Description
This Broccoli Cheddar Quiche combines a flaky spelt pie crust with tender broccoli florets and sharp cheddar cheese, all enveloped in a rich custard made from eggs, milk, and cream. It’s seasoned with Dijon mustard, smoked paprika, salt, and pepper to create a savory brunch or light dinner option perfect for any occasion.
Ingredients
Scale
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
Instructions
- Prepare the crust: Preheat your oven to 375°F (190°C). If using a frozen pie crust, allow it to thaw slightly. Fit the prepared spelt pie crust into a 9-inch pie dish, pressing it firmly into the edges. Chill the crust in the refrigerator to prevent shrinking during baking.
- Pre-cook the broccoli: If using fresh broccoli, boil or steam the florets for 2-3 minutes until just tender, then drain and pat dry. If frozen, thaw and drain excess water completely to avoid a soggy quiche filling.
- Make the custard filling: In a large mixing bowl, whisk together eggs, whole milk, heavy cream, Dijon mustard, coarse kosher salt, smoked paprika, and black pepper until fully combined and slightly frothy.
- Assemble the quiche: Spread the cooked broccoli evenly over the chilled pie crust. Sprinkle the shredded sharp cheddar cheese on top of the broccoli. Slowly pour the prepared custard mixture over the broccoli and cheese, ensuring it fills in evenly.
- Bake the quiche: Place the assembled quiche on the center rack of the oven. Bake for about 60 to 80 minutes or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and serve: Remove the quiche from the oven and allow it to cool for at least 15 minutes before slicing. This resting time helps the filling set fully for clean slices. Serve warm or at room temperature.
Notes
- Using a prepared spelt pie crust or a high-quality butter pie crust improves the texture and flavor balance with the rich filling.
- For a gluten-free alternative, use a gluten-free pie crust.
- Frozen broccoli can add extra moisture; ensure it’s thoroughly drained and patted dry to avoid sogginess.
- Adjust salt according to taste or dietary needs; coarse kosher salt can be substituted with fine salt at half the amount due to its texture.
- To make the quiche richer, you can increase the heavy cream to ¾ cup and reduce the whole milk accordingly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven or microwave.
