I made this Broccoli Cheddar Quiche not once. Not twice. But three times (♫ a lady♫) because I wanted to make sure it was “Just Right” for all of you. Me and Goldilocks we’re BFF’s or at least pretty good acquaintances. Fine, fine, I’ve never actually met Goldilocks, but I hear she’s a diva anyway, and I don’t need that. I’d have to make her sign a non-compete clause because I don’t want to share with that wench, but you on the other hand, now that’s a different story.
To be perfectly clear, this isn’t my first rodeo. I’ve made quiche a bazillion times before (I might be exaggerating, albeit only slightly), and I’m made all different kinds of flavor profiles. However, this is my very first time (be gentle with me) measuring each and every ingredient so I could get the recipe perfect, in order to share with all of you. I’ll tell you what; I think you’re going to be pretty happy because this little beauty is spot on. I give myself two snaps and a twirl, and yes, I literally just did two snaps and a twirl. Forget the clubs; kitchen dance parties are where it’s at.
I don’t know about you, but me, I like easy recipes. Ones that aren’t overly complex or take multiple hours to prepare. In fact, for this recipe, you won’t even make it through a full of glass of wine and certainly not two in the time it takes you to prepare it. If you do, maybe you should slow down a little; pace yourself or something.
I like recipes with minimal ingredients unless we’re talking spices and seasonings, and even then, they need to be simple seasonings you regularly stock in your pantry. I don’t want to buy twelve new spices for one solitary dish or have to travel to five stores in search of some special ingredient. If my store doesn’t carry it, it can’t be that special.
I like recipes where I can partially prepare it ahead of time, which is great when you come home from a long day at the office, and all you want to do is stick something in the oven, while you soak in a hot bath still sipping on that first glass of wine.
I like recipes that are on big on flavor, yet still pack a nutritional punch. Why yes, you can have your cake and eat it too. Even though this isn’t cake, it gives you a dose of your green veggies, healthy fats, protein, calcium, not to mention a plethora of vitamins and minerals. It also happens to be mighty tasty; a flavor symphony on your tongue, so to speak. The quiche crust and filling are smooth, satiny and melt in your mouth, delicious. Like butter baby, except there’s no actual butter involved, while the broccoli, especially the roasted bits and pieces, give a nice contrasting bite.
I like recipes where the finished product looks more posh than it really is and when it’s all said and done, people think you labored away for hours on end in the kitchen.
This, my friends, is one of those recipes.
*Before you let the list of ingredients intimidate you, read through it and you’ll see how simple it really is. If you don’t believe me, I’ll come to your house and help you make it… after we negotiate my travel expenses, of course.
- 1 Quiche Crust (http://www.food.com/recipe/quick-n-easy-quiche-crust-18185) or premade, but this is the easiest crust recipe ever, so you should just make it. I promise; you can’t mess this up.
- 2 Tbsp. Olive Oil
- 1 medium onion, diced (about 1/3 to 1/2 a cup)
- 2 cloves garlic, minced
- 2 bunches of broccoli, chopped (about 4 cups)
- 3/4 cup of sharp cheddar cheese, shredded
- 3 Jumbo Eggs or 4 Large Eggs
- 1 cup milk of choice (I used plain Almond Milk or Soy Milk)
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. dry mustard
- 1/4 tsp. red pepper flakes
- 1/4 tsp. nutmeg
- Preheat oven to 350.
- Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the later because I like my crust to be a bit more crispy.
- In medium saucepan, add 2 Tbsp. olive oil over and warm up on medium to medium high heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and let cook for one minute longer. Add diced broccoli, a simple twist of salt and a sprinkle of pepper and cook until bright green about 6 minutes. Remove from heat and let rest.
- While the above is resting, whisk together eggs, milk and spices: 3/4 tsp. salt, 1/2 tsp. pepper, garlic powder, dry mustard, paprika, and 1/4 tsp. nutmeg and red pepper flakes in a small bowl or directly in your measuring cup if you like to save on dirty dishes.
- Add the sautéed broccoli, onions, and garlic to the prepared quiche crust. Top with 3/4 a cup of sharp cheddar cheese. I always buy a block of cheese and shred it myself because I think it makes a difference, but then again, I’m a cheese snob.
- Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover the broccoli. In fact, the broccoli poking out the top will get nice and crispy and might just be your favorite part.
- Put in 350 degree oven and bake until top just starts to turn golden brown, about 40 minutes.
- Remove from oven and enjoy.
- If making ahead: prepare quiche crust, press into pan, cover and refrigerate. You can also cook the veggies, put in a Tupperware and refrigerate. Then when you are ready to make it, all you have to do is whisk your eggs, milk and spices and assemble. Easy-peasy.
Directions
- Preheat oven to 350.
- Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the later because I like my crust to be a bit more crispy.
- In medium saucepan, add 2 Tbsp. olive oil over and warm up on medium to medium high heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and let cook for one minute longer. Add diced broccoli, a simple twist of salt and a sprinkle of pepper and cook until bright green about 6 minutes. Remove from heat and let rest.
- While the above is resting, whisk together eggs, milk and spices: 3/4 tsp. salt, 1/2 tsp. pepper, garlic powder, dry mustard, paprika, and 1/4 tsp. nutmeg and red pepper flakes in a small bowl or directly in your measuring cup if you like to save on dirty dishes.
- Add the sautéed broccoli, onions, and garlic to the prepared quiche crust. Top with 3/4 a cup of sharp cheddar cheese. I always buy a block of cheese and shred it myself because I think it makes a difference, but then again, I’m a cheese snob.
- Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover the broccoli. In fact, the broccoli poking out the top will get nice and crispy and might just be your favorite part.
- Put in 350 degree oven and bake until top just starts to turn golden brown, about 40 minutes.
- Remove from oven and enjoy.
If making ahead: prepare quiche crust, press into pan, cover and refrigerate. You can also cook the veggies, put in a Tupperware and refrigerate. Then when you are ready to make it, all you have to do is whisk your eggs, milk and spices and assemble. Easy-peasy.
Please go forth and make this, and then tell me how much you loved it. It’d rock my world, in a happy world rocking kind of way.
Looking for other quiche recipes.
The Greek Quiche: Artichokes, Kalamata Olives, Sun-dried Tomatoes and Feta
Apple Gouda Chili Quiche
Pesto Infused Summer Squash and Zucchini Quiche
Pesto, Summer Squash and Zucchini Quiche
Have you ever made quiche before? If so, what’s your favorite flavor profile? Do you make your own crust or buy premade?
I love how you carefully measured everything for us AND THEN also suggest we wash our hands. Good advice!
Quiche looks good, I’ve got speakers in my kitchen for the dance party. Though I must warn you that the kitchen and bedrooms are the only walls with color–the rest are plain white. We went for years of base housing with plain white walls, made colorful by my spouse’s photos, so we couldn’t go crazy here.
Which has nothing to do with quiche, I realize.
I’ll make this–maybe even the crust . . .
Kitchen hygiene is very important as I’m sure you’re already aware. 🙂
You make pizza dough all the time so I know you can handle this crust. I hope you try the quiche and then tell me how much you love it. Although knowing you, I suspet you’ll put a little FFF spin on it. Rightfully so.
I’m almost nervous to make this for my bf because I know he will request it like every night. God I love easy yummy recipes though.
You could prep it on Sunday and then just throw it in the oven on Sunday. Also, if you make a side dish with it (salad or sweet potato fries) you’ll have enough for two dinners. Even better right.
This sounds delicious – I love broccoli and cheddar, and the spice combination is perfect. I’m definitely going to add this to my quiche repertoire!
You should and I hope you love it as much as me. Thanks for stopping by and saying hello. I love seeing new faces.
Oh my goodness YUM!! This looks amazing! I love your photos of all the steps!
Thanks! I took a ton of pictures, and I thought they might be helpful. Have a great day Liz.
I love quiche, but I never make it myself. This is one of my favorite flavor combinations, and the crust recipe sounds so simple! I think I may have to try this for brunch on Sunday. Thanks, Meghan!
If this is one of yoru favorite flavor combos then you absolutely need to make it. I think you’ll love it.
