Broccoli and Cheddar Quiche

Let us tell you one thing, REAL men (and women) do eat quiche, especially when it’s this recipe.

This combination of broccoli and cheddar is classic, but add in a little fresh dill and some Dijon mustard, and you’ve got something truly special to serve. And you will be amazed at how quickly it comes together. Put it over the top by making the pie crust from scratch!

How To Make Broccoli Cheddar Quiche

As mentioned, you can make the pie dough from scratch or you can go with store-bought. You can’t go wrong with either option.

The pie dough can be blind-baked a day in advance, making the final assembly and baking a snap!

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Layers and Layers of Amazing Flavor

For a truly rich flavor, go with heavy cream, but if you want to go with a lighter version, you could substitute half and half.

Either way, you’ll have Broccoli and Cheddar Quiche perfection.

Making the buttery, flaky pie crust from scratch is what really makes this quiche unforgettable.

Of course, you can go with a store-purchased pie crust, but going the extra distance and making your own crust will not only make you feel good, you just won’t believe the taste and texture.

Incredible!

We just love using our tart pan with removable bottom.  We also love our ceramic pie weights and pie crust shield!

It makes for a beautiful quiche and is so easy to use and clean.

Serve this at your next brunch, or gathering of friends and family, and you will be very well-liked. We just can’t rave about this incredible Broccoli and Cheddar Quiche enough!

If you like this Quiche recipe, you’d also love our Skillet Scramble with Fontina, Tomato and Basil or our Best-Ever Breakfast Quiche

Now, let’s make this amazing Broccoli and Cheddar Quiche recipe!

Broccoli and Cheddar Quiche

This Broccoli and Cheddar Quiche is really incredible. Quiche has gotten a bad rap sometimes, which I never understood. When do right, it's just amazing. You could go with store-bought dough for this, but part of what put's this recipe over the top is the buttery, flakey homemade crust. Give it a shot! And using a tart pan with a removable bottom is great, but you could also use a regualar pie pan.

5 from 1 vote

Print Pin Rate

Course: Breakfast / Brunch

Cuisine: Vegetarian

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 2 hours hours

Servings: 6 people

Calories: 374kcal

Author: Kris Longwell

Video

Equipment

• ▢
  1 9-inch tart pan with removable bottom or a 9-inch pie dish

Ingredients

• ▢ 1 pie dough homemade or store-bought
• ▢ 2 cups broccoli florets
• ▢ 1 cup heavy cream
• ▢ 1 tablespoon Dijon mustard
• ▢ 2 eggs
• ▢ 1 tablespoon fresh dill chopped
• ▢ 1 teaspoon Kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 cup sharp cheddar cheese shredded

Instructions

Blind (Par) Bake the Dough

• Roll the dough out into a 12-inch round and then transfer to a 9 ½-inch tart pan with a removable bottom (or a pie pan), gently fitting the dough into the bottom and sides of the pan.
• Trim the dough, leaving a ½-inch overhang and then fold the overhanging dough back over into the pan, pressing it firmly against the side; the dough should be double thick (on the sides) and rise an ⅛-inch above the pan rim.
• Pierce the dough all over with a fork.
• Line the dough with foil or parchment paper, leaving the tops of the edges exposed and then place in the freezer for 15 to 30 minutes.
• Pre-heat oven to 375°F.
• Place the dough pan on a baking sheet and place pie weights or dried beans onto the foil or parchment paper.
• Bake until the dough is set and beginning to brown, about 30 minutes.

Prepare the Quiche

• Bring a pot of lightly salted water to a boil.
• Add the broccoli and cook until just tender, about 5 minutes.
• Drain and pat dry.
• In a bowl, whisk together the cream, Dijon, eggs, dill, salt, and pepper.
• Remove the baking sheet with the tart pan from the oven and gently remove the foil and weights/beans.
• Scatter the broccoli and cheese evenly into the pastry shell.
• Carefully pour in the egg mixture until it just reaches under the top lip of the crust. (Don't overfill the pan. If you have a little extra egg mixture left over, discard it).
• Reduce the oven temp to 350° F and bake until the filling is puffed and golden brown, about 45 minutes.
• Let cool slightly and then serve.

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  

The crust can be blind baked up to 1 day in advance.  Let cool completely, wrap in plastic wrap, and keep on the counter or in the fridge until ready to use.  

The quiche can be assembled up to 6 hours before baking.  

This quiche is wonderful served hot, warm, or at room temperature.

Leftovers will keep in the fridge for up to 5 days.  We don't recommend freezing the quiche as the cream could separate. 

Nutrition

Calories: 374kcal | Carbohydrates: 18g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 696mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1047IU | Vitamin C: 27mg | Calcium: 189mg | Iron: 1mg

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POST UPDATE: This recipe was originally published in November, 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in April, 2022!