Martha Stewart Broccoli-Cheddar Quiche

Martha Stewart broccoli-cheddar quiche turns sweet caramelized onion, crisp-tender broccoli and sharp cheddar into a creamy custard pie in a flaky crust in 1 hour 45 minutes. It's an easy brunch recipe for Mother's Day, Easter or lazy weekend breakfast ideas, and it's make-ahead friendly too.

Blind bake the crust until the edge is dry and light golden before any filling goes in. Skip that and the custard soaks into raw dough, leaving you with a gummy, soggy bottom.

Martha cooks the diced onion in butter for 8 to 10 minutes until light golden, so the filling gets a sweet, mellow base instead of raw bite. She also steams the broccoli until crisp-tender first, which keeps the florets bright green and firm through the long bake.

Martha Stewart Broccoli-Cheddar Quiche

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Course: BreakfastCuisine: American, FrenchDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

15

minutes

Calories

380

kcal

A buttery pastry shell holds a soft, creamy egg custard studded with broccoli and melted cheddar. The crust bakes dry first, so every slice cuts neatly and stays crisp underneath.

Ingredients

• All-purpose flour, for rolling
  

• 1 homemade or store-bought single-crust pie dough
  

• 1 tablespoon unsalted butter
  

• 2 cups medium diced yellow onion (from 1 large onion)
  

• Coarse salt and ground pepper
  

• 6 large eggs
  

• 3/4 cup heavy cream
  

• 3/4 pound broccoli florets, steamed until crisp-tender
  

• 1 cup grated sharp cheddar (4 ounces)
  

Directions

• Preheat and roll dough: Preheat the oven to 375°F, then lightly flour a rolling pin and your work surface. Roll the single-crust pie dough out to a 12-inch round.
• Fit the pie plate: Lay the dough in a 9-inch pie plate and fold the overhang under. Then crimp the edge with your fingertips so it holds its shape in the oven.
• Add pie weights: Set a sheet of parchment paper over the dough and fill it with pie weights or dried beans. That keeps the bottom flat and stops the sides from slumping.
• Blind bake the crust: Bake for about 20 minutes, until the edge is dry and light golden. Then lift out the parchment and weights.
• Cook the onion: While the crust bakes, melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cups diced yellow onion with a pinch of salt and pepper, and cook 8 to 10 minutes until light golden.
• Whisk eggs and cream: Whisk 6 large eggs and 3/4 cup heavy cream together in a medium bowl until smooth.
• Add the fillings: Stir in the onion, 3/4 pound steamed broccoli florets and 1 cup grated sharp cheddar. Then season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Fill the crust: Whisk the filling once more to combine, then pour it into the warm crust. Slide the pie carefully into the oven so nothing sloshes over the rim.
• Bake and serve: Bake for 40 to 45 minutes, until the center is just set. Serve warm or at room temperature.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Mrs. Anderson's ceramic pie weights, J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I keep the bottom of the quiche from getting soggy?

Blind bake the crust first, as the recipe does. A pre-baked crust is drier and less absorbent, so it won't soak up the custard. Weighing it down with parchment and pie weights also keeps the bottom flat.

How can I tell when the quiche is done?

The edges should feel firm and set, and the center should jiggle just slightly when you wiggle the pie plate. You can also check with an instant-read thermometer in the center, avoiding the crust, which should read at least 165°F.

How long does leftover quiche keep, and how do I reheat it?

Let it cool completely, then wrap it tightly and refrigerate for up to 3 days. To reheat, cover it with foil and warm it in a 325°F oven for about 15 minutes. It's also good cold or at room temperature.

Can I make this quiche ahead of time?

Quiche tastes best the day you bake it, but you can get ahead. Make the dough up to 3 days early and blind bake the crust the day before. Then just fill and bake when you're ready.

Can I use store-bought pie dough, and do I need to grease the pan?

Yes, store-bought dough works fine as long as it's ready to roll, because dough that's too warm or too cold is hard to work with. And no greasing is needed, since the butter in the crust keeps it from sticking.