Broccoli-Cheddar Quiche

Broccoli-Cheddar Quiche

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  • Prep Time


  • Total Time


  • Servings



  • 1

    9-inch piecrust (homemade or store-bought)

  • ½

    tablespoon olive oil

  • ½

    red onion, sliced

  • 2

    cups broccoli florets, steamed

  • 1

    cup grated cheddar cheese

  • 6


  • ¾

    cup heavy cream

  • 1

    tablespoon chopped fresh basil

  • 1

    tablespoon chopped fresh tarragon

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • ¼

    teaspoon red pepper flakes


Preheat oven to 375 F. In a 9-inch pie plate, arrange and crimp piecrust. Cover crust with parchment paper and weight with dried beans or piecrust weights. Bake crust 15 minutes or until edges start to brown. Remove from oven, and lift off parchment paper and beans. Set crust aside. In a medium skillet, over medium heat, add olive oil and sauté onion until caramelized, about 10–12 minutes. Let cool slightly. Layer onion, broccoli and cheese in the piecrust. In a medium mixing bowl, combine eggs, cream, herbs, salt, pepper and pepper flakes, and beat lightly with a whisk. Pour over broccoli mixture. Bake 30 minutes or until eggs are set. Let rest at least 15 minutes before serving. Serve warm or at room temperature.


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