Description
This Broccoli Cheddar Quiche is a delicious and savory dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky pie crust filled with sautéed broccoli and onions, sharp cheddar cheese, and a creamy egg custard seasoned with garlic and nutmeg, it combines fresh vegetables with rich flavors for a satisfying meal. Easy to prepare and bake, this classic American quiche is both comforting and versatile.
Ingredients
Scale
Crust
- 1 9-inch pie crust (store-bought or homemade)
Vegetables
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups broccoli florets, chopped into small pieces
Custard Filling
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Preheat and Prepare Crust: Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, trim any excess dough around the edges, and crimp the edges decoratively. Use a fork to prick the bottom of the crust to prevent bubbles during baking. Pre-bake the crust for 8 minutes to set it, then remove it from the oven and set aside.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent. Add the chopped broccoli florets and cook for another 3 to 4 minutes until they become slightly tender but still crisp. Remove from heat and allow the vegetables to cool slightly.
- Prepare Custard Mixture: In a mixing bowl, whisk together the 4 large eggs and 1 cup of whole milk (or half-and-half). Season the mixture with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and optionally 1/8 teaspoon ground nutmeg for warm, subtle spice. Stir in the sautéed onion and broccoli along with 1 1/2 cups of shredded sharp cheddar cheese, ensuring everything is evenly combined.
- Assemble and Bake: Pour the egg and vegetable mixture into the pre-baked pie crust, spreading it evenly. Bake the quiche in the oven at 375°F (190°C) for 35 to 40 minutes or until the center is set and the top turns a light golden brown. The quiche should be firm but still slightly jiggly in the center when done.
- Cool and Serve: Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. This resting time helps the filling to set fully and makes serving easier. Slice into six portions and enjoy warm or at room temperature.
Notes
- You can substitute the sharp cheddar cheese with other flavorful cheeses such as Swiss or Gruyère for different taste profiles.
- To make a crustless version of this quiche, simply grease the pie dish well and pour the filling directly into it before baking.
- Feel free to add other vegetables like mushrooms or bell peppers for extra variety and nutrition.
- The quiche can be stored refrigerated in an airtight container for up to 3 days and reheated gently.
