Roasted Broccoli Quiche
Prep Time
40 mins
Cook Time
1 hr
Resting Time
1 hr
Total Time
1 hr 40 mins
A buttery crust and cheesy custard make this roasted broccoli quiche a delicious way to celebrate Pi Day! Homemade pie crust makes this savory tart even better!
Course:
Pies/Tarts
Cuisine:
American
Keyword:
broccoli quiche
Servings: 8 Servings
Calories: 421 kcal
Ingredients
Buttery Pie Crust
- 1½ cups all purpose flour
- 1 Tbsp sugar
- ¾ tsp kosher salt
- 4 oz unsalted butter, very cold (1 stick)
- 1 Tbsp shortening, very cold
- ¼ cup ice water
Roasted Broccoli Quiche
- 3 cups fresh broccoli florets, cut small
- 3 Tbsp extra virgin olive oil, divided
- Kosher salt and pepper
- 1 onion, diced (medium)
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 5 eggs
- 1/4 tsp freshly ground nutmeg
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup sharp cheddar cheese, grated
- 1/4 cup parmesan cheese, grated
- 1 egg, lightly beaten and mixed with 1 Tbsp water
Instructions
Buttery Pie Crust
-
Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
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Add the butter and shortening and pulse about 10 -12 times, until the fat is cut into the flour mixture and it's pea size.
-
Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
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Scrape dough onto the counter and form it into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
Make the Quiche
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Preheat the oven to 450 degrees.
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Spread the broccoli florets on a parchment covered sheet pan and drizzle with 2 Tbsp olive oil and season with salt and pepper.
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Roast for about 12-15 mins or until broccoli is just beginning to brown.
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Reduce the oven to 375 degrees.
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Lightly dust the dough with flour and between two sheets of wax paper roll the dough into roughly a 12 inch round.*
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Lay the crust in the pie plate and crimp the edges. Prick the crust with a fork and place in refrigerator or freezer until well chilled, 15-20 mins.
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Line the bottom of the crust with parchment paper and fill with pie weights or dried beans and bake until pale golden, about 20 mins.
-
Carefully remove the weights and parchment and let cool.
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While the crust is baking, heat the remaining tablespoon of olive oil in a medium skillet over medium heat. Add the onion and cook until softened and golden, about 5-7 mins.
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Add the garlic and continue to cook 2 minutes more. Remove from the heart and let the onion and garlic cool to room temperature.
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In a medium bowl whisk together the cream, milk, eggs, nutmeg, salt and pepper.
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Spread the onion and garlic in the bottom of the pie shell, then scatter the roasted broccoli, then the cheeses. Pour the egg mixture over the top.
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Brush the edges of the crust with the egg wash and bake until custard is set, about 40 mins.
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* I like to gather the pastry scraps, roll out and cut it into decorative shapes. They can be placed on a parchment lined sheet, brushed with egg wash and baked until pale golden. I then brush the bottoms of the shapes with egg wash, place them on the pie or tart in decorative pattern when there's about 10 minutes left in the baking process.
Recipe Notes
Special equipment: 9-inch pie plate or fluted tart pan with a removable bottom
Nutrition Facts
Roasted Broccoli Quiche
Amount Per Serving
Calories 421
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 15g94%
Cholesterol 185mg62%
Sodium 673mg29%
Potassium 236mg7%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 3g3%
Protein 11g22%
Vitamin A 1085IU22%
Vitamin C 31.6mg38%
Calcium 157mg16%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.