Go Back
–+ servings
a whole broccoli quiche sliced up.
Print Recipe
No ratings yet

Broccoli Cheese Quiche

This easy broccoli cheese quiche is perfect for breakfast, lunch, a weekend brunch, or a weeknight dinner. 
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, brunch
Cuisine: American
Allergy: Nut Free, Sugar Free, Vegetarian
Servings: 8 servings
Calories: 433kcal
Author: Marina Rizhkov

Ingredients

Crust

  • 230 grams flour I used whole grain, but regular will work the same
  • 115 grams cold unsalted butter cut into 6 pieces 
  • 1 tsp salt
  • 65 grams water cold

Quiche Cheese Filling

  • 4 cups broccoli cut into small florets
  • 1 cup cheddar cheese grated
  • 4 cherry tomatoes
  • ⅓ cup sun-dried tomatoes chopped
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp Italian seasoning
  • 4 large eggs
  • 1 cup heavy cream

Instructions

Crust

  • Place flour, salt and butter into the food processor and pulse until the mixture resembles breadcrumbs.
    230 grams flour, 115 grams cold unsalted butter, 1 tsp salt
    flour in a food processor.
  • Add cold water and process until soft dough is formed. This takes a few seconds, don't over-mix.
    65 grams water
    crust mix in a food processor.
  • Roll out the dough on a floured surface and transfer to a 10 inch pie pan. Evenly press the dough onto the bottom and sides. Prick the base with a fork several times and freeze for 20 minutes.
    baked quiche crust.
  • Preheat the oven to 375° F. Line the crust with parchment and fill with baking weights or dry beans. Bake for 15 minutes.
    pie weights on parchment paper to bake a quiche crust in a white dish.
  • Remove the parchment and beans and bake for another 10 minutes until the edges start to brown slightly.
    crust in a white tray with fork marks baked.

Quiche Filling

  • In a bowl, whisk together the eggs and cream. Add the salt and spices.
    1 tsp salt, ¼ tsp black pepper, 1 tsp garlic powder, 4 large eggs, 1 cup heavy cream, ½ tsp Italian seasoning
    egg mix in a glass bowl with a whisk.
  • Spread cheese on the crust, leave 2 tsp for the top. Add chopped dried tomatoes on top.
    1 cup cheddar cheese, ⅓ cup sun-dried tomatoes
    baked crust in a tray on a wire rack with cheese and sun dried tomatoes inside.
  • Place chopped broccoli on top, pressing slightly. 
    4 cups broccoli
    broccoli in a quiche crust.
  • Pour the egg mixture over broccoli, sprinkle with 2 tbsp of remaining cheese and place 4 cherry tomatoes on top.
    1 cup cheddar cheese, 4 cherry tomatoes
    ready to bake broccoli quiche in a dish on a wire rack.
  • Bake for 35-40 minutes until the crust on the edge is brown and the center is just set.
    baked broccoli cheese quiche in a dish on a wire rack.
  • Serve warm or at room temperature.

Notes

  • The food processor helps to speed up the process and creates more fine pieces of broccoli.
  • For the egg mixture, use fresh eggs only. Test the freshness of your eggs by placing them in a bowl of water and if they sink to the bottom, they are fresh and good to use.

Nutrition

Calories: 433kcal | Carbohydrates: 30g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 172mg | Sodium: 832mg | Potassium: 434mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1441IU | Vitamin C: 45mg | Calcium: 172mg | Iron: 3mg