Broccoli Quiche

Broccoli Quiche is a delightful and versatile dish that combines the tender texture of steamed broccoli with a creamy, cheesy custard, all encased in a flaky, buttery crust. Perfect for breakfast, brunch, or even a light dinner, this quiche is both satisfying and elegant. The combination of eggs, cheese, and broccoli creates a well-balanced meal that’s not only delicious but also packed with nutrients. Whether served warm or at room temperature, this quiche is a crowd-pleaser that pairs beautifully with a crisp salad or a side of fresh fruit.

Ingredients:

• For the Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3-4 tablespoons ice water
• For the Filling:
  • 1 1/2 cups broccoli florets, steamed until tender
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped onions (optional)
  • 1 tablespoon butter (for sautéing onions, optional)

Instructions:

1. Prepare the Crust:
   • In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together and forms a ball.
   • Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Pre-bake the Crust:
   • Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
   • Press the dough into the dish, trimming any excess around the edges. Prick the bottom with a fork.
   • Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until lightly golden. Set aside to cool.
3. Prepare the Filling:
   • If using onions, melt the butter in a skillet over medium heat. Sauté the onions until soft and translucent, about 5 minutes. Set aside.
   • In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
4. Assemble the Quiche:
   • Spread the steamed broccoli florets evenly over the bottom of the pre-baked crust.
   • Sprinkle the shredded cheddar cheese, grated Parmesan cheese, and sautéed onions (if using) over the broccoli.
   • Pour the egg mixture over the filling, making sure everything is evenly distributed.
5. Bake:
   • Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
   • Let the quiche cool slightly before slicing and serving.

Enjoy your Broccoli Quiche, a deliciously savory dish that’s perfect for any time of day!