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.
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!
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!
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.
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)
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
- 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.
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.
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!