Ohh man this quiche makes me want to break my vegan chains off. Just kidding I love being a vegan, but boy does this look GOOD!
Thanks Britt. I tried being a vegan once, but cheese and eggs were my downfall. I’m amazed you are able to pass on cheese.
I can’t believe I have everything to make this except the crust…totally going on my meal plan for next week 🙂
Ah man. I figured everyone would have the crust ingredients handy. I can’t wait to hear what you think. If you’re feeling really ambitious, you can make most of it ahead of time this weekend too.
Thanks for stopping by.
I love the big broccoli chunks throughout the quiche so pretty! The ease of your crust is awesome & I can’t wait to try it out! I am a sucker for quiche. It’s probably the best brunch food ever…or even dinner for that matter. I don’t discriminate with my quiche so all flavor combos are delicious in my book. However, I did have one that involved smoked salmon…it was awesome!
The crust is ridiculously easy. I found the recipe a year or two ago and haven’t looked back since.
Smoked salmon would be fabulous in a quiche.
Oh wow- so I’ve never actually made quiche because of how time-consuming it seems but this recipe seems so easy…and delicious!! And another misconception I had about quiche was that it wasn’t the healthiest of dishes, especially because of the pie crust! I just had a look at the recipe you linked up and I’ve already bookmarked it in addition to this recipe- thanks for sharing :)!
And on a separate note, I love your header!
Aw thank you. You just made my day because I changed my header a couple of weeks ago, and the new one is my own design and all my own food photos.
Quiches are remarkable easy and you can pack in them pretty much anything you want. What until you try the crust. It takes all of seven minutes to make start to finish. It’s crazy how easy it is.
I also think the reason they get a bad wrap is because the butter, the cream and the cheese. I use olive oil, almond milk and only a smidge of cheese. Yes I consider 3/4 a cup a smidge of cheese, but two out of three ain’t bad.
I have never in my ENTIRE life had quiche but it’s always looked SOOOO intriguing! 🙂 Could you send me a slice? LOL
I’m not sure how it well travel but I could always try. I can’t believe you’ve never had a quiche. You need to rectify that.
“Easy-peasy”? Really? More like easy-CHEESY!! This looks phenomenal girlie! And those bits of broccoli poking out of the top that got a little extra done? Mmm, save those for me! I’ll admit, I’ve backed away from the broc as of late…for reasons that I assure you qualify under the TMI category, but I think with an ample dose of beano (THERE I said it!), this baby may have to happen! I usually make my quiche crust-less…kinda like going bra-less…I never really did like boundaries…or taking the time to make crust…but this one DOES look pretty easy…and I’ll be damned, no rolling? I’m SOLD! My quiches (quiche-i??) always seem to end up with a Southwestern flair…there’s just something about eggs that almost always leads me to the peppers and chili powder…but as a lover of huevos, I know you can see where I’m coming from. 🙂
That slice pic is EPIC! Bravo my friend…and yes, I’m totally clapping right now! 😉
My heart breaks a little for you knowing broccoli is temporarily out of your life. Especially roasted broccoli with all the crispy bits. I feel for you.
As to the crust, you could probably make this baby with one hand tied behind your back. No joke, it may take a few minutes longer but it really is that easy. The slice pic was my favorite, and I actually submitted it to Food Gawkers (my first time) so cross your fingers for me.
There were so many times when I was making this, I wanted to add heat and lots of it, but I held back and opted for simple and easy flavors. The spicy quiche might be my next quiche creation and it won’t have broccoli. Still trying to decide the appropriate veggie to pair with the heat.
Guess what!!!! I made a quiche TOO!! I must be butter, because I’m ON A ROLL!!!! I had SO much fun in the kitchen today thanks to you! I really really wanted to do the broccoli and cheese thing (with my beano of course) but after one look in the fridge (and a tongue-lashing to myself) and I knew I HAD to start using up some of the stuff I already have. And the pics came out so pretty! I can’t wait to share the recipe! …of course, if you want to try it, you’ll have to make a change…I couldn’t help but throw in some bacon! LOL
PS, fingers are TOTALLY crossed! I get a total high when they accept my pics!
