This Broccoli Quiche is cheesy, loaded with broccoli and features a homemade flaky crust! This recipe makes one deep dish quiche enough to serve a crowd! Enjoy for breakfast or serve with a side salad for lunch!
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The Absolute BEST Broccoli Quiche
Quiche is one of those amazing meals that you can have for breakfast, brunch, lunch OR dinner. Or, have it for all of them! It is protein packed and this broccoli quiche has plenty of veggies for a nutritious meal. The flaky crust and cheesy, fluffy eggs make this quiche so irresistible!
What makes this quiche so delicious is that every part of it is homemade. I know that making your own pie dough can be intimidating, but trust me when I say it isn’t too hard! It might take a little practice to get it just right, but follow the recipe instructions below and you will do great.
Looking for a mini version of this recipe then give my Mini Quiche Recipe a try!
For the Homemade Pie Dough
- All Purpose Flour
- Sugar & Salt: You will need a little bit of sugar to add a touch of sweetness to the dough and allow it to brown more in the oven. The salt balances the flavors!
- Unsalted Butter: For any pie dough, you need cold, cubed butter. The colder the butter the better! This will ensures a flaky pie crust.
- Water & Ice: The reason for the ice is that the water needs to be super cold, to make sure the butter doesn’t melt too much. We want to keep the dough as cold as possible.
- Vodka: Vodka acts as an acid that helps to prevent the dough from becoming tough. You will not taste the vodka at all, I promise!
For the Broccoli Quiche
- Eggs: I used 6 whole eggs for this quiche!
- Heavy Cream: The heavy cream helps to keep the eggs super moist and fluffy. It also adds a nice richness to the quiche. Whole milk can be substituted however the quiche won’t be quite as rich!
- Cheese: You can use gruyere, cheddar or Monterrey Jack cheese. I usually use whatever I have on hand or a combination of the three.
- Broccoli: Chop the broccoli into bite sized pieces. You don’t want the broccoli pieces to be too big or they won’t get as tender in the oven!
How to Make Broccoli Quiche
- Make the Dough: In a small bowl or measuring cup, combine water, vodka and ice. Set aside. Add flour, sugar, salt and cubed butter to a food processor with the blade attachment. Pulse until the dough forms pea sized cubes. Scoop 3 tbsp of the ice water/vodka mixture and add to the food processor. Pulse 3 or 4 times of until the dough comes together. if the dough seems too dry and isn’t forming a ball, you can add one more tbsp of the ice water. Transfer dough to a clean work surface and form into a ball. Flatten the ball into a 6 inch wide disc and wrap it with plastic wrap. Refrigerate for one hour.
- Roll out the dough: Remove the pie dough from the refrigerator and transfer it to a clean surface. Roll out the pie dough into a 13 inch round.
- Dock / Crimp Pie Dough: Transfer the dough to a deep dish pie plate. The easiest way to do this is to roll up the pie dough around the rolling pin than unroll it over the pie plate. Dock the dough by poking holes in the bottom of the crust to allow the steam to vent. Cut off any excess dough then using your fingers, pinch the edges of the pie dough to crimp the sides.
- Blind Bake: Cover the pie dough with parchment paper and dried beans and bake for 15 minutes.
- Make the Filling: Meanwhile, make the quiche filling. In a large bowl combine eggs, heavy cream, 1 1/2 cups shredded cheese, salt, pepper and broccoli. Stir to combine.
- Fill the Crust: Pour the filling into the partially baked crust and top with the reserved 1/2 cup of cheese. Bake for an additional 40-45 minutes of until the crust is golden brown and the quiche looks set.
Cool & Serve: Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
Tips for Success
- In a time pinch? You can use pre-made pie dough if you prefer not to make your own homemade pie dough! Just make sure to look for a deep dish pie crust.
- Cut uniform broccoli pieces. In order for all of the broccoli to cook at the same rate and become tender, make sure they are cut into uniform, bite-sized pieces!
- Avoid adding too much water to the pie crust. What makes the pie dough super flaky and tender is the cold butter melting in the oven in between the flour. Adding too much water will create a pie dough that is not as flaky and is also harder to roll out!
- Don’t skip the chilling time! The pie dough needs the time in the fridge to distribute the moisture of the water and vodka evenly and to keep the butter from melting. Melted butter in the pie dough means a less flaky result!
Frequently Asked Questions
Why do I need to make the dough with beans on top?
It is important to make the dough first with the beans on top in order to weigh down the pie dough and prevent it from rising too much. If you bake without dried beans or baking weights, you will notice that the pie dough rises and there is less space for the egg mixture to go! I don’t recommend skipping the first blind bake and baking directly with the egg mixture inside the raw pie dough since the bottom of the pie dough might not cook all the way through.
How to store leftover quiche?
To store any leftover broccoli quiche, wrap it well in plastic wrap or place it in an airtight container in the fridge for up to 5 days. To reheat, simply warm up in the microwave.
Can I freeze broccoli quiche?
Yes! You can freeze this quiche after it is baked and cooled. Place in an airtight container or freezer bag for up to 3 months in the freezer. To reheat, place the frozen quiche in an oven at 375 degrees until heated through, about 25 minutes if it is the whole quiche.
More Breakfast Recipes to Try
- Easy Herb Scrambled Eggs
- Veggie Loaded Egg Muffin Cups
- Mini Quiche Recipe
- Tater Tot Breakfast Casserole
- Crustless Spinach Quiche
- Eggs Benedict
Homemade Pie Dough
Homemade Pie Dough
- In a small bowl or measuring cup combine water, vodka and ice, set aside.Add flour, sugar, salt and cubed butter to a food processor with the blade attachment. Pulse until the dough forms pea size crumbs.Scoop 3 tbsp of the ice water / vodka mixture and add to the food processor. Pulse 3 or 4 times or until the dough comes together. If the dough seems too dry and isn't forming a ball you can add one more tbsp of the ice water. Transfer dough to a clean work surface and form into a ball. Flatten the ball into a 6 inch wide disc and wrap in plastic wrap. Refrigerate for one hour.
- Preheat oven to 375 degrees.Meanwhile remove pie dough from the refrigerator and transfer it to a clean surface. Roll out pie dough into a 13 inch round. Transfer dough to a deep dish pie plate. The easiest way to do this is to roll up the pie dough around the rolling pin then unroll it over the pie plate.
- Poke holes in the bottom of the crust to allow the steam to vent. Cut off any excess dough then using your fingers pinch the edges of the pie dough to crimp the sides. Cover the pie dough with parchment paper and dried beans and bake for 15 minutes.
- Meanwhile make the quiche filling. In a large bowl combine eggs, heavy cream, 1 1/2 cups shredded cheese, salt, pepper and broccoli. Stir to combine.
- Pour the filling into the partially baked crust and top with the reserved 1/2 cup of cheese. Bake for an additional 40-45 minutes or until the crust is golden brown and the quiche looks set.
- Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!