Broccoli Cheddar Quiche

Mother's Day is just around the corner! And something my mom loves is quiche. We used to have it every year at Mother's Day brunch at our country club. While, I was never a fan of it then - I have since started baking my own quiches. And, now that I bake my own, they truly are one of my favorite dishes! You can eat quiche anytime of day for breakfast, brunch, lunch, or dinner and that's part of what I love about them.


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, in my opinion! And to make this extra easy, I used shredded cheese and the pre-washed broccoli bag from the market. It made making this quiche that much faster, as I really didn't have to prep anything. All I did was crack a few eggs, add in milk and spices, then throw in the cheese and broccoli and it's time to bake. This super easy quiche recipe will have everyone thinking you spent all day in the kitchen, when in reality this can be made very quickly and easily! Get the recipe below for my Broccoli Cheddar Quiche.







Broccoli Cheddar Quiche

Makes 9-inch quiche


Crust

95 grams (3/4 cup) organic all purpose flour

1/2 teaspoon organic cane sugar

6 tablespoons (85 grams) organic salted butter, cold

2 ½ to 3 tablespoons 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) organic shredded white cheddar cheese

57 grams (2/3 cup) broccoli pieces

fine salt and black pepper to taste


Method

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 beans or pie weights. Par bake for 25 minutes, remove beans 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.


High Altitude – Bake 350°F for 20 minutes for the first par bake, remove beans and parchment paper and bake again for 10 minutes. Once filled, bake for 35 minutes, until set.

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