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Quiche Recipe with Roasted Broccoli and Cheddar {cornmeal crust}

4.86
/5
1 hr 15 mins
14 Comments
Jump to Recipe
By: Rachel GurkPosted: 05/09/2014Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Roasted Broccoli and Sharp Cheddar Quiche Recipe on RachelCooks.com

A quiche recipe made to turn heads! The crunchy cornmeal crust and flavorful fillings including roasted broccoli and sharp cheddar will quickly make this quiche a family favorite.

Roasted Broccoli and Sharp Cheddar Quiche Recipe on RachelCooks.com

I love quiche. I mean, it’s basically an egg and cheese pie. And who doesn’t love eggs, cheese, and pie?

This quiche recipe is a take on my spinach and swiss quiche which has the same irresistible cornmeal crust. Once you try this crust on a quiche, a plain ol’ pie crust will never measure up. The cornmeal adds so much flavor and great crunchy texture. It’s unexpected and so, so, so perfect. Seriously…you have to try it!

Roasted Broccoli and Sharp Cheddar Quiche Recipe on RachelCooks.com

And I know I’m getting slightly predictable, but I roasted my broccoli before I threw it into this quiche. Even though spring is finally here in Michigan and the weather is getting warmer, I still turn my oven on to roast vegetables. Makes my house kind of warm, but I love roasted vegetables that much!

Roasted Broccoli and Sharp Cheddar Quiche Recipe on RachelCooks.com

Why roast the broccoli before adding it to the quiche? Roasting adds a richer, deeper flavor and the broccoli also holds up slightly better so you get nice big bites of broccoli in this quiche. Do you have to roast the broccoli? Nope, sometimes I make this with frozen broccoli, right out of the bag. No need to cook it first.

I like to use sharp cheddar in this quiche. It’s the perfect complement to the broccoli. Broccoli and cheese go together like popcorn and butter. 

This quiche recipe is hearty and filling without being overly rich and heavy. Even though “real men don’t eat quiche” (according to author Bruce Feirstein), this hearty roasted broccoli and cheddar cheese quiche with a cornmeal crust appeals to the guys in the crowd, too. 

Pair it with a light salad or a bowl of fruit. It’s perfect for breakfast, brunch, lunch, or a meatless main dish.

Have some left over? Lucky you! Ben likes to put a slice in a container to reheat at work for lunch the next day. Just pop a slice into the microwave for a minute (don’t overcook it, it gets hot quickly) and you’re good to go. Or really, it’s even good cold.

Roasted Broccoli and Sharp Cheddar Quiche Recipe on RachelCooks.com

I love eggs, any shape or form!

Here’s a few more of my favorite recipes:

 

  • Egg White Frittata with Spinach and Green Chiles
  • Sheet Pan Breakfast Tostadas
  • Bacon Cheddar Quiche with Sweet Potato Crust (you’ll love this healthy crust!)
  • Turkey Sausage and Asparagus Quiche
  • Heirloom Tomato and Polenta Quiche
  • Mini Frittatas with Spinach and Red Pepper
  • California Breakfast Wrap (with avocado, bacon, and egg)
  • Fall Instant Pot Shakshuka with Butternut Squash
  • Egg White Breakfast Bake with Sweet Potatoes and Spinach
  • Egg White Casserole with Sweet Potato Crust and Turkey Sausage (with video)

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

roasted broccoli quiche on rachelcooks.com
Recipe

Get the Recipe: Roasted Broccoli and Cheddar Quiche Recipe

4.86 from 7 votes
Prep Time: 25 mins
Cook Time: 40 mins
Additional Time: 10 mins
Total Time: 1 hr 15 mins
6 servings
Print Rate Recipe
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A quiche recipe made to turn heads! The crunchy cornmeal crust and flavorful fillings including roasted broccoli and sharp cheddar will quickly make this quiche a family favorite.

Ingredients

For the crust:

  • 1/2 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold water

For the filling:

  • 4 eggs, beaten
  • 1 cup milk (2% or whole)
  • 2 cups shredded extra sharp cheddar cheese
  • 1/4 teaspoon salt, or to taste
  • pepper to taste
  • pinch of cayenne
  • 2 cups chopped roasted broccoli

Instructions

  • Preheat oven to 425°F.
  • Combine cornmeal, flour, salt in a small bowl. Cut in shortening using a fork or pastry cutter until combined. Sprinkle water in while tossing with fork, and continue to stir lightly until mixture forms a ball. Roll out on lightly floured board. Fit loosely into a 9-inch pie pan, fluting edges — they don’t have to be perfect.
  • Spread roasted broccoli over the bottom of the crust. Spread shredded cheese over broccoli.
  • In a separate bowl, combine beaten eggs, milk, salt, pepper, and cayenne. Pour over broccoli and cheese.
  • Bake at 425°F for 15 minutes. Turn the oven down to 350°F and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving.

