Easy Broccoli Quiche: A Simple and Delicious Recipe for Any Occasion

Broccoli quiche is a versatile and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. It’s packed with nutrients, easy to make, and a great way to sneak in some extra vegetables. This recipe is designed for simplicity, using readily available ingredients and straightforward steps, perfect for beginner cooks and busy weeknights.

## Why You’ll Love This Easy Broccoli Quiche

* **Simple Ingredients:** This recipe uses common ingredients you likely already have in your pantry and refrigerator.
* **Quick Preparation:** With minimal prep time, you can have this quiche baking in the oven in no time.
* **Versatile:** Customize the filling with your favorite cheeses, vegetables, and spices.
* **Healthy and Nutritious:** Packed with broccoli, eggs, and cheese, this quiche is a good source of vitamins, minerals, and protein.
* **Perfect for Meal Prep:** Quiche is great for making ahead and enjoying throughout the week. It reheats well and tastes delicious cold.
* **Crowd-Pleaser:** This recipe is sure to be a hit with family and friends.

## Ingredients You’ll Need

### For the Crust:

* **1 1/4 cups all-purpose flour:** Provides the structure for the crust. You can substitute with gluten-free all-purpose flour for a gluten-free option.
* **1/2 teaspoon salt:** Enhances the flavor of the crust.
* **1/2 cup (1 stick) cold unsalted butter, cut into cubes:** The cold butter is crucial for creating flaky layers in the crust. Make sure it’s very cold!
* **1/4 cup ice water:** The cold water helps to bind the dough together without overworking the gluten.

**Alternatively, you can use a store-bought pre-made pie crust for extra convenience.**

### For the Filling:

* **1 tablespoon olive oil:** Used for sautéing the onion and broccoli.
* **1/2 cup chopped onion:** Adds flavor and sweetness to the filling. Yellow or white onion works well.
* **2 cups broccoli florets, cut into small pieces:** The star of the quiche! Make sure the pieces are small for even cooking.
* **4 large eggs:** Provide structure and richness to the filling.
* **1 cup heavy cream:** Creates a creamy and luxurious texture. You can substitute with half-and-half for a lighter option, but the texture will be slightly different.
* **1/2 cup milk:** Helps to thin out the egg mixture and add moisture.
* **1/2 teaspoon salt:** Seasons the filling.
* **1/4 teaspoon black pepper:** Adds a touch of spice.
* **1/4 teaspoon nutmeg (optional):** Adds a warm and subtle flavor that complements the broccoli and cheese.
* **1 cup shredded cheese (cheddar, Gruyere, or Swiss):** Adds flavor and texture to the filling. Feel free to use your favorite cheese or a combination of cheeses.

## Equipment You’ll Need

* **9-inch pie plate:** To bake the quiche in.
* **Mixing bowls:** For preparing the crust and filling.
* **Food processor (optional):** Makes the crust-making process faster and easier. You can also use a pastry blender or your hands.
* **Rolling pin:** For rolling out the crust.
* **Skillet:** For sautéing the onion and broccoli.
* **Whisk:** For mixing the egg mixture.
* **Measuring cups and spoons:** For accurate measurements.

## Step-by-Step Instructions

### Making the Crust (or using store-bought):

**If making the crust from scratch:**

1. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender, food processor, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. **Form a disc:** Gently form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
5. **Roll out the dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
6. **Crimp the edges:** Crimp the edges of the crust to create a decorative border. You can use a fork to press the edges or pinch them with your fingers.
7. **Pre-bake the crust (optional):** For a crispier crust, pre-bake it for 10-15 minutes at 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up. Remove the parchment paper and weights for the last 5 minutes of baking.

**If using store-bought crust:**

1. Simply unroll the crust and place it into your 9-inch pie plate. Crimp the edges as desired.
2. Pre-bake according to package directions if desired for a crispier crust. This step is often recommended but not strictly necessary.

### Preparing the Filling:

1. **Sauté the onion and broccoli:** Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the broccoli florets and cook until slightly tender-crisp, about 5-7 minutes. Season with salt and pepper.
2. **Whisk the eggs:** In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
3. **Combine the filling ingredients:** Add the sautéed onion and broccoli, and shredded cheese to the egg mixture. Stir to combine.

### Assembling and Baking the Quiche:

1. **Pour the filling into the crust:** Pour the filling into the prepared pie crust, spreading it evenly.
2. **Bake:** Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center of the quiche should come out clean.
3. **Let cool:** Let the quiche cool for at least 10 minutes before slicing and serving.

## Tips for Success

* **Use cold butter for the crust:** Cold butter is essential for creating flaky layers in the crust. Make sure the butter is very cold before you start making the dough.
* **Don’t overmix the crust dough:** Overmixing the dough will develop the gluten and make the crust tough. Mix the dough just until it comes together.
* **Pre-bake the crust for a crispier bottom:** Pre-baking the crust will prevent it from becoming soggy.
* **Use your favorite cheese:** Feel free to experiment with different cheeses to find your favorite flavor combination. Cheddar, Gruyere, Swiss, and mozzarella all work well.
* **Add other vegetables:** You can add other vegetables to the filling, such as mushrooms, spinach, or bell peppers.
* **Season generously:** Don’t be afraid to season the filling generously with salt, pepper, and other spices.
* **Let the quiche cool before slicing:** Letting the quiche cool for at least 10 minutes will allow the filling to set and make it easier to slice.

## Variations

* **Spinach and Feta Quiche:** Substitute the broccoli with spinach and add feta cheese to the filling.
* **Mushroom and Swiss Quiche:** Add sautéed mushrooms and Swiss cheese to the filling.
* **Lorraine Quiche:** Add cooked bacon or ham and Gruyere cheese to the filling.
* **Vegetarian Quiche:** Add a variety of vegetables, such as zucchini, bell peppers, and tomatoes, to the filling.
* **Gluten-Free Quiche:** Use a gluten-free pie crust or make your own using gluten-free flour.

## Serving Suggestions

* Serve the quiche warm or cold.
* Serve with a side salad or fresh fruit.
* Serve as part of a brunch spread.
* Pack it for a picnic or lunch.

## Make-Ahead Instructions

* The crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. Wrap it tightly in plastic wrap to prevent it from drying out.
* The filling can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Be sure to store it in an airtight container.
* The baked quiche can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

## Storage Instructions

* Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
* You can also freeze the quiche for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw in the refrigerator overnight before reheating.

## Nutritional Information (per serving, approximate)

* Calories: 350-450
* Protein: 15-20g
* Fat: 25-35g
* Carbohydrates: 15-20g

*Note: Nutritional information can vary depending on specific ingredients and portion sizes.*

## Conclusion

This easy broccoli quiche recipe is a guaranteed winner! It’s customizable, satisfying, and perfect for any meal of the day. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a family favorite. Enjoy!