How long it takes: 25 minutes to prep, 40 minutes to bake, 10 minutes to cool Equipment you’ll need: mixing bowl, pie dish, rolling pin Servings: 6
Roasted Broccoli Quiche
An irresistible cornmeal crust. This quiche recipe is a take on my spinach quiche which has the same homemade cornmeal crust. Once you try this crust, a plain ol’ pastry pie crust will never measure up. The cornmeal adds so much flavor and great crunchy texture. It’s unexpected, not as rich as typical pastry crusts, and so, so, so perfect. Seriously, you have to try it! Earthy roasted broccoli. Why roast the broccoli before adding it to the quiche? Roasting adds a richer, deeper flavor and the broccoli also holds up slightly better so you get nice big bites of broccoli in this quiche. Do you have to roast the broccoli? Nope, sometimes I make this with frozen broccoli, right out of the bag (no need to cook it first). A satisfying meal. This quiche recipe is hearty and filling without being overly rich and heavy. Even though “real men don’t eat quiche” (according to author Bruce Feirstein), this hearty roasted broccoli and cheddar cheese quiche with a cornmeal crust appeals to the guys in the crowd, too.
Serving Suggestions
A slice of quiche is perfect for breakfast, brunch, lunch, or a meatless main dish. You can serve it hot or at room temperature. Since quiche is quite rich with pastry and cheese, I like to pair it with a green salad, like this simple arugula salad or a classic house salad. A bowl of fresh fruit goes well too, particularly citrus salad.
Recipe Variations
Use a different roasted vegetable. I get it, not everyone is fond of broccoli. The good news is that you can substitute pretty much any roasted vegetable you like. Have extra roasted vegetables leftover? This quiche recipe is a great way to repurpose them. I really can’t think of any roasted vegetable that would not work in this quiche. A mixture of roasted vegetables is amazing, too. Don’t roast the broccoli. In a hurry? Use frozen broccoli, straight out of the bag. You don’t even have to thaw it first. This can be a real time-saver if you don’t happen to have roasted broccoli. If you want to use fresh broccoli, I would cook it lightly first, until it’s just barely crisp-tender. I’ve also started using my air fryer more to quick roast vegetables. Try air fryer broccoli or air fryer asparagus. Use a store-bought pie crust. I’m not judging. You don’t want to hassle with making a crust? Buy one instead; there are many good options. Buy a deep dish 9-inch pie crust, either refrigerated or frozen. I do want to say that the homemade cornmeal crust is one of the least-fussy crusts you can make, so don’t be intimidated by it. Experiment with cheese. Take a look in your refrigerator and see what kind of cheese you have. Most any type of cheese can be used in a quiche. I prefer cheese that you shred yourself but if you already have pre-shredded cheese, it will work fine.
Storage & Reheating
Refrigerate: Let the quiche come to room temperature before covering it. Leftover quiche can be stored in the fridge for up to four days. Freeze: Freeze individual slices of quiche in freezer-safe containers for up to three months. Perfect for a quick meal when you don’t have time to cook! Reheat: Broccoli quiche is really great reheated in the microwave (15 second intervals). Don’t overheat it; it seems to heat up rather more quickly than you would anticipate. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #87. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly. Quick-Start Guide!
