Quiche is one of those magical things that when you make it from scratch, most people seem disproportionately impressed. It’s kind of like fresh mozzarella, where guests always seem to feel like you’ve bent over backwards to treat them. In reality you spent 15 minutes in the kitchen, then went back about your business. Except mozzarella actually requires more active work to prepare. You can literally put a quiche in the oven, then go do something else entirely while it cooks.
This is a great make ahead recipe if you want something fresh without having to scramble to get something cooked. I love it for brunch, or for a morning when I’ll be home, but busy. The pie crust can be made far in advance and frozen until needed. You can also use a ready made one, but I’m a big fan of making my own (click here for recipe). The filling can’t be made quite as far in advance, but mixing it all up the night before is fine. Then you simply put your filling into your crust when you’re ready to bake, toss it in the oven, and do whatever else while it bakes.
You could also bake it in advance, but I find the egg often gets rubbery when reheated, so I don’t recommend it.
Another shortcut you can take, but I don’t recommend, is using pre-grated cheese. This can work totally fine, but pre-grated cheese is typically coated in something to prevent clumping. Most of the time this is cornstarch, which can give your quiche a weird texture. If it works out for you, great. If you use pre-shredded and your quiche is oddly gummy, grate it yourself next time, or at least try a different brand.
Broccoli Cheddar Quiche
- 2 heads broccoli
- 1 cup cheddar cheese (sharp, grated)
- 1 cup whole milk
- 8 large eggs
- 1 pre-made pie crust (recipe in post, or you can use store bought)
- 1 tsp salt
- 1 tsp black pepper
- 1 cup water
Cut broccoli into small florets and place in pot with lid. Add water, then turn on high heat until water is boiling. Cover with lid and allow broccoli to cook until tender (around 5 minutes).
Drain broccoli and set aside to cool.
Whisk milk and eggs together. When combined, whisk salt and pepper into mixture.
Preheat oven to 350F.
Place cooled broccoli into prepared pie crust. Sprinkle cheese over broccoli, then pour egg mixture over both.
Place quiche in oven and bake until set in the middle. This should take approximately one hour.
When egg mixture is set in the middle of the quiche, remove from oven and allow it to cool for at least 10 minutes before cutting and serving.