That’s a horrible joke and yet I loved it. I’m glad you had a great day in the kitchen. Mine went down on Saturday and was partially fueled by all your comment love. It’s safe to say we helped each other this weekend. Thanks again!
I’m 65 years old and have been making and eating quiche for decades. Your quiche was amazing and quite possibly the best I’ve ever had. I was afraid to try your crust but somehow screwed up my own crust so I tried yours. It was easy and delicious. I particularly loved your blend of spices. I give you a 10 out of 10 and so does my family. Do you have any more great recipes? If so please contact me at georginawinlow@gmail.com. Good work Meaghan!
I’m just tickled pink you enjoyed the quiche. I’m a huge fan myself, which of course isn’t at all surprising. Thank you so much for letting me know what you think of the recipe. I really appreciate it, and I’m glad the family gave it two thumbs up too. It always makes me happy to hear people are enjoying the recipes.
I have a few other quiche recipes I’ve thrown together. One is a Pesto Infused Summer Squash & Zucchini Quiche (http://cleaneatsfastfeets.com/2013/08/28/wiaw-the-pesto-infused-summer-squash-and-zucchini-quiche-edition/) and the other is an Apple Gouda Quiche (http://cleaneatsfastfeets.com/2013/11/08/apple-gouda-quiche/)
I hope you try them and I hope you come back and let me know what you think.
I’m 65 years old and have been making and eating quiche for decades. Your quiche was amazing and quite possibly the best I’ve ever had. I was afraid to try your crust but somehow screwed up my own crust so I tried yours. It was easy and delicious. I particularly loved your blend of spices. I give you a 10 out of 10 and so does my family. Good work Meaghan! 🙂
Thank you for the delicious recipe. I made for a luncheon with friends today and it was met with rave reviews by all.
Oh I ‘m so glad to hear that. It’s one of my favorite quiches. Thanks for taking the time to stop back and let me know what you thought. I appreciate it.
I made this quiche yesterday for a group of people and they all loved it, there was nothing left over! Thanks for this recipe, I will definitely be making it again!
Yeah, I’m so glad to hear it. The Hubby and I leave no man behind either on this quiche. Thanks so much for taking the time to let me know what you think.
We made this for friends (the custard, we bought the crust) today and everyone loved it! We actually made two so that we would have some for later in the week, and I had to fight my hubby not to cut into the second one today 🙂 Thanks so much for the great recipe!
I’m so glad to hear it! This is one of my favorite recipes, and it makes me so happy to know others enjoy it as much as me. Thanks for taking the time to give me your feedback. It is very much appreciated.
This is now my favorite broccoli quiche recipe because it is not bland like most recipes I’ve tried. I have made it quite a few times over the last year and my family loves it every time. Thanks for sharing it!
Hooray. I’m thrilled to hear that.
I actually made this quiche a few times before settling on the final version because I thought my first go around was too bland, and who wants bland food?! Not me.
Thank you so much for taking the time to give me your feedback. I very much appreciate it.
Thank
Fantastic!
This quiche is delicious. I added some diced ham and shredded parmesan, and I used your crust recipe — AMAZING! Thank you!
Yes! I love hearing from people who made the quiche and loved it. The parmesan and ham sound like wonderful additions. I’m so glad you enjoyed it. Thanks for taking the time to let me know. I appreciate it.
I made this quiche tonight. It is fantastic! Thank you for sharing this recipe. I had already started the recipe when I realized I did not have dry mustard or nutmeg. I used regular mustard and Allspice. My hubby asked to add this to our regular menu.
What great substitutions, and I’m so glad they worked out. I can see how they would. Thank you for taking the time and letting me know how your quiche turned out. Comments like this make my week, and I’m thrilled it’s going to be part of your regular rotation. 🙂
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DD requests a French-themed bday party this year. If I made the quiche the day before, how would you serve it? Warmed gently in oven? We will be coming from church and family arriving shortly thereafter.
