This Cheese and Broccoli Quiche with homemade Quiche Pastry is a delicious dish that is perfect for every meal of the day: enjoy it for breakfast, brunch and lunch, or serve it for dinner as an entree or main!
180gr (1 cup + 3 tablesp.)Plain / All Purpose Flour
1/4tspTable Salt
90gr (6 tablesp.)Unsalted Butter, cold
60ml (1/4 cup)Water, cold
Cheddar and Broccoli Quiche Filling
1Broccoli Head
1/2Medium Brown Onion
50gr (1 cup)Cheddar Cheese, grated
4Eggs
350ml ( 1 1/3 cup)Heavy / Thickened Cream
1tspTable Salt
1/2tspPepper
1tspGarlic Powderoptional
Instructions
Quiche Pastry
If using frozen store-bought pastry, jump to instruction #5
Mix together the Flour and Salt in the bowl of your food processor. Add the cold Butter cut into small cubes and blend until it resembles thick sand (1)
Pour in the cold Water a little bit at the time while blending. Stop as soon as the dough starts to come together. Tip over a large sheet of baking paper and assemble into a ball with your hands. Slightly flatten the ball with your fingers then cover with a second sheet of baking paper and roll into a large circle with a rolling pin (2)
Place over a flat tray and put in the fridge to restfor one hour (3), then take out of the fridge before filling the pan to get back to room temperature - about 5 minutes.
Fill the 11inch/28cm Quiche Pan with the pastry. Remove any excess pastry with a small pairing knife and prick the bottom of the pastry with a fork. Place back in the fridge to rest for another hour.
Preheating the oven 180'C/350'F and place the pastry in the freezer while it is preheating.
Cover the pastry with a sheet of baking paper and baking beads (or dried beans, rice,...) and blind bakefor 10 minutes. Remove the baking beads and baking paper and place back in the oven for another 15 to 20 minutes (4).
Cheddar and Broccoli Quiche Filling
Wash and cut the Broccoli head into small pieces, thinly slice the Brown Onion and grate the Cheddar Cheese. Set aside.
In a large mixing bowl, whisk together the Eggs and Cream. Add the Salt, Pepper, Garlic Powder (or your choice of spices) and grated Cheddar. Whisk together until combined.
Place the sliced Broccoli and Onion on the bottom of the blind-baked pastry and pour the Egg/Cream liquid over (5).
Bake for 35 to 45 minutes, or until the filling is golden and set (6) (7). Leave to cool for 10 to 15 minutes before serving.
Notes
For more information on the Quiche Pastry, including tips and full step by step process, read my Savoury Shortcrust Pastry recipe.
You should see very small crumbs, but no thick pieces of butter anymore.
Place your quiche pan over the rolled pastry to make sure you have enough pastry to fill it. If not, keep rolling it until you reach the desired size.
The pastry can be made up to 2 days in advance as well.
The bottom of the pastry should feel dry to the touch.
Optionally, add a little bit more grated cheese over the quiche filling for colour.
The filling is set if it does not jiggle or move when you move the pan.
If the pastry seems to turn very brown but the filling is not baked yet, cover with aluminium foil and keep baking until done.