Ultimate Broccoli Cheese Quiche
Enjoy a bakery-style broccoli cheese quiche with a perfectly silky custard and a flaky, golden crust. This recipe uses professional techniques to prevent a soggy bottom and ensure every slice is savory and satisfying.
Equipment
- 9 inch deep-dish pie pan
- Large saucepan
- Baking Sheet
- Mixing Bowl
- Whisk
Ingredients
- 3 tablespoons butter, divided
- 2 cups chopped fresh broccoli
- 1 small onion, finely chopped
- 1 teaspoon minced garlic
- 1 (9 inch) deep-dish unbaked pie crust
- 1 1/2 cups shredded mozzarella cheese
- 4 eggs, well beaten
- 1 1/2 cups milk
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon butter, melted
Instructions
Prep the oven and get set up
- Set your oven to 350 degrees F (175 degrees C). Prepare a baking sheet to hold the pie pan, which makes it easier to move and catches any butter drips.
Sauté the vegetables for flavor and moisture control
- In a large saucepan, melt 2 tablespoons of the butter over medium-low heat. Add the chopped broccoli, onion, and garlic. Cook, stirring occasionally, until the onions are translucent and the broccoli is bright green and tender.
Build the layers and pour the custard
- Spoon the warm vegetable mixture into the unbaked deep-dish pie crust. Sprinkle the shredded mozzarella cheese evenly over the vegetables.
- In a separate bowl, whisk together the well-beaten eggs and milk until smooth. Stir in the salt, black pepper, and the remaining 1 tablespoon of melted butter. Pour this custard slowly over the broccoli and cheese filling.
Bake until beautifully set
- Place the quiche on the baking sheet and bake for 40 to 50 minutes. The top should be lightly golden and the center should have a gentle jiggle. For best results, use a thermometer to ensure the internal temperature reaches 165 degrees F (74 degrees C).
- Let the quiche rest for 5 to 10 minutes before slicing to allow the custard to set properly.
Notes
Moisture Barrier Tip: For extra protection against a soggy crust, you can brush the bottom of the pie shell with a thin layer of Dijon mustard and a sprinkle of Parmesan cheese before adding the filling.
Blind Baking: If you prefer a very crispy crust, pre-bake the empty shell for 10 minutes at 375 degrees F before adding the ingredients.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 325 degrees F oven to maintain the flaky texture of the crust.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 18gProtein: 14gFat: 28gSaturated Fat: 14gCholesterol: 175mgSodium: 720mgPotassium: 290mgFiber: 2gSugar: 4gVitamin A: 850IUVitamin C: 35mgCalcium: 250mgIron: 2.1mg
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