Broccoli Cheddar Quiche (Gluten Free!)

This broccoli quiche is going to blow you away—it has the creamiest, lightest egg custard with pockets of savory broccoli, a cheesy top, and a buttery flaky crust. Best of all, it can easily be made gluten free, and I promise you that nobody will have a clue. [Step-by-step VIDEO below!]

Best broccoli quiche

For me, quiche is one of those dishes that feels special. Maybe it’s because I used to linger over warm wedges in French cafés as a study abroad student, or because it’s a holiday brunch staple, or because it’s essentially a pie (and as you may know, I LOVE pie), but for me, quiche feels celebratory. While oftentimes quiches are quite heavy and stodgy, this gluten free quiche is light and silky with an incredible flavor thanks to a few easy techniques. 

Gluten free quiche crust

This quiche is made with my Foolproof Pie Crust. The crust is buttery and flaky, and you can easily make it gluten free. You'll need a half batch of the dough (freeze the other half or use it in a galette or pot pie!). The pie dough can be made months ahead (however, if you’re really strapped for time you can also use a store-bought pie crust). 

Other ingredients and swaps:

• Broccoli: The quiche is studded with tender broccoli. You can swap it out for cauliflower to make a cauliflower quiche, or even go for roasted butternut squash.
• Garlic, Shallots & Red Pepper Flakes: Garlic, shallots and a pinch of red pepper flakes give the broccoli (and quiche) a delicious flavor. You can swap out the shallots for a small leek or sliced green onions. 
• Eggs: You only need three eggs for this quiche!
• Half and Half: Half and half lends richness without being too heavy. You can swap it out for heavy cream if you prefer (but don’t use milk).
• Dijon Mustard: Brushing the crust with Dijon mustard provides a hint of sharpness, balancing the creamy custard.
• Parmesan Cheese: Grated parmesan lends an umami depth of flavor. 
• Cheddar Cheese: Cheddar cheese creates an irresistible crust. You can swap it out for another aged, meltable cheese, such as gruyere or Comté.

Step-by-step instructions

How to blind bake a pie crust:

Blind baking (or pre-baking) the pie crust will ensure that it stays crispy and flaky, not soggy (nobody wants a soggy bottomed quiche!). 

• Roll out the pie dough and transfer it to a 9-inch pie plate. Using a fork, prick the bottom all over with a fork (this will help prevent it from bubbling up on the bottom). 

• Crumple up a large sheet of parchment paper then place it over the pie dough (crumpling it will make it easier to get into the corners). Fill the parchment with dried beans or pie weights. 

• Bake the crust in a 400˚F oven until the edges are golden. Remove the parchment and pie weights. Bake the crust for 5 minutes longer, or until the bottom looks dry. Let the crust cool completely. You can blind bake it the day before!

How to make a broccoli quiche filling

The secret to this recipe is in mixing the egg custard in a blender. This aerates the custard, resulting in a light, melt-in-your-mouth texture. Brushing the crust with Dijon mustard not only provides flavor, but also helps to create a seal, keeping the crust crisp.

• Cook sliced shallots and smashed garlic cloves in olive oil until the shallots are softened. Discard the garlic, then add broccoli florets, red pepper flakes and water. Cover and cook until the broccoli is lightly caramelized and tender. Transfer to a bowl and let cool.

• In a blender, combine eggs, half and half, salt and pepper. Blend, starting on low and increasing to high, until foamy.

• Brush the bottom of the pre-baked pie crust with Dijon mustard.

• Spread the broccoli filling over the bottom of the crust.

• Sprinkle grated parmesan cheese and shredded cheddar or gruyere over top.

• Give the egg custard another blitz in the blender, then pour it over the filling (it's okay if it's foamy).

• Bake the quiche on a parchment or foil-lined baking sheet (to prevent any messes) until it's browned on top and the custard is set.

Serving suggestions

Pair this broccoli quiche with a fruit salad or with this French style Green Salad. You can serve the quiche for breakfast or brunch, although we also love it for dinner and potlucks (and since it can be made ahead, it’s great for gift giving!). If it’s a celebration, round out the meal with a special dessert, such as a Strawberry Galette or Lemon Pudding Cakes. 

FAQs

Master gluten-free pie dough, learn pie making techniques and get recipes you can't find anywhere else in my Mastering Gluten Free Pie Making class!

Tips for this recipe:

• You’ll need to start by making a batch of this Foolproof Pie Crust. You can make it days or weeks ahead! You’ll only need half of the dough, but freeze the other half for a galette (like this Apple Galette or this Strawberry Galette), for a Pot Pie, or use it for another quiche!
• If you’re strapped for time you can use a store-bought pie crust (just be sure to still blind bake it). 
• You’ll need a 9-inch pie plate for this recipe. You can use a regular or deep dish pie plate. I also love this cast-iron version (be sure to oil it before using).
• Mixing the egg custard in a blender or Vitamix aerates the custard, resulting in a lighter, silkier texture. 
• Serve the quiche with this French-style Simple Green Salad for a gorgeous brunch, lunch or dinner. 

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

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Best Broccoli Quiche (Gluten Free Option!)

