I love this quiche recipe and I’m so excited to share it with you! The custard filling is deliciously herby with a seriously comforting flavour. The addition of goat cheese and broccoli makes this quiche really special. Truly one of my favourite flavour combinations! BUT the sliced tomato topping is the real MVP of this recipe.
As the tomatoes cook and meld with the custard filling, they provide a tart, acidic flavour to every bite, balancing out the richness of the quiche. The tomato topping is my favourite part. Quiche is a classic brunch recipe but I often serve it for dinner as well. Quiche is so versatile; a great recipe for your repertoire. You may also enjoy the Sun-dried Tomato and Pesto Quiche or Cottage Cheese Quiche recipes I have on the blog. Enjoy!
My quiche recipe is heavily inspired by my mom’s quiche recipe. Quiche is tied to some very special memories in my family.
Growing up, our Christmas tradition was to have a big special breakfast instead of a big fancy dinner. We have a notoriously slow Christmas day. I mean really slow. As kids, we weren’t up before the sun (although my parents were). We were barely beginning to open gifts by noon. My mom’s firm belief is that anticipation is a large part of the enjoyment of Christmas.
Our day had a very specific set of traditions we followed to a T. We began with photos on the staircase in our Christmas jammies. Afterwards, we rushed into the living room to see the presents under the tree and our hand-knit, personalized stockings bursting with goodies.
We would open our stockings right away, item by item and pausing to ooh and ahh. During all this, we’d snack on Cranberry Orange loaf. Then we’d all take a long break while my mom would get breakfast on the table. After our leisurely breakfast, we would sing a few Christmas carols (my dad on guitar and myself on piano) and read the Christmas story from the book of Luke. And finally, the presents!
Our Christmas morning breakfast consisted of:
- two beautiful large quiches in royal blue spongeware pottery topped with delicious slices of tomato that became caramelized in the oven. One quiche was made with cheddar cheese and broccoli and the other one with cheddar cheese and cubes of ham.
- a big fruit salad including grapefruit, oranges, strawberries, raspberries, kiwi, grapes, bananas and made ice cold with the peaches my mom had cut and frozen herself back at the end of August.
- huge cinnamon buns fresh out of the oven slathered in cream cheese icing
- cranberry orange loaf (my dad’s favourite)
- I would sneak a few lindor chocolate from my stocking to round out the meal
We would continue to eat cold slices of leftover quiche throughout the day and even the next morning. Christmas festivities would continue for the rest of the day in a slow, relaxed, drawn-out way. We enjoyed many Christmas traditions but the food is, of course, my personal favourite.
My mom only made quiche for Christmas day which made it feel extra special. I looked forward to it all year. But I was thrilled to test this recipe many times and enjoy eating quiche on a regular basis, even if it wasn’t Christmas! I’m delighted to share this recipe with you. Enjoy!
Broccoli Goat Cheese Quiche Recipe Notes
Can quiche be frozen?
Yes! Quiche is a great meal to make ahead of time. Cook the quiche fully and allow it to cool completely. Wrap the quiche really well in plastic wrap to avoid freezer burn. To reheat the quiche from frozen, set the quiche out to thaw out for an hour or two. Preheat the oven to 350 degrees F and tent the quiche with aluminum foil. Heat until the middle is warmed through, approximately 45 minutes.
Can quiche be reheated?
Yes, to reheat quiche from the fridge, preheat the oven to 300 degrees and tent with aluminum foil. Heat until the middle is warmed through, approximately 20-25 minutes.
Can quiche be eaten cold?
Quiche can definitely be eaten cold! Many people serve cold quiche as a side for brunch. It’s just as delicious that way.
What is the difference between quiche and frittata?
Quiche is more like a savoury pie with a traditional pastry crust. It is baked entirely in the oven. A frittata, on the other hand, has no crust and is cooked in an oven-proof frying pan, starting on the top of the stove. Instead of being flipped like an omelette, it is finished in the oven to set the top and melt any cheese topping.
How to Make Broccoli Goat Cheese Quiche
Make your favourite pie crust recipe. Roll out the pastry and line your pie plate with pastry. Crimp the edges.
This recipe makes enough filling to fill one 9 or 10-inch pie plate. Place the pie plate on a small tray to catch any overflow as you transfer the quiche into the oven.
Prepare add-ins: Finely chop the onion and broccoli. You want the broccoli pieces to be fairly small. Add 1 tablespoon butter or olive oil to a frying pan and cook until the onion is translucent and the broccoli has softened. Set aside while you prepare the quiche filling.
Meanwhile, in a small bowl, whisk together ¼ cup of heavy cream with 2 tablespoon of flour until totally smooth and no lumps of flour remain.
In a 4 cup pyrex measure or in a medium-sized mixing bowl, beat 4 eggs. To the beaten eggs add whole milk, the flour and cream slurry you just made, shredded cheddar cheese, salt, pepper, and herbs and stir together well. Mix in the cooked broccoli and onion.
Pour the quiche mixture into your prepared pie plate slowly, being careful not to overfill the dish. (Sometimes there is extra filling if you added extra cheese or extra broccoli.)
I recommend doubling this recipe. You can always store the second quiche in the freezer for another day.
Crumble 1 oz of goat cheese over the top of the quiche. Slice 1 tomato and arrange the slices over the top of the quiche. Sprinkle the top with some more fresh thyme and cheddar cheese.
Bake in a 375-degree oven for 40 minutes or until the quiche is clearly set in the middle and a knife inserted near the centre comes out clean. Let stand at least 10 minutes before cutting. Serve hot or cold.
