1 disc quiche dough (included in recipe), or pie dough (see above for recipe link) or frozen
chopped chives, for garnish
Takes ,
serves 8.
Instructions
Prepare the quiche dough: Place flour and salt into a food processor fitted with a blade attachment. Pulse. Add the butter and pulse to create small pea-sized balls of dough. Whisk the egg together with the water and add it to the food processor. Pulse until the dough comes together. Turn onto plastic wrap, gather together and refrigerate for one hour.
Prepare the broccoli: Cut florets from one head of broccoli. Place into a medium pot with water. Bring to a boil and immediately remove from the heat, drain and plunge the broccoli into a bowl of ice water. Once cooled, drain well and roughly chop and put to the side.
Prepare the onions: Melt butter in a small skillet on medium heat. Add the onions and sweat them until soft and translucent. Cool and reserve.
Prepare the egg and cream mixture: Place the eggs, cream, salt, pepper and cayenne pepper into a large measuring cup and whisk together. Reserve.
Line the quiche dish: On a floured surface, roll the dough out into a circle. Transfer it onto the quiche pan or pie plate. Tuck the dough under itself to the top of the edge or, flute the edge of the crust. Transfer it to the freezer to chill for 20 minutes.
Assemble the quiche: Preheat the oven to 350°F with the rack in the middle position. Remove pie crust from freezer. Add the onions, then the broccoli, spreading them out in an even layer. Combine the two cheeses in a small bowl before sprinkling them over the broccoli and onions. Give the custard a whisk before carefully pouring it over the filling.
Transfer to the oven and bake for 50 minutes, rotating the pan 180° every 15 minutes.
Cool for 15 minutes before garnishing with chopped chives and slicing. Serve with a favourite salad or side dish.
Two-Cheese Broccoli Quiche
Ingredients
For the quiche dough:
1½ cups unbleached all-purpose flour
½ teaspoon kosher salt
10 tablespoons butter
1 egg, room temperature
3 tablespoons water
For the quiche:
1 tablespoon butter
½ cup sweet white onion, chopped
2 cups of broccoli
1 cup grated cheddar cheese
½ cup grated Swiss cheese
8 eggs, room temperature
1 cup 35% cream
1 tablespoon kosher salt
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
1 disc quiche dough (included in recipe), or pie dough (see above for recipe link) or frozen
chopped chives, for garnish
Directions
Prepare the quiche dough: Place flour and salt into a food processor fitted with a blade attachment. Pulse. Add the butter and pulse to create small pea-sized balls of dough. Whisk the egg together with the water and add it to the food processor. Pulse until the dough comes together. Turn onto plastic wrap, gather together and refrigerate for one hour.
Prepare the broccoli: Cut florets from one head of broccoli. Place into a medium pot with water. Bring to a boil and immediately remove from the heat, drain and plunge the broccoli into a bowl of ice water. Once cooled, drain well and roughly chop and put to the side.
Prepare the onions: Melt butter in a small skillet on medium heat. Add the onions and sweat them until soft and translucent. Cool and reserve.
Prepare the egg and cream mixture: Place the eggs, cream, salt, pepper and cayenne pepper into a large measuring cup and whisk together. Reserve.
Line the quiche dish: On a floured surface, roll the dough out into a circle. Transfer it onto the quiche pan or pie plate. Tuck the dough under itself to the top of the edge or, flute the edge of the crust. Transfer it to the freezer to chill for 20 minutes.
Assemble the quiche: Preheat the oven to 350°F with the rack in the middle position. Remove pie crust from freezer. Add the onions, then the broccoli, spreading them out in an even layer. Combine the two cheeses in a small bowl before sprinkling them over the broccoli and onions. Give the custard a whisk before carefully pouring it over the filling.
Transfer to the oven and bake for 50 minutes, rotating the pan 180° every 15 minutes.
Cool for 15 minutes before garnishing with chopped chives and slicing. Serve with a favourite salad or side dish.
Two-Cheese Broccoli Quiche
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Sautéed broccoli and onion baked in a flaky shell with an eggy, cheddar and Swiss filling…
Ready to make quiche? This TWO-CHEESE BROCCOLI QUICHE is delightful!
There have been many times where we’ve posted a recipe and been surprised by the enthusiasm of your response – “Wow! Everyone really liked that one!”
With our CUCUMBER, FETA, AVOCADO SALAD, you wanted healthy. With the EASY ASIAN SLAW, it was the ease of prep. But your love of QUICHE LORRAINE kind of stumped us before we thought, “What’s not to love about quiche?” When well-made, quiche is always a hot commodity on cottage tables for breakfast, brunch, lunch or dinner. Quiche works!
In developing this recipe for TWO-CHEESE BROCCOLI QUICHE, we wanted to present you with options for process and ingredients. If you’re reading this thinking “I can’t make a quiche!”, think again.
