Description

Golden, flaky, and filled with a delicious mix of broccoli, bell peppers, onions, and creamy Parmesan cheese, this broccoli and vegetable quiche is the perfect dish for any meal. Whether you’re serving it for breakfast, brunch, or a light dinner, this savory and nutritious quiche is packed with flavor and incredibly easy to make.

Ingredients

Scale

For the Quiche Filling

2 cups broccoli (chopped) – Adds texture, color, and nutrients.
1 small onion (diced) – Provides sweetness and depth.
1 medium carrot (grated) – Enhances color and flavor.
½ cup bell pepper (diced) – Adds crunch and freshness.
2 cloves garlic (minced) – Infuses aromatic richness.
4 large eggs – Creates a smooth, custard-like base.
1 cup heavy cream – Provides a rich, creamy texture.
½ cup Parmesan cheese (grated) – Adds savory depth.
½ tsp salt – Balances flavors.
¼ tsp black pepper – Adds warmth and spice.
½ tsp dried basil – Brings a subtle herbal aroma.
1 tbsp butter – For sautéing the vegetables.

For the Garlic Sauce

2 tbsp mayonnaise – Adds a creamy base.
2 tbsp Greek yogurt – Brings tanginess and richness.
¼ cup cucumber (grated) – Provides a refreshing taste.
1 tbsp fresh dill (chopped) – Enhances the sauce with an herbal touch.
1 clove garlic (minced) – Adds bold flavor.

For the Crust (Optional)

1 ¼ cups all-purpose flour – Forms the base of the crust.
½ cup butter (cold, cubed) – Ensures a flaky texture.
3–4 tbsp cold water – Helps bind the dough.

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Instructions

1. Prepare the Broccoli

Cut broccoli florets into small pieces.
Blanch in boiling water for 2-3 minutes, then transfer to an ice bath with vinegar to retain color.
Drain and set aside.

2. Sauté the Vegetables

Heat butter in a pan over medium heat.
Add onions, carrots, and bell peppers, cooking until softened.
Stir in garlic, salt, black pepper, and dried basil.
Cook for 1 more minute, then remove from heat and let cool.

3. Prepare the Egg Mixture

In a bowl, whisk together eggs and cream until smooth.
Fold in Parmesan cheese for added richness.
Stir in the sautéed vegetables and broccoli.

4. Make the Crust (Optional)

Combine flour and butter in a bowl, cutting the butter into the flour.
Add cold water gradually and mix into a dough.
Roll out and press into a greased pie dish.

5. Assemble and Bake

Pour the egg and vegetable mixture into the crust (or a greased dish for a crustless quiche).
Bake at 375°F (190°C) for 25-30 minutes, until golden and set.

6. Prepare the Garlic Sauce

In a bowl, mix mayonnaise, Greek yogurt, grated cucumber, dill, and garlic.
Stir well and chill until serving.

7. Serve and Enjoy

Let the quiche cool for 5-10 minutes before slicing.
Serve warm with a side of garlic sauce for an extra burst of flavor.

Notes

For a gluten-free version, use a gluten-free pie crust.
For a lighter option, substitute half-and-half instead of heavy cream.
Store leftovers in an airtight container for up to 4 days.
Reheat in the oven at 350°F (175°C) for 10 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: Mediterranean