"A versatile and crowd pleasing recipe"
Cheddar Broccoli Quiche
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Prep time: 35mins
Cook time: 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 frozen and thawed pie dough
- 1 tablespoon olive oil
- 2 1/2 cut into bite-sized pieces broccoli florets
- 1 1/2 cups grated and divided sharp cheddar cheese
- 4 eggs
- 1 cup whole milk
- 1 cup heavy cream
- To Taste freshly ground black pepper
- pinch of nutmeg
Method
Step 1
Roll the dough to fit slightly larger than a 9-inch standard pie dish or an 8 inch tin with 2 inch sides. Gently press the dough into the dish with a slight overhang. Trim or crimp the edges. With the tines of a fork, prick the bottom and sides of the dough. Place the pie dough in the freezer while you preheat the oven to 350 degrees.
Step 2
Line the bottom of the pie dough with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Gently remove the parchment and weights and bake for 10-15 more minutes. Set aside to cool. While the dough is blind baking, roast the broccoli on a separate parchment lined sheet pan.
Step 3
Spread the broccoli out in an even layer and drizzle with the olive oil, 1/2 teaspoon salt and black pepper over the top. Place the sheet pan on the top rack and bake for 12 minutes. Give it a stir halfway through. Allow the broccoli to cool slightly before filling the quiche.
Step 4
Whisk the eggs, milk, cream, remaining 1 teaspoon salt, pepper and a pinch of nutmeg until thoroughly combined.
Step 5
Place the roasted broccoli evenly along the base of the crust, followed by 1 1/4 cups of the grated cheese. Pour the egg mixture over the top and bake for 35-40 minutes. Sprinkle the remaining cheese over the top and bake for 10 more minutes until the cheese is golden brown and the center is just set. Be careful not to over bake the quiche. The center should have a slight wiggle to it. Cool for 15 minutes before serving.