Follow these helpful tips and you will be making this quiche with great success:
SIMPLE FARE
We meant it when we said this would be simple. Ten ingredients total, and only four need a bit of preparation – chop an onion, grate the two cheeses, then blanch and chop a head of broccoli. All in all, well worth the effort – you’ll see when you take your first bite.
GO DOUGH!
There are three options for the crust for this TWO-CHEESE BROCCOLI QUICHE: if you’re making the recipe using a pie plate, use this flaky PIE DOUGH recipe. This dough works for both sweet and savoury pies.
Option two is THIS recipe for a classic quiche dough. It’s a rich, buttery dough that’s especially perfect when you’re using a classic quiche pan (see the link below to purchase one). This dough always delivers that lovely fluted crust with each piece; nice for presentation.
Last, and perhaps the best: if you’re pressed for time, simply use pre-made shells. Up here in cottage country I always have a few in the freezer at the ready. Quiche is a solid recipe idea if you need something last minute, and frozen shells help accomplish that.
FULL FLAVOURS
I love the winning flavour combination of the broccoli and sautéed onions with grated cheddar and Swiss cheeses. The broccoli is first blanched quickly to take away a bit of its crunch, then, drained and cooled before chopping and nestling it in attractively with the onion.
Yes, adding the chopped broccoli onto a bit of sautéed onions boosts the flavour wonderfully, but the addition of two cheeses is really the clincher. Cheddar and Swiss are a tasty treat when they’re mixed, mingled and melted with the other ingredients.
FILL ‘ER UP!
After you’ve added the “fillers” into the crust, you might think, “It’s too much!” Actually, it’s perfect, especially when we top it up with a seasoned egg and cream mixture. In true quiche fashion, the eggs and cream envelop the fillers to create a fabulous creamy texture. I swear, every time I eat quiche I think some sort of culinary magic is at play, the flavour is so satisfying.
LET’S PRESENT
After the quiche bakes, let it cool for about 15 minutes. This gives you enough time to pull a salad together. That’s another beauty of this beloved main: it needs nothing more. Gather some favourite greens, a few choice veggies and maybe a bit of fruit; salads need little else. Dress your salad with our ASIAN DRESSING, this tangy CREAMY RASPBERRY DRESSING or our easy SWEET & SOUR DRESSING.
After that, call everyone to table, serve this TWO-CHEESE BROCCOLI QUICHE and, enjoy!
TWO-CHEESE BROCCOLI QUICHE is a satisfying meal idea that’s perfect for your next weekend at the cottage. You and your guests will love it!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the quiche dough:
1½ cups unbleached all-purpose flour
½ teaspoon kosher salt
10 tablespoons butter
1 egg, room temperature
3 tablespoons water
For the quiche:
1 tablespoon butter
½ cup sweet white onion, chopped
2 cups of broccoli
1 cup grated cheddar cheese
½ cup grated Swiss cheese
8 eggs, room temperature
1 cup 35% cream
1 tablespoon kosher salt
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
1 disc quiche dough (included in recipe), or pie dough (see above for recipe link) or frozen
chopped chives, for garnish
Directions
Prepare the quiche dough: Place flour and salt into a food processor fitted with a blade attachment. Pulse. Add the butter and pulse to create small pea-sized balls of dough. Whisk the egg together with the water and add it to the food processor. Pulse until the dough comes together. Turn onto plastic wrap, gather together and refrigerate for one hour.
Prepare the broccoli: Cut florets from one head of broccoli. Place into a medium pot with water. Bring to a boil and immediately remove from the heat, drain and plunge the broccoli into a bowl of ice water. Once cooled, drain well and roughly chop and put to the side.
Prepare the onions: Melt butter in a small skillet on medium heat. Add the onions and sweat them until soft and translucent. Cool and reserve.
Prepare the egg and cream mixture: Place the eggs, cream, salt, pepper and cayenne pepper into a large measuring cup and whisk together. Reserve.
Line the quiche dish: On a floured surface, roll the dough out into a circle. Transfer it onto the quiche pan or pie plate. Tuck the dough under itself to the top of the edge or, flute the edge of the crust. Transfer it to the freezer to chill for 20 minutes.
Assemble the quiche: Preheat the oven to 350°F with the rack in the middle position. Remove pie crust from freezer. Add the onions, then the broccoli, spreading them out in an even layer. Combine the two cheeses in a small bowl before sprinkling them over the broccoli and onions. Give the custard a whisk before carefully pouring it over the filling.
Transfer to the oven and bake for 50 minutes, rotating the pan 180° every 15 minutes.
Cool for 15 minutes before garnishing with chopped chives and slicing. Serve with a favourite salad or side dish.
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