The Perfect Broccoli Cheese Quiche: Cooking Time Revealed

Broccoli cheese quiche is a delicious and easy-to-make dish that can be served as a brunch, lunch, or dinner entrée, or even as an appetizer. The cooking time for a broccoli cheese quiche varies depending on the recipe and the desired level of doneness, but it typically takes around 40 to 50 minutes to bake in the oven at a temperature of about 350 degrees Fahrenheit. However, some recipes may require a longer cooking time of up to 1 hour and 20 minutes to ensure the quiche is cooked through and the crust is golden brown. It is important to note that the quiche should be allowed to cool for at least 10 to 20 minutes before serving to allow it to set and firm up, resulting in neat slices.

Blind bake the pie crust

Blind-baking a pie crust is a simple process that guarantees a perfectly crispy pie crust. It is an important step in the preparation of quiches, as it ensures that the crust is fully baked before adding the filling. Here is a step-by-step guide on how to blind-bake the pie crust for your broccoli cheese quiche:

Step 1: Prepare the Pie Dough and Chill

Start by preparing your pie dough, which can be homemade or store-bought. Chill the dough in the refrigerator for at least 2 hours. This helps to ensure that the dough is firm and easy to work with.

Step 2: Roll Out the Dough and Line the Pie Plate

Take the chilled dough out of the refrigerator and roll it out on a floured work surface. Turn the dough a quarter turn after every few rolls to ensure an even thickness. Continue rolling until you have a circle of about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish, tucking it in with your fingers to ensure a smooth fit.

Step 3: Optional: Use the "Dough Strip" Technique for Thicker Edges

If you want thicker and sturdier edges on your pie crust, you can use the "dough strip" technique. Simply take some extra pie dough, cut it into strips, and meld the strips around the edges of the pie dish. Use your fingers to work the extra dough into the edges, creating a uniform crust with thicker edges.

Step 4: Chill the Shaped Pie Crust

Once you have lined your pie dish with the dough, chill it again in the refrigerator for at least 30 minutes and up to 5 days. You can also freeze the shaped pie crust for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if freezing. If freezing, remember to let it thaw in the refrigerator for a couple of hours before proceeding to the next step.

Step 5: Preheat the Oven and Prepare the Weights

Preheat your oven to 375°F (190°C). While the oven is heating up, prepare your weights. You can use pie weights, dried beans, dry rice, or even clean coins as weights. Line the chilled pie crust with parchment paper, crunching it up first to easily shape it into the crust.

Step 6: Fill the Pie Crust with Weights and Bake

Fill the lined pie crust with the weights, making sure to push them up against the sides to help prevent the crust from shrinking. Place the pie in the preheated oven and bake until the edges of the crust start to turn golden brown and appear set. This usually takes about 15 to 16 minutes.

Step 7: Remove Weights and Prick the Crust

Carefully remove the pie from the oven and take out the parchment paper and weights. At this point, the bottom of the pie crust will still be uncooked. To prevent the crust from puffing up during the rest of the baking process, prick holes all over the bottom crust with a fork. This technique is called "docking" the pie crust.

Step 8: Return the Pie Crust to the Oven and Bake

Place the pie crust back in the oven and continue baking. For a partially baked crust, bake until the bottom just begins to brown, which usually takes about 7 to 8 additional minutes. If you need a fully baked crust, bake for a further 14 to 15 minutes, or until the bottom and edges are golden brown and cooked through.

Step 9: Cool the Baked Pie Crust

Remove the pie crust from the oven and allow it to cool. If you are making a no-bake pie, let the crust cool completely before adding the filling. For pies that will be baked again with the filling, such as a quiche, the crust can still be warm when you add the filling.

Cook the broccoli

There are several ways to cook the broccoli for your broccoli cheese quiche, and the method you choose will depend on the texture you want to achieve.

One popular method is to cook the broccoli in a skillet or frying pan. Heat a tablespoon of olive oil or butter in a large skillet or frying pan over medium-high heat until shimmering. Add the broccoli florets and season with salt and pepper, if desired. Cook the broccoli until it is tender and slightly charred, which should take around 4 to 5 minutes. This method will give your broccoli a crisp-tender texture and add flavour to your quiche.