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You could actually serve the quiche room temperature. It’s not uncommon to eat them that way. I would refrigerate overnight and remove it from the fridge a few hours ahead of time. Or if you’d prefer it warm, I’d probably cook it 2/3rds of the way through and then stick it back in the oven for a good 15 minutes right before you want to serve it. I hope you enjoy it, and Happy Birthday to DD.
I made the quiche tonight and it was a hit with all family members! When I made the crust I used my food processor to emulsify the oil/water. I’m lazy and it really did the trick. I made the crust and went to work with it unbaked in the fridge. I did prebake it then for 5 min before adding the filling.
The weather here is horrendous so I made a few substitutions… Added two pieces of high quality bacon, less cheese, and green onions instead of diced yellow.
I liked the crust because if I am going to make a butter crust, I’m going all in and enjoying some pie! This was a way to have a quiche without the sat fat.
Thanks so much! It’s going in the rotation.
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I can understand the addition of bacon, but less cheese…..Just Kidding. I’m glad you enjoyed it, and even more so it’s made the rotation. When I make the crust now, I usually triple the recipe and freeze off the other two dough balls for future quiches.
Thanks again. I love getting feedback, especially when it’s positive. 🙂
It looks and smells great, but it’s still in the oven after an hour! Custard is still too runny, which may be because the 4 cups of broccoli overfilled the crust…we’ll see!
Well that’s no good and it’s a very long time for it not to be set. I appreciate you letting me know though, and I do hope it turns out ok.
This is one of my favorite recipes, and I’ve made this quiche a bunch of times now with success. My broccoli does tend to poke out the top too, although it’s never taken that long to set. If you used a smaller or deeper pie plate than the 9.5 inches, it could take the quiche longer to cook, although it shouldn’t impact the end product. I hope it works out ok and I would greatly appreciate it if you would report back and let me know.
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Well, it was tasty, but as I expected, way too much broccoli. I guess my “about 4 cups” of broccoli was a lot more than yours. I should have payed more attention to the pictures. It worked out anyway. My girls love crust and broccoli, and don’t care for “that cheesy stuff” (ie., the quiche) so they got what they wanted!
All that cheesy stuff is the best part, although the broccoli is not half bad either. Confession: it’s one of my favorites. I’m glad it ultimately worked out in the end and I appreciate you coming back and letting me know.
If you have any suggestions or directions for me to add to the recipe to make it more clear, please feel free to let me know, and I’ll tweak it. Perhaps a note which says “filling might poke out the top, but should not overflow….” I’m open to suggestions, and again I truly appreciate the time you put into make the recipe but also letting me know about it. Have a great Sunday.
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I made the broccoli and cheddar quiche and added ham since I had a large ham and a lot of leftovers. I will let you know how it tastes after my family eats it tonight.
I am sorry to say but I doubled the recipe and the nutmeg overwhelmed the quiche and it wasn’t very good. Maybe the nutmeg
and almond milk was too sweet.
Oh I’m so sorry to hear this Alice, although I do appreciate you letting me know. I’ve made this quiche a bundle of times now, all with success, so I’m not sure what happened. The 1/4 tsp. of nutmeg on it’s own shouldn’t make the quiche too sweet. In fact, it’s just to cut the other flavors a bit and add a little more depth. Was your almond milk sweetened by chance? That could have an impact. Or was there some kind of sweetener on the ham, like a maple glaze? I ask only so I can identify the culprit to add a note to the recipe. I wouldn’t want anyone else to have this same issue.
Again, thank you for taking the time to let me know. I’m so sorry it didn’t work out for you.
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Thanks for the response. The nutmeg was overpowering. I doubled the recipe and put in 3/4 of a teaspoon which may have made the difference. The almond milk was unsweetened. I doubled all of the spices since I was making double. Not sure if that was the problem. Maybe too much Paprika? I cut up a leftover ham into bite size pieces and it was mostly without the skin.
