Quiche Recipe with Roasted Broccoli and Cheddar {cornmeal crust}
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)
Roasted Broccoli and Cheddar Quiche Recipe
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:
Yield: 6 Serving Size: 1 sliceAmount Per Serving: Calories: 577Total Fat: 41gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 208mgSodium: 827mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 27g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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!
12 Comments on “Quiche Recipe with Roasted Broccoli and Cheddar {cornmeal crust}”
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.
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!
I love the idea of using a cornmeal crust. I must try it- quiche is one of my favorite things ever!
Love the crust idea! I would probably just add some diced fried onions.
I’m a sucker for any quiche, so this is definitely my kind of recipe! Looks delicious!
I love a solid quiche like this! Broccoli and cheddar are the best!
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
Love the idea of cornmeal in the crust! I bet the flavor and texture are wonderful.
love this twist on the traditional crust
Great idea to roast the broccoli! The cornmeal crust sounds delicious! I love quiche, and hope to make this one soon!
Quiches are one of my favorite things. I will have to try it next time with this cornmeal crust.
I am loving this cornmeal crust! Great added flavor tip with the roasted broccoli!