Broccoli quiche is a delicious and versatile dish that’s perfect for breakfast, brunch, or even a light dinner. Here’s a recipe for a Broccoli Quiche that’s packed with flavor and easy to make:
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup ice water (more if needed)
For the Filling:
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 4 large eggs
- 1 cup half-and-half or milk
- 1/2 tsp dried thyme (or fresh thyme if available)
- Salt and pepper, to taste
Instructions:
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Prepare the Crust:
- In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough comes together. It should be slightly crumbly but hold together when pressed.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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Prepare the Broccoli:
- While the dough is chilling, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the broccoli florets and cook until tender, about 5 minutes more. Set aside to cool slightly.
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Preheat the Oven:
- Preheat your oven to 375°F (190°C).
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Roll Out the Crust:
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Gently transfer the dough to the dish, pressing it into the bottom and up the sides. Trim any excess dough.
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Blind Bake the Crust (Optional):
- For a crisper crust, you can blind bake it. Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for an additional 5 minutes.
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Prepare the Filling:
- In a large bowl, whisk together the eggs, half-and-half (or milk), dried thyme, salt, and pepper.
- Sprinkle the shredded cheese evenly over the bottom of the partially baked crust.
- Spread the cooked broccoli and onions evenly over the cheese.
- Pour the egg mixture over the broccoli and cheese.
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Bake the Quiche:
- Bake in the preheated oven for 35-45 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted into the center should come out clean.
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Cool and Serve:
- Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
Enjoy your homemade broccoli quiche!
