When it's too hot to spend time in the kitchen, why not serve this cheese and broccoli quiche for supper? Add a few slices of cold ham or chicken and one or two salads, and you have a delicious meal that everyone will enjoy. The creamy filling is packed with broccoli, onions and mushrooms plus it's baked in a crispy cheesy pastry shell for even more goodness.
I love making a meal with quiches and salads when it's too hot to spend too much time in the kitchen. Two of my favourites are this fresh-tasting crustless tomato quiche and this savoury cheese and onion quiche.
If you enjoy this type of meal too, then I think you're going to love this tasty broccoli and cheese quiche. It's packed with an entire head of broccoli, with juicy mushrooms and lightly caramelised onions. In addition to that, it's baked in a deliciously crispy cheesy pastry crust that goes so well with the broccoli filling.
Why you should try it
Apart from the great taste, here are some other reasons to try this cheese and broccoli quiche:
- Make ahead: you can prepare and cook it early in the day before it gets too hot. When supper time comes around, all you have to do is take it out of the refrigerator, leave it for 10 minutes to come to room temperature, and serve!
- Versatile: this quiche is delicious served either hot or cold. When cold, the quiche has a very firm sliceable consistency, making it ideal for packing into lunch boxes; served warm, the texture is slightly softer.
- Amazing pastry: the cheese pastry mixes in seconds and once it has been baked has a lovely crispy texture. In addition, there is no need to blind-bake the pastry, making this quiche even easier to bake.
- Nutritional benefits: broccoli is packed with vitamins, minerals and fibre, making this quiche a nutritious meal. In addition, disguising broccoli in the creamy filling makes it much more likely that picky eaters will eat it!
- Great for picnics: this is a fantastic dish to take along to any picnic or potluck.
In my opinion, the pastry is so good that it probably deserves a recipe in its own right. I might do that one day, but in the meantime, you tasted it here first!
Jump to:
Ingredients
These ingredients are sufficient for one 8" or 9" cheese and broccoli quiche.
Pastry
- Flour - this is all-purpose or plain flour. Don't use self-raising flour - we don't want the pastry to rise.
- Grated cheese - I used good old English cheddar.
- Mustard powder and salt (which I forgot to label in the photo) - for seasoning. The mustard powder adds an extra 'zing' to the pastry.
- Butter - this is melted and added to the dry ingredients to bind the pastry.
Filling
- Broccoli - I used an entire head of broccoli, stalks and all. The florets should be cut into small pieces, and the stems cut into half-inch thick batons. You don't have to use the stalks if you don't want to - I added them because I like the texture they provide. If your broccoli is on the large side you may not need the entire head - you will need 3 to 4 cups of chopped broccoli.
- Onion - white onion if possible, or use a red onion if that's all you have available. It won't affect the taste, but red onion might affect the colour of the finished quiche. The onion should be cut into approximately half-inch pieces.
- Mushrooms - I like to use either white closed-cap mushrooms, baby button mushrooms or chestnut mushrooms. The juices from the darker portobello mushrooms will be inclined to turn the filling a murky shade of brown so I avoid using those. The mushrooms should be coarsely chopped.
- Butter - this is used for frying the mushrooms and onions.
- Flour - used for thickening the filling.
- Double cream - this adds a creamy taste to the filling. You could use single cream instead.
- Milk - not pictured but needed for the custard for the filling.
- Eggs - for thickening the custard. The eggs should be lightly beaten and mixed with milk before being stirred into the filling.
- Salt - for seasoning and to your own taste.
**You can get the exact ingredient measurements on the printable recipe card at the end of this post**
Instructions
Pastry
Start by making the cheese pastry so you can get on with making the filling while the pastry rests in the refrigerator.
This is a very easy pastry to mix, but it is also a very soft pastry and you will certainly find it easier to roll it out if you place it between 2 sheets of greaseproof paper.
Step 1: Combine the flour, grated cheese, salt and mustard powder in a mixing bowl.
Step 2: Add the melted butter and mix to form a smooth ball of dough.
Step 3: Roll the dough out between 2 layers of greaseproof paper or baking parchment until it is large enough to fit into your baking dish.
Step 4: Using the bottom sheet of paper to help you, carefully turn the pastry over and ease it into your baking dish. Do not remove the paper. Place the lined dish into the refrigerator for 30 minutes to rest.
Step 5: After 30 minutes, remove the pastry case from the refrigerator, carefully peel off the paper and use a sharp knife to neaten the edges.
Filling
While the pastry is resting in the refrigerator you can make the filling.
