Perfect Broccoli Quiche
- PREP 40min
- COOK 1hrs 20min
- TOTAL 2hrs
This easy broccoli quiche is perfect for brunch and the holidays! It’s loaded with fresh broccoli, melty cheddar, and sweet sautéed onions. So simple, so classic, and always a hit.
*Note that you will change the oven temperature 3 times. These are bolded in the recipe below.
You Will Need
1 (9-inch) single-crust homemade pie crust, our recipe makes enough for 2 quiches, see tips
3 tablespoons butter
Half a medium onion, thinly sliced into half moons
2 garlic cloves, thinly sliced
8 ounces broccoli florets and tender stems, cut into bite-sized pieces, about 4 cups (226 g)
5 large eggs, plus 1 egg for egg wash
1 cup heavy cream (236 ml)
⅛ teaspoon sweet paprika
⅛ teaspoon fresh ground black pepper
½ teaspoon fine sea salt
Pinch cayenne pepper
¼ cup dry white wine or substitute broth or water, see tips
4 ounces sharp cheddar cheese, shredded, 1 packed cup (113 g)
Directions
1Prepare crust: Lightly grease a 9-inch pie plate (pie dish). Roll out the dough to be two inches larger than your pie dish (I use an 8-inch or 9-inch pie dish). Gently press the dough down into the dish to line the bottom and sides. Be careful not to pull or stretch the dough. Fold the edges of the dough underneath itself, creating a thicker, ¼-inch border that rests on the lip of the dish. Crimp edges. (We do this in our pie crust recipe video.)
2Chill the crust: Pierce the bottom of the crust all over with a fork. Refrigerate for 20 to 30 minutes.
3Preheat the oven: While the unbaked pie crust chills, preheat the oven to 425°F (220°C). Place a baking sheet on a middle oven rack.
4Bake the crust: Crumple up a sheet of parchment paper in your hands, then uncrumple it and use it to line the crust (or use foil). Fill with pie weights, dried rice, or dried beans. Place the pie crust on the preheated baking sheet and reduce the oven temperature to 400°F (200°C). Bake for 20 minutes or until the crust is light golden brown. Remove the rice, beans, pie weights, and parchment from the pie crust.
5Make egg wash: Whisk one egg with 1 tablespoon of water in a small bowl. Brush the bottom and sides of the crust with egg wash. Bake until the egg wash is dry, 3 to 5 minutes.
6Prepare the filling: Melt the butter in a large skillet over medium heat. Add the the onions and cook, stirring often, until lightly browned, about 8 minutes. Stir in the garlic and cook 1 to 2 more minutes. Pile in the broccoli and pour over the wine (or broth or water). Cook, stirring occasionally, until all of the liquid is gone, then turn off the heat. The broccoli will be bright green, but not yet tender.
7Make the egg mixture: Whisk the remaining 5 eggs, heavy cream, paprika, black pepper, salt, and pinch of cayenne in a bowl.
8Assemble: Spread the broccoli, onions, and cheese in the pie crust. Pour the egg mixture over them, stopping when it reaches the top but before it spills over. Shimmy the pie dish to remove any air bubbles.
9Bake: Now, reduce the oven temperature to 325°F (162°C), then bake until the egg sets and the crust turns a light golden brown, about 55 to 65 minutes, turning once halfway. Remove from the oven and cool on a wire rack for 10 to 15 minutes before cutting.
Adam and Joanne's Tips
- Storing: Keep baked quiche covered in the fridge for up to 4 days. Reheat on a baking sheet in a 325°F oven or toaster oven. Do not microwave (it will soften the crust).
- Pie crust: Our favorite pie crust recipe makes enough dough for 2 single-crust quiches or pies. The recipe above has enough filling for one quiche. You can save the leftover crust in the fridge for up to a week or in the freezer for up to 3 months.
- Wine: Only add the wine if you already have a bottle open. The quiche turns out really well with a light chicken or vegetable broth, or water.
- The nutrition facts provided are estimates.