Go Back
+ servings
Broccoli and Cheddar Quiche on a cooling rack

Broccoli and Cheddar Quiche

Course: Breakfast / Brunch
Cuisine: Vegetarian
Keyword: broccoli tart
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Servings: 6 people
Calories: 356kcal
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.
Print Recipe


  • 1 1/4 cups all-purpose flour plus more for dusting
  • 1/4 tsp fine sea salt
  • 7 tbsp cold unsalted butter cut into cubes
  • 1/3 cup ice water + 1 - 2 tablespoons, as needed
  • 2 cups broccoli florets
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 2 eggs
  • 2 tbsp fresh dill minced
  • 1/2 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup sharp cheddar cheese shredded



  • Whisk together in a large bowl the flour and the salt and then scatter the butter cubes over the flour mixture.
  • Using a pastry blender, or 2 knives, cut in the butter until the mixture forms coarse crumbs, about 4 minutes.
  • Drizzle the ice water over the flour mixture and toss with a fork until the mixture forms moist clumps.
  • If the dough is too crumbly, add a little more ice water.
  • Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
  • Place the dough on a lightly floured work surface and dust the top with flour.
  • Roll out into a 12-inch round and then transfer to a 9 1/2-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 1/2-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 1/8-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.


  • 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.


Calories: 356kcal