Spring is a pretty exciting time for most people; especially those of you who have endured a brutal winter. Temperatures are finally letting up, flowers are finally blooming and the sun is beginning to shine a bit brighter. Spring! I feel like with spring comes a lot of gatherings and brunches; it’s the season when breakfast is revered most. Breakfast is always important but in spring it’s a little extra important.
This quiche is a play on my favorite dish my mom would make growing up: broccoli cheddar casserole. It was the one American dish my mom knew how to make. I believe she used a recipe that she got from the side of a soup can. Luckily, this quiche has no soup in it (that might be a little scary). Instead there’s just a ton of cheddar and broccoli—good enough for me!
The crust is perfect. It’s flakey and buttery and a little salty. If you conquer the crust (which I prefer to make the night before), making the quiche is actually pretty low-maintenance and easy to throw together the morning of. If you wanted to save some time, you could always make this the night before because I personally love quiche room temperature. It’s maybe one of the only foods that I enjoy either warm or room temperature.
Love live spring!
Broccoli and Cheddar Quiche
- For the crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon fine-grain sea salt
- 1/2 cup unsalted butter, frozen
- 4-8 tablespoons very cold water, divided
- 1 large egg, beaten (for egg wash)
- For the quiche filling:
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/4 cups shredded sharp cheddar, divided
- 1 head of broccoli, cut into florets
- For the crust: In a large bowl, mix together the flour and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
- Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to about 3 more tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Form into a disc. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
- Remove the disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie tin, leaving a 1-inch overhang. Crimp the crust’s edge and transfer to the freezer for 15 minutes.
- For the quiche filling: Meanwhile, preheat your oven to 350 degrees. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper and 1 cup of the cheddar cheese. To the fluted pie crust, arrange the florets of broccoli. Next, pour the egg mixture atop the broccoli into the pie crust. Brush the edge of the pie crust with egg wash. Transfer to the oven to bake for 45 to 55 minutes, until the center is slightly puffed and the crust is lightly golden brown.
- This quiche is great served warm or room temperature. Slice up and serve.
Yield: Makes 1 (nine-inch) quiche; Serves 6 to 8
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.