Broccoli Quiche

Raise your hand if you like quiche! The thing I love about this recipe is how versatile it is. You can use just about any vegetable. So if you have asparagus in your refrigerator, add it to the quiche. I have made it with cauliflower, broccoli, spinach, and the aformentioned asparagus. If you want to get really crazy, add some onions, tomatoes, and/or bacon! Really, that is why I love this recipe, you can make it all your own by adding new flavors.

In terms of being family friendly – if you have a kid who doesn’t like vegetables, they’re probably not going to love it. Beau is that kid in our family and he always has to try a bite. Now, that bite might be the size of a pea, but he still has to try. If he’s not a fan, he has to make himself something to eat. I am not the mom that makes separate meals for the one kid who won’t eat the dinner. He’s 10 so there are lots of things he can make on his own – whether it be a grilled cheese sandwich, scrambled eggs, or just a bowl of cereal.

That being said, the rest of the family loves this quiche. As with any quiche, you start out with pie crust. I use my standard crust recipe and my quiche pan. My pan is corning ware but Wilton has a non-stick pan with a removable bottom which is great when making large fruit tarts. You can also use a pie pan.

I always make my own pie crust and I use the same recipe for EVERY pie and quiche. I am kind of picky when it comes to pie crust and this is my favorite. If you have one you like, use it. If you don’t want to make your own, use pre-made.

I do not crimp the edges when making a quiche. I run a knife around the edges and leave them like that. You will bake the crust in the oven for 10 minutes and then add the vegetables, in this case I used broccoli. You will need to steam the vegetables over boiling water for about 4 minutes and then plunge them in cold water to stop the cooking. This way, they will not be mushy after baking.

The quiche mixture of eggs, milk, mayo and cheese gets whirled together in a blender or food processor. I always use a blender. It is easy and less parts to assemble! I have also just whisked the ingredients and that is okay too.

You will bake the quiche for 30-35 minutes. I always let it rest for about 10 minutes after removing it from the oven to let it set. Don’t worry, it will still be nice and hot! Guys, this quiche is so good, I want to make it again right now!

Print

Broccoli Quiche

Broccoli in an egg, milk, and cheese mixture in a buttery crust

Course Main Course

Cuisine French

Keyword broccoli quiche, quiche, vegetarian

Prep Time 15 minutes

Cook Time 42 minutes

Resting Time 10 minutes

Total Time 57 minutes

Servings 10

Ingredients

Crust

• 1 cup flour
• 1/2 cup butter room temperature
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup cold water

Quiche

• 4 cups broccoli cut into 1 inch pieces
• 2 eggs
• 1/2 cup milk
• 1/2 cup mayonnaise
• 2 cup monterey jack cheese shredded
• 1/8 tsp nutmeg
• 1/8 tsp black pepper

Instructions

Crust

1. Preheat oven to 400°F.  You can either use this recipe or a pre-made pie crust.  Mix all ingredients together and roll dough out on a well floured surface.  Fit inside the quiche or pie pan.  Run a knife around the edges to cut off any excess dough.  No need to crimp the edges.

   

2. Bake at 400°F for 10 minutes. Remove from oven and begin assembling quiche. Reduce heat to 350°F for the quiche.

Quiche

1. Cut broccoli or other vegetables into bite size pieces about 1 inch.  Steam over boiling water for 4 minutes until crisp tender.  Plunge into cold water to stop the cooking.  Drain the vegetables.  Spread them into the cooked crust.

   

2. In a blender, mix the eggs, milk, mayonnaise, cheese, nutmeg, and pepper.

   

3. Add the cheese and whirl until mixed.  Pour over the broccoli.  Bake in the oven at 350°F for 30-35 minutes, until a knife comes out clean.  Let cool for 10 minutes before serving.