Broccoli & Gruyère Quiche

If you have wanted to make quiche but didn’t know where to start or if you’re looking for a new quiche recipe, this post is for you.

Years ago, when I was living in Paris as part of a study abroad program, I came across a slice of quiche that has stayed with me for years. I remember I was off the beaten path (that’s where you find the best places when traveling abroad), and saw this little shop that advertised pastries, quiche, coffee. I mean, hello? When do I move in?

I sat down to have my broccoli quiche and just remember how much delicious broccoli was inside. Years later, I tried to find something similar but I’m not sure what it is – the quiche in the states are loaded with eggs and cheese. Yes, quiche relies upon eggs and most of them have cheese but it doesn’t mean they have to be the star of the show. I don’t want to wake up and feel bogged down after eating eggs and cheese but I want to have some sustenance with some “yum” and “health” benefits. Enter this quiche.

Slice of quiche from Paris vs. slice of homemade quiche in my kitchen

This broccoli and gruyère quiche is loaded with broccoli first and foremost and then eggs/cheese second. The broccoli takes on a rich flavor too because I cook the broccoli in bacon grease. I also use uncured bacon which is just another way to say it is naturally preserved – we like natural but also, and please hear me when I say this – it tastes SO much better. If you’ve never tried uncured bacon, I urge you to make the switch. The crust has just enough guilty pleasure where you can taste the butter too. So don’t worry – this isn’t one of those quiche recipes where it’s all veggies. I knew I wanted a butter crust so I was happy when I found a delicious recipe from America’s Test Kitchen. You can take a shortcut if want by buying your crust. No judgement but I’m telling you this crust will be a staple for future quiches, pies and more.

The great thing about making homemade quiche too is you have breakfast or brunch for days/weeks. When I make quiche, I like to fully bake it and slice it; this way I can freeze the leftovers. There’s another method where you can freeze it uncooked – which I haven’t tried yet. If you go this route, I would check on the quiche once you freeze it and slice once it’s just hard. If you wait until it’s fully frozen, you won’t be able to slice it and to me that’s the best part about making quiche – pre-slicing it for future uses.

I truly hope you enjoy this recipe and if you make it please comment below. I’m working on updating my site so I can see comments. Websites aren’t my thing – cooking/baking is more my style :). But please comment below – I do see them so thank you for being part of this fun journey! Enjoy!

Pie Crust

Ingredients:

10 Tbsp unsalted butter
1 ¼ cups all-purpose flour
1 Tbsp sugar
½ tsp salt
¼ cup ice water

Directions:

From the 10 Tbsp, grate 2 Tbsp of butter and place the 2 Tbsp of butter in freezer.
Cut the 8 Tbsp into cubes that are roughly ½ inch.
Grab a food processor and toss in the 3 ¾ oz all-purpose flour, 1 Tbsp sugar, and ½ tsp salt. Pulse 2-3 times – just enough that it gets mixed.
Add your cubed butter and mix for about 30 seconds. You want to create a paste.
Careful with your fingers (you can remove the blade like I did but it’s a pain to put it back), but you’ll break up the paste into about 2-inch chunks. You don’t need to have it fully “chunked” but as much as you can.
Then add the rest of your flour and pulse 4-5 times.
Empty this mixture into a medium bowl. Add the grated butter and toss with the mixture until the butter is coated.
Pour half of ice water mixture over dough.
Use a rubber spatula to mix. Don’t use your hands and risk over-mixing.
After making sure it all is “moist”, add the remaining water.
This time instead of mixing, just press it all down into the bowl.
Put plastic wrap down and place dough on top. Roll out a 5” circle. Then cover with plastic wrap on top, place in fridge.
Refrigerate dough anywhere from 2 hours to 2 days. Yes, 2 days! (So you can make this well in advance).
Whenever you decide to remove it, let it sit out for 10 minutes to soften.
Spinkle flour on your workspace and rollout the dough into a 12” circle.
Transfer to your pie pan. Try and leave 1” all around so you can make a design if you want. Trim anything over 1”.
Back to the fridge for 30 minutes.
While it’s in the fridge and about 15 minutes out, you can preheat your oven to 350 ° F.
If you don’t have baking beads, don’t worry. I learned this method where you line the bottom of your pie dough with foil. Then criss cross it with another layer of foil. Just add in sugar directly into the pie pan – about 2/3 of the way.
Make sure the foil covers the crust too. You’re just pre-baking the dough right now. Baking should be about 25-30 minutes but I recommend checking at the 20 minute mark.
Once the pre-bake is complete, let the sugar cool and either pour directly back into its container or keep a separate sugar container for a special recipe. After being in the oven, the sugar you used will have less of a sweet flavor for future recipes but it will have a more nutty/caramel flavor.
Let the pie crust cool for roughly 30 minutes and you’re ready to add in your quiche ingredients.

Quiche Filling

Ingredients:

3/4 cup crème fraiche
3/4 cup heavy whipping cream
2 heads of broccoli
6 large eggs
– cup of gruyère cheese
1/4 cup of sharp cheddar cheese-4-6 strips of uncured bacon, cooked. Keep the grease to cook broccoli

Directions:

Cook bacon, remove 4-6 pieces and set aside.
Cut up broccoli into floret-size pieces. Think about the size when you’re cutting because you don’t want a mouthful of big pieces of broccoli.
Cook the broccoli in your bacon pan but keep the burn on low. You don’t want charred broccoli. If you notice the oil evaporates after a little while, just add a tablespoon of water.
Stir occasionally and place a vented lid on top.
Once the broccoli is softened, add to a plate and dab dry with a paper towel. Get rid of any excess moisture.
In a separate bowl, add your eggs, crème fraiche and heavy whipping cream. Crumble bacon and add.
Grate your cheese and mix both cheeses up. Add about half to the bottom of the pie pan.
On top of the cheese, add all your broccoli.
Pour egg mixture over broccoli and top with the remaining cheese.
Bake in oven on 350° for 25-30 minutes.
Let cool for 5-10 minutes, then slice & enjoy! (I like to add a little hot sauce on the side)