Step 6: Steam the broccoli florets for 3 to 4 minutes (or until the broccoli is cooked to your liking). Set aside to cool.
Step 7: Melt the butter in a frying pan and add the chopped onions and mushrooms.
Step 8: Turn the heat down to low, cover the pan with a lid and saute the onions and mushrooms for 6 to 7 minutes until the onions are translucent and the mushrooms have softened.
Step 9: Remove from the heat and stir in the flour.
Step 10: Stir in the cream and half of the milk and heat until almost boiling and starting to thicken.
Step 11: Remove from the heat and stir in the broccoli. Leave to cool for 10 minutes. This is the point where you should taste for seasoning. If the filling tastes a little bland add salt and black pepper to your own taste.
Step 12: Once cool, lightly beat the eggs in the remaining milk and stir the mixture into the cream and broccoli mixture.
Step 13: Pour the mixture into the prepared pastry case and sprinkle with a little grated cheese.
Step 14: Bake in a preheated oven (190C / 375F) for 30 to 35 minutes until the filling is set and the edges of the pastry are golden brown.
Tips for a perfect outcome
Here are my top tips for ensuring your cheese and broccoli quiche turns out perfectly every time.
Pastry
- The quantities given in the recipe will make sufficient pastry to line and cover an 8" round baking dish. My dish was 9" wide at the top, tapering to 8" at the base, and about 1.5" deep. If in doubt, use an 8" rather than 9" dish.
- When mixing the pastry, mix it only long enough to let the pastry come together in a soft ball.
- This is a very soft pastry and you will find it difficult to roll without the aid of baking parchment or greaseproof paper. Roll it out between 2 sheets of paper until it is large enough to cover the base and sides of your baking dish.
- Remove the top layer of paper then use the bottom layer to help you invert the pastry carefully into your dish. See the step by step photos for a guide.
- Leave the paper covering the pastry and do not try to remove the paper before the pastry has hardened in the refrigerator. If you try to remove the paper before the dough has rested you may find that paper sticks to the pastry.
- The pastry should rest in the refrigerator for at least 30 minutes.
Filling
- When steaming the broccoli, steam it only until it is fork-tender. Do not overcook it as it will cook for longer when the pie is in the oven.
- When sauteing the mushrooms and onions, keep the lid on the pan and keep the heat as low as possible so they do not brown. The onions should end up soft and translucent.
- Allow the filling to cool for at least 10 minutes before adding it to the pastry. If you add hot filling to the pastry it will melt the butter that was hardened during the resting process and the pastry turn out soggy.
Serving suggestions
This cheese and broccoli quiche makes a delicious summer meal when paired with either cold chicken or sliced gammon and a variety of salads.
Here are a few recipes that will help turn this quiche into a complete meal:
- Easy oven-baked gammon
- Air-fryer chicken drumsticks
- Spatchcock chicken
- Chicken and bacon salad
- Creamy potato salad with egg
- German meat salad
- Salmon and red pepper pasta salad
Variations
This broccoli quiche can be varied in a number of ways:
- If you are not a lover of mushrooms, swap out the mushrooms with a cup of frozen peas.
- Use leeks instead of onions for a sweeter taste.
- Cheese is used both in the pastry and for sprinkling on top of the quiche. If you would like an even stronger cheese taste, stir a handful of grated cheese into the filling when you add the broccoli
- Try a different pastry - I think the walnut-flavoured pastry from these stilton and walnut tarts would taste amazing!
Equipment
You will need a mixing bowl for making the pastry, and a large frying pan or saucepan for the filling. You can use an electric steamer to steam the broccoli, or simply use a steamer basket insert for your saucepan.
To roll out the pastry you will need 2 sheets of baking or greaseproof paper and a rolling pin.
For baking the quiche you will need an 8" (or 20cm) pie dish.
Storage
Store this cheese and broccoli quiche in a covered container in the refrigerator. It will stay fresh for 4 to 5 days.
I like to take it out of the refrigerator half an hour before I intend to serve it so that it has time to come to room temperature, but it is just as good served chilled.
You can also warm the quiche in the microwave at half-power for 30-second intervals until it has warmed to your liking.
I haven't frozen this quiche myself, but there is absolutely no reason why it wouldn't freeze well. Wrap it in a layer of tinfoil and a double layer of plastic wrap and freeze it for up to 3 months. Let it defrost before using.
