This classic Broccoli Cheese Quiche brings together tender broccoli florets and melted cheese in a flaky, buttery crust. Perfect for brunch or dinner, this protein-rich dish takes just 20 minutes to prep and delivers a delightful blend of flavors in every bite.
With 15g of protein and loaded with vitamins A and C, it’s a nutritious choice that doesn’t sacrifice taste. The golden-brown top and creamy interior make this quiche a show-stopping addition to any meal.
Ingredients for Broccoli Cheese Quiche
- Pie Crust: 1 homemade unbaked crust, perfect foundation for our quiche
- Bacon: 4 slices quality bacon, adds wonderful savory depth
- Oil: 1 Tablespoon olive oil, for sautéing vegetables
- Vegetables: 3 cups chopped fresh broccoli, 3 green onions, 1 teaspoon minced garlic
- Egg Mixture: 5 large eggs, 1¼ cups milk, perfectly balanced for silky texture
- Cheese Blend: ⅓ cup parmesan, ½ cup each of cheddar and mozzarella
- Seasonings: Salt and fresh ground pepper to taste
Step-by-Step Instructions
- Bacon Preparation: Cook bacon until crispy, then set aside on paper towels
- Vegetable Sauté: Cook broccoli, onions, and garlic until tender, then mix with chopped bacon
- Crust Preparation: Roll dough to 12-inch diameter, arrange in 9-inch pie dish
- Blind Baking: Bake crust at 375°F with weights for 15 minutes, then 8 more minutes after removing weights
- Filling Assembly: Whisk eggs, milk, and parmesan; layer cheeses and vegetable mixture in crust
- Final Baking: Pour egg mixture over layers, top with remaining cheese, bake at 350°F for 40-50 minutes
- Finishing Touch: Cool for 10 minutes before slicing for perfect portions
Cooking Techniques
Let’s talk about blind baking – it’s what makes your quiche crust perfectly crispy! When you add those pie weights (or beans), they keep the crust from puffing up while baking. For best results, press your pie weights right up against the sides of the crust.
And those little fork pricks you make? They let steam escape and help prevent bubbles from forming. Trust me, these simple steps make a big difference!
Variations & Substitutions
This quiche is super flexible! Don’t eat bacon? Make it vegetarian by leaving it out and adding sautéed mushrooms instead. You can swap the broccoli for spinach or asparagus – just make sure to cook out any extra moisture first.
If you’re watching calories, try using half-and-half instead of whole milk, or mix up the cheese combinations using what you have on hand. Just keep the total amount of cheese the same for the best texture.
Storage Tips
Your quiche will stay fresh in the fridge for up to 4 days when wrapped well. The best part? You can freeze individual slices! Just wrap each piece in plastic wrap, then foil, and pop them in the freezer for up to 3 months.
When you’re ready to eat, thaw overnight in the fridge and warm gently in a 325°F oven until heated through – about 15 minutes. The crust might not be quite as crispy, but it’ll still taste amazing!
Serving Suggestions
This quiche pairs beautifully with a simple green salad dressed in light vinaigrette. For brunch, add some fresh fruit on the side and maybe a warm croissant.
You can serve it hot from the oven, at room temperature, or even cold – it’s tasty any way you slice it! If you’re taking it to a potluck, this quiche travels really well and can sit out safely for a couple of hours.
Broccoli Cheese Quiche
Equipment
- 9-inch pie dish
- Large frying pan
- Mixing bowl
Ingredients
For the Quiche
- 1 whole homemade pie crust unbaked
- 4 slices bacon good quality
- 1 tablespoon olive oil
- 1 head broccoli roughly chopped (about 3 cups)
- 3 whole green onions chopped
- 1 teaspoon garlic minced
- 5 large eggs
- 1 1/4 cups milk
- 1/3 cup parmesan cheese freshly grated
- 1/2 cup cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
Instructions
- Cook bacon in a large frying pan over medium heat until golden and crispy on both sides. Remove to a plate lined with a paper towel. Remove some of the grease from the frying pan.
- Add the chopped broccoli, onions, and garlic. Season with a little salt and pepper and saute until broccoli is slightly tender. Chop bacon and add it to the pan. Remove pan from heat.
- Preheat oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
- Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
- While your pie crust bakes, prepare the egg filling. Add eggs, milk and parmesan cheese to a mixing bowl and whisk well to combine. Season with a little salt and pepper.
- Layer most of the shredded cheddar and mozzarella cheese into the bottom of the warm pie crust. (Reserve about ¼ cup of cheese for sprinkling on top of the quiche). Sprinkle the broccoli, onion and bacon mixture over the cheese and spread into an even layer.
- Pour the egg mixture on top. Sprinkle with remaining ¼ cup of shredded cheese. Bake at 350 degrees for 40-50 minutes, or until set on top.
- Remove from oven and allow to cool for 10 minutes, or down to room temperature, if desired, before slicing. Store leftovers, covered, in the fridge.
