Broccoli Quiche Recipe
French · Main course · 65 min total
A classic French-inspired quiche filled with tender broccoli and creamy custard, perfect for brunch or a light dinner.
20
min prep
min prep
45
min cook
min cook
8
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 (9-inch) unbaked pie crust
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 cup shredded Gruyère cheese
Instructions
- Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and crimp edges. Line with parchment and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake 5 more minutes.
- While crust bakes, steam broccoli florets until just tender, about 3 minutes. Drain and set aside.
- In a small skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- In a medium bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
- Spread the cooked onion evenly over the bottom of the pre-baked crust. Arrange broccoli florets on top. Sprinkle shredded cheese over the broccoli.
- Pour the egg mixture over the filling. Bake until the center is set and a knife inserted near the center comes out clean, about 30-35 minutes. Let cool for 10 minutes before slicing.
Tips
- For a lighter version, substitute half-and-half for the heavy cream and milk.
- Serve warm or at room temperature. Leftovers can be refrigerated and reheated.
- Add cooked bacon or ham for a non-vegetarian option.
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