Tips for making Broccoli Goat Cheese Quiche
- If you don’t have access to fresh herbs you can use dried.
- I recommend placing the pie plate on a cookie sheet to protect your oven from potential spills.
- Take care to not overfill the pie plate with the filling. There may be extra filling if you added extra cheese or extra broccoli.
- Use your favourite pie crust recipe. Or try my spelt flour pie crust recipe for a healthier version. I have also purchased several store bought pie crusts lately and they have been a real time saver.
More Recipes to Enjoy Around the Table
Creamy Sausage Red Pepper Pasta
Every bite of Creamy Mushroom Penne With Sausage and Red Peppers provides a hint of dijon, rosemary and thyme flavours. If you’re looking for a new recipe to add to your repertoire, this is it! Delicious!
These buckwheat crepes are naturally gluten-free and made with wholesome ingredients. They are naturally sweetened with maple syrup and can be enjoyed with various toppings and fillings.
In this recipe, buckwheat flour replaces white all-purpose flour that typical crepe recipes call for. You won’t miss the white flour at all! Buckwheat flour lends a nutty, slightly earthy flavour to these delicious crepes while lemon zest brings balance by adding brightness.
Banana bread for the chocolate lover! Satisfy those chocolate cravings and enjoy all the comfort that banana bread is famous for. This sweet quick bread is also really easy to mix up and can be made with brewed coffee, topped with banana cut in half or a dusting of coconut or brown sugar.
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Broccoli Goat Cheese Quiche Recipe
Broccoli Goat Cheese Quiche
- 1 9 or 10 inch pie plate
Your Favourite Pie Crust Recipe (to make a crust for a 9 or 10 inch pie plate)
- 1 tbsp butter
- ½ cup onion chopped
- 1 cup broccoli chopped
- 4 large eggs beaten
- ¾ cup whole milk
- ¼ cup heavy cream or whole milk
- 2 tbsp all-purpose flour
- 1 cup cheddar cheese shredded
- ½ teaspoon unrefined sea salt
- ¼ tsp ground pepper
- 1 tsp of each fresh thyme, basil, sage and rosemary
- 1 oz goat cheese
To Top the Quiche
- 1 tomato sliced
- sprinke of fresh thyme leaves
- Make your favourite pie crust recipe. (I used Ina Garten's) Roll out the pastry and line your pie plate with pastry. Crimp the edges. This recipe makes enough filling to fill one 9 or 10 inch pie plate. Place the pie plate on a small tray to catch any overflow as you transfer the quiche into the oven.
- Prepare add-ins: Finely chop the onion and broccoli. You want the broccoli pieces to be fairly small. Add 1 tablespoon butter or olive oil to a frying pan and cook until the onion is translucent and the broccoli has softened. Set aside while you prepare the quiche filling.
- Meanwhile, in a small bowl, whisk together ¼ cup of heavy cream with 2 tablespoon of flour until totally smooth and no lumps of flour remain.
- In a 4 cup pyrex measure or in a medium sized mixing bowl beat 4 eggs. To the beaten eggs add whole milk, the flour and cream slurry you just made, shredded cheddar cheese, salt , pepper and herbs and stir together well. Mix in the cooked broccoli and onion
- Pour the quiche mixture into your prepared pie plate slowly, being careful not to overfill the dish. (Sometimes there is extra filling if you added extra cheese or extra broccoli.)
- Crumble 1 oz of goat cheese over the top of the quiche. Slice 1 tomato and arrange the slices over the top of the quiche. Sprinkle the top with some more fresh thyme and cheddar cheese.
- Bake in a 375 degree oven for 50-60 minutes or until the quiche is clearly set in the middle and a knife inserted near the centre comes out clean. Let stand at least 10 minutes before cutting. Serve hot or cold.
I recommend placing the pie plate on a cookie sheet to protect your oven from potential spills. Take care to not overfill the pie plate with the filling. There may be extra filling if you added extra cheese or extra broccoli. I recommend doubling this recipe. You can always store the second quiche in the freezer for another day.
Before You Go
If you make this Quiche recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Giving away Christmas magic secrets! I like it!
Christy Faber says
Recipe for a great Christmas: delicious food!
Adrian F says
This quiche is amazing! I love the consistency and texture of it all, and the tomatoes on top were a great touch. Thanks
Christy Faber says
So great to hear! Thank you!
Allison W says
This recipe is so delicious and easy to make! The goat cheese is so yummy, the tomato is a beautiful added touch and it's so fun to use fresh herbs from the garden. I think this will become a staple!! Thanks Christy 🙂
Christy Faber says
It is so fun to use fresh herbs from the garden, I agree! Glad your kitchen garden is providing joy this summer!
This looks delicious! I love broccoli but never think to put it in quiche. Can’t wait to try it.
Christy Faber says
Thank you! Hope it becomes a favourite recipe for you!
Made this for dinner last night! It was a big hit! Thanks for the recipe
Looks like a great recipe. Perfect choice to serve for any meal of the day!
Christy Faber says
Thank you! So true! Quiche is so versatile.
Lauren Klein says
This flavor combination sounds absolutely delicious and a good change up from my normal go-to's!!
Christy Faber says
Thank you! Yes I love this flavor combo!
Amber Reesor says
Christy, this sounds amazing! I love a good quiche, but especially love how quiche has so many special memories attached to it for you. Our Christmas mornings weren't quite as slow growing up, but we had many similar traditions. I'm definitely trying to embrace the slow with my own little family on Christmas mornings. Nothing beats a delicious brunch together!
Christy Faber says
Yes! Love a slow calm Christmas day with many traditions!