Best Broccoli Quiche (Gluten Free Option!)
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
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.