Ah yes that’s probably why. The 3/4 tsp. of nutmeg would be tripling the amount, instead of doubling. I could see how that would be overpowering. Depending on the type of paprika used, it could add to the sweetness. Sounds like I could do with a bit more specificity with the paprika. Thank you so much for the feedback, and again I’m really sorry it didn’t turn out for you. If I could, I would come over and cook it with you to ensure you’d loved it 100%. You aren’t in Cleveland, by chance. I could always deliver. 🙂
Yes, thanks I agree. I am not in Cleveland but I would love a delivery in New Jersey 🙂
I will try again another time. By the way, do you usually double the spices when you double the recipe? Do you know? Thanks
When I double a recipe, everything gets doubled so in this case, you’d end up with two quiches.
Next time I’m in New Jersey, I’ll look you up and we’ll eat quiche for days. 🙂
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so good made last week for dinner. Making again tonight.
I LOVE hearing that! Thanks for sharing Sheila. You’ve made my week.
DELICIOUS quiche and great recipe. I love making this with olive oil pastry.
Thanks so much Meghan!
YES! I’m so glad to hear that, and I appreciate you taking the time to leave me a comment and let me know. THANK YOU!!
In the oven now. My 21 yr. old gd tasted quiche for the first timea few days ago at Costco she wanted me to buy her one and I told her you could make 5 or more quiche for that price and that it would be easy. Of course old grandma got voted to make it. will let you know how it turns out.
I’m with you. I love making quiches. They are so much easier than most people realize. I’m thrilled you choose to make my Broccoli Cheddar Quiche and I can’t wait to hear what you think of the final product.
Hi there, I need to make 5 of these for a school event. What is the size of your quiche tin? I have a 30cm one… Im guessing I will have to double (triple?) the recipe? Thanks so much for your help. G
Hi there. Thanks for your question. The pie plate I’m using is 9.5 inches or 24 cm. I hope that helps and good luck with the school event. Let me know if you have any other questions.
Hey there! I will be making this sometime between tomorrow and next week (my meal plan for the week got a little…unfollowed) and I’m wondering – I read in the comments that you sometimes triple the crust recipe and freeze the other two crusts in balls. How long should they stay good in the freezer, and how long should they thaw once I take them out? I’m thinking overnight would be plenty, but just to be sure for when I label my freezer bags. Also – could you bake the whole quiche and freeze it after it’s cooled? Or would you recommend (as with making it ahead of time) cooking it about 2/3 of the way and then freezing? Not even sure if cooked quiche would freeze well. I’ve made quite a few quiches, but first time using your recipe (it looks so good!) and it’ll be my first time attempting to freeze them. Sorry for the bunch of questions, but thanks in advance!
I’m glad to hear you’re making this quiche. It’s one of my favorites. 🙂
I’ve kept the crust balls in the freezer for up to a couple of months. I wrap them fairly tightly in Saran Wrap and then put them in a Ziploc freezer bag. I generally thaw them on the counter and it takes a couple of hours. If you want to defrost it the night before, I’d put it in the fridge overnight and then on the counter the next morning.
I’ve never frozen the final product before. The idea of freezing cooked eggs doesn’t sit well with me, although I’ve seen people freeze egg cups and muffins before so it might be fine. If I were to freeze it, I’d do it after it has been completely cooked. When it comes time to reheat, I’d do it in the oven. Wishing you much luck and I hope you enjoy the quiche as much I do. If you have any other questions, just let me know. Have a great weekend.
Absolutely love this recipe. The only thing I change is 10oz broccoli and 10oz spinach. My husband loves it and he is not a veggie guy. I also don’t use nutmeg due to an allergy but this is my go to recipe! Perfect for a weekend treat. Thanks for posting it!
I’m thrilled to hear that, and I think the addition of spinach is a fantastic one. Way to really amp up the veggies.
Thanks for taking the time to comment. I appreciate it.
I made this last night and it was amazing! I had shallots at home so I used 3 shallots instead of the onions and garlic and I had a jar of sundried tomatoes in herbs and oil open already so I added those to the broccoli. I also ran out of olive oil after the crust so I used butter to cook the shallots instead. It came out so well. Thank you so much for this recipe. What a find for me! This was my first attempt ever at quiche and I usually find them to be dry when I eat those made by others but this was perfection!
Thanks Peninna. I’m so glad you enjoyed it and I really appreciate you taking the time to let me know. Butter is always delicious, especially when shallots are involved. I love the addition of the sundried tomatoes too. I bet it really enhanced the flavor.
