Broccoli Quiche

A comforting and nutritious quiche filled with broccoli, eggs, and cheese, perfect for any meal.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Brunch, Dinner, Lunch

Cuisine: French

Calories: 168

Ingredients Method Notes

Ingredients

Crust

1 pie crust 1 pie crust — The foundation; can be homemade or store-bought for convenience.

Filling

2 cups 2 cups broccoli florets — Fresh or frozen; just ensure they are tender in the quiche.
5 large 5 large eggs — Essential for the creamy custard texture; substitute with flax eggs for a vegan option.
1 cup 1 cup heavy cream — Adds richness; half-and-half or almond milk are lighter alternatives.
1 cup 1 cup shredded cheese (cheddar or your choice) — A key flavor component; experiment with feta or goat cheese for a twist.
1/2 teaspoon 1/2 teaspoon salt — Balances flavors; adjust to taste.
1/4 teaspoon 1/4 teaspoon black pepper — For a hint of spice; you may replace it with white pepper.
1/4 teaspoon 1/4 teaspoon nutmeg (optional) — Adds warmth and depth; completely optional but enhances the flavor.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a saucepan, steam the broccoli until tender, then chop it roughly.
In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg.
Spread the chopped broccoli evenly over the pie crust and sprinkle the cheese on top.
Pour the egg mixture over the broccoli and cheese.

Cooking

Bake for 30-35 minutes or until the quiche is set and lightly golden.
Let it cool for a few minutes before slicing and serving.

Notes

For a crisp crust, blind bake it for 5-7 minutes before adding the filling. Avoid overcooking the quiche to maintain a moist filling. This quiche can be served warm or at room temperature. It keeps well in the fridge and can be frozen for up to three months.