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Easy Broccoli Goat Cheese Quiche Recipe

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. 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 tbsp 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 tbsp 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.
  • A spelt pie crust recipe will be coming soon to the blog but for now just use your favourite pie crust recipe. 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

Cut sausages for Creamy Mushroon Penne with Sausage and Red Pepper
The final step for making Creamy Mushroom Penne with Sausage and Red Pepper: Slice the sausage into thin coins and add to the sauce. Add the pasta as well and toss to coat in the cream sauce. Sprinkle with fresh thyme and serve hot.

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!

Make Chocolate Buckwheat Crepes!
Make Chocolate Buckwheat Crepes! Perfect to fill with your favourite topping.

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.

Double Chocolate Banana Bread cut into slices, with pieces leaning against each other on a cutting board.
My Double Chocolate Banana Bread has a generous amount of chocolate chips and cocoa powder in the batter.

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

In this easy broccoli goat cheese quiche, 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. Enjoy!
5 from 6 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast, Main Course
Cuisine French
Servings 8 Slices
Calories 146 kcal

Equipment

  • 1 9 or 10 inch pie plate

Ingredients
  

Your Your Favourite Pie Crust Recipe (to make a crust for a 9 or 10 inch pie plate)

    Quiche filling

    • 1 tbsp butter
    • 1/2 cup onion chopped
    • 1 cup broccoli chopped
    • 4 large eggs beaten
    • 3/4 cup whole milk
    • 1/4 cup heavy cream or whole milk
    • 2 tbsp all-purpose flour
    • 1 cup cheddar cheese shredded
    • 1/2 tsp unrefined sea salt
    • 1/4 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

    Instructions
     

    • 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 tbsp 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 tbsp 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.

    Notes

    If you don’t have access to fresh herbs you can use dried.  Use a half teaspoon of each.  

    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.
    Keyword christmas, quiche, vegetarian

    Before You Go

    ‘Til next time,

    Christy

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    Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

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