The best part of a quiche is that they are so simple to put together and you can really just customize them however you like! Today, I wanted to share with you this Simple Broccoli and Cheddar Quiche. This cheesy, savory, egg custard tart is chocked full of crispy, roasted broccoli and peppers and is one of the best ways to bring breakfast to the dinner table. Let’s get started with the recipe, shall we?
Ingredients:
For Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup chilled butter, cubed
- 1/4 – 1/3 cup cold water
For Filling:
- 4 eggs
- 1 1/4 cup milk
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon ground black pepper, to taste
- 1/2 teaspoon paprika
- 1 teaspoon minced garlic
- 3 cups frozen broccoli florets
- 1 bell pepper, diced
- 1 1/2 cups shredded cheddar (coated in 1 tablespoon flour)
Directions:
Like any good quiche you want to start off with a good crust! This Single Crust comes together so easily and quickly in a food processor. All you need to do is add in the flour, salt, and cubed chilled butter into your food processor. Pulse a few times until the mixture is crumbly. If you don’t have a food processor you can easily do this in a large bowl and start by cutting the butter into the flour with a fork. When it comes to adding the cold water start by turning your food processor on low and in a fine stream add in the 1/4 water. Check on the mixture to see if it’s crumbly and comes together when you press with your hand. You can go up to a 1/3 cup water, if need be.
When the dough is done, tip it out onto the cling film and press together with your hands into a disc. Wrap it up and place in the refrigerator until it’s time to use. Preheat your oven to 450 F. Now that the crust is all done you can turn your attention to the filling! The best thing about quiche’s are how much you can customize the egg base. In a large bowl start by whisking eggs and then mixing in milk. Add in the paprika, salt, and pepper and then set this aside. And if you want, you can definitely add some other spices of your liking.
At this point you can blind bake the crust to help prevent sogginess and undercooking with such a wet filling. Roll out your dough to about an 1/8” thick and so it is large enough to fill up the sides of your pie dish. Once rolled out fold into quarter and transfer to pie dish. There should be excess hanging over the edge of the dish and this can be crimped to give a clean edge. Place a few pieces of heavy duty foil in the pie and bake on 8 minutes with foil. Remove foil and continue baking for 8 more minutes.
While the crust bakes this is the perfect time to cook down the broccoli and pepper until slightly charred and crispy. In a large frying pan add a tablespoon of oil on medium heat. Add in the thawed broccoli and bell pepper. Add a sprinkle of salt and teaspoon of minced garlic and allow to cook down for 10-15 minutes. And while they cook down you can add in the shredded cheddar (coated in 1 tablespoon of flour) into the egg mixture.
Once the crust has blind baked, turn the oven temperature down to 350 F. Remove the crust from oven and add in cooked vegetables and egg mixture on top, mixing slightly. Put it in the oven for 45-55 minutes until the quiche is stable.
And now you have a completed quiche! Let it rest for 5-10 minutes before serving and definitely, enjoy! It taste so delicious on its own or you could add a dollop of sour cream, up to you.
Simple Broccoli and Cheddar Quiche
Ingredients
For Crust:
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup chilled butter, cubed
- ¼-⅓ cup cold water
For Filling:
- 4 eggs
- 1¼ cup whole milk
- ½ teaspoon salt, to taste (in eggs)
- ¼ teaspoon ground black pepper, to taste (in eggs)
- ½ teaspoon paprika
- 1 teaspoon minced garlic
- 1 teaspoon olive oil
- 3 cups frozen broccoli florets
- 1 bell pepper, diced
- 1½ cups shredded cheddar (coated in 1 tablespoon flour)
Instructions
For Crust:
- In a food processor add in the flour, salt, and chilled butter. Pulse for a few minutes until the mixure is a fine crumb.
- Add the cold water slowly while the food processor is on low. Start with ¼ cup and if it comes together when pressed then its done. If it still too dry add in a little more slowly (up to ⅓ cup total).
- Tip the contents of the food processor on to some cling film and press the dough into a disc. Wrap it up and place in refrigerator until ready to use. Preheat oven to 450°F
For Filling:
- In a mixing bowl whisk up the eggs and add in the salt, spices, and milk. Mix until fully combined. Set aside until ready to pour into crust.
- In a large frying pan add in olive oil on medium heat. Add in the thawed broccoli florets and diced bell pepper with minced garlic. Sprinkle with some salt and ground black pepper. Allow it to cook down on medium-high heat for 10-15 minutes turning every 4-5 minutes or until golden brown and crispy.
- While the vegetables cook down remove the dough from fridge and roll out on clean, smooth surface to about 12" in diameter (⅛" thick). Place into a 9" pie pan and press against the bottom and edges. You can crimp the edges if you like otherwise press down to make a clean edge.
- Place some heavy duty foil folded up onto the bottom of crust in pie dish. Place in 450°F oven for 8 minutes with foil. After this, remove foil and bake for an additional 8 minutes.
- While crust bakes, in a small bowl mix together flour into shredded cheddar cheese. Thoroughly coat the cheese in flour then add into egg milk mixture.
- Once the crust is done, remove from oven and reduce heat to 350°F.
- The vegetables should be done cooking and egg mixture should be completed. Add vegetables to par-baked crust and then pour egg mixture on top. Mix everything together slightly so the vegetables and cheese are evenly distributed.
- Place in 350°F oven for 45-55 minutes or until the quiche is set and stable.
- Quiche can be served warm, room temperature, or even cold out of the fridge. You can also reheat leftovers in microwave, oven, or toaster oven.
- It tastes absolutely delicious on its own or you can garnish with a dollop of sour cream.
- Enjoy!
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