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A delightedly rich in flavor quiche that is not too moist or soggy. Perfect for any occasion or holiday!
A broccoli quiche.
I know what you’re thinking. Soggy eggs, mushy broccoli and no crust. Gag!
I have never really been a fan of quiches because they usually are way too moist for my liking, unless I make them and overcook them to make sure they are not soggy!
My world was turned upside down this past Mother’s Day, my husband surprised me with the best quiche I have ever eaten in my life. When I tell you that I ate half of the quiche by myself, I am not lying.
The quiche was rich in flavor from the gouda and Parmesan cheese. It was dense from the broccoli and leeks. And at the same time, it was light and airy from the eggs and heavy whipping cream. It was topped with a sweet kick from slices of freshly baked tomatoes…and best of all, it wasn’t soggy or too moist at all!!
This has seriously become one of my favorite and most made recipes to date now. After my hubby shared the recipe with me, I’ve since swapped out my Breakfast Quiche No Crust, Breakfast Quiche Muffins and my Bacon Egg & Cheese Breakfast Cups for this recipe.
Everyone who has had it at our house has asked for the recipe! My brother and to-be sister-in-law recently visited for my daughter’s 13th birthday (ahh, I have a teenager!!) and they liked it so much for breakfast that I had to make it again for lunch! So, we had quiche for two meals in the same day! …and a makeshift birthday cake with Pumpkin Chocolate Chip Cookies! … my daughter’s request!
Let’s Make It Together
Best Quiche Crust Recipe
This question is often asked, and truly it’s all just a matter of preference and time! While I have made my own pie crust for many years, I find that the premade store-bought pie crusts that come rolled up in a box are just as tasty! The best kept secret for quiche crust is what you do to the pie crust BEFORE adding all of the filling!
First off, you need to blind bake your pie crust. What does blind bake mean? Blind baking = when you place an uncooked pie crust in a pie dish and bake it without any of the fillings. For this quiche, you blind bake the pie crust at 425°F for 10 minutes.
It is not required to use pie weights, but I like to because it makes me feel more fancy! 🙂 Pie weights = little ceramic balls that a hold down the dough in the shape of the pie plate and prevents the crust from forming air pockets that bubble up or shrinking as it cooks.
*Omit the pie crust for this broccoli quiche for a crustless broccoli quiche…although, if I’m being honest, whyyyyyy would you want to skip out on the crust?? It’s one of the best parts! It is definitely worth the extra calories!
Here is the pie crust baked with the pie weights still inside. Be careful when removing the pie weights…they are hot!
A perfectly shaped pie crust fitted snuggly into my favorite pie plate without any bubbles!
Next up is the quiche base recipe. I’ve made this quiche several times, just swapping out what green veggies I use. I have even added meat (spinach and bacon is an award winning combo!! I’ll share this recipe soon!)
For the base of this quiche recipe, sauté the leeks in a pan with butter. Next, layer the leeks and cubed gouda cheese in the bottom of the pie crust.
In a large bowl, combine eggs, heavy whipping cream, diced broccoli, Parmesan cheese and salt and pepper to taste.
Pour egg mixture into the pie crust and top with extra cubes of gouda cheese and 4-5 thinly sliced tomatoes. Bake at 375°F for 25-35 minutes.
Ohhh, this quiche is so so good. I wish I could eat this photo. I’m not joking, it’s THAT good!
The Best Way To Reheat Quiche
The best way I have found to reheat quiche is to place one slice of quiche on a plate and reheat it in the microwave for 1 minute on a LOWERED power setting. Every microwave will differ, but in my microwave, 1 minute at 80% power is the perfect way to reheat my leftover quiche…when there are leftovers! hahaha
Here’s everything you need to make the perfect quiche!
Broccoli Quiche – The Best Breakfast Quiche, EVER!
- heat oven to 425°F. Blind bake pie crust. Remove from oven, let cool and remove pie weights
- lower oven to 375°F
- In a large skillet, saute leeks in butter until translucent
- Place 1/2 of the leeks and 1/4c gouda cheese in the bottom on the pie crust
- In a large bowl, whisk eggs, heavy whipping cream, remaining leeks, broccoli, Parmesan cheese and salt and pepper
- Pour egg mixture into the pie crust
- Top egg mixture with the remaining gouda cheese and thin slices of tomatoes
- Bake ta 375°F for 25-35 minutes, until egg is cooked all of the way through
- Remove from oven and let sit for 10 minutes to ensure that the egg "sets up"