A perfect spring brunch recipe, Deep Dish Broccoli Cheddar Quiche is made with a flakey and buttery deep dish crust and filled with a simple and savory egg mixture, broccoli florets and white cheddar. Easy and delicious to make for every spring time gathering.
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Whenever we are at a restaurant for brunch I love getting the quiche that is on the menu! It is a great way to enjoy eggs but in a flakey pastry shell that adds so much flavor. Spring time is always a great time to enjoy a slice of quiche filled with fresh veggies and creamy cheese on its own or over a bed of lettuce.
Making a homemade quiche will be so satisfying and a recipe that you can keep on hand for any breakfast, brunch or special occasion. This Deep Dish Broccoli Cheddar Quiche is great for spring and summer and is the perfect base to add your favorite ingredients to make it your own. The flakey pie crust might be the hardest part, but make it in advance and you will be ready to whip this up any time.
Another favorite quiche is our Spinach Mushroom Prosciutto Quiche that would also be a great addition to your table!
Broccoli Cheddar Quiche Ingredients
- Eggs-8 whole eggs is the base of the quiche!
- Cheese- This recipe calls for Shredded White Cheddar Cheese! I love the mild flavor of the white cheddar, but the cheese can easily be substituted for mild cheddar or even shredded Gruyere would be delicious!
- Broccoli-Fresh chopped broccoli florets add a perfect texture and flavor to this quiche! If you only have frozen broccoli make sure that it is completely thawed out before using.
- Dairy- Half milk and half heavy cream is the combination but you can also use half and half if you have it!
- Spices- Salt, pepper, garlic powder and paprika are the only spices you need to make this quiche flavorful and delicious.
Recipe Add Ins and Variations
Quiche is a great brunch item and has so many variations that can be made to make it to your liking! Love adding a protein to a vegetable quiche or adding in more veggies! These are easy add ins or variations that can be used to make your favorite quiche.
- Bacon
- Ham
- Prosciutto
- Mushrooms
- Artichokes
- Scallions
Step-by-Step Instructions
Prepare The Flakey Pie Dough
- In a food processor combine the flour, salt and baking powder; pulse to combine
- Slowly add in the cold cubed butter until the butter is crumbled throughout and the flour comes together into small pea size balls
- Continue pulsing and slowly add the ice cold water ¼-1/2 cup until the dough comes together
- Remove the dough from the food processor, gently kneed the dough to bring it all together and shape it into a disk, wrap with plastic wrap and freeze for 10 minutes or refrigerate for 30 minutes
Blind Bake The Crust
- Once the dough has had time to rest, roll the dough on a lightly floured surface to into a 12 inch circle and transfer the dough into a 9" deep dish tart pan or pie plate and shape into the pan
- Refrigerate the crust for 10 minutes before blind baking
- Remove the crust from the refrigerator and using a fork gently prick holes in the bottom of the crust (this helps the dough to not puff up while baking)
- Place a piece of parchment paper on top of the crust and fill the center with pie weights or dry rice
- Bake the pie crust for 20 minutes and then remove the parchment paper and pie weights and bake for an additional 5-8 minutes or until the crust is light golden brown
Prepare The Quiche Filling and Bake
- Once the crust is out of the oven, fill the bottom of the crust with the broccoli florets and the shredded white cheddar cheese (add any other ingredient add ins at this point)
- Pour the quiche filling over the top of the broccoli and cheese
- Reduce the oven temperature to 350 degrees F and bake the quiche for 35-40 minutes or until the center is set
- Allow the quiche to cool for 10 minutes before cutting and serving
- Serve each slice on its own or over a bed of lettuce
Tips and FAQS To Make The Best Quiche
Make Ahead and Freeze
Quiche is a great recipe the can be made ahead of time and stored in the freezer until you are ready to serve! The pie dough can also be made in advance and stored in the refrigerator for 3-4 days . Once the quiche is baked, allow it to cool completely and then cover tightly with plastic wrap for 2 months . Thaw the quiche in the refrigerator and then bake in the oven at 350 degrees for 15-20 minutes to heat and serve!
Whisking The Eggs
The best quiche is a light and fluffy filling and the best way to achieve this is by using a mixer to whisk the egg and cream mixture. This will make the egg texture very fluffy and not rubbery!
Yes! It is very important that you don't skip this step. The crust needs to bake much longer than the quiche filling so you much bake the crust with pie weights before pouring the filling in or the crust will not be baked all the way through.
Pie weights can either be bought at a store or can be something you have in your pantry. Dry rice or dry beans are a great substitute for pie weights and they work perfect!
Yes! For a last minute quiche recipe frozen store bought dough is always a great thing to keep on hand! If you prefer to make sure dough homemade, make several batches and freeze them to always be prepared!
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Deep Dish Broccoli Cheddar Quiche
Ingredients
Flakey Pie Crust
- 2 Cups All Purpose Flour
- ½ Teaspoon Salt
- ½ Teaspoon Baking Powder
- 12 Tablespoons Unsalted Butter Cold and Cubed
- ¼-1/2 Cup Ice Cold Water
Broccoli Cheddar Quiche Filling
- 8 Eggs
- 1 Cup Whole Milk
- 1 Cup Heavy Cream
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- ¼ Teaspoon Paprika
- 1 Cup Shredded White Cheddar Cheese
- 2 Cup Broccoli Florets Chopped
Quiche Optional Add Ins
- 1 Cup Cooked Bacon Chopped
- 1 Cup Ham Chopped
- 1 Cup Mushrooms Chopped
Instructions
Make the Dough:
- In a food processor combine the flour, salt and baking powder; pulse to combine
- Slowly add in the cold cubed butter until the butter is crumbled throughout and the flour comes together into small pea size balls
- Continue pulsing and slowly add the ice cold water ¼-1/2 cup until the dough comes together
- Remove the dough from the food processor, gently kneed the dough to bring it all together and shape it into a disk, wrap with plastic wrap and freeze for 10 minutes or refrigerate for 30 minutes
Roll out the Dough and Blind Bake
- Preheat the oven to 375 degrees F
- Once the dough has had time to rest, roll the dough on a lightly floured surface to into a 12 inch circle and transfer the dough into a 9" deep dish tart pan or pie plate and shape into the pan
- Refrigerate the crust for 10 minutes before blind baking
- Remove the crust from the refrigerator and using a fork gently prick holes in the bottom of the crust (this helps the dough to not puff up while baking)
- Place a piece of parchment paper on top of the crust and fill the center with pie weights or dry rice
- Bake the pie crust for 20 minutes and then remove the parchment paper and pie weights and bake for an additional 5-8 minutes or until the crust is light golden brown
Prepare the Quiche Filling and Bake
- While the crust is blind baking; using a hand mixer or electric mixer, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder and paprika until all ingredients are combined and fluffy
- Once the crust is out of the oven, fill the bottom of the crust with the broccoli florets and the shredded white cheddar cheese (add any other ingredient add ins at this point)
- Pour the quiche filling over the top of the broccoli and cheese
- Reduce the oven temperature to 350 degrees F and bake the quiche for 35-40 minutes or until the center is set
- Allow the quiche to cool for 10 minutes before cutting and serving
- If you have leftovers, wrap the quiche in plastic wrap and store in the refrigerator for 3-4 days
Notes
Nutrition
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