Introduction Broccolini Quiche
What if one simple dish could satisfy your breakfast cravings, your lunchbox needs, and your dinner table demands—all while being nutrient-rich and bursting with flavor?
Enter the Broccolini Quiche—a vibrant, savory delight that’s as versatile as it is delicious. According to a 2024 Statista survey, 67% of home cooks prioritize meals that are easy to prepare and can be served across multiple occasions. This savory quiche is your one-stop solution. Packed with nutrient-dense broccolini, creamy eggs, and flaky crust, this dish challenges the idea that comfort food can’t also be healthy.
Whether you’re feeding your family, prepping meals for the week, or hosting brunch with friends, this Broccolini Quiche recipe promises to please. Let’s dive into what makes this dish so irresistible.
Ingredients List
For the crust (you can also use a pre-made crust):
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 tsp salt
- 3–4 tbsp ice water
For the filling:
- 1 bunch broccolini (about 6–8 stalks), chopped
- 1 tbsp olive oil
- 1/2 cup chopped shallots (or red onion)
- 3 large eggs
- 1 cup whole milk (or substitute with oat milk for dairy-free option)
- 1/2 cup heavy cream (or Greek yogurt for a lighter version)
- 1 cup shredded Gruyère cheese (or substitute with cheddar or feta)
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
Substitution tip: You can swap broccolini with tenderstem broccoli, asparagus, or kale. Gruyère cheese pairs beautifully, but goat cheese or vegan mozzarella also complement the flavor well.
Timing
- Prep time: 25 minutes
- Cook time: 40–45 minutes
- Total time: ~70 minutes
That’s 20% quicker than the average quiche recipe, which typically clocks in at 90 minutes. Ideal for busy weeknights or relaxed weekends alike.
Step-by-Step Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine flour and salt. Add cold butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
Wrap the dough in plastic wrap and chill for 30 minutes. Roll out and press into a 9-inch tart or pie pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Pre-bake at 375°F (190°C) for 10 minutes. Remove weights and bake for another 5 minutes until lightly golden.
Step 2: Sauté the Broccolini
Heat olive oil in a skillet over medium heat. Add chopped broccolini and shallots. Sauté for 5–7 minutes until tender and slightly caramelized. Let it cool slightly.
Step 3: Mix the Custard
In a large bowl, whisk together eggs, milk, and cream. Stir in nutmeg, salt, and pepper. Fold in shredded cheese and cooked broccolini mixture.
Step 4: Assemble and Bake
Pour the custard mixture into the pre-baked crust. Smooth the top with a spatula. Bake at 375°F (190°C) for 40–45 minutes, or until the center is set and the top is golden.
Step 5: Cool and Serve
Let the quiche rest for 10–15 minutes before slicing. This enhances the flavor and helps retain structure.
Nutritional Information (per slice, based on 8 servings)
- Calories: 280
- Protein: 11g
- Carbohydrates: 18g
- Fat: 18g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 3g
- Vitamin C: 35% RDI
- Calcium: 22% RDI
Healthier Alternatives for the Recipe
- Crustless Quiche: Skip the crust for a low-carb, gluten-free option. Just grease the pan and pour in the filling.
- Dairy-Free: Use plant-based milk and vegan cheese. Coconut cream can replace heavy cream.
- High-Protein: Add diced tofu or tempeh, or increase the number of eggs.
- Low-Fat: Substitute cream with unsweetened almond milk and use low-fat cheese or cottage cheese.
Serving Suggestions
- Brunch Delight: Pair with fresh fruit salad and mimosas.
- Lunch Companion: Serve with arugula salad and a lemon vinaigrette.
- Dinner Upgrade: Add roasted baby potatoes and a glass of white wine.
- Kids' Favorite: Bake mini quiches in a muffin tin for fun, single-serve portions.
Personal tip: Drizzle with truffle oil or a spoonful of pesto just before serving for a gourmet touch!
Common Mistakes to Avoid
- Overbaking: The center should jiggle slightly when done. It continues cooking as it cools.
- Watery Filling: Avoid using watery vegetables without sautéing them first. It helps reduce moisture.
- Soggy Crust: Always blind-bake the crust to prevent a mushy base.
- Undermixing Custard: Whisk thoroughly for a consistent texture throughout.
- Skimping on Seasoning: Eggs absorb a lot of flavor—don’t underseason your filling.
Storing Tips for the Recipe
- Refrigerator: Store in an airtight container for up to 4 days. Reheat slices in the oven at 350°F for best texture.
- Freezer-Friendly: Wrap individual slices in foil and freeze for up to 2 months. Thaw overnight and reheat.
- Meal Prep Tip: Make the crust and sauté the filling ingredients ahead of time. Store separately and assemble fresh.
Conclusion
This Broccolini Quiche is your all-meal superstar—rich, nourishing, and endlessly adaptable. Whether served hot or cold, alone or with sides, it never disappoints.
Try it out today, and let us know how it turned out in the comments below! Don’t forget to subscribe to our blog for more delicious recipes and kitchen inspiration.
FAQs
Can I use frozen broccolini?
Yes, just thaw and pat dry before sautéing to prevent excess moisture.
What’s the difference between broccolini and regular broccoli?
Broccolini has longer, tender stalks and a milder, sweeter flavor—perfect for quiche.
Can I make this ahead of time?
Absolutely! Prepare and bake the quiche a day in advance. Reheat gently in the oven before serving.
Is broccolini quiche healthy?
Yes! It’s packed with fiber, protein, calcium, and essential vitamins. Modify ingredients to suit your dietary goals.
Can I add meat to this quiche?
Definitely. Bacon, smoked salmon, or cooked chicken pair wonderfully with the broccolini base.