Martha Stewart Broccoli Cheddar Quiche Recipe

This tastes like broccoli cheddar soup baked into a pie crust. Martha Stewart’s broccoli cheddar quiche recipe uses three quarters of a pound of steamed broccoli florets and sharp cheddar in a simple custard, and it comes together in under two hours.

I made this Martha Stewart broccoli quiche the first time because I had leftover broccoli from dinner and did not want to throw it away. It turned out to be one of the most requested things I bring to brunch now.

Try More Quiche Recipes:

• Quiche Lorraine
• Bacon and Cheese Quiche
• Spinach Quiche

Steam The Broccoli First Or It Falls Apart

I put raw broccoli into a quiche once and the florets released so much water that the custard never set. Martha says to steam them until crisp-tender before they go anywhere near the eggs.

Crisp-tender means still a little firm when you bite into one. If you steam them until they are soft and floppy, they will turn to mush inside the quiche and the texture will be off.

Broccoli Cheddar Quiche Ingredients

• All-purpose flour, for rolling
• 1 single-crust pie dough, homemade or store-bought
• 1 tablespoon unsalted butter
• 2 cups medium diced yellow onion (from 1 large onion)
• Coarse salt and ground pepper
• 6 large eggs
• 3/4 cup heavy cream
• 3/4 pound broccoli florets, steamed until crisp-tender
• 1 cup grated sharp cheddar cheese (4 ounces)

How To Make Martha Stewart Broccoli Cheddar Quiche

1. Roll out the crust: Preheat oven to 375 degrees F. On a lightly floured surface, roll out the pie dough to a 12-inch round.
2. Fit and crimp: Place the dough into a 9-inch pie plate, fold the overhang under, and crimp the edge.
3. Blind bake: Line with parchment paper and fill with pie weights or dried beans. Bake until the edge is dry and light golden, about 20 minutes. Remove the parchment and weights.
4. Cook the onion: While the crust bakes, melt the butter in a large skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. Let cool.
5. Make the filling: In a medium bowl, whisk together the eggs and cream. Add the cooled onion, steamed broccoli florets, and grated cheddar. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine.
6. Fill and bake: Pour the filling into the pre-baked crust. Place the pie plate on a sheet pan for even heat. Bake until the center is just set, 40 to 45 minutes.
7. Cool before cutting: Let the quiche rest for at least 30 minutes before slicing. The custard is still liquid when it comes out of the oven and needs time to firm up.

Why Sharp Cheddar And Not Gruyere

Most quiche recipes call for Gruyere, but Martha uses sharp cheddar here and it completely changes the flavor. It gives the quiche that broccoli cheddar soup taste that people actually crave.

I tried it once with mild cheddar and the flavor was flat. Sharp is the way to go because the broccoli needs a cheese with enough bite to stand up to it.

Do Not Cut It While It Is Still Hot

Martha does not say this explicitly, but the custard inside is liquid when the quiche first comes out of the oven. If you slice into it immediately, everything runs and you get a soupy mess on the plate.

I wait at least 30 minutes, sometimes closer to an hour. The filling sets as it cools and the slices hold together cleanly.

What I Serve Next To Broccoli Quiche

This quiche already has a vegetable built in, so I do not overthink the sides. A simple caesar salad or fruit salad is usually all I need.

For brunch I sometimes set out blueberry scones and a bowl of granola so people can pick what they want. The quiche does the heavy lifting on its own.

Broccoli Quiche The Morning After

Cold broccoli cheddar quiche straight from the fridge is one of my favorite breakfasts. The broccoli firms up and the cheddar flavor is sharper when it is cold, which I actually prefer.

If you want it warm, cover loosely with foil and reheat at 325 degrees F for about 15 minutes. It keeps in the fridge for 3 days and freezes well for up to 3 months.

FAQs

• Can I use frozen broccoli? Yes, but thaw it completely and squeeze out as much water as you can with a towel. Fresh steamed florets hold their shape better, but frozen works in a pinch.
• Do I need to grease the pie pan? Martha does not, and neither do I. The butter in the pie dough is enough to keep it from sticking.
• Can I make this without a crust? You can pour the filling into a greased pie dish and skip the crust entirely. It becomes a crustless broccoli cheddar quiche, which is lower in carbs and still tastes great.
• Do the eggs need to be room temperature? No. Martha says cold eggs and cream straight from the fridge are fine for quiche. I have never bothered warming them and it has never been a problem.

More Quiche Recipes:

• Asparagus Quiche
• Crab Quiche
• Breakfast Quiche

Nutrition Facts

(1 serving, serves 8)

• Calories: 350 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 195mg
• Sodium: 520mg
• Total Carbohydrates: 18g
• Protein: 15g