Description

This Broccoli Cheddar Quiche is a delicious and comforting dish perfect for brunch, lunch, or a light dinner. Featuring a flaky spelt or butter pie crust filled with tender broccoli florets, sharp cheddar cheese, and a creamy, flavorful custard mixture seasoned with Dijon mustard, smoked paprika, and kosher salt, this quiche offers a satisfying combination of flavors and textures. The recipe yields 8 generous servings and requires about 1 hour and 35 minutes from start to finish, including prep and baking time.

Ingredients

Scale

Crust

1 prepared spelt pie crust or The Best Butter Pie Crust

Filling

12 ounces broccoli (3-4 cups), cut into small florets (fresh or frozen)
8 large eggs
½ cup whole milk
½ cup heavy cream
1 tablespoon Dijon mustard
1 ½ teaspoons coarse kosher salt
½ teaspoon smoked paprika
½ teaspoon black pepper
4 ounces (about 1 cup) shredded sharp cheddar cheese

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Instructions

Prepare the crust: Preheat your oven to 375°F (190°C). Place the prepared spelt or butter pie crust into a 9-inch pie dish, pressing it gently to fit and crimping the edges as desired. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 10-12 minutes until the edges are set but the crust is not fully cooked. Remove the weights and parchment paper and set the crust aside.
Prepare the broccoli: If using fresh broccoli, steam or blanch the 12 ounces of broccoli florets for 3-4 minutes until just tender but still bright green. If using frozen broccoli, thaw and drain excess moisture. Pat dry to avoid soggy filling.
Mix the custard: In a large bowl, whisk together 8 large eggs, ½ cup whole milk, ½ cup heavy cream, and 1 tablespoon Dijon mustard until smooth. Season the mixture with 1 ½ teaspoons coarse kosher salt, ½ teaspoon smoked paprika, and ½ teaspoon black pepper. Whisk again to combine all seasonings evenly.
Assemble the quiche: Spread the drained broccoli evenly over the baked pie crust. Sprinkle 4 ounces of shredded sharp cheddar cheese over the broccoli. Carefully pour the egg and cream custard mixture over the broccoli and cheese, filling the crust without overflowing.
Bake the quiche: Place the assembled quiche in the preheated oven and bake for 50-60 minutes, or until the custard is set around the edges but slightly jiggly in the center. Insert a knife near the center; if it comes out clean, the quiche is done. If not, continue baking and check every 5 minutes.
Cool and serve: Remove the quiche from the oven and allow it to cool for at least 15 minutes to let the custard set fully. Slice into 8 pieces and serve warm or at room temperature.

Notes

Use fresh or frozen broccoli; if frozen, thaw thoroughly and drain to prevent excess moisture in the quiche.
If you don’t have coarse kosher salt, substitute with 1 teaspoon fine sea salt, adjusting to taste.
The Dijon mustard adds depth and tanginess; do not omit for best flavor.
This quiche can be prepared a day ahead and reheated gently before serving.
For a gluten-free version, use a gluten-free pie crust instead of spelt or butter crust.