• Dora Cavallo




Everyone has that go to recipe in their back pocket that is easy, versatile and a crowd pleaser. For me, it’s this Broccoli Cheddar Quiche which is perfect for a weekday dinner table, brunch buffet or a special occasion. It can be both an elegant and casual meal. I love the versatility of this recipe that it can be served any time of the day. I like to fill my quiche with some nutritious veggies and my favorite cheeses. It couldn’t be easier to put together. There is something about pairing broccoli and cheddar together, especially when the Cheddar comes from Cabot Creamery. Whenever I taste their cheeses, I’m reminded of their award winning taste and quality. All Cabot Cheddars are Naturally Aged and are both Naturally Gluten and Lactose-Free.



Because the filling is eggs, cream and milk you will need a nice sharp cheese that will balance out those rich ingredients and complement the earthy broccoli. My cheese of choice is Cabot Seriously Sharp. It has a nutty and robust flavor that really shines through. Isn’t the combination of broccoli and cheddar the best? It’s rich without being too heavy. The combination is so tasty and adds a contrast of flavor and texture. Even the pickiest non green eaters will love this. I went with a veggie version but you’ll find this recipe is easily adaptable. Try adding in some chopped ham or crispy pieces of bacon. Use this as a base recipe for all your favorite add-ins and it’s a great way to use up leftovers.

Quiche often gets grouped together with frittatas, but the big difference is the texture. There is a velvety custard filling encased in a flaky, buttery crust. That silky texture is key and this fool proof recipe creates it every time.

Here are a few tips before we get started,

  • For the custard, it’s all about ratios. One part egg to two parts liquid dairy. I use a combination of whole milk and heavy cream. Of course, you can use half n half and it will create a lighter filling.

  • Blind bake the crust so the bottom gets golden brown. Blind baking is just a fancy way of saying to pre bake the crust before filling it. The crust and filling have two different baking times, so pre baking the shell will ensure no soggy bottoms.

  • Roasting the broccoli will bring out the flavor and draw out some of the moisture. The last thing you want is soggy veggies. The best part is you can roast off the broccoli while you are bling baking the crust.

  • Choose the highest quality cheddar cheese. Did you know that Cabot is a co-op and 100% of profits go back to the farmers? It’s so important to support our farmers, now more than ever.

  • Don’t be intimated by the pie crust either. Store bought dough works perfectly and is a great time saver. If you want to make a homemade version, I highly recommend this recipe

This is a recipe that comes together beautifully. Pair it with a simple green salad and you have a delicious and satisfying meal. It’s packed with flavor and is also a great make ahead recipe too.


(makes one 9 inch quiche)


  • 1 frozen pie dough, thawed if frozen (or use homemade)

  • 1 tablespoon olive oil

  • 2 1/2 cups broccoli florets, cut into bite sized pieces

  • 1 1/2 teaspoons sea salt, divided

  • 1 1/2 cups Cabot Seriously Sharp Cheddar, grated and divided

  • 4 large eggs

  • 1 cup whole milk

  • 1 cup heavy cream

  • Freshly ground black pepper, to taste

  • pinch of nutmeg

  • Roll the dough to fit slightly larger than a 9-inch standard pie dish or an 8 inch tin with 2 inch sides. Gently press the dough into the dish with a slight overhang. Trim or crimp the edges. With the tines of a fork, prick the bottom and sides of the dough. Place the pie dough in the freezer while you preheat the oven to 350 degrees.

  • Line the bottom of the pie dough with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Gently remove the parchment and weights and bake for 10-15 more minutes. Set aside to cool. While the dough is blind baking, roast the broccoli on a separate parchment lined sheet pan.

  • Spread the broccoli out in an even layer and drizzle with the olive oil, 1/2 teaspoon salt and black pepper over the top. Place the sheet pan on the top rack and bake for 12 minutes. Give it a stir halfway through. Allow the broccoli to cool slightly before filling the quiche.

  • Whisk the eggs, milk, cream, remaining 1 teaspoon salt, pepper and a pinch of nutmeg until thoroughly combined.

  • Place the roasted broccoli evenly along the base of the crust, followed by 1 1/4 cups of the grated cheese. Pour the egg mixture over the top and bake for 35-40 minutes. Sprinkle the remaining cheese over the top and bake for 10 more minutes until the cheese is golden brown and the center is just set. Be careful not to over bake the quiche. The center should have a slight wiggle to it. Cool for 15 minutes before serving.




  • This makes a standard 9 inch quiche, but you can also use an 8 inch mold with 2 inch sides. Make sure you roll the crust so it comes all the way to the top edge

  • Freeze the well wrapped quiche for up to 3 months and store leftovers in the fridge for 4 days.

  • Try adding in a tablespoon of your favorite fresh herbs like thyme, parsley of basil or adding 1 cup of cooked bacon or ham.

  • This quiche can be served hot or cold. Reheat leftovers in a 350 degree oven for 15 minutes.

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop


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