Broccoli Cheddar Quiche with Puff Pastry

Easy Broccoli Cheddar Quiche with Puff Pastry made with broccoli, cheddar cheese, eggs and cream. Perfect for breakfast, brunch or dinner.

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 868kcal

Author Samantha Pickthall

Ingredients

1 sheet puff pastry, thawed

Vegetables

1 Tbsp olive oil or butter
1 red or brown onion, peeled diced
3 cloves garlic, minced
2 cups broccoli florets, cut into small florets

Egg Mixture

6 large eggs
1 cup heavy cream/thickened cream
1 1/2 cups shredded cheddar cheese
1/2 tsp salt
1/4 tsp cracked black pepper

US Customary - Metric

Instructions

Preheat Oven: Preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23cm) pie dish with cooking oil spray or butter.
Thaw Pastry: Remove the puff pastry from the freezer and place it on the bench to thaw according to the packet instructions while you prepare the filling.
Sauté Vegetables: Heat the olive oil or butter in a large skillet over medium-high heat. Add the diced onion and broccoli florets and cook, stirring occasionally, for 4 minutes. Add the minced garlic during the final minute and cook until fragrant. Remove from the heat and allow to cool slightly.
Whisk Eggs: In a large mixing bowl, whisk the eggs until combined.
Prepare Filling: Add the cream, salt and pepper and whisk until well combined.
Add Cheese & Vegetables: Stir the cheddar cheese and cooked broccoli mixture into the egg mixture until evenly distributed.
Line Pie Dish: Once the pastry is thawed, gently press it into the prepared pie dish, allowing it to come up the sides. If there is any excess overhanging, gently fold it back over itself to create a rustic edge.
Fill Pie Dish: Pour the filling into the pastry-lined pie dish and spread into an even layer.
Bake: Bake for 35-40 minutes, or until the centre is set with a slight jiggle and the top is lightly golden.
Cool and Serve: Allow the quiche to rest for 5 minutes before slicing. Enjoy!

Video

Notes

Store: Let the quiche cool to room temperature. Cover it with foil or transfer to an airtight container and refrigerate. It will last for 3–4 days.

Freeze: Wrap individual slices or the whole quiche tightly in plastic wrap and then foil, or place in airtight containers. Freeze for up to 2 months.

Thaw: Thaw overnight in the refrigerator for a whole quiche, or for a few hours if thawing individual slices.

Reheat: Reheat in the oven at 180°C (350°F) for 10–15 minutes until warmed through. You can also microwave slices for a quicker option, though the pastry will be crispier when oven reheated.

Nutrition