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Broccoli and Cheese Quiche

Broccoli and Cheese Quiche Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 378
Ingredients Method Notes

Ingredients
  

  • 1 (9‑inch) unbaked pie crust, store‑bought or homemade
  • 2 cups small broccoli florets, about 8 oz
  • 1 ½ cups shredded sharp cheddar cheese
  • 4 large eggs
  • 1 cup whole milk
  • ½ teaspoon Dijon mustard (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • Pinch of nutmeg (optional)

Method
 

  1. Heat oven to 375°F. Line a 9‑inch pie dish with the crust, crimp the edges, prick the bottom, and blind bake with pie weights for 10 minutes, then remove weights and cool slightly.
  2. Cook the broccoli in boiling water for 2 minutes, drain, rinse with cold water, and pat very dry. Toss with the shredded cheddar.
  3. In a bowl, whisk the eggs, milk, mustard, salt, pepper, garlic powder, and nutmeg until smooth.
  4. Spread the broccoli‑cheese mixture in the crust, pour the custard over, and bake at 375°F for 35 to 40 minutes, until the edges are golden and the center wobbles slightly.
  5. Rest the quiche on a wire rack for 10 minutes, then slice into wedges and serve warm.

Notes

A 10‑minute rest after baking is essential. It lets the custard finish setting so each slice holds together, and the filling won't run when you cut into it.