Broccoli Cheddar Quiche Recipe - Clean Eats, Fast Feets (2024)

I made this Broccoli Cheddar Quiche not once. Not twice. But three times (♫ a lady♫) because I wanted to make sureit 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’sa diva anyway,and I don’t need that. I’d have to make her sign a non-compete clause becauseI 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 quichea bazillion times before (I might be exaggerating, albeit only slightly), and I’m made all different kinds of flavor profiles. However, this ismy very first time (be gentle with me)measuring each and every ingredient so I could get the recipe perfect,in ordertoshare with all of you. I’ll tell you what; I think you’re going to bepretty happy because thislittle beautyis spoton. I give myself two snaps and a twirl, and yes,I literally justdid 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 complexor 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 twoin the time it takes you toprepare 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 simpleseasonings you regularly stock in yourpantry. I don’twant 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 whereI canpartially prepare itahead 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 sippingon thatfirst glass of wine.

I like recipesthat are on big on flavor, yetstill pack a nutritional punch. Why yes, you can have your cake and eat it too. Even though this isn’tcake,it givesyou adose of your green veggies, healthy fats,protein,calcium, not to mention a plethora of vitamins and minerals. It also happens to be mighty tasty; aflavor symphony on your tongue, so to speak.The quiche crust and fillingare smooth, satiny and melt in your mouth, delicious. Like butter baby, except there’s no actual butter involved, while thebroccoli, especially the roasted bits and pieces, give a nice contrasting bite.

I like recipes wherethe finished product looksmore 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.

I know the directions are included in the fancy recipe card above, but I wanted to give you some step by step illustrations so here’s the directions one more time with pictures because who doesn’t like pictures.

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. Norolling pins involved just your nimble littlefingers, and don’t worry if you leave imprints. Itwill be covered with fillingand no one willbe the wiser. I highly recommendyouwash your hands before embarking onthis 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 bitmore crispy.

• In medium saucepan,add 2 Tbsp. olive oil over and warm up on medium to medium high heat.Oncewarmed, add diced onions and cook until just starting to turn translucent, about6 minutes. Add minced garlic and let cook for one minute longer. Adddiced broccoli, a simple twist ofsalt and a sprinkle of pepper and cook until bright green about 6 minutes. Remove from heat and letrest.

• 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 quichecrust. 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 favoritepart.

• 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 Quiche

Pesto Infused 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?