Broccoli Cheddar Quiche
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr
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Additional Time
30 mins
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Total Time
2 hrs
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Servings
6 people
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Course
Breakfast
Broccoli Cheddar Quiche
Description
The Broccoli Cheddar Quiche begins with a scratch-made pie crust combining all-purpose flour, sugar, salt, cold butter, and a mixture of egg, vinegar, and ice water, which is chilled before rolling out. The filling integrates eggs, minced garlic, heavy cream, fresh grated white cheddar and gruyere cheeses, black pepper, salt, red pepper flakes, and chopped broccoli florets.
The custard filling is poured into the pre-baked or unbaked crust, edges brushed with an egg wash to promote browning. Baking at 350°F until golden and set results in a quiche with a tender crumb crust and creamy, flavorful interior. The cheeses provide a sharp depth, while the broccoli adds texture and mild earthiness. Red pepper flakes provide a subtle heat balancing the richness.
This quiche serves well warm or cooled, suitable for brunch, lunch, or light dinner. It pairs nicely with a fresh greens salad to complement the creamy texture and cheese intensity.
For serving, allocate about two cups of greens per person if accompanying with salad. The recipe yields a 9-inch quiche, enough for several servings.
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 butter cut into pieces, cold unsalted
- 1 large egg for brushing, plus 1 teaspoon water
filling
- 6 large egg
- 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 black pepper cracked
- 1 pinch salt
- 1 pinch red pepper flakes crushed
- 1 1/4 cups broccoli chopped, florets
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
- For serving with a salad, plan about 2 cups of fresh greens per person.
User Reviews
Overall Rating
5
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