Do you hate eating broccoli? Try making a broccoli cheese quiche. Guaranteed, one of your most hated vegetables will turn into a delight and you’ll soon start craving for it so much so that it becomes a brunch staple. Your family or guests will also be wowed by it.
A broccoli cheese quiche is perfect for all kinds of events, be it baby showers, baptisms, or potlucks. That being said, you can also make it for everyday breakfast, lunch, dinner, or even snacks if you like.
Making a quiche is easy. You only need a few ingredients such as any meat or vegetable and cheese. For this recipe, we choose broccoli and cheese. Trust us when we say this is a perfect combination.
The cheesy, mouth-watering, and healthy broccoli cheese quiche will make you crave for more. It can be cooked in advance so you can eat it on your lazy days, just put it in the oven and enjoy. It is also great for health-conscious people. Vegetables, cheese, eggs, what’s not to love?
To help you make this simple yet delectable broccoli cheese quiche, here are the ingredients and the instructions in cooking it.
Broccoli Cheese Quiche
For the pastry:
- 300 grams plain flour
- 150 grams cold butter
- 1 pinch salt
- 40 grams parmesan shredded
- 1 egg yolk
- 2 tbsp cold water
For the filling:
- 200 grams broccoli
- 2 bunches spring onion
- 125 grams cheddar cheese shredded
- 4 eggs
- 1 tsp Dijon mustard
- 200 ml cream
- 1 tsp olive oil
- 10 g butter
- 1 tbsp oregano
- salt and pepper to taste
- In a medium bowl add the flour, butter, and salt. With your fingertips rub the ingredients until the mixture looks like breadcrumbs. For this step, you can use a food processor. Add the Parmesan and black pepper to taste. Beat the egg yolk with the water and add to the flour mixture. Knead thedough with your hands until the ingredients combine. Once you get a soft and not crumbly dough, make a ball and leave for 30 minutes in a cool place to rest.Note: If necessary, add a little more water.
- The second step is to roll out the pastry. Flour the worktop and place the dough. Roll out the dough with a rolling pin. Cover the pan with baking paper. Move the dough into the form. Using a fork, make holes in the dough. Then put another layer of baking paper and add dry rice or beans. Note: We do this to prevent the dough from rising.
- Put the pastry into the oven and bake for 15-20 minutes. Then remove the beans or rice and bake for more 10-15 minutes or until the pastry is pale gold.
- In the meantime make the filling. Heat the pan with 10g butter and add the spring onion (chopped). Cook for 5-7 minutes or until the onions softens. Bring to a boil of salted boiling water and then add the broccoli. Cook for only two minutes. Refresh with cold water.
- In a medium bowl add the cheddar, cream, pinch of salt, oregano, followed by the eggs, onions, and mustard. Stir well.
- Remove the pastry from the oven and brush with the lightly beaten egg white.
- Pour with half of the egg mixture and then add the broccoli. Carefully pour in the rest of the egg mixture and add more broccoli on the top.
- Reduce the oven and bake the quiche for 30- 45 minutes or until set, but still with a slight wobble.
Tips for a Great Broccoli Cheese Quiche
Apply a foil shield to the top of your crust to avoid overcooking the edge.
Bake the quiche for 15 minutes and then apply a foil shield. This will reflect the heat away from the crust and prevent it from getting too brown.
Ensure that the ingredients for the broccoli cheese quiche are dry.
Before adding the vegetables to the filling, you may want to blanche it first. The vegetables release a lot of liquid when cooked. You can squeeze all the extra moisture from the vegetable then put it in the filling.
Add sautéed garlic to your vegetables.
While precooking vegetables, you can add minced garlic and salt to enhance the flavor.
Allow the broccoli cheese quiche to sit at room temperature before heating it.
This will allow the quiche to retain its original texture. Reheat the oven to 350° prior to putting the quiche in.
Rest your freshly cooked quiche at least 10 minutes before cutting.
Do not get too excited cutting into your quiche after it has been cooked. Allowing it to set at room temperature first will allow the filling to cook more and it can easily be cut.
Do not poke too much holes on the crust.
Poking holes on the crust will let the egg mixture leak out, make your pie soggy, and make the fillings stick to the pan.
Frequently Asked Questions about broccoli cheese quiche
Why is my filling too wet?
You might have added a little too much dairy or vegetables that weren’t cooked enough into your filling mixture.
Should I pre-bake the crust?
To prevent your crust from being gummy, you should prebake your crust. Make sure that the pastry is still hot when you add the fillings.
Do I need to precook my fillings?
You can precook your fillings in the same pan. This will allow you to add flavor, decrease moisture, and reduce cooking time.
Can I make crustless quiche?
Yes, you can definitely do that. Just add extra milk and eggs. Add an egg and ½ cup of milk to your mixture.
What is the best cheese I can use for quiche?
You can use any cheese for your quiche. Some of the usually used cheeses are feta cheese, goat cheese, white cheddar cheese, Swiss cheese, and gruyere.
Can I sit out my quiche overnight?
Quiche should not be stored in room temperature for more than two hours. You should cover it with foil then put it in the refrigerator.
How long can I store quiche in the refrigerator?
It can last up to 3-4 days in the refrigerator. After 4 days and there is still some of it left, you can freeze it for a more long-lasting one.
How do I reheat my leftover quiche?
You can cover your quiche with aluminum foil and bake them in the oven for 15-20 minutes at 300°. If you don’t have that much time, you can cut your quiches into small pieces and reheat them on low in the microwave.