Food & Cooking Recipes Breakfast & Brunch Recipes Broccoli-Cheddar Quiche 4.0 (417) 11 Reviews Is it the best brunch ever or your favorite dinner? Our easy quiche is sure to delight. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 4, 2024 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr 30 mins Servings: 8 Jump to recipe Who doesn't love quiche? Our broccoli cheddar quiche is a perfect example of how this versatile dish goes from the brunch buffet to the dinner table in a snap and is great with a leafy green salad. The flaky pastry crust and creamy custard filling make it a perfect vehicle for an array of mix-ins. In fact, we think quiche, which often features green vegetables like broccoli or spinach, is a great way to help all kinds of eaters become veggie fans. The secret to the perfect flaky, buttery crust for quiche is blind baking—baking the crust before adding the filling. Blind baking ensures the crust won’t get soggy. Our favorite pie dough to use for this quiche is our basic pie crust, but this recipe can be made using a store-bought crust for ease. 24 Breakfast Recipes With Eggs That Are Sure to Satisfy Brie Goldman What Is Quiche? Quiche has a pastry crust filled with a cooked savory custard. The egg custard can be flavored with anything from bacon and cheese to vegetables, herbs, and various combinations of these ingredients. Quiche is a French dish, hailing from the region of Alsace-Lorraine, and the most famous type of quiche is quiche Lorraine which takes its name from the region. Quiche can be served as a brunch, lunch, or dinner entrée, or even as an appetizer. The Pastry Quiche is made with basic pastry dough, like our favorite pâte brisée. We prefer to use an all-butter crust for all our baking recipes. You can use homemade or store-bought pie dough for this quiche, just be sure it is ready to roll when you get out your rolling pin because if it is too hot or too cold, it will be difficult to roll out. Crimping the Crust Our recipe calls for a basic crimped crust. Once the pie dough is fitted into the pie plate, use kitchen shears to trim the dough to a 1-inch overhang, fold under, and seal to form a rim. Crimp the rim using your fingertips and knuckles. If you prefer, you can decorate the crust simply with fork imprints or create a more unique design. Making Quiche Ahead Quiche is best served warm or at room temperature, so aim to serve the quiche the day you bake it. To get ahead, you can make the dough up to three days before you plan to make the quiche and prebake the crust a day ahead. Cook Mode (Keep screen awake) Ingredients All-purpose flour, for rolling 1 homemade or store-bought single-crust pie dough 1 tablespoon unsalted butter 2 cups medium diced yellow onion (from 1 large onion) Coarse salt and ground pepper 6 large eggs ¾ cup heavy cream ¾ pound broccoli florets, steamed until crisp-tender 1 cup grated sharp cheddar (4 ounces) Directions Brie Goldman Preheat oven and roll out pie dough: Preheat oven to 375°F. Lightly flour a rolling pin and work surface and roll out the dough to a 12-inch round. Brie Goldman Fit dough into pie plate: Place in a 9-inch pie plate, fold overhang under, and crimp edge. Brie Goldman Add parchment paper and pie weights: Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Brie Goldman Blind bake crust: Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. Brie Goldman Melt butter and cook onion: Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. Brie Goldman Whisk eggs and cream together: In a medium bowl, whisk together eggs and cream. Brie Goldman Add onion, broccoli, and cheese: Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brie Goldman Whisk and pour into crust: Whisk to combine, pour into crust. Brie Goldman Place the quiche pan on a sheet pan before it goes into the oven. This will help distribute the heat and cook the quiche evenly, and it eliminates the chance the pan will leak custard in your oven Bake: Bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature. Brie Goldman Serving, Storing, and Reheating Quiche Never cut into a quiche while it's still hot from the oven. When it is hot, the custard will be liquid and you won't be able to cut neat slices. Allow about an hour for the quiche to cool. It will still be warm but ready to serve then. Storing: Make sure the quiche has cooled completely before wrapping and storing. Refrigerate cooled quiche, tightly covered, for up to three days. Reheating: Quiche is delicious served at room temperature but if you want to reheat it, cover with foil and place in a preheated 325-degree Fahrenheit oven until warmed, about 15 minutes. Frequently Asked Questions How do you make a quiche without a soggy bottom? You can make a quiche without a soggy bottom by blind-baking the crust. Blind baking crust is when you bake the crust before filling the quiche. The pre-baked crust is drier and less absorbent, so it doesn't absorb the filling and prevents a soggy bottom. Do you need to grease the pie pan for quiche? No, you don't need to grease the pie pan for quiche. This is because a pie crust (whether for a quiche, dessert pie, or a tart) contains a significant amount of butter or other fats. The butter in the crust acts as a “grease” making the pie not stick to the pan. What is the best dish to cook quiche in? The best dish to cook quiche in is a metal or glass pie plate. Metal pie plates are our favorite because the metal promotes the browning of the crust. We don't recommend using a ceramic pie plate because you can't tell how the crust is cooking as you can with a glass plate. Why is my quiche still runny in the middle? Your quiche is still runny in the middle either because it is underbaked or because the filling does not have enough eggs. Always follow the recipe and do not add more eggs or more liquid than specified in the recipe. If it is still too wobbly at the end of the baking time, continue baking and check again. 8 More Quiche Recipes to Try Classic Quiche Bacon and Spinach Quiche Crustless Broccoli-Cheddar Quiche Cherry Tomatoes and Pecorino Quiche Fresh Herb Quiche Spinach and Gruyère Quiche Bacon and Scallion Quiche Sausage Potato Quiche Originally appeared: Everyday Food, December 2011 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.