Back to Broccoli-Cheddar Quiche All Reviews for Broccoli-Cheddar Quiche - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8 broccoli cheddar quiche
Ingredients Ingredient Checklist All-purpose flour, for rolling 1 homemade or store-bought single-crust pie dough 1 tablespoon unsalted butter 2 cups medium diced yellow onion (from 1 large onion) Coarse salt and ground pepper 6 large eggs 3/4 cup heavy cream 3/4 pound broccoli florets, steamed until crisp-tender 1 cup grated sharp cheddar (4 ounces)
Cook’s Notes To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8 broccoli cheddar quiche
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 8
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 8
8
broccoli cheddar quiche
broccoli cheddar quiche
Ingredients
Ingredients
- All-purpose flour, for rolling 1 homemade or store-bought single-crust pie dough 1 tablespoon unsalted butter 2 cups medium diced yellow onion (from 1 large onion) Coarse salt and ground pepper 6 large eggs 3/4 cup heavy cream 3/4 pound broccoli florets, steamed until crisp-tender 1 cup grated sharp cheddar (4 ounces)
Directions
Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Cook’s Notes To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.
Cook’s Notes
To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.
Reviews (14)
Add Rating & Review 1238 Ratings 5 star values: 187 4 star values: 231 3 star values: 485 2 star values: 275 1 star values: 60
Load More Reviews
Reviews (14)
Add Rating & Review 1238 Ratings 5 star values: 187 4 star values: 231 3 star values: 485 2 star values: 275 1 star values: 60
Add Rating & Review
1238 Ratings 5 star values: 187 4 star values: 231 3 star values: 485 2 star values: 275 1 star values: 60
1238 Ratings 5 star values: 187 4 star values: 231 3 star values: 485 2 star values: 275 1 star values: 60
1238 Ratings 5 star values: 187 4 star values: 231 3 star values: 485 2 star values: 275 1 star values: 60
5 star values: 187 4 star values: 231 3 star values: 485 2 star values: 275 1 star values: 60
Martha Stewart Member Rating: 5.0 stars 01/18/2020 This Quiche was terrific!!! I followed recipe to a tee except I used a store bought pie crust. I will try the pie crust with this recipe next time I make this Quiche! Martha Stewart Member Rating: 4.0 stars 01/03/2020 I'm still waiting for my quiche to cool, but I'm so excited to try it. I've made quiche before but never baked the crust empty first. I'm looking forward to a nice non-soggy crust due to this technique. I did cut the onion back to one cup and added about a cup of cooked, crumbled bacon, so let's watch and see what happens! Martha Stewart Member Rating: 1 stars 08/03/2019 This is a delicious quiche that I make often. A word to the wise: this recipe makes more filling than a 9- inch pie plate can hold and takes forever to set. I use a 10-inch fluted quiche dish. Perfect results in 40 minutes! Martha Stewart Member Rating: 4 stars 10/04/2018 It is tasty but it always overflows the pie crust. Martha Stewart Member Rating: 5 stars 04/05/2018 This was perfect. I made it as part of our Easter brunch. It was wonderful. Not a piece was left. I will definitely make this again... (maybe tomorrow). Martha Stewart Member Rating: 2 stars 02/04/2018 Unfortunately I got my ratio of eggs and cheese wrong. My fault. Martha Stewart Member Rating: 5 stars 01/08/2018 I make this all the time, easy and excellent. I sub gruyere for the cheddar and oven roast the brocolli, but otherwise no changes Martha Stewart Member Rating: Unrated 04/12/2017 it literally wouldn't cook it was so soupy Martha Stewart Member Rating: 3 stars 01/03/2016 It has potential. Way to many onions which makes it a bit gooey and not in a pleasant way. I would add two more eggs and maybe half a cup more of cheese. It looked smelled & beautiful though. Martha Stewart Member Rating: 5 stars 09/16/2014 I made this recipe exactly as written and it turned out perfectly! There is no need to tweak it in any way. The proportions called for are just right. I have a bad habit of thinking, for example, that if say 1 cup of cheese is good then 2 would be better. That usually turns out to not be the case. This time I made myself follow the given recipe exactly ( believe me I wanted to add more cheese, but I didn't). It was delicious! I'm going to start actually following recipes now. Martha Stewart Member Rating: 5 stars 11/28/2013 This quiche was awesome. I used 1/2 yellow onion and 1/2 Vidalia and it was absolutely delish! The Vidalia gave it just a mild sweet flavor and the bacon balanced it out. I also sautéed red pepper with the onion for a nice color. As for the cheese I grated and added fresh extra sharp cheddar, mild brie, and havarti. It was super moist and cooked in exactly 40 minutes. Cooking the crust beforehand really worked -no soggy's. I rate this a 5 because I could and will make it over and over again. Martha Stewart Member Rating: Unrated 11/10/2013 My first attempt at making quiches...and Martha's recipe made it easier. The custard was perfect and everyone loved the flavor. Martha Stewart Member Rating: Unrated 10/21/2013 This is delicious. I ended up doubling the recipe but I didn't need to double the number of eggs. 6 was perfect. This is very delicious. I added thyme and a touch of paprika to give it a rounder flavor. Next time I will add bacon and cook the onion and broccoli in it. I substituted half and half for the heavy cream! Martha Stewart Member Rating: 3 stars 08/21/2013 I was disappointed in this recipe. I used the 6 eggs like the recipe called for and it ended up tasting too much like an omelet. My opinion is use less eggs, add more cheese and less onion. I love onion and put it in everything I can but it was too much, at least for myself and my family's taste. Martha Stewart Member Rating: Unrated 06/02/2013 Whew! Just made this after work and is the oven now. I had some leftover filling which I made into scrambled eggs for a late-night dinner. If the quiche tastes anything like the filling wow, it will be awesome! I also used Vidalia onions which really added a nice sweetness. Made my own crust though old-school style with shortening, etc. I just think it tastes better.Martha Stewart Member
Rating: 5.0 stars 01/18/2020
This Quiche was terrific!!! I followed recipe to a tee except I used a store bought pie crust. I will try the pie crust with this recipe next time I make this Quiche!
