Broccoli & Cheese Quiche

Making good pastry is an art. It seems easy with only a few ingredients and directions but it can be really tricky to get the consistency right, getting it into the baking dish and preventing it from shrinking. Here are my suggestions for making the perfect pastry:

1. Use really good butter – it has more moisture and makes a flakier crust.

2. Pour the water in slowly and use just enough, no more, no less.

3. Once you roll out the dough, roll it back onto the rolling pin to lay it over the baking dish. This will stop it from tearing.

4. Pre-bake the crust with weights (or beans or rice). It really will stop the shrinking.

5. Use a food processor if you have one – it makes it much easier to get it right.

It might take a few times to get the hang of it, but it’s so worth it!

Broccoli & Cheese Quiche

  • Servings: 8
  • Difficulty: medium
  • Print


  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 11 tablespoons unsalted butter, cold and cut into pieces
  • 1/4 – 1/3 cup ice water
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cups broccoli, chopped into bite-sized pieces
  • 6 oz. sharp cheddar cheese, shredded
  • 3 large eggs
  • 2 large egg yolks
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. For the crust, whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers (or food processor) until largest pieces are pea-size. Drizzle in ¼ cup ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain – add more water if needed to help with dryness). If using food processor, combine until ball forms. Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead.
  2. Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to a 14″ round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn’t have any creases or folds and trim to just below the rim. Freeze until very firm, about 20 minutes.
  3. Line dough with 2 layers of overlapping parchment paper and fill with pie weights, dried beans or rice. Bake for 10 minutes. Carefully remove parchment and pie weights. Let crust cool slightly.
  4. For the filling, heat oil in 10-inch skillet over medium heat. Add onion and cook, stirring occasionally, until onions are translucent and edges begin to brown, about 6-8 minutes. Add onions, broccoli, and cheese to the bottom of pre-baked pie crust.
  5. In a medium bowl whisk together eggs, yolks, milk, salt, and pepper until combined. Pour mixture over pie crust. Bake quiche on top of cookie sheet 40-45 minutes or until quiche is set and a knife inserted in center comes out clean. Move quiche to wire rack and let cool before serving. Enjoy! 
Adapted from: and


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