By Nicki Sizemore

This broccoli quiche has an ultra creamy and light egg custard with pockets of savory broccoli, a cheesy top, and a buttery flaky crust. Best of all, it can easily be made gluten free (and nobody will have a clue). You’ll need to start by making a batch of this Foolproof Pie Crust. You’ll only need half the recipe so freeze the rest of the dough for down the line (or make a Galette or Pot Pie!). If you’re really strapped for time you can also use a store-bought crust. Blind baking the crust will ensure that it stays crispy once the quiche is baked—you can do this the day before. Whipping the eggs and half-and-half in a blender (a trick I learned from chef Thomas Keller) aerates the custard, resulting in a texture that’s far lighter and silkier than other quiches. You can make the quiche up to 3 days in advance!

Servings: 1 9-inch quiche

Prep Time: 45 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 45 minutes mins

Equipment

• 1 9-inch pie plate

Ingredients

Crust

• ½ batch Foolproof Pie Dough (recipe link in profile), or one 9-inch pie crust

Filling

• 2 tablespoons extra virgin olive oil
• 2 large garlic cloves, smashed and peeled
• 1 small shallot or ½ medium shallot, thinly sliced
• 8 ounces broccoli (about ½ bunch), cut into small 1-inch florets (2 ½ cups small florets)
• Pinch red pepper flakes
• Salt and freshly ground black pepper
• 2 tablespoons water

Custard

• 3 large eggs
• 1 ½ cups half and half
• ½ teaspoon fine sea salt

Quiche

• 1 tablespoon Dijon mustard
• ¼ cup grated parmesan cheese
• ½ cup shredded cheddar or gruyere cheese

Instructions

Blind bake the crust

• Preheat the oven to 400˚F (200˚C).
• If the pie dough has been in the fridge for several hours, let it sit at room temperature until slightly softened, about 10-20 minutes. Roll it out on a lightly floured piece of parchment paper to an ⅛-inch round. If the edges crack as you roll, simply patch them as needed.
• Transfer the dough to a 9-inch pie plate, making sure to get in the corners. Using kitchen scissors, trim the dough to a ½-inch overhang. Fold the overhang under to form a ring around the pie plate. Crimp the ring, if you’d like. At this point, if the dough feels like it’s getting soft, pop the pie plate in the fridge or freezer for a few minutes to firm up.
• Prick the bottom of the crust all over with a fork. Crumple up a large piece of parchment paper then open it back up and place it over the crust, pressing it into the corners (crumpling up the parchment will make it easier to get into the corners). Pour in dried beans or pie weights to completely cover the bottom. Bake 15 minutes. Remove the parchment and beans. Bake 5 minutes longer, or until light golden on the bottom. Let cool. Do Ahead: The crust can be blind baked up to 1 day in advance. Let it cool completely, then store it at room temperature, covered.

Make the filling

• Preheat the oven (or reduce the oven temperature) to 325˚F (160˚C)
• Combine the olive oil, garlic and shallot in a medium skillet with a lid, and place it over medium heat. Cook, stirring occasionally, until the shallot is tender and the garlic is golden, about 3-4 minutes. Remove and discard the garlic cloves.
• Add the broccoli and red pepper flakes, and season with salt and pepper. Pour in the water. Cover and cook, stirring occasionally, until the broccoli is tender and browned in spots (the shallots should be nicely browned as well), about 2-4 minutes. Scrape the filling into a bowl and let cool. Do Ahead: The broccoli filling can be made up to 1 day in advance and refrigerated.

Make the custard

• In a blender, combine the eggs, half and half and salt. Blend on low then increase the speed to high; blend for 30 seconds, until foamy.

Assemble the quiche

• Place the crust on a foil- or parchment-lined baking sheet (this will make it easier to transfer to the oven and will prevent any messes).
• Brush the bottom of the pie crust with the Dijon mustard. Arrange the broccoli filling evenly over the bottom, and sprinkle with the parmesan cheese and shredded cheese.
• Give the custard another quick blitz in the blender, then pour it over the filling (you might not need all of the custard, depending on the depth of your pie dish). The top might be a bit foamy, but that’s okay. Carefully slide the pan into the oven.
• Bake the quiche at 325˚F until the top is browned and the custard is set, about 55-60 minutes (don’t underbake the quiche, otherwise the custard might not be set in the middle).
• Transfer the quiche to a rack and let it cool (it’s best to wait until it’s just barely warm or completely cooled, as it will be much easier to slice). Cut the quiche into slices and serve, or refrigerate the quiche for up to 3 days.

Notes

Do Ahead: The quiche can be made up to 3 days in advance—let it cool completely then refrigerate. It’s easiest to cut the quiche into slices when it’s cold. To reheat the slices, arrange them on a parchment-lined baking sheet and bake them in a 375˚F (190˚C) until warmed through.

Tips:

• You’ll need to start by making a batch of this Foolproof Pie Crust. You can make it days or weeks ahead! You’ll only need half of the dough, but freeze the other half for a galette (like this Apple Galette or this Strawberry Galette), for a Pot Pie, or use it for another quiche!
• If you’re strapped for time you can use a store-bought pie crust (just be sure to still blind bake it). 
• You’ll need a 9-inch pie plate for this recipe. You can use a regular or deep dish pie plate. I also love this cast-iron version (be sure to oil it before using).
• Mixing the egg custard in a blender or Vitamix aerates the custard, resulting in a lighter, silkier texture. 
• Serve the quiche with this French-style Simple Green Salad for a gorgeous brunch, lunch or dinner. 

Loved this recipe? Check out for @nickisizemore for more!

Course: Main Course

Cuisine: American

Keyword: broccoli quiche, gluten free quiche, quiche recipe

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