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Breakfast / Brunch

Double Cheddar & Broccoli Quiche

Whether you’re simply looking to switch up the weekend menu, or planning a big celebratory brunch, this Double Cheddar & Broccoli Quiche is perfect for everyone around the table, especially the purists. Here, broccoli has some swank when paired with a creamy Cheddar-filled custard and baked into a golden buttery crust.

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Ingredients

FOR THE CRUST, COMBINE:

FOR THE CUSTARD, WHISK:

FOR THE FILLING, MELT:

Instructions

For the crust, combine 1 cup flour and 1 tsp. salt in the bowl of a stand mixer fitted with the paddle attachment. Add 1½ sticks butter and cream cheese; blend on medium-low speed until fully incorporated.

Add remaining 1 cup flour and 3 Tbsp. ice water; mix to combine. (Add remaining 1 Tbsp. water if dough doesn't come together.) Shape dough into a disk, cover with plastic wrap, and chill at least 1 hour or overnight.

Preheat oven to 375° with a baking stone set on middle rack.

Roll dough on a lightly floured surface into an 11–12-inch circle, ¼-inch thick; roll around edges to create a thin 1-inch border. Transfer dough to a 9-inch deep-dish pie plate and gently press into bottom and up sides. Fold edges under and crimp, freeze crust 20 minutes, then line with parchment paper and fill with dried beans.

Bake crust until edges are golden and bottom is set, 40–45 minutes. Remove parchment and beans, and bake crust until bottom is golden brown, 15–20 minutes more.

For the custard, whisk together eggs, half-and-half, salt, white pepper, and nutmeg.

Reduce oven heat to 325°.

For the filling, melt butter in a skillet over medium heat until foamy; add onions and cook until softened and translucent, 5 minutes. Let onions cool, then combine with sharp and mild Cheddar, and broccoli; arrange in hot crust.

Pour custard over filling.

Bake quiche until edges are set and center is slightly jiggly, about 1½ hours; (if crust starts to get too brown, cover with foil). Cool quiche at least 2 hours before serving.

Nutritional Facts

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