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Instructions
- Blind bake the crust. Bake a 9-inch shell at 375 °F (190 °C) for 15 minutes with weights, then brush with beaten egg white and bake 5 minutes more. Reduce the oven to 325 °F (165 °C). Full method in our blind-baking guide.
- Blanch the broccoli — then dry it seriously. Cut the florets small, about ¾ inch, so they distribute evenly. Boil in well-salted water for exactly 2 minutes, then move straight into ice water to lock in the color. Drain, then spin dry or spread on a clean towel for 10 minutes. Broccoli holds water in its florets like a sponge, and every drop it carries into the shell ends up in your custard.
- Cook the aromatics. Melt the butter over medium-low heat and cook the shallot until soft and translucent, about 3 minutes. Add the garlic for 30 seconds — just until fragrant, not colored. Set aside to cool slightly.
- Make the custard. Whisk the eggs until completely smooth, then add the cream, milk, Dijon, nutmeg, salt, pepper, and cayenne. Whisk until uniform. The Dijon and cayenne are not there to be tasted individually — they sharpen the cheddar and stop the whole thing tasting flat.
- Assemble. Scatter the shallots, dried broccoli, and 1¼ cups of the cheddar over the base of the shell. Pour the custard over slowly so it settles into the gaps rather than floating everything to the top. Finish with the remaining cheddar and the Parmesan.
- Bake. Place on a baking sheet and bake at 325 °F (165 °C) for 35–40 minutes. It is done when the outer two inches are set and the middle still wobbles slightly as a single mass — or when an instant-read thermometer in the center reads 175 °F (79 °C).
- Rest before slicing. Cool on a wire rack for at least 20 minutes. Cutting a quiche hot is the most common reason a perfectly baked one looks runny on the plate.
Equipment for this recipe
Nothing exotic — but a couple of these directly affect how well the broccoli dries and how evenly the custard sets.
- 9-inch tart pan with a removable bottom — straight sides hold the full custard volume; the removable base means you can serve slices without wrecking the crust
- Salad spinner — the fastest way to fling water off blanched florets — far more effective than patting them with a towel
- Box grater — grate the cheddar yourself; pre-shredded cheese is dusted with anti-caking starch that makes the custard grainy
- Instant-read thermometer — 175 °F (79 °C) in the center is the difference between silky and scrambled, and it beats guessing at the wobble
Chef's Tips for Success
- Use cheddar aged at least 12 months. Mild cheddar has more moisture and less flavor concentration — it releases water and tastes like nothing once diluted in custard. Aged cheddar does the opposite. See our cheese comparison.
- Don't skip the ice bath. It stops the cooking instantly, which keeps the broccoli green rather than the olive-drab you get from carryover heat.
- Stems are usable. Peel the thick stalk, dice it small, and blanch it a minute longer than the florets. It has a sweeter flavor than the tops.
- A pinch of cayenne is doing real work. You will not taste heat at this quantity; you will notice the cheddar tastes sharper.
- Frozen broccoli works if you thaw it completely and squeeze it hard in a towel — the same principle as frozen spinach. Skip the blanching step entirely.
Variations
- Broccoli, cheddar & bacon: add 4 oz of crisped, drained bacon with the shallots.
- Sharper finish: swap 2 tablespoons of the cheddar for crumbled blue cheese.
- Crustless: follow the crustless method and skip straight to step 2 — it keeps this recipe keto-friendly and gluten-free.
- Mini format: divide between a muffin tin using the mini quiche timings.
Storage & Reheating
Refrigerate: cover tightly and store up to 4 days.
Freeze: wrap cooled quiche in plastic then foil; up to 3 months.
Reheat: from the fridge, 350 °F for 15 minutes. From frozen, 325 °F for 35–40 minutes, covered with foil for the first 25.
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Published on July 28, 2026. Recipes and guides are reviewed periodically and updated when we find a better method or a genuine error — see our Disclaimer.