Broccoli Garlic Quiche

This is a great base recipe, but I do make a lot of changes: First, I use 1 1/2 batches of the pastry dough. And I use a pound of broccoli; instead of boiling, add to a hot skillet with a splash of water and salt and pepper to taste, and steam for just a couple minutes, until bright green. Set the broccoli aside, and use the same skillet to heat a couple tablespoons and sauté 1/2 onion sliced and the called for amount of garlic. Add 1/2 cup chopped parsley and about 1 Tbsp of other fresh chopped herb like oregano or thyme to the onion mixture and cook just until wilted and fragrant. For the egg mixture, I use only 1 cup of whole milk. I also add 1 Tbsp flour and 1 tsp Dijon mustard. I use only 1 1/2 cups of cheese (plus the 1/4 for sprinkling on the crust), and add the onion mixture to the eggs. I find the crust doesn’t need so much prebaking; 20 or 25 minutes, no weights, is just fine. I bake the quiche at 400 degrees for 15 minutes, then turn it down to 325 for an additional 30 minutes or so. I realize those are a lot of changes from the original recipe, but I feel like it’s essentially the same base with various tweaks.

• skykline3085

• Maryland

• 7/29/2019

4.5 hours total time? That doesn't seem right even with chilling time.

• Anonymous

• 8/20/2017

Delicious!!!! Made it with what I had on hand. Heavy cream and garlic powder instead of fresh garlic and half and half. Can't wait to make it again as intended.

• mrscroxy

• Houston, TX

• 3/2/2017

Super tasty recipe, turned out really well, even after I substituted in a pre-made pie crust. Thanks for sharing it! My hubby was also very enthusiastic about the quiche, and he's not that into them. I think the other reviewers made good points - use a bit more salt and I think next time I will try pan-frying the broccoli with a bit of butter and salt, as the boiled broccoli was a touch too soggy.

• a22lam

• Toronto, ON

• 12/18/2016

Love this recipe! I make this all the time.

• Anonymous

• Toronto, Canada

• 7/21/2016

I used store bought pie crust so the review is for the filling only. Three forks for the changes I made. I sauteed the broccoli and garlic for a couple of minutes in butter to preserve the flavor of the broccoli as opposed to cooking it in water. I used three eggs only with almond milk mixed with some of the cheese mixture. I sprinkled the rest of the cheese on top. I loved the flavor very much.

• andrea17

• San Jose, CA

• 5/7/2015

I didn't read in advance that it called for a 13-inch pan, so my crust was too thick and it required a lot longer cooking time, which made it kind of bland and since I used a 9-inch pan, I had a lot of extra filling that went to waste. But, even my husband (a devout broccoli hater) loved this quiche and I'll definitely make it again.

• Wilson_amand

• Fort Worth, TX

• 2/9/2015

This is a very good recipe although I think the baking times are off for the crust. The first time I made this, I followed this exactly and my crust was pretty burned and it tasted like it needed a little more salt. The second time, I followed a different recipe for blind baking (10 minutes under the foil and beads) and then 10 minutes without and it was perfectly brown. Maybe my oven is too hot so anyone out there with a very cheap oven may want to check their crust well before the 20-25 minutes per the instructions. I also added more salt and I felt it was excellent. I also make this recipe but using about 1 1/2 cups frozen spinach which I thaw and topping with most of a small log of herb goat cheese. It's fabulous that way too!

• AcookinCalifornia

• Ventura CA

• 5/20/2014

难以置信。使用一个预先派皮,substituted to use only 4 eggs. Replaced dairy with just 1 cup of heavy whipping cream, and included 1/2 cup of parmiggiano reggiano and 1 and 1/2 cups of shredded gruyere due to what was available in my fridge. I also sauteed half a small onion and used 4 cloves of garlic instead.

• goodmornin

• 3/30/2014

I made this using potatoes instead of crust. It turned out great. I wish it weren't so full of fat. I recommend this.

• rarefruit

• Michigan

• 2/24/2014

I've been making quiche for 30 years, whatever filling you wish to use, should be aprox. 1 cup. it should be the 1st thing you put in the pie crust; 2nd: 1 cup of cheese; 3rd: 3 beaten eggs & cream (up to you) 1 cup; the key to PERFECTION is pre-heat oven @ 400, bake your quiche for 15 min., reduce oven temp. to 325, bake for another 30 min....in addition please remember whatever your filling is moisture/too much fat, will ruin this delicate pie!

• AGR8COOK4U

• Spain

• 12/26/2013

The dough recipe is excellent, but let me share a tip that will save you time: After pulsing the dough in the food processor, stir in the ice water and press it into your pie plate while still in crumbly form. Then throw the whole thing in the freezer to chill while you make the filling. I also used sauteed onions instead of the garlic, skim milk, and spread two tablespoons of dijon mustard on the crust after baking it before filling-- it makes the flavor fuller.

• applesandhoney2

• Istanbul, Turkey

• 9/13/2013

This is a terrific recipe. I followed it closely, with the exception of using half cheddar and half gruyere with the parmesan, because that's what I had on hand. I was sceptical about using an all butter pie dough but the recipe that accompanied the filling recipe was crisp and flakey. The crust was a very good counterpoint to the amazingly light textured and flavorful custard filling. I thought that the nutmeg and garlic pulled all the flavors together and accented the cheeses, especially the gruyere, beautifully. This quiche was very pretty and aromatic and was a complete hit. It will be made again.

• chipndip

• Los Angeles, Ca.

• 4/24/2013

A good guide for making a broccoli quiche. I make my own crust and roll it really thin--and I don't prebake it (this is my usual routine for any quiche). I used a cup of whole milk, not half/half, and sprinkled the cheese in BEFORE adding the broccoli. It was a bit garlicky but was enjoyed by all nonetheless.

• Anonymous

• Norfolk, MA, USA

• 4/7/2013

Terrific! I chopped up the steamed broccoli into tiny pieces, and mixed all the filling ingredients together before pouring it into the crust. Mine cooked a lot faster (crust completely done in about 30 minutes, another 30 minutes for the filled quiche) -- might just be my oven, though. Kids and hubby devoured it!

• lccmalone

• Paris, France

• 4/6/2013