Barefoot Contessa Broccoli Quiche Recipe
This Barefoot Contessa Broccoli Quiche Recipe combines tender broccoli, creamy eggs, cheddar, and flaky pie crust perfectly.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Sharp knife
- Cutting board
- Saucepan for blanching broccoli
- Colander
- Measuring cups and spoons
- Cheese grater
- Baking sheet
- Oven mitts
Ingredients
For the Crust
- 1 prepared pie crust
- 1 tablespoon flour for dusting
For the Filling
- 2 cups fresh broccoli florets chopped small
- 1 tablespoon olive oil
- 1 small onion finely diced
- 3 garlic cloves minced
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 cups Gruyère cheese shredded
- 1/2 cup sharp cheddar cheese shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 375°F.
- Lightly flour your counter and place the pie crust into a 9-inch pie dish. Press gently into the edges and trim any excess dough.
- Use a fork to prick the bottom several times. This helps prevent bubbling.
- Place parchment paper over the crust and fill it with pie weights or dry beans.
- Bake for about 10 minutes. Remove the weights and bake another 5 minutes until lightly golden.
- Set aside.
Step 2: Cook the Broccoli
- Bring a pot of salted water to a boil.
- Add the broccoli florets and cook for about 2 minutes. This quick blanch keeps the broccoli bright green and tender.
- Drain immediately and rinse with cold water.
- Pat dry with paper towels.
Step 3: Sauté the Aromatics
- Heat olive oil and butter in a skillet over medium heat.
- Add the diced onion and cook until soft and translucent.
- Stir in the garlic and cook for another minute until fragrant.
Step 4: Make the Custard
- In a large bowl, whisk together the eggs, heavy cream, and milk.
- Add salt, pepper, and nutmeg.
- Whisk until smooth and fully combined.
Step 5: Assemble the Quiche
- Spread the broccoli evenly into the pre-baked crust.
- Add the cooked onions and garlic.
- Sprinkle both cheeses evenly over the top.
- Slowly pour the egg mixture into the crust.
Step 6: Bake
- Place the quiche on a baking sheet.
- Bake for 35 to 40 minutes until the center is just set and the top is golden.
- The quiche should still have a slight jiggle in the center.
Step 7: Cool and Serve
- Allow the quiche to rest for at least 10 minutes before slicing.
- Serve warm and enjoy every creamy bite.