Broccoli Cheddar Quiche (Gluten Free!) is a fantastic dish that’s perfect for any occasion. Whether you’re looking for a satisfying brunch recipe or a quick weeknight dinner, this quiche delivers rich flavors and a delightful texture—all while being gluten-free. Imagine the creamy custard mingling with the fresh broccoli and sharp cheddar, creating a comforting symphony in every bite. Plus, it’s a versatile dish, allowing you to mix and match ingredients based on what you have in your fridge. You can serve it warm right out of the oven or chill it for a refreshing picnic treat. Whatever the setting, this quiche makes for a wholesome choice that everyone will love. So, let’s jump right in and explore how to create this delicious culinary masterpiece in your own kitchen!
Why This Recipe Works
This recipe works wonders because of its balance between flavors and textures. The combination of creamy custard with crisp, tender vegetables provides a mouthwatering contrast. Gluten-free crusts, when made correctly, offer a flaky texture similar to traditional pie dough. Also, the careful preparation of ingredients, like sautéing garlic and shallots, enhances the deep flavors found in every slice. Overall, it’s a dish that combines ease of preparation with exciting flavors, making it a go-to for cooks of all skill levels.
Why You’ll Love This Broccoli Cheddar Quiche (Gluten Free!)
You’ll love this Broccoli Cheddar Quiche (Gluten Free!) for several reasons. First, it’s a great way to incorporate vegetables into your meals without feeling like you’re missing out on flavor. The blend of broccoli and cheese is always a crowd-pleaser! Plus, the gluten-free crust ensures that everyone can indulge without worry. This recipe is not only satisfying but also allows for flexibility—substituting veggies or proteins keeps it interesting every time you make it. It’s an enduring favorite because it brings warmth to your kitchen and smiles to the dining table.
Ingredients for Broccoli Cheddar Quiche (Gluten Free!)
- ½ batch Foolproof Pie Dough (or 1 store-bought 9-inch pie crust)
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, smashed and peeled
- 1 small shallot, thinly sliced
- 8 ounces broccoli florets (about 2 ½ cups)
- Pinch of red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons water
- 3 large eggs
- 1 ½ cups half-and-half
- ½ teaspoon fine sea salt
- 1 tablespoon Dijon mustard
- ¼ cup grated parmesan cheese
- ½ cup shredded cheddar or gruyere cheese
The Process for Making Broccoli Cheddar Quiche (Gluten Free!)
Preparing the Crust
First things first, let’s prepare the crust. Preheat your oven to 400°F (200°C). If you’re using homemade pie dough, take it out of the refrigerator and let it warm slightly to make rolling easier. Roll out the dough on parchment paper to about ⅛-inch thickness. Then transfer it to a 9-inch pie plate and trim the edges, folding them under for a clean finish. Make sure to prick the bottom with a fork; this prevents bubbles. Cover it with parchment and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and bake for another 5 minutes until it’s lightly golden. Let it cool while you prepare the filling.
Making the Filling
Next, let’s make the filling. Reduce the oven temperature to 325°F (160°C). Heat the olive oil in a medium skillet over medium heat and add the smashed garlic and sliced shallot. Cook until the shallot becomes tender, which should take about 3-4 minutes. Once that’s done, remove the garlic, as we don’t want it overpowering our quiche. Now, toss in the broccoli along with red pepper flakes, seasoning it lightly with salt and pepper. Pour in the water, then cover and cook until the broccoli becomes tender, about 2-4 minutes. Once cooked, transfer this mixture to a bowl and allow it to cool down.
Preparing the Custard
While the filling cools, it’s time to make the custard. In a blender, combine the eggs, half-and-half, and sea salt. Blend on low for a moment before switching to high speed for about 30 seconds until it’s frothy and well mixed. This frothiness helps create a light, airy texture in your final dish.
Assembling the Quiche
Now it’s assembly time! Place your cooled crust on a lined baking sheet to catch any spills. Brush the bottom with Dijon mustard for an extra flavor kick. Now, add the cooled broccoli filling followed by the parmesan and cheddar cheeses. Then, gently pour your custard over the filling. Make sure to fill it without an overflow. Finally, pop it into your preheated 325°F oven and bake for 55-60 minutes. You’ll know it’s done when the top is golden brown, and the custard is set. After baking, let it cool for a little bit before serving.
