Description

This Broccoli Cheddar Quiche is a savory, comforting dish perfect for brunch, lunch, or a light dinner. Featuring a flaky spelt or butter pie crust filled with tender broccoli florets, sharp cheddar cheese, and a rich custard made from eggs, milk, and cream, this quiche balances savory flavors with a smoky hint from paprika. It is easy to prepare and yields a delicious, crowd-pleasing meal.

Ingredients

Scale

Pie Crust

1 prepared spelt pie crust or The Best Butter Pie Crust

Filling

12 ounces broccoli (3-4 cups), cut into small florets (fresh or frozen)
8 large eggs
½ cup whole milk
½ cup heavy cream
1 tablespoon Dijon mustard
1 ½ teaspoons coarse kosher salt
½ teaspoon smoked paprika
½ teaspoon black pepper
4 ounces (about 1 cup) shredded sharp cheddar cheese

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Instructions

Prepare the crust. Preheat your oven to 375°F (190°C). Place the prepared spelt or butter pie crust into a 9-inch pie plate, ensuring it fits snugly. Trim any excess dough and crimp the edges as desired.
Prepare the broccoli. If using fresh broccoli, steam or blanch the florets for 3-4 minutes until slightly tender but still crisp, then drain well. If using frozen, thaw and drain excess water thoroughly to prevent sogginess in the quiche.
Make the custard mixture. In a large bowl, whisk together the 8 large eggs, whole milk, heavy cream, Dijon mustard, kosher salt, smoked paprika, and black pepper until fully combined and smooth.
Assemble the quiche. Spread the prepared broccoli evenly over the pie crust. Sprinkle the shredded sharp cheddar cheese evenly on top of the broccoli. Pour the egg and cream custard mixture carefully over the broccoli and cheese, distributing evenly.
Bake the quiche. Bake in the preheated oven for 45-50 minutes, or until the filling is set in the center and the top is lightly golden. A knife inserted in the center should come out clean.
Cool and serve. Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow the filling to set further. Serve warm or at room temperature.

Notes

You can substitute the spelt pie crust with your favorite homemade or store-bought butter pie crust.
When using frozen broccoli, ensure it is well-thawed and drained to prevent excess moisture from making the quiche soggy.
Coarse kosher salt can be substituted with fine salt; reduce quantity to about 1 teaspoon adjusted to taste.
The smoked paprika adds a subtle smoky depth, but you can omit or replace it with sweet paprika if desired.
This quiche can be stored refrigerated for up to 3-4 days and reheated gently in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Brunch
Method: Baking
Cuisine: American