This Quiche Recipe is made with fresh vegetables and eggs. This easy vegetarian quiche has a creamy smooth custard interior, and it’s filled with broccoli, spinach, and a combination of three different kinds of cheese. It’s perfect for feeding a crowd and is a great make-ahead option. This is an Egg-ceptional Recipe.
What is Quiche?
Quiche is a savory egg custard baked in a flaky pie crust shell. There are so many types of quiches you can make. Let me share my first version of this fantastic dish, Spinach, and Broccoli Quiche. Sometimes you just need something delicious and homemade you can pull out of the freezer or fridge at the last minute, and this is one of those recipes. Quiche refrigerates well for 3 days or freezes well for 3 months.
Try Quiche if you're looking for a simple egg recipe to add to your menu.
Ingredients in Spinach and Broccoli Quiche
Broccoli- Cut the broccoli into small florets. To give the meal a great crisp bite, I chose to keep part of the broccoli stems and chop those as well.
Spinach-I sauteed fresh baby spinach before adding it to the white mixture.
Eggs- I use large eggs. It’s important not to overbeat the eggs.
Heavy Cream- This ingredient provides richness to the dish. You can definitely substitute it with half and half, but it won’t be as rich.
Phylo Dough- The package brings two sheets. I use one for this recipe.
Onion- For this recipe, I use white onion. you can substitute for red onion or green onion.
Seasoning- salt, black pepper, garlic powder, and ground nutmeg
Cheese- Three types of cheese ( Shredded): gruyere cheese, parmesan cheese, and Vermont white sharp cheddar
HOW TO MAKE SPINACH AND BROCCOLI QUICHE
Use one of the phyllo dough sheets to line a deep-dish pie pan (or tart pan) for a single crust. Preheat the oven to 350 ℉ and bake the crust for 8 minutes. Let it cool.
Add oil to a nonstick pan and sauté onions until they are translucent. After that, toss in the broccoli and spinach. Add a pinch of salt and nutmeg. Cook for 2- 3 minutes over medium-high heat, stirring occasionally, and set aside.
Next, beat eggs and heavy cream in a mixing bowl and season with garlic powder, black pepper, salt, and nutmeg. To combine, whisk everything together.
Then, pour the egg custard over the cool, baked crust and sprinkle the cheese on top. Make sure to combine all of the cheese and distribute it evenly thoroughly. Arrange the broccoli florets, onions, and spinach in the dish.
Bake at 350˚F for 35-40 minutes, depending on your oven. You want the quiche to have a slight jiggle in the center when taken out of the oven. Let it rest for 10-15 minutes. This will allow it to set without overcooking it.
Frequently Asked Questions
Can you make ahead and freeze quiche?
Yes, freezing can be accomplished with both a cooked and an uncooked quiche. However, take into consideration that uncooked quiches have a shorter lifespan in your freezer than ones that have been previously baked.
After assembling the quiche, cover first with a layer of plastic wrap, followed by a layer of foil. Seal the edges tightly and transfer them to the freezer carefully.
If the Quiche is already baked:
My recommendation is to cool it before freezing. Then, wrap in foil then store in an airtight container. If refrigerating simply wrap the top with foil.
How to Reheat:
To reheat, fully thaw quiche in the refrigerator for 24 hours then remove the plastic wrap, cover with foil and bake at 200˚F for 30 minutes or until hot in the center.
What’s the difference between a Quiche and a Frittata?
Both are great egg-based morning meals, but quiches are baked gently in a pie crust, while frittatas are made without a crust and finished in the oven. Quiches are also thicker and more filling than frittatas.
SPINACH AND BROCCOLI QUICHE
- 4 large eggs
- 2 cups heavy cream
- 1 sheet phyllo dough
- 1 head broccoli Cut the broccoli into small florets.
- 1/4 cup fresh baby spinach leaves chopped
- 3/4 cup gruyere cheese
- 1/4 cup vermont sharp cheddar cheese
- 1/4 cup parmesan cheese
- 1/4 cup onion
- 3 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- salt and black pepper to taste
- Use one of the phyllo dough sheets to line a deep-dish pie pan (or tart pan) for a single crust. Preheat the oven to 350 ℉ and bake the crust for 8 minutes. Let it cool.
- Add 3 tablespoons of oil into a nonstick pan and sauté the onions until they are translucent. After that, toss in the broccoli, sauté for 2 minutes, then add spinach. Add a pinch of salt and nutmeg. Cook for 2- 3 minutes over medium-high heat and set aside.
- Next, in a mixing bowl, beat eggs and heavy cream and season with garlic powder, black pepper, salt, and nutmeg. To combine, whisk everything together.
- Then, pour the egg custard over the cool, baked crust and sprinkle the cheese on top. Make sure to thoroughly combine all of the cheese and distribute it evenly. Continue to add the broccoli, onions, and spinach to the dish.
- Bake at 350˚F for 35-40 minutes, depending on your oven. You want the quiche to have a slight jiggle in the center when taken out of the oven. Let it rest for 10-15 minutes. This will allow it to set without overcooking it.
Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…