Broccoli Cheddar Quiche

Pro tips

• Blanch broccoli florets for 2–3 minutes before adding to the quiche to remove excess moisture and prevent a soggy filling.
• Let the baked quiche rest for 10 minutes before slicing; this allows the custard to set fully and makes serving cleaner.
• Brush the pie crust with egg wash before blind-baking to create a moisture barrier and keep the crust crispy.
• Use a water bath (bain-marie) for the most creamy, custard-like texture—place the quiche dish in a larger pan filled with hot water halfway up the sides.

Substitutions

• Sharp cheddar → gruyère or aged gouda (sharper, nuttier flavor)
• Broccoli → spinach, asparagus, or mushrooms (adjust blanching time as needed)
• Whole milk → heavy cream (richer custard) or half-and-half (lighter version)

Storage & make-ahead

Cover and refrigerate for up to 4 days. Reheat slices in a 350°F oven for 10–15 minutes. The quiche also freezes well for up to 2 months; thaw overnight before reheating.

Equipment

pie dish or tart pan · baking sheet (for water bath)

Can I make this quiche ahead of time?

Yes. Prepare the quiche completely, refrigerate unbaked for up to 24 hours, then bake when ready. You may need to add 5–10 minutes to the baking time if starting from cold.

How do I know when the quiche is done baking?

The custard is set when the edges are firm but the center still jiggles slightly when gently shaken. The internal temperature should reach 160°F at the thickest point.

Can I use frozen broccoli instead of fresh?

Yes. Thaw and squeeze out excess moisture to prevent a watery quiche. Frozen broccoli works just as well as fresh.

What type of cheddar cheese works best?

Sharp or extra-sharp cheddar delivers the most flavor. Avoid pre-shredded varieties when possible, as they contain anti-caking agents that can affect texture.

How should I store leftovers?

Cover and refrigerate for up to 4 days. Reheat slices in a 350°F oven for 10–15 minutes until warmed through.