Incredibly delectable, this broccoli cheddar quiche is perfect for breakfast, brunch, and dinner! Serve it any time of the day, and it’ll be a hit.
From the flaky crust to the rich filling to the melted cheese, this quiche is such a treat.
It’s filled with a fluffy egg custard loaded with broccoli and ham. This dish is tasty, hearty, and surprisingly healthy.
You can serve it hot, warm, or at room temperature, and it’ll be sensational, regardless.
What’s better than a hug? A hug and a quiche! Get ready to fall in love!
Broccoli Cheddar Quiche
A quiche is a French tart featuring a savory, souffle-like egg custard nestled in a buttery pastry crust.
The egg custard can be filled with all sorts of meats, cheeses, and veggies. This recipe stars broccoli, ham, Cheddar, and Parmesan.
The taste and texture combination of these ingredients is to die for!
The soft crunch of the broccoli, the smokiness of the ham, and the richness of the cheddar are sublime. Together with the flaky pie crust, they make a masterpiece of a dish.
How to Make Broccoli Cheddar Quiche
Preheat the oven and line a baking sheet with foil.
2. Par-bake the crust.
Fit the pie crust into a 9-inch deep pie dish. Poke holes all over the crust with a fork, and brush it with oil. Place the pie dish onto the lined baking sheet. Bake it for 8 minutes. This step is optional, but it keeps the pie from getting soggy.
3. Cook the broccoli.
Otherwise, the florets will be too tough! Pop them in the microwave for 4 minutes on high.
4. Make the custard filling.
Beat the eggs well for a good 2 to 3 minutes. Incorporate as much air into the eggs as possible. This ensures they’re extra soft and fluffy when baked.
You can even use an electric mixer here to make the eggs nice and creamy.
Then, beat in the milk, mustard, oregano, salt, pepper, and thyme. Stir in the broccoli and ham.
5. Assemble and bake.
Pour the custard into the par-cooked crust and sprinkle it with Cheddar and Parmesan. Bake it for 40 minutes.
Keep a close eye on the quiche during the last 15 minutes of baking. If the crust edges are browning too much, cover it loosely with foil.
The quiche is ready once the edges have set. The center will still be jiggly, but it’ll continue to cook during cooling.
6. Serve it and enjoy!
Allow the quiche to cool for at least 10 minutes. Slice it, serve it, and dig in.
Think of the custard filling as a blank canvas. Jazz it up and make it your own.
First, combine the base ingredients of eggs, salt, milk, salt, and pepper. Then, add whatever mix-ins you like.
If you need some inspiration, check out these suggestions:
- Rainbow Veggies – bell peppers, zucchini, asparagus
- Cheese – Mozzarella, goat cheese, Pepper Jack, feta, brie
- Meat – bacon, ground beef, ground pork
- Herbs and Seasonings – rosemary, oregano, basil
- Make it crustless – just ditch the crust and bake the custard.
Tips for the Best Quiche
- Avoid tough broccoli by chopping it into small pieces and pre-cooking it in the microwave. The florets won’t cook too much more in the oven.
- Pop the broccoli in the food processor for some effortless chopping.
- Dry the florets well. Otherwise, they’ll make the custard filling watery.
- Grate and shred your own cheese! Pre-shredded cheeses are coated with an anti-clumping agent. This prevents them from melting well.
- Beat the eggs with an electric mixer to get them extra creamy. This will incorporate more air into them and make the custard filling extra soft and fluffy.
- Be sure to use a deep-dish pie crust so there’s adequate space for the custard filling.
- Keep a watchful eye on the quiche, especially during the last 15 minutes of baking. If you notice the crust’s edges browning too quickly, cover it loosely with foil or a pie shield.
- Don’t over-bake the quiche. The custard should still be a little wobbly in the middle. It’ll continue to cook as it cools.
How to Store and Make Ahead
Let the quiche cool completely, and then cover it with plastic wrap. It’ll keep well in the fridge for up to 3 days.
To reheat it, cover it loosely with foil and bake it for 10 to 15 minutes at 325 degrees Fahrenheit.
Cover the quiche with plastic wrap and aluminum foil, and freeze it for up to 2 months. Allow it to thaw in the fridge overnight, and reheat it as instructed above.
Keep in mind freezing will turn the quiche a little watery. It’s best to consume it immediately.
To Make It Ahead
Prepare the filling in a bowl, cover it with plastic wrap, and refrigerate it for up to 24 hours.
When you’re ready to bake it, pour the filling into the pie crust. Sprinkle it with cheese, and bake it according to the recipe instructions.
Or, just bake the whole thing and let it cool completely. Then, cover it with plastic wrap, and refrigerate it until you’re ready to serve it.
Reheat the quiche for 10 to 15 minutes at 325 degrees Fahrenheit. Serve it and enjoy!
More Breakfast Recipes You’ll Love
- Bisquick Impossible Quiche
- Best Breakfast Tacos
- Parmesan Breakfast Potatoes
- Bisquick Breakfast Casserole
- Italian Sausage Breakfast Casserole
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