Tips for Success
- Blind Baking: Don’t skip blind baking the crust; it’s crucial for that crispy texture.
- Cooling: Always cool the quiche completely before slicing to get nice, clean portions.
- Fresh Ingredients: Use the freshest ingredients you can find for the best flavor and texture.
Variations for Broccoli Cheddar Quiche (Gluten Free!)
There are so many fun variations for this quiche! If you’re feeling adventurous, swap out the broccoli for spinach or mushrooms for a new veggie twist. You can also experiment with different cheeses like feta or mozzarella to change the flavor profile entirely. Adding cooked bacon or ham can give it a hearty protein boost, making it even more satisfying.
Serving Suggestions
When it comes to serving this Broccoli Cheddar Quiche (Gluten Free!), it’s perfect warm, paired with a side salad for a lovely brunch or a light dinner. For a pop of color, consider garnishing with fresh herbs like chives or parsley. If you’re looking to cut through the creaminess, a zesty vinaigrette works wonders and adds a refreshing note.
Pairing Ideas
To enhance your mealtime, think about pairing this quiche with a crisp white wine like Sauvignon Blanc. The acidity complements the richness of the cheese beautifully. Fresh fruits like strawberries or melon can add a bright, sweet contrast to your plate. You can also serve it alongside a light soup to create a fuller meal experience.
Storage Tips
If you have leftovers, don’t worry! Store any uneaten quiche in an airtight container in the refrigerator for up to 3 days. When it’s time to enjoy it again, the oven is your best friend for reheating. Set it to 350°F (175°C) and warm for about 15-20 minutes. Avoid using the microwave, as it can make your beloved quiche soggy. Pro tip: the crust can be made ahead and frozen for future use!
FAQs
1. Can I freeze this Broccoli Cheddar Quiche?
Yes, you can freeze it either before baking or after cooking. Wrap it tightly and store it in the freezer for up to 3 months.
2. How do I know when the quiche is done?
You’ll know it’s done when the top is golden brown and the custard is set in the middle; inserting a knife should come out clean.
3. Can I use dairy-free substitutes?
Absolutely! Swap out dairy for almond or coconut milk and use dairy-free cheese for a wholesome dairy-free option.
4. What’s the best way to reheat leftover quiche?
The best way is to reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
5. Is this recipe suitable for meal prep?
Definitely! You can make the quiche in advance and refrigerate it for an easy meal throughout the week.
This Broccoli Cheddar Quiche (Gluten Free!) truly highlights a creamy and savory blend of flavors while offering the convenience of prep ahead of time. Whether you serve it for breakfast, brunch, or dinner, it’s versatile and sure to win over anyone who tries it. These easy-to-follow steps and customization options make it a fantastic addition to your cooking repertoire, ensuring you’ll impress your guests or simply enjoy a delightful homemade meal.
Print
Broccoli Cheddar Quiche (Gluten Free!)
This Broccoli Cheddar Quiche combines creamy custard with fresh broccoli and sharp cheddar, making it an inviting, gluten-free dish for any occasion.
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Ingredients
- ½ batch Foolproof Pie Dough (or 1 store-bought 9-inch pie crust)
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, smashed and peeled
- 1 small shallot, thinly sliced
- 8 ounces broccoli florets (about 2 ½ cups)
- Pinch of red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons water
- 3 large eggs
- 1 ½ cups half-and-half
- ½ teaspoon fine sea salt
- 1 tablespoon Dijon mustard
- ¼ cup grated parmesan cheese
- ½ cup shredded cheddar or gruyere cheese
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the pie crust by rolling and pressing it into a 9-inch pie plate, then blind bake for 15 minutes.
- Reduce oven temperature to 325°F (160°C).
- Sauté garlic and shallot in olive oil until tender, then add broccoli, red pepper flakes, salt, and pepper; cover until broccoli is tender.
- Blend eggs, half-and-half, and sea salt until frothy for custard.
- Assemble by brushing the crust with Dijon mustard, adding cooled broccoli mixture, cheeses, and pouring custard over.
- Bake for 55-60 minutes until the top is golden brown and custard is set.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Blind baking is crucial for a crispy crust.
Cool completely before slicing for clean portions.
Use fresh ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 9
- Cholesterol: 135