Nutrition Information

Serving: 1slice, Calories: 577kcal, Carbohydrates: 24g, Protein: 27g, Fat: 41g, Saturated Fat: 21g, Polyunsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 208mg, Sodium: 827mg, Fiber: 1g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: We all love this quiche recipe, particularly me. I could honestly live on quiche. Quiche and popcorn.
Husband’s take: He likes this, too. He’s a huge fan of roasted broccoli (thank goodness, because we eat it all the time).
Changes I would make: None are necessary but of course you could always sub out the broccoli for another vegetable or play around with a different cheese. Don’t mess with the crust though.
Difficulty: Pretty easy! I know you can do it!
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  1. Angela says

    March 12, 2022 at 11:33 am

    5 stars
    This is my go-to recipe for quiche and I love the roasted broccoli- the flavor is amazing! I have reduced the cheese amount some in some of my recent versions and like that too. I recently made it with no crust (I know, I know, but trying to reduce some calories) and it was great, but not as amazing as with the crust of course. Lol

    Reply
    • Rachel Gurk says

      March 16, 2022 at 12:15 pm

      Looks so yummy! Thanks for sharing!

      Reply
  2. MERCEDES G RAMOS says

    January 17, 2019 at 12:18 am

    I made this the other night as I had roasted broccoli leftover from a previous meal. Although I did not have a complete 2 cups of broccoli, the dish came out very good.
    The crust is just as advertised, crunchy due to the cornmeal crust. I used the suggested shortening; however, I might want to add a little butter as well.
    The filling is excellent and fits the crust perfectly. The only suggestion is to not add salt to the filling as the cheese has a lot of salt and this is not needed. The cayenne gives a nice kick!
    Other filling suggestions are ham, asparagus (roasted) and Gruyere cheese. I would love to put a little Serrano chile.

    Reply
    • Rachel Gurk says

      January 17, 2019 at 11:41 am

      So glad you liked this recipe, Mercedes! Thank you for taking the time to come back and leave a comment! Love your filling suggestions…yum! Can’t wait to try some of those!

      Reply
  3. kelley {mountain mama cooks} says

    May 13, 2014 at 10:18 am

    I love the idea of using a cornmeal crust. I must try it- quiche is one of my favorite things ever!

    Reply
  4. Linda says

    May 11, 2014 at 2:52 am

    Love the crust idea! I would probably just add some diced fried onions.

    Reply
  5. Phi @ The Sweetphi Blog says

    May 9, 2014 at 11:19 pm

    I’m a sucker for any quiche, so this is definitely my kind of recipe! Looks delicious!

    Reply
  6. Katrina @ Warm Vanilla Sugar says

    May 9, 2014 at 10:16 pm

    I love a solid quiche like this! Broccoli and cheddar are the best!

    Reply
  7. Carol at Wild Goose Tea says

    May 9, 2014 at 3:22 pm

    I am with the other responders—Love love the crust. I tagged that. I am a quiche person. When you can make it ahead and microwave the leftovers, I buy a ticket and get on that train. Ding Ding—that me ringing the bell. It must be a pretty dingy train if it just goes Ding Ding. Lol

    Reply
  8. Liz@Virtually Homemade says

    May 9, 2014 at 9:48 am

    Love the idea of cornmeal in the crust! I bet the flavor and texture are wonderful.

    Reply
  9. denise says

    May 9, 2014 at 9:21 am

    love this twist on the traditional crust

    Reply
  10. Kristine @ Kristine's Kitchen says

    May 9, 2014 at 8:53 am

    Great idea to roast the broccoli! The cornmeal crust sounds delicious! I love quiche, and hope to make this one soon!

    Reply
  11. Meagan @ A Zesty Bite says

    May 9, 2014 at 8:44 am

    Quiches are one of my favorite things. I will have to try it next time with this cornmeal crust.

    Reply
  12. Tahnycooks says

    May 9, 2014 at 8:12 am

    I am loving this cornmeal crust! Great added flavor tip with the roasted broccoli!

    Reply

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