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Broccoli Quiche Recipe

Broccoli Quiche Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 cups small broccoli florets
  • 4 large eggs
  • 1 cup half-and-half
  • 1 tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp freshly grated nutmeg
  • 1 cup shredded sharp cheddar cheese

Method
 

  1. Heat oven to 375°F (190°C). Fit pie crust into a 9-inch pie plate, prick bottom, line with parchment, fill with weights, and blind bake 15 minutes. Remove weights and bake another 5 minutes until bottom is dry and pale gold.
  2. Melt butter in a skillet over medium heat. Cook onion 3 minutes until softened, add broccoli and a pinch of salt, and cook 2 minutes more until bright green but still firm.
  3. In a bowl, whisk together eggs, half-and-half, Dijon, salt, pepper, and nutmeg until smooth.
  4. Lower oven to 350°F (177°C). Sprinkle half the cheese into the warm crust, spoon broccoli mixture over it, top with remaining cheese, and slowly pour in the custard.
  5. Place quiche on a baking sheet and bake 35 to 40 minutes until edges are golden and the center still jiggles slightly.
  6. Cool on a wire rack at least 10 minutes, then slice and serve warm.

Notes

Let the quiche sit for the full 10 minutes before cutting so the slices hold together. If you are using a deep-dish pie plate, you may need an extra 5 minutes of bake time and a little more custard (increase eggs to 5 and half-and-half to 1¼ cups).