This Broccoli Cheddar Quiche is an amazing quiche for celebrating Mother's Day or just the weekend! This quiche has a buttery, flaky crust, and is filled with a cheesy egg and broccoli center. Add a side of bacon or fruit for a delicious brunch!
If you love quiche, make sure to check out my Cheesy Veggie Quiche, Apple Cheddar Bacon Quiche, or my Spinach Ham & Cheese Quiche.
Why You'll Love This Recipe
Mother's Day is just around the corner! And quiche is a perfect Mother's Day brunch menu item. One of the things I love about quiche is that you can prepare most or all of it the day ahead. It reheats very well and tastes just as good as when it was originally baked.
That's a plus if you're preparing for a brunch or want to impress Mom on Mother's Day, but don't want to get up at the crack of dawn. You can easily make this quiche the night before, refrigerate it, and then just heat it up before you're ready to enjoy it (in the oven of course, never, never ever use the microwave!).
While this is not a crustless quiche, making the crust is very simple. And quiche is not a quiche without a crust, that's a frittata! If you are new to baking pie crust, make sure to check out my All Butter Pie Crust post for lots of tips and tricks for getting a super buttery and flay crust!
Ingredients for Broccoli Cheddar Quiche
Cairnspring Mills Organic All Purpose Flour
Organic Valley Grassmilk Raw Cheddar Cheese
Frontier Co-Op Organic Oregano
Frontier Co-Op Organic Rosemary
Organic Broccoli Florets
FAQ's
Can I use a nondairy milk?
Yes, if you want to use coconut or almond milk, you can use either of those here! If you are dairy free, you can also use vegetable stock or bone broth as well! Both of these are great alternatives to milk for quiche. I use Kettle & Fire Bone Broth in quiche all the time. Use code MIMIBAKESCOOKIES for 20% off Kettle & Fire.
Can I use a different vegetable?
Yes, you can substitute the broccoli for whatever you’d like. Other veggies that are really good in quiche are mushrooms, onions, bell peppers, zucchini, spinach, and kale!
Do I have to add cheese?
No, if you don’t want to add cheese, you can skip it. You may want to add a little more broccoli or add an additional vegetable to make up for the volume that the cheese adds.
Can I add meat?
Yes! I love adding meat to quiche. I’ve made this one with ham and bacon before, and both are delicious! Try adding 1/2 cup to 1 cup, depending on how meaty you want it!
What is the best pie pan for quiche?
The best pie pan for quiche is either cast iron or aluminum. Ceramic and glass are really not good for quiche or pie, they often result in a soggy bottom. Please ignore my photos, as I baked this quiche in my aluminum pie pan and transferred it to this one for photos! I do that all the time. My two favorite pie dishes for quiche (and really for all pie!) are the Lodge Cast Iron Pie Pan or the USA Pan Aluminum Pie Pan. Trust me, it’s totally worth getting one of these, your pies will be ten times better!
How do you re-heat quiche?
Quiche has a pie crust that is buttery and flaky. Therefore, it needs to be reheated in the oven or toaster oven only. Never reheat quiche in the microwave as the pie crust will become very soggy and will really bad tasting. But, reheating in the oven makes quiche taste like the day you made it!
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Broccoli and cheese are added into this quiche with rosemary, thyme, and oregano in a buttery and flaky crust.
Ingredients
- Crust
127 grams (1 cup) organic all purpose flour, plus extra for rolling
1/2 cup (113 grams) organic salted butter, cold
1/4 cup cold water
- Filling
4 organic large eggs
1/2 cup organic milk
1/4 teaspoon organic oregano
1/4 teaspoon organic thyme
1/4 teaspoon organic rosemary
60 grams (2/3 cup) grated organic cheddar cheese
57 grams (2/3 cup) broccoli pieces
fine sea salt and black pepper to taste
Directions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
- Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
- Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 350°F.
- On a floured surface, roll out the crust to 1/4-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
- Place a piece of parchment paper into the quiche pan and fill with rice or pie weights. Par bake for 25 minutes, remove rice and parchment paper, and bake again for 15 minutes. The edges will start to brown.
- To make the filling: In a medium bowl whisk together the eggs, milk, oregano, thyme, and rosemary. Add in white cheddar cheese and broccoli pieces. Transfer to the quiche crust and spread evenly.
- Bake for 40 minutes, until set. Serve immediately with sea salt and pepper.
- Store in the fridge for up to 5 days.
Recipe Video
Notes
- High Altitude – Parbake at 350°F for 15 minutes, remove parchment paper and weights and bake for another 10 minutes. Once filled, bake for 35 to 40 minutes, until set.
Did you make this recipe?
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!
