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by Jessica December 10, 2018
This is how you get everyone to fall in love with you over broccoli cheese quiche.
I’m serious! This broccoli cheese quiche is what brunch dreams are made of. It can turn a broccoli hated into a broccoli… tolerat-er? Really, quiche is what first got me interested in broccoli after a lifetime of loathing.
One of the most popular recipes here on the blog is this bacon and broccollini quiche. It was the first quiche I ever shared and the quiche that made me fall in love with quiche! It is seriously SO delish.
It’s also the dish that made me realize I could actually do broccoli. Like maybe there was a way that I could serve it and eat it and actually enjoy it. While my preferred method of consumption these days is roasting it with parmesan and pine nuts, that recipe really turned me on to it.
The truth is that I could always do broccoli if it was blanketed in cheese sauce.
Of course.
I went a little quiche crazy after that initial quiche. I’ve shared this burst tomato and goat cheese quiche (it has a real spring time feel) and this spiralized sweet potato and kale quiche which is super satisfying and hearty.
And now here we have a broccoli cheese quiche that is an ode to broccoli cheddar love – a way that everyone can really enjoy it.
The broccoli cheddar combo is just so good. Right? Another piece of my inspiration was this roasted broccoli and swiss soup which practically tastes like you’re eating fondue. I first shared a version of that in Seriously Delish. And here, I added a bit of gruyere here for the same fondue vibe. It is to die for!
Of course, you can add in some bacon or ham or leftover meat if you have it. You can actually add in whatever you’d like! I kept it simple so the broccoli cheddar would shine bright.
There is nothing as great as something you can make ahead for the holidays! It’s fantastic and easy and allows you to enjoy the day or the party or the festivities, whatever they may be, with your family and friends instead of being STUCK in the kitchen.
I love the kitchen but I don’t want to live in there during a party.
And perhaps my favorite part of quiche? You can serve it hot or cold! I love it both ways, though I’m a bit partial to warm. The crust is flakey and butter and the filling practically tastes like a soufflé.
Now tell me about your Christmas morning! Do you make something special? I have another delish make-ahead dish coming up for you that will be perfect, so stay tuned!
Broccoli Cheese Quiche
Broccoli Cheddar Quiche
Yield: 6 people
Prep Time: 1 hour hr
Cook Time: 1 hour hr
resting time: 30 minutes mins
Total Time: 2 hours hrs
This broccoli cheese quiche is absolutely perfect for brunch, lunch or even dinner! It's delicious served warm or cold, perfect paired with a greens salad and is a recipe that can be made ahead of time!
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4.98 from 428 votes
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Ingredients
- 2 cups all-purpose flour sifted
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1 large egg lightly beated
- 1/2 teaspoon white vinegar
- 1/4 cup water ice cold
- 3/4 cup cold unsalted butter cut into pieces
- 1 large egg + 1 teaspoon water for brushing
filling
- 6 large eggs
- 2 cloves garlic minced
- 1 1/2 cups heavy cream
- 3/4 cup white cheddar cheese freshly grated
- 1/4 cup gruyere cheese freshly grated
- 1/2 teaspoon cracked black pepper
- 1 pinch salt
- 1 pinch crushed red pepper flakes
- 1 1/4 cups broccoli florets chopped
Instructions
Add the flour, sugar and salt to a food processor and pulse just until combined.
In a small bowl, whisk together the egg, vinegar and water.
Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain.
Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.
filling
Preheat the oven to 350 degrees F.
Whisk together the eggs, garlic, cream, cheese, salt and peppers. Fold in the broccoli florets.Pour the filling into the crust. Brush the edges of the crust with the egg wash.
Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. This is so good served warm or cold!
Notes
I also love to serve this with a greens salad! If you want to do that, I suggest 2 cups of greens per person!
Course: Breakfast
Author: How Sweet Eats
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Extra cheeeeesy.
posted in: Breakfast, Christmas, Recipes, Vegetarian 78 comments
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4.98 from 428 votes (398 ratings without comment)
Leave a Reply
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Amanda — Reply
I didn’t use the pie crust part of the recipe, and I did blind bake mine … but the rest of this recipe was incredible! I’ve not had great luck with making quiche in the past, but this one came out PERFECT. So fluffy and flavorful. Loved it!
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Jason Gaspar — Reply
I make it all the time. My veg daughter loves it.
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Ruth M. — Reply
I made this while having a guest visit. Needed to use a pre-made deep dish crust due to time constraints. I only used 5 eggs and and a mix of whole milk and half & half instead of heavy cream (and eyeballed the broc so it may have been a bit on the plus side).
This is the BEST broccoli quiche I’ve made in some 50+ years of making them. I’m so glad to have stumbled your recipe just when I needed it. Utterly delicious in every way.
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Sandy — Reply
How long did you bake it since you used a pre made pie crust?
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Ron D — Reply
This was great! But, to our taste, too creamy. Perhaps I didn’t cook it long enough? Did 60 minutes in my gas oven. A fork in center came out clean but top wasn’t brown like your picture. Maybe will use less heavy whipping cream next time. I also used more broccoli than recipe and will use even more next time. I didn’t have white cheddar or Gruyère so used a Mexican blend of Monterey Jack, Medium Cheddar, Asadero and Queso Quesadilla cheeses. Over all it was still very good. I served it with roasted Parmesan potatoes and a light spring mix salad with diced red bell and green onion. A great meal!
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Ron D — Reply
Forgot to rate.
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Lee — Reply
Good recipe! I used 4 eggs and whole milk. I also added chopped onions and a teaspoon of nutmeg. My guests loved it.
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TERRIE — Reply
I’ve made this recipe at least a dozen times now. I don’t change anything. I leave it exactly as it is because it is phenomenal. Thank you so much! My husband loves this for our Sunday brunch with an ice cold Modelo and I usually have a nice glass of Chardonnay with it.
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Debra — Reply
I made this for my brunch It was a hit! It is a wonderful recipe!I am making it again today! It was all eaten yesterday and we are addicted to it! Thank you!
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Kate McBride — Reply
Very good recipe. But it was in need of salt. A pinch didn’t do it. And because the broccoli was raw, you could not taste it. Texture was wonderful but it was a flat taste. Next time I make this I will steam the broccoli first and use 3/4 to 1 teaspoon of Celtic salt. Egg to cream ratio is great. Perfect texture for an all butter partially baked crust.