Here’s to many more quiches in your future.
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This looks great! I am making two types of quiche for a memorial service this weekend and this is going to be one of them! I’m wondering if you have a spinach quiche recipe?
Thank you!
I’m sorry for your loss Misty. It’s so nice of you to make quiche for the service. I like to show support with food too.
The Broccoli Cheddar Quiche has always been one of my favorites, although I don’t have one with spinach. I do have a Greek Quiche recipe with artichokes, olives and feta and an Apple Gouda quiche. You can find links to both of those recipes here: http://cleaneatsfastfeets.com/recipes/quiche-love/
Another blogger who’s recipes I adore does have a Spinach and Feta Quiche if you’re heart is set on spinach. You can find that recipe here: http://peasandcrayons.com/2012/09/spinach-feta-quiche-swirled-with-asparagus-pesto.html
Let me know if you need anything else.
My daughter is a vegetarian so I am always looking for good veggie main dishes. Made this tonight and it was really good. WAY easier and less labor-intensive than other quiches I’ve made, which by itself makes this recipe a keeper. And I am weeping with joy over that tasty, easy schmeasy crust recipe you provided. Thank you!
Thanks Jean. I’m glad it was a hit. It’s one of my favorite quiche recipes.
I adore that crust recipe too. I usually make enough dough for two crusts and freeze one off. It works like a dream.
Thank’s for the great recipe. Had this last night for dinner and it was a hit with my husband and I!
Hooray. Happy to hear it. Thanks for taking the time to let me know what you thought of the quiche. 🙂
I use your seasoning combination a lot when I make quiche and always get complimented on the flavor. A lot of other quiche recipes can be bland.
Thanks Melissa. I’m so happy to hear it, and I appreciate you taking the time to leave me a comment about it.
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I did it! I finally made a good quiche! Thank you for the recipe! I had to double the crust though but it worked!!!
I’m thrilled to hear it. I love the Broccoli Cheddar quiche. It’s one of my favorites. Thank you for taking the time to comment. I really appreciate it.
I made this last night. Wish I could’ve taken a photograph for you. Alas, it is gone. DELISH. Thanks for the recipe!!
-Rachel and Jonathan
Hooray!! I’m so glad you liked it. This is my number 1 blog recipe by far. Every time I make it, I think I’ll have some leftover for the next day and poof it’s gone. 🙂
I have everything on hand to make this except for fresh broccoli. I do have some frozen though, would that work if I thawed it? Or would it make it too watery? Thanks for sharing this recipe, I can’t wait to give it a try!
I’ve never tried it with frozen broccoli so I can’t say for sure whether it would work or not. I say give it a whirl though, once thawed, and maybe bake it a few minutes longer. I hope it works well and you love the quiche. It’s one of my absolute favorites.
My family really enjoyed this quiche. I know I’ll add it to my quiche repertoire. Thanks for posting!
I’m so glad to hear that, Mary. Thank you for taking the time to comment. I really appreciate it. Happy Holidays!!
I made this and it was awesome! Used some Dijon mustard and a red onion instead of the dry mustard because that’s what I had on hand! I also sprinkled a little cheese in the crust before filling it so it wouldn’t get soggy. Great recipe!!
This was crazy good. First of all I loved how I already had all the ingredients on hand. I did use a store-bought pie crust and added 5 minutes to the cooking time and 3 minutes to the pre-baking of the crust time. It came out absolute perfection. There was so much flavor, and the spices were perfect. This is now my go-to quiche recipe for sure – 10 minutes to throw together and a huge payoff. Thank you so much for this! Have tried many recipes and none compared to the ease or flavor of this one! Great job!
Thanks Robin for taking the time to comment and let me know. I’m so glad you liked it. I prefer easy yet tasty recipes, so I’m glad you agree. Have a wonderful weekend.
I followed the recipe exactly. Terrible crust. Totally inedible. Threw it in the garbage and went out to dinner.
This makes me so sad. I’m sorry the crust didn’t work out for you. It’s been my go-to recipe since I found it online many years ago. I hope your meal out was better. All the best.