Best Ever Broccoli Quiche
Submitted by tiggerme
A rich broccoli quiche layered with Swiss cheese, Parmesan, and scallions in a flaky prebaked crust. The custard gets extra savory depth from chicken broth and a dash of hot sauce. Brunch, lunch, or dinner worthy.
YIELD
6 servingsPREP
20 minCOOK
35 minREADY
65 minThis quiche doesn’t mess around.
Layers of chopped broccoli, nutty Swiss cheese, and sliced scallions fill a prebaked pastry shell, then get bathed in a silky custard made with eggs, chicken broth, heavy cream, and just enough hot sauce to wake things up.
A shower of grated Parmesan on top and bottom creates a savory crust within the crust.
The two-stage bake (high heat to set, then low and gentle to finish) gives you a golden top with a custard center that’s creamy all the way through, never rubbery.
Pro Tips
- Prebake the pastry shell for 5 minutes before filling. This keeps the bottom crust from going soggy under all that custard.
- Use chicken broth in the custard instead of all cream. It lightens the texture and adds a savory backbone that pure cream can’t match.
- Let the quiche rest for 10 minutes after pulling it from the oven. The custard continues to set as it cools, and slicing too early gives you a runny mess.
- This reheats well in a low oven. Avoid the microwave if you can, since it makes the crust limp.
Ingredients
Directions
In a bowl beat eggs with broth, cream, salt and tabasco.
Set aside.
Prick bottom and sides of pastry shell and bake at 450℉ (230℃) for 5 minutes.
Remove from oven.
Sprinkle pastry shell with half of parmesan cheese.
Scatter half of broccoli, half of swiss cheese and half of scallions into shell.
Repeat broccoli, swiss cheese, and scallion layers.
Pour egg mixture over these ingredients and sprinkle with remaining parmesan cheese.
Bake at 450℉ (230℃) for 10 minutes.
Reduce oven temperature to 325℉ (160℃) and bake 25 minutes longer or until knife inserted in center comes out clean.
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