This delicious broccoli quiche by Martha Stewart is a creamy, savory dish perfect for brunch, lunch, or a light dinner. Made with a flaky crust, tender broccoli, and sharp cheddar, it’s quick to prepare and easy to customize with common ingredients. Enjoy it warm or at room temperature for a comforting, crowd-pleasing meal!
Ingredients Needed:
- All-purpose flour, for rolling
- 1 homemade or store-bought single-crust pie dough
- 1 tablespoon unsalted butter
- 2 cups medium diced yellow onion (from 1 large onion)
- Coarse salt and ground pepper
- 6 large eggs
- ¾ cup heavy cream
- ¾ pound broccoli florets, steamed until crisp-tender
- 1 cup grated sharp cheddar (4 ounces)
How To Make Broccoli Quiche Recipe?
- Preheat oven and prepare dough: Preheat oven to 375°F/190°C. Lightly flour a rolling pin and surface, and roll the dough into a 12-inch (30cm) round.
- Fit dough into pie plate: Place the dough into a 9-inch (23cm) pie plate. Fold the overhang under and crimp the edges.
- Blind bake crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, until edges are dry and light golden. Remove parchment and weights.
- Cook the onion: In a large skillet, melt butter over medium-high heat. Add onion, season with salt and pepper, and cook for 8–10 minutes, stirring occasionally, until light golden.
- Whisk eggs and cream: In a medium bowl, whisk together the eggs and heavy/double cream.
- Add fillings to mixture: Stir in the cooked onion, steamed broccoli, and grated cheddar cheese. Season with ½ tsp salt and ¼ tsp black pepper.
- Assemble and bake: Pour the mixture into the prepared crust. Bake for 40–45 minutes, or until the center of the quiche is just set.
- Serve: Let cool slightly before slicing. Serve warm or at room temperature.
Recipe Tips:
- Steam the broccoli until crisp-tender: Avoid overcooking the broccoli, as it will continue to cook in the oven. This keeps the texture perfect.
- Blind bake the crust properly: Ensure the crust is dry and lightly golden before adding the filling to prevent a soggy bottom.
- Use room-temperature eggs: This helps the filling mix evenly and bake more consistently.
- Don’t skip the cheese: Sharp cheddar adds flavor and richness, making the quiche extra delicious.
- Let the quiche cool slightly before slicing: This allows the filling to set and makes it easier to serve clean slices.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover broccoli quiche cool to room temperature. Cover it tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Allow the quiche to cool completely, then wrap it in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Preheat the oven to 350°F (175°C). Place the quiche on a baking sheet, cover with foil to prevent drying, and heat for 15–20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 slice (1/8 of quiche)
- Calories: 282
- Total Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 128mg
- Sodium: 429mg
- Potassium: 172mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 11g
Check out More Recipes:
- Martha Stewart Minestrone Soup
- Martha Stewart French Toast Casserole
- Martha Stewart Easy Crepes Recipe
- Martha Stewart Creamed Spinach
- Martha Stewart Alfredo Sauce
Martha Stewart Broccoli Quiche
Description
This delicious broccoli quiche by Martha Stewart is a creamy, savory dish perfect for brunch, lunch, or a light dinner. Made with a flaky crust, tender broccoli, and sharp cheddar, it’s quick to prepare and easy to customize with common ingredients. Enjoy it warm or at room temperature for a comforting, crowd-pleasing meal!
Ingredients
Instructions
- Preheat oven and prepare dough: Preheat oven to 375°F/190°C. Lightly flour a rolling pin and surface, and roll the dough into a 12-inch (30cm) round.
- Fit dough into pie plate: Place the dough into a 9-inch (23cm) pie plate. Fold the overhang under and crimp the edges.
- Blind bake crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, until edges are dry and light golden. Remove parchment and weights.
- Cook the onion: In a large skillet, melt butter over medium-high heat. Add onion, season with salt and pepper, and cook for 8–10 minutes, stirring occasionally, until light golden.
- Whisk eggs and cream: In a medium bowl, whisk together the eggs and heavy/double cream.
- Add fillings to mixture: Stir in the cooked onion, steamed broccoli, and grated cheddar cheese. Season with ½ tsp salt and ¼ tsp black pepper.
- Assemble and bake: Pour the mixture into the prepared crust. Bake for 40–45 minutes, or until the center of the quiche is just set.
- Serve: Let cool slightly before slicing. Serve warm or at room temperature.
Notes
- Steam the broccoli until crisp-tender: Avoid overcooking the broccoli, as it will continue to cook in the oven. This keeps the texture perfect.
- Blind bake the crust properly: Ensure the crust is dry and lightly golden before adding the filling to prevent a soggy bottom.
- Use room-temperature eggs: This helps the filling mix evenly and bake more consistently.
- Don’t skip the cheese: Sharp cheddar adds flavor and richness, making the quiche extra delicious.
- Let the quiche cool slightly before slicing: This allows the filling to set and makes it easier to serve clean slices.
Martha Stewart Broccoli Quiche