Broccoli-Cheddar Quiche


Recipe: Broccoli-Cheddar Quiche

Summary: Quiche has come in and out of style over the years, but we think it’s the ultimate brunch dish. A buttery, flaky pastry crust is irresistible, and the possibilities for fillings are endless. Broccoli and cheddar are a universally appealing combination, so this version is sure to be a crowd-pleaser.


    • For the Buttery Pastry Dough:
    • 1 1/4 cups (6 1/2 oz./200 g.) all-purpose flour
    • 1/4 tsp. fine sea salt
    • 7 Tbs. (3 1/2 oz./105 g.) unsalted butter, chilled
    • 1/4 cup (2 fl. oz./60 ml.) ice water, or as needed
    • Flour for rolling out the dough
    • Quiche
    • 2 cups (4 oz./125 g.) broccoli florets
    • 1 cup (8 fl. oz./250 ml.) half-and-half
    • 2 large eggs
    • 1 Tbs. minced fresh dill
    • Kosher salt and freshly ground pepper
    • 1 cup (4 oz./125 g.) shredded sharp Cheddar cheese


  1. To make the crust, in a large bowl, whisk together the flour and salt. Cut the butter into cubes and scatter over the flour mixture. Using a pastry blender or 2 knives, cut the butter into the flour mixture just until the mixture forms coarse crumbs about the size of peas.
  2. Drizzle the ice water over the flour mixture and toss with a fork until the mixture forms moist clumps. If the dough seems too crumbly, add a little more ice water.
  3. Form the dough into a disk (some flakes of butter should be visible), wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
  4. Place the dough on a lightly floured work surface and dust the top with flour. (If the dough is chilled hard, let it stand at room temperature for a few minutes until it begins to soften before rolling it out.) Roll out into a round about 12 inches (30 cm.) in diameter and about 1/8 inch (3 mm.) thick. Transfer to a 9-inch (23-cm.) tart pan with a removable bottom, gently fitting the dough into the bottom and sides of the pan. Using scissors or a small knife, trim the dough, leaving a 1/2-inch (12-mm.) overhang. Fold the overhanging dough over and over into the pan, pressing it firmly against the sides of the pan; the dough should be doubly thick at the sides and rise about 1/8 inch (3 mm.) above the sides of the pan rim. Pierce the dough all over with a fork. Line the dough with aluminum foil and freeze for 15-30 minutes.
  5. Position a rack in the lower third of the oven and preheat to 375°F (190°C). Place the dough-lined pan on a baking sheet and fill the foil with pie weights or dried beans. Bake until the dough is set and beginning to brown, about 20 minutes.
  6. Meanwhile, make the filling. Bring a medium saucepan three-fourths full of lightly salted water to a boil over high heat. Add the broccoli and cook until the florets are barely tender, about 5 minutes. Drain well, and pat dry with kitchen towels. In a bowl, whisk together the half-and-half, eggs, dill, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
  7. Remove the baking sheet with the tart pan from the oven. Remove the foil and weights. Scatter the broccoli and cheese evenly in the pastry shell. Carefully pour the eggs mixture into the shell. Return the sheet to the oven and reduce the oven temperature to 350°F (180°C). Bake until the filling is puffed and golden brown, about 35 minutes. Let cool slightly, then serve. Serves 6.

Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 6

Recipe adapted from and Photo courtesy of: Williams-Sonoma

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