Best 2 Brie And Broccoli Quiche Recipes

Indulge in a delightful culinary experience with our brie and broccoli quiche, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features a flaky, buttery crust enveloping a rich and creamy filling of melted brie cheese, tender broccoli florets, and eggs, all seasoned to perfection. Discover variations of this classic quiche, including a vegetarian option with roasted red peppers and spinach, a meat-lover's delight with crumbled bacon and ham, and a unique twist with smoked salmon and asparagus. Each recipe offers a unique combination of ingredients, ensuring there's a quiche for every palate. Whether you're hosting a brunch, preparing a special dinner, or simply craving a comforting meal, our brie and broccoli quiche, along with its versatile variations, will leave you and your loved ones utterly satisfied.

Let's cook with our recipes!

EASY BROCCOLI QUICHE

Easy Broccoli Quiche image

This easy vegetarian quiche is a snap to make but looks great on the table.

Provided by sal

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 (9 inch) unbaked pie crust
3 tablespoons butter, divided
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 ½ cups shredded mozzarella cheese
4 eggs, well beaten
1 ½ cups milk
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven until center has set, 30 to 50 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 21.5 g, Cholesterol 167.3 mg, Fat 26.8 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 12 g, Sodium 898.2 mg, Sugar 4.9 g

BRIE AND BROCCOLI QUICHE

Brie and Broccoli Quiche image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

Ingredients

4 yellow onions, sliced
4 tablespoons (1/2 stick) salted butter
Kosher salt and freshly ground black pepper
1 cup chopped broccoli
1 pie crust, homemade or store-bought, recipe follows
All-purpose flour, for rolling
8 ounces Brie
1 1/2 cups half-and-half
8 large eggs
1 tablespoon finely chopped chives
3 cups all-purpose flour
3/4 cup vegetable shortening
1 1/2 sticks (12 tablespoons) salted butter
1 large egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon kosher salt

Steps:

Fry the onions in the butter in a large skillet over medium-low heat, stirring occasionally, until the onions are deep golden brown, 15 to 20 minutes (maybe longer). Set aside to cool.
Preheat the oven to 400 degrees F.
Bring a pot of water to a boil and salt generously; prepare an ice water bath. Blanch the broccoli in the boiling water for 1 minute, then remove it to the bowl of ice water to stop the cooking and set the color. Remove it from the water to drain.
Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the onions over the base of the crust, then lay the brocolli pieces on top of the onions. Chop the Brie and lay that in the crust too.
Whip the half-and-half, eggs and some salt and pepper in a large bowl, then pour it into the crust. Sprinkle the chives on top.
Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of your quiche.

Don't overcook the quiche. The center should be just set, but not firm.

Let the quiche cool slightly before serving. This will allow the flavors to meld and the quiche to firm up.

Serve the quiche with a variety of sides. Some good options include salad, roasted vegetables, or fruit.

Be creative with your fillings. You can use any type of cheese, vegetable, or meat that you like.

Conclusion:

Quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover ingredients. With so many different variations to choose from, there's sure to be a quiche recipe that everyone will love.