Ina Garten Broccoli Quiche Recipe
This Ina Garten Broccoli Quiche Recipe uses fresh broccoli, eggs, cheddar cheese, cream, and pie crust for a rich, savory quiche perfect for brunch tables.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons.
- Skillet
- Baking sheet
- Pastry brush (optional)
Ingredients
For the Crust
- 1 prepared 9-inch pie crust
For the Filling
- 2 cups fresh broccoli florets chopped
- 1 tablespoon olive oil
- 1 small onion finely diced
- 3 large eggs
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
Optional additions:
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh chives
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Place the pie crust into a 9‑inch pie dish and set it aside.
Step 2: Cook the Broccoli
- Heat olive oil in a skillet over medium heat. Add the chopped broccoli and cook for about 3–4 minutes until slightly tender.
Step 3: Sauté the Onion
- Add the diced onion to the skillet and cook for another 3 minutes until soft and fragrant.
Step 4: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
Step 5: Add the Cheese
- Stir the shredded cheddar cheese into the egg mixture.
Step 6: Assemble the Quiche
- Spread the cooked broccoli and onion evenly over the pie crust. Pour the egg and cheese mixture on top.
Step 7: Bake
- Place the quiche on a baking sheet and bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Step 8: Cool Slightly
- Allow the quiche to rest for about 10 minutes before slicing. This helps the filling set properly.
Step 9: Serve
- Slice and serve warm. Garnish with fresh chives if desired.