Save for later
If you would like to try this cheesy broccoli quiche yourself, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my savoury tart recipes page for other delicious tart and quiche recipes. Here are a few you might enjoy:
📋The recipe
Cheese and broccoli quiche (with mushrooms)
(Click the stars to rate this recipe)
Equipment
- Mixing bowl
- Frying Pan OR
- Saucepan
- Steamer
- Rolling Pin
- Baking parchment
- 8" (20 cm) baking dish
Ingredients
Cheese pastry
- ¾ cup / 105 grams plain white flour
- 1 cup grated cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon mustard powder optional
- 2 ounces / 60 grams melted butter
Filling
- 1 medium head broccoli cut into florets
- 2 ounces / 60 grams butter
- 1 medium onion chopped (approx 1 cup)
- 4 ounces / 115 grams mushrooms sliced
- 2 tablespoons flour
- 1 cup / 240 ml double or single cream
- ½ cup / 120 ml milk (for filling)
- 2 large eggs
- ½ cup / 120 ml milk (to beat with eggs)
- Salt and black pepper to taste
- Extra grated cheese to sprinkle on top before baking
Instructions
Cheese pastry
- Combine the flour, grated cheese, salt and mustard powder in a mixing bowl.¾ cup / 105 grams plain white flour, 1 cup grated cheddar cheese, ½ teaspoon salt, ¼ teaspoon mustard powder
- Add the melted butter and mix to form a smooth ball of dough.2 ounces / 60 grams melted butter
- Roll the dough out between 2 layers of greaseproof paper or baking parchment until it is large enough to fit into your baking dish.
- Using the bottom sheet of paper to help you, carefully turn the pastry over and ease it into your baking dish. Do not remove the paper. Place the lined dish into the refrigerator for 30 minutes to rest.
- After 30 minutes, remove the pastry case from the refrigerator, carefully peel off the paper and use a sharp knife to neaten the edges.
Filling
- Preheat the oven to 190°C / 375°F.
- Steam the broccoli florets for 3 to 4 minutes (or until the broccoli is cooked to your liking). Drain and set aside to cool.1 medium head broccoli
- Melt the butter in a frying pan and add the chopped onions and mushrooms.2 ounces / 60 grams butter, 1 medium onion, 4 ounces / 115 grams mushrooms
- Turn the heat down to low, cover the pan with a lid and saute the onions and mushrooms for 6 to 7 minutes until the onions are translucent and the mushrooms have softened. Stir occasionally.
- Remove from the heat and stir in the flour.2 tablespoons flour
- Stir in the cream and the milk and heat until almost boiling and starting to thicken.1 cup / 240 ml double or single cream, ½ cup / 120 ml milk (for filling)
- Remove from the heat and stir in the steamed broccoli. Leave to cool for 10 minutes. This is the point where you should taste for seasoning. If the filling tastes a little bland add salt and black pepper to your own taste.Salt and black pepper to taste
- Once cool, lightly beat the eggs in the milk and stir the mixture into the cream and broccoli mixture.2 large eggs, ½ cup / 120 ml milk (to beat with eggs)
- Pour the mixture into the prepared pastry case and sprinkle with a little grated cheese.Extra grated cheese
- Bake in a preheated oven (190C / 375F) for 30 to 35 minutes until the filling is set and the edges of the pastry are golden brown.
- Remove from the oven and allow to cool.
Notes
- The quantities given in the recipe will make sufficient pastry to line and cover an 8" round baking dish. My dish was 9" wide at the top, tapering to 8" at the base, and about 1.5" deep. If in doubt, use an 8" rather than 9" dish.
- When mixing the pastry, mix it only long enough to let the pastry come together in a soft ball.
- This is a very soft pastry and you will find it difficult to roll without the aid of baking parchment or greaseproof paper. Roll it out between 2 sheets of paper until it is large enough to cover the base and sides of your baking dish.
- Remove the top layer of paper then use the bottom layer to help you invert the pastry carefully into your dish. See the step by step photos for a guide.
- Leave the paper covering the pastry and do not try to remove the paper before the pastry has hardened in the refrigerator. If you try to remove the paper before the dough has rested you may find that paper sticks to the pastry.
- The pastry should rest in the refrigerator for at least 30 minutes.
- When steaming the broccoli, steam it only until it is fork-tender. Do not overcook it as it will cook for longer when the pie is in the oven.
- When sauteing the mushrooms and onions, keep the lid on the pan and keep the heat as low as possible so they do not brown. The onions should end up soft and translucent.
- Allow the filling to cool for at least 10 minutes before adding it to the pastry. If you add hot filling to the pastry it will melt the butter that was hardened during the resting process and the pastry turn out soggy.
- Store this cheese and broccoli quiche in a covered container in the refrigerator. It will stay fresh for 4 to 5 days.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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VJ
The cheese pastry makes this recipe something special!