Alternatively, you can steam or boil the broccoli before adding it to your quiche. However, this method may result in a quiche with a softer texture and a blander flavour.

Another option is to microwave the broccoli. Place the broccoli in a bowl and microwave on high for about 4 minutes, or until it is bright green and slightly tender.

Finally, you can also sauté the broccoli in oil or butter if you are using frozen broccoli. This will help to remove excess moisture and ensure that your quiche is not soggy.

Regardless of the cooking method you choose, it is important to make sure that your broccoli florets are dry before adding them to your quiche. This will help create the best custard consistency without any excess moisture.

Mix the custard

To make the custard for your broccoli cheese quiche, you'll need eggs, dairy, salt, and pepper. The dairy can be whole milk, half-and-half, or heavy cream, depending on how rich and creamy you want your quiche to be. You'll also need a bowl and a whisk for mixing.

First, crack your eggs into a bowl. You'll need 3 large eggs for a 9-inch quiche. Whisk the eggs until they're well combined.

Next, add your dairy. The general ratio is 1/2 cup of dairy for each egg. For a 9-inch quiche, start with 1 1/2 cups of whole milk, half-and-half, or heavy cream. Whisk the eggs and dairy together until they're frothy and combined.

Now it's time to season your custard. Add a teaspoon of salt and a few grinds of pepper to the bowl and whisk everything together. You can also add other seasonings like garlic, oregano, or thyme for extra flavour.

Once your custard is mixed, you're ready to assemble your quiche. Sprinkle some shredded cheese into your pre-baked pie crust, followed by cooked broccoli florets. Pour the custard mixture over the cheese and broccoli, then sprinkle a little more cheese on top.

Finally, bake your quiche until the edges are set and the centre is just slightly jiggly. Enjoy!

Assemble and bake the quiche

Now that you have your custard mixture, cheese, and broccoli ready, it's time to assemble and bake your quiche!

First, preheat your oven to 350°F (175°C). If you haven't already, roll out your pie dough into a circle, about 12 inches in diameter, and place it in a 9-inch pie dish. Crimp the edges of the dough and prick the base of the crust with a fork several times. Pop your crust into the freezer for about 20 minutes.

Next, line the crust with parchment paper and fill it with baking weights, dried beans, or rice. Bake the crust for about 12-15 minutes. Then, remove the parchment paper and weights and bake for an additional 8-15 minutes, until the crust is just starting to brown.

Now it's time to fill your crust! Sprinkle half of your cheese over the bottom of the warm pie crust. Remember to save some cheese for the topping. Then, add your broccoli, bacon, and onion mixture, spreading it evenly over the cheese. If you're making a vegetarian quiche, simply skip the bacon.

After that, pour your egg mixture into the crust. Sprinkle the remaining cheese on top.

Finally, bake your quiche at 350°F (175°C) for about 30-50 minutes, or until the edges are set and the centre is just slightly jiggly. The quiche is done when the cheese is melted, the crust is golden brown, and the egg mixture is set.

Let your quiche cool for at least 20 minutes before slicing and serving. Enjoy!

Cool the quiche

Cooling your broccoli cheese quiche is an important step in the cooking process. Once your quiche is baked, remove it from the oven and let it cool for at least 20 minutes. The longer you can leave it, the better, as this will allow the custard to firm up, making it easier to slice and serve.

The cooling process is important for a few reasons. Firstly, it ensures that the quiche will hold its shape when sliced, creating a neat presentation. Secondly, it helps to improve the texture of the quiche, making it less likely to be soggy or crumbly. Finally, allowing the quiche to cool slightly before serving ensures that it is at a comfortable temperature for eating.

If you are making your quiche ahead of time, it is important to let it cool completely before storing it in the refrigerator or freezer. This will help to prevent condensation from forming, which can make the crust soggy. Once your quiche is cooled, wrap it tightly in plastic wrap and foil to protect it from taking on other odours in the fridge.

When you are ready to serve your quiche, you can enjoy it warm, at room temperature, or cold. If you have stored your quiche in the refrigerator, simply remove it and let it come to room temperature, or reheat it in a 300°F oven until just warm to the touch. If your quiche has been frozen, be sure to thaw it overnight in the refrigerator before reheating.

Frequently asked questions