Rating: 5.0 stars
Rating: 4.0 stars 01/03/2020
I’m still waiting for my quiche to cool, but I’m so excited to try it. I’ve made quiche before but never baked the crust empty first. I’m looking forward to a nice non-soggy crust due to this technique. I did cut the onion back to one cup and added about a cup of cooked, crumbled bacon, so let’s watch and see what happens!
Rating: 4.0 stars
Rating: 1 stars 08/03/2019
This is a delicious quiche that I make often. A word to the wise: this recipe makes more filling than a 9- inch pie plate can hold and takes forever to set. I use a 10-inch fluted quiche dish. Perfect results in 40 minutes!
Rating: 1 stars
Rating: 4 stars 10/04/2018
It is tasty but it always overflows the pie crust.
Rating: 4 stars
Rating: 5 stars 04/05/2018
This was perfect. I made it as part of our Easter brunch. It was wonderful. Not a piece was left. I will definitely make this again… (maybe tomorrow).
Rating: 5 stars
Rating: 2 stars 02/04/2018
Unfortunately I got my ratio of eggs and cheese wrong. My fault.
Rating: 2 stars
Rating: 5 stars 01/08/2018
I make this all the time, easy and excellent. I sub gruyere for the cheddar and oven roast the brocolli, but otherwise no changes
Rating: Unrated 04/12/2017
it literally wouldn’t cook it was so soupy
Rating: Unrated
Rating: 3 stars 01/03/2016
It has potential. Way to many onions which makes it a bit gooey and not in a pleasant way. I would add two more eggs and maybe half a cup more of cheese. It looked smelled & beautiful though.
Rating: 3 stars
Rating: 5 stars 09/16/2014
I made this recipe exactly as written and it turned out perfectly! There is no need to tweak it in any way. The proportions called for are just right. I have a bad habit of thinking, for example, that if say 1 cup of cheese is good then 2 would be better. That usually turns out to not be the case. This time I made myself follow the given recipe exactly ( believe me I wanted to add more cheese, but I didn’t). It was delicious! I’m going to start actually following recipes now.
Rating: 5 stars 11/28/2013
This quiche was awesome. I used 1/2 yellow onion and 1/2 Vidalia and it was absolutely delish! The Vidalia gave it just a mild sweet flavor and the bacon balanced it out. I also sautéed red pepper with the onion for a nice color. As for the cheese I grated and added fresh extra sharp cheddar, mild brie, and havarti. It was super moist and cooked in exactly 40 minutes. Cooking the crust beforehand really worked -no soggy’s. I rate this a 5 because I could and will make it over and over again.
Rating: Unrated 11/10/2013
My first attempt at making quiches…and Martha’s recipe made it easier. The custard was perfect and everyone loved the flavor.
Rating: Unrated 10/21/2013
This is delicious. I ended up doubling the recipe but I didn’t need to double the number of eggs. 6 was perfect. This is very delicious. I added thyme and a touch of paprika to give it a rounder flavor. Next time I will add bacon and cook the onion and broccoli in it. I substituted half and half for the heavy cream!
Rating: 3 stars 08/21/2013
I was disappointed in this recipe. I used the 6 eggs like the recipe called for and it ended up tasting too much like an omelet. My opinion is use less eggs, add more cheese and less onion. I love onion and put it in everything I can but it was too much, at least for myself and my family’s taste.
Rating: Unrated 06/02/2013
Whew! Just made this after work and is the oven now. I had some leftover filling which I made into scrambled eggs for a late-night dinner. If the quiche tastes anything like the filling wow, it will be awesome! I also used Vidalia onions which really added a nice sweetness. Made my own crust though old-school style with shortening, etc. I just think it tastes better.
All Reviews for Broccoli-Cheddar Quiche
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Broccoli-Cheddar Quiche
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
