sharp Cheddar cheese weigh? I realize that accuracy isn’t terribly important here, but gosh, it’s so much less messy to just grate cheese into a bowl on a scale than to grate it and stuff into a measuring cup.
Sara, thanks for the reminder. I added the weight to the ingredients list.