Ina Garten’s broccoli quiche is a creamy, flavorful dish that combines tender broccoli florets with a rich custard filling baked in a flaky pie crust. It’s a versatile recipe that works perfectly for brunch, lunch, or a light dinner, offering a balanced mix of textures and tastes that everyone will enjoy.
Ingredients
- 1 9-inch homemade or store-bought pie crust (unbaked)
- 4 cups fresh broccoli florets (about 1 large head), chopped into bite-sized pieces
- 1 tablespoon olive oil or unsalted butter
- 1 medium yellow onion, finely chopped
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyère cheese (about 6 ounces)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- Optional: 1/4 teaspoon crushed red pepper flakes for a subtle kick
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch tart or pie pan, pressing it evenly along the bottom and sides. Prick the bottom lightly with a fork to prevent bubbling.
- Blind bake the crust: Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and lining and bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool slightly.
- Prepare the broccoli: Bring a large pot of salted water to a boil. Add the chopped broccoli florets and blanch for 2 minutes until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop cooking and preserve color. Drain well and pat dry with paper towels.
- Sauté the onion: In a medium skillet, heat olive oil or butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Remove from heat and let cool slightly.
- Mix the custard: In a large bowl, whisk together the eggs, half-and-half, heavy cream, salt, pepper, and nutmeg until smooth and combined.
- Assemble the quiche: Spread the sautéed onions evenly over the bottom of the pre-baked crust. Distribute the drained broccoli over the onions. Sprinkle the shredded Gruyère cheese evenly over the vegetables. Pour the egg and cream mixture gently over the filling, allowing it to settle evenly.
- Bake: Place the quiche on the middle rack of the oven and bake for 40 to 45 minutes, or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
- Cool and serve: Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This resting time helps the filling set fully for clean slices.
Tips
- Substitution for pie crust: If you prefer a gluten-free option, use a gluten-free pie crust or a savory almond flour crust for a nutty flavor that complements the broccoli.
- Cheese variations: Gruyère is classic for quiche, but sharp white cheddar or a mix of Parmesan and mozzarella can add different textures and flavors.
- Prevent soggy crust: Blind baking the crust is essential to avoid sogginess from the custard. Make sure to use pie weights and bake until just golden before filling.
- Don’t overcook the broccoli: Blanching for just 2 minutes keeps the broccoli tender but not mushy, preserving its bright color and fresh flavor.
Serving Suggestions
This broccoli quiche pairs wonderfully with a light green salad dressed with lemon vinaigrette or a simple arugula salad topped with shaved Parmesan. For brunch, serve it alongside fresh fruit and crusty bread or a mild tomato chutney. A glass of crisp white wine or sparkling water with lemon also complements the richness of the dish.
Variations
To tailor this quiche to your taste or dietary needs, consider these variations:
- Vegetarian: Add sautéed mushrooms, bell peppers, or sun-dried tomatoes for extra flavor and texture.
- Meaty twist: Incorporate cooked and crumbled bacon, pancetta, or diced ham along with the broccoli for a hearty version.
- Dairy-free: Substitute the cream and cheese with plant-based alternatives like coconut cream and vegan cheese, though texture will vary.
- Herbs and spices: Fresh thyme, chives, or dill can be stirred into the custard for a fragrant herbal note.
Storage and Reheating
Store any leftover quiche tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in a 350°F (175°C) oven for 10–15 minutes until heated through and the crust is crisp. Avoid microwaving, as it can make the crust soggy and the filling rubbery. For longer storage, quiche can be frozen unbaked or fully baked; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before baking or reheating.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Frozen broccoli can be used in a pinch, but it tends to release more water, which may make the quiche soggy. If using frozen, thaw completely and pat dry thoroughly before adding to the filling.
Do I have to use Gruyère cheese?
Gruyère is preferred for its nutty, creamy flavor and good melting properties, but you can substitute with Swiss, cheddar, or a mild mozzarella depending on your preference.
How do I know when the quiche is fully cooked?
The quiche is done when the custard is set and no longer jiggles in the center. A thin knife inserted near the center should come out clean. The top will be lightly golden but not overly browned.
Can I prepare the quiche in advance?
Yes, you can assemble the quiche a few hours ahead and refrigerate it covered until ready to bake. This allows the flavors to meld. Just bring it to room temperature for 15 minutes before baking to ensure even cooking.
What if my crust shrinks during baking?
To prevent shrinking, chill the dough well before rolling out, avoid stretching it into the pan, and bake with pie weights. If shrinkage occurs, press the crust gently back into place while still warm.
Is quiche healthy?
Quiche can be a balanced meal with vegetables and protein from eggs and cheese. Using fresh ingredients and controlling added fats helps keep it nutritious. For a lighter version, reduce cream and cheese amounts or use milk instead.
Ina Garten’s broccoli quiche recipe is a foolproof way to enjoy a classic French-inspired dish that’s both comforting and elegant. Its adaptable nature makes it a fantastic recipe to keep on hand for any meal occasion.
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