Description
This Broccoli Cheddar Quiche is a savory and satisfying dish featuring a flaky spelt pie crust filled with tender broccoli florets, rich cheddar cheese, and a creamy egg custard infused with Dijon mustard and smoked paprika. Perfect for brunch, lunch, or a light dinner, it combines fresh or frozen broccoli with sharp cheddar to create a harmonious blend of flavors and textures.
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
- 1½ 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: If using a store-bought or homemade spelt pie crust, place it into a 9-inch pie dish, pressing it firmly against the bottom and sides. Prick the bottom lightly with a fork to prevent bubbling during baking.
- Pre-bake the crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for about 12-15 minutes until the edges start to set but are not fully browned. Remove weights and parchment, then bake for another 5 minutes to dry out the base. This prevents sogginess once the filling is added.
- Prepare the broccoli: If using fresh broccoli, blanch the florets in boiling water for 2-3 minutes, then immediately transfer to an ice bath to retain color and texture. Drain and pat dry. If using frozen broccoli, thaw and squeeze out excess moisture.
- Mix the custard filling: In a large bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, kosher salt, smoked paprika, and black pepper until well combined and slightly frothy.
- Assemble the quiche: Spread the broccoli evenly over the prebaked crust. Sprinkle the shredded sharp cheddar cheese over the broccoli. Pour the egg and cream mixture gently over the filling, ensuring it distributes evenly without spilling over.
- Bake the quiche: Place the assembled quiche on a middle rack and bake at 375°F (190°C) for 35-45 minutes or until the custard is set and a knife inserted in the center comes out clean. The top should be lightly golden and puffed.
- Cool and serve: Allow the quiche to cool for 10-15 minutes before slicing. This resting time helps the custard fully set and makes slicing easier. Serve warm or at room temperature.
Notes
- You can substitute the spelt pie crust with a regular butter pie crust if preferred for a more classic flavor.
- For a lower-fat option, substitute heavy cream with additional whole milk or a plant-based alternative.
- If coarse kosher salt is unavailable, use fine sea salt but reduce the quantity to about 1 teaspoon to avoid oversalting.
- Ensure broccoli is well-drained to prevent excess moisture in the quiche filling.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven to retain texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: American
