Broccoli & Cheese Quiche

Broccoli & Cheese Quiche

Nearly eight months ago, a friend of mine decided to make the major career decision to leave corporate life and leap into the fabulous world of hairstyling. That’s right, soon he will graduate school and embark on making a full fledged living off of clipping, coloring and curling. And he couldn’t be more ready to do great hair.

My pal recently started assisting at a wonderful local salon called Studio Raw. Fun and energetic, their goal is to help Pittsburgh be a little less suburban and a little more urban. I’ve had a chance to meet the crew and can honestly say they are a great group of stylists who are passionate about their craft. Plus how could you not like people who can appreciate a batch of Classic Chocolate Chip Cookies baked by yours truly?

While some people typically turn to cupcakes or cookies to share with colleagues on their birthday, he opted for a quiche. He had recently learned one of the owners loved a good quiche and thought it would be a unique treat to bring to work on his birthday this past Saturday. As someone who can appreciate the power of buttering up to the boss, I was happy to help.

Broccoli & Cheese Quiche
Prep Time
Cook Time
Total Time
Recipe Type: Breakfast & Brunch
Serves: 4-6 people
  • 1 (9”) prepared pie dough
  • ¼ cup shallot, minced
  • 1 ½ cup fresh broccoli florets, small chopped
  • 1 Tbl. butter
  • 1 cup milk
  • ½ cup cream
  • 3 eggs
  • pinch of nutmeg
  • ¾ cup cheddar, shredded
  • ¾ cup mozzarella, shredded
  1. Preheat the oven to 400 degrees. Coat a sheet of foil with cooking spray and press into the pie pan directly on the dough. Weigh the foil with dry beans. Bake the crust at 400 degrees for 11 – 15 minutes or until lightly golden brown. Allow to cool and remove the weighted foil.
  2. In the mean time, melt the butter in a large saute pan over medium high heat. Add the minced shallots and cook for 1 minute. Next add the broccoli and saute while stirring constantly for 4 – 5 minutes, or until tender. Remove from the heat and allow the mixture to cool slightly.
  3. Reduce the oven to 375 degrees. In a separate bowl, whisk together the milk, cream, eggs and nutmeg until well combined.
  4. Layer the bottom of the baked crust with ¼ cup cheddar and ¼ cup of mozzarella cheese. This step is important to prevent the crust from getting soggy during baking. Spread in an even layer the broccoli mixture on top of the cheese. Sprinkle the broccoli mixture with ¼ cup of each cheese. Slowly pour the egg mixture into the baked pie crust and around the broccoli. Season the quiche with salt and pepper. Top with the remaining cheese.
  5. Bake the quiche at 375 degrees for 35 – 40 minutes, or until the center is completely set. Cover the edges of the crust with foil halfway through the baking if they become too brown. Allow to set for 5 – 8 minutes before serving.

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  • I have been hungry for quiche since this hit my email! I made this tonight with a few adjustments. The nice thing about quiche is you can use what you have. Instead of nutmeg I used pumpkin pie spice (I do this often for anything that calls for nutmeg or cinnamon). I added ham because I had some to use up. I had a mixed pizza cheese and a mixed mexican cheese so I used those instead of straight mozzarella and cheddar. The eggs were fresh from the chicken.

    So good even my husband ate 3 peices! My daughter even fought her friend over the last piece. Big Success! Thanks for sharing the recipe!