Broccoli-Cheddar Quiche

1238 Ratings
  • 5 187
  • 4 231
  • 3 485
  • 2 275
  • 1 60

This versatile dish goes from the brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.

Everyday Food, December 2011

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Directions

  • Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

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  • Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Cook's Notes

To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

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Reviews (14)

1238 Ratings
  • 5 187
  • 4 231
  • 3 485
  • 2 275
  • 1 60
Martha Stewart Member
01/18/2020
This Quiche was terrific!!! I followed recipe to a tee except I used a store bought pie crust. I will try the pie crust with this recipe next time I make this Quiche!
Martha Stewart Member
01/03/2020
I'm still waiting for my quiche to cool, but I'm so excited to try it. I've made quiche before but never baked the crust empty first. I'm looking forward to a nice non-soggy crust due to this technique. I did cut the onion back to one cup and added about a cup of cooked, crumbled bacon, so let's watch and see what happens!
Martha Stewart Member
08/03/2019
This is a delicious quiche that I make often. A word to the wise: this recipe makes more filling than a 9- inch pie plate can hold and takes forever to set. I use a 10-inch fluted quiche dish. Perfect results in 40 minutes!
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Martha Stewart Member
10/04/2018
It is tasty but it always overflows the pie crust.
Martha Stewart Member
04/05/2018
This was perfect. I made it as part of our Easter brunch. It was wonderful. Not a piece was left. I will definitely make this again... (maybe tomorrow).
Martha Stewart Member
02/04/2018
Unfortunately I got my ratio of eggs and cheese wrong. My fault.
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Martha Stewart Member
01/08/2018
I make this all the time, easy and excellent. I sub gruyere for the cheddar and oven roast the brocolli, but otherwise no changes
Martha Stewart Member
04/12/2017
it literally wouldn't cook it was so soupy
Martha Stewart Member
01/03/2016
It has potential. Way to many onions which makes it a bit gooey and not in a pleasant way. I would add two more eggs and maybe half a cup more of cheese. It looked smelled & beautiful though.
Martha Stewart Member
09/16/2014
I made this recipe exactly as written and it turned out perfectly! There is no need to tweak it in any way. The proportions called for are just right. I have a bad habit of thinking, for example, that if say 1 cup of cheese is good then 2 would be better. That usually turns out to not be the case. This time I made myself follow the given recipe exactly ( believe me I wanted to add more cheese, but I didn't). It was delicious! I'm going to start actually following recipes now.
Martha Stewart Member
11/28/2013
This quiche was awesome. I used 1/2 yellow onion and 1/2 Vidalia and it was absolutely delish! The Vidalia gave it just a mild sweet flavor and the bacon balanced it out. I also sautéed red pepper with the onion for a nice color. As for the cheese I grated and added fresh extra sharp cheddar, mild brie, and havarti. It was super moist and cooked in exactly 40 minutes. Cooking the crust beforehand really worked -no soggy's. I rate this a 5 because I could and will make it over and over again.
Martha Stewart Member
11/10/2013
My first attempt at making quiches...and Martha's recipe made it easier. The custard was perfect and everyone loved the flavor.
Martha Stewart Member
10/21/2013
This is delicious. I ended up doubling the recipe but I didn't need to double the number of eggs. 6 was perfect. This is very delicious. I added thyme and a touch of paprika to give it a rounder flavor. Next time I will add bacon and cook the onion and broccoli in it. I substituted half and half for the heavy cream!
Martha Stewart Member
08/21/2013
I was disappointed in this recipe. I used the 6 eggs like the recipe called for and it ended up tasting too much like an omelet. My opinion is use less eggs, add more cheese and less onion. I love onion and put it in everything I can but it was too much, at least for myself and my family's taste.
Martha Stewart Member
06/02/2013
Whew! Just made this after work and is the oven now. I had some leftover filling which I made into scrambled eggs for a late-night dinner. If the quiche tastes anything like the filling wow, it will be awesome! I also used Vidalia onions which really added a nice sweetness. Made my own crust though old-school style with shortening, etc. I just think it tastes better.
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