Quiches are the ideal brunch food. One pan + eggs + cheese + whatever is in the meat or vegetable drawer of your fridge. It’s great for a crowd and pairs wonderfully with a bubbly mimosa.
This particular quiche features my favorite homemade pie crust recipe. It’s the recipe I use for both sweet and savory dishes. I’m sure shortening is fine, but I really love an all-butter flaky crust. I usually make the crust the night before, wrap in Saran wrap and roll it out in the morning.
Or you can totally use your favorite store-bought crust. Makes this recipe even easier to throw together while in your PJs during weekend mornings.
BROCCOLI CHEDDAR QUICHE
- Yields: One 9 in. quiche (apprx. 6 servings)
For the crust:
- 1 1/4 cup unbleached, all purpose flour
- 1/4 tsp. sea salt
- 1/2 cup (1 stick) cold butter, cubed
- 1/4 cup water, with a few ice cubes in it
For the quiche:
- One 9 inch pie crust (homemade from above OR your favorite store bought)
- 3 Tbsp. butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 cups (apprx 2 heads) of fresh broccoli, chopped *heads only; discard the stems
- 4 eggs
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 1 cup whole milk
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- To make the crust: *I usually do this the night before unless using store bought pie crust. In a large mixing bowl, whisk together the flour and salt. Using a pastry blender, cut in the cubed, cold butter for about 5 minutes until the mixture looks like coarse crumbs. Stir in your ice water (ice cubes removed) a little bit at a time until the mixture forms into a ball. Wrap it in Saran Wrap, flatten into a 1 inch thick circle, and refrigerate for a minimum of 4 hours or overnight. Once chilled, roll the dough out on a lightly floured surface to fit a 9 inch pie/cake pan. Press the dough into the pan and trim off any extra dough. I usually press a fork along the edges to make a crimped pattern along the edge. Using a fork, prick the dough all over before baking.
- To make the quiche: Preheat the oven to 350 degrees F. Pre-bake your quiche crust for 12-15 minutes until very lightly browned and then set aside to cool.
- In a large skillet, melt your butter over medium heat and add the onions, garlic and broccoli. Cook for 5-7 minutes until the vegetables are soft and the onions are translucent.
- In the bottom of your pan, press down half of the cheddar cheese into an even layer on top of the crust. Then spoon on the cooked vegetables.
- In a medium mixing bowl, whisk together the eggs, milk, salt, pepper and the rest of the cheddar cheese. Pour this mixture over the cheese & vegetables. Bake for 30-40 minutes until the center is set. Allow to cool at room temperature for 5 minutes before cutting.