Spinach and Broccoli Quiche with a Crisp, Custardy Filling

Spinach and broccoli quiche is a French-style savory custard tart filled with tender vegetables, eggs, cream, and cheese, all baked in a flaky pastry crust. The broccoli is cooked before it goes into the filling, which keeps it tender and helps prevent excess moisture; the result is hearty enough for brunch but simple to serve for lunch or dinner. Family and regional versions vary, so this recipe keeps the flavors classic and flexible.

Ingredients

1 refrigerated 9-inch pie crust (23 cm), fitted into a pie plate
1 tablespoon olive oil (15 ml)
½ cup finely diced yellow onion (75 g)
1½ cups small broccoli florets (135 g)
4 packed cups baby spinach (120 g)
5 large eggs (about 250 g without shells)
1 cup half-and-half (240 ml)
1 cup shredded sharp cheddar cheese (100 g), divided
½ teaspoon fine salt (3 g)
¼ teaspoon black pepper (0.5 g)
⅛ teaspoon ground nutmeg (about 0.25 g), optional

Instructions

Heat the oven and prepare the crust. Set a rack in the center of the oven and heat it to 375°F (190°C). Fit the refrigerated crust into a 9-inch (23 cm) pie plate, pressing it gently into the bottom and sides without stretching it. Fold or trim the overhang, then crimp the edge. Prick the base several times with a fork. Line the crust with parchment paper or foil and fill it with pie weights or dry beans. Set the plate on a baking sheet so it is easier to move.
Blind-bake the pastry. Bake the weighted crust for 15 minutes. Carefully lift out the lining and weights, then return the crust to the oven for 10 minutes, until the base looks dry and the edges are just beginning to color. This first bake helps the pastry stay crisp beneath the moist filling. Leave the oven on and set the crust aside while you cook the vegetables.
Cook the broccoli and onion. Warm the olive oil in a skillet over medium heat. Add the onion and broccoli and cook for 5 to 6 minutes, stirring now and then, until the onion softens and the broccoli is bright green with a little tenderness. If the pan seems dry or the broccoli is browning before it softens, add 1 tablespoon of water (15 ml) and cover the pan for a minute. Avoid cooking the broccoli until completely soft; it will cook further in the quiche.
Wilt and drain the spinach. Add the spinach to the skillet in handfuls, turning it with tongs or a spoon as it wilts. Cook for 1 to 2 minutes, just until no large leaves remain. Take the pan off the heat and let the vegetables cool briefly. If liquid has collected in the pan, drain it; a watery vegetable filling can make the custard loose and the pastry soggy.
Mix the custard. In a medium bowl, whisk the eggs, half-and-half, salt, pepper, and nutmeg, if using, until the yolks and whites are blended. Stir in about three-quarters of the shredded cheddar. Spread the warm vegetables evenly over the baked crust, then pour the egg mixture over them. Scatter the remaining cheese across the top. If a few broccoli pieces rise above the custard, press them down lightly so they do not dry out.
Bake until set. Place the pie plate on the baking sheet and bake at 375°F (190°C) for about 40 to 45 minutes. Begin checking around 40 minutes: the outer part of the filling should be set, while the center may still have a slight, gentle wobble. The USDA FSIS safe minimum internal temperature for egg dishes is 160°F (71°C); check the center with a food thermometer, avoiding a large broccoli floret. If it has not reached 160°F (71°C), bake for a few more minutes and check again. If the crust edge is browning too quickly, shield it loosely with foil.
Rest and slice. Transfer the quiche to a cooling rack and let it stand for 15 minutes before cutting. The filling will finish settling as it rests, making neater slices. Use a sharp knife and wipe it between cuts if you want especially clean portions.

Tips

Keep the crust crisp. Blind-baking gives the pastry a head start before it meets the custard. Drain the cooked vegetables well, and do not pour in any liquid left in the skillet. If you are using a particularly thin or delicate crust, place the pie plate on a preheated baking sheet to help the bottom bake evenly.
Cut the broccoli small. Florets about ½ inch (1 cm) across cook quickly and are easy to fit into each slice. Large pieces can leave gaps in the custard and make the quiche harder to cut. Chop any tender broccoli stems finely rather than discarding them.
Use room-temperature ingredients if convenient. Eggs and half-and-half that are not very cold blend more easily and may help the filling bake evenly. There is no need to warm them; simply take them out while the crust blind-bakes. Whisk just until combined rather than beating lots of air into the mixture.
Adjust the cheese to taste. Cheddar gives the filling a clear, savory flavor, while Swiss-style cheese melts smoothly and tastes milder. If you use a salty cheese such as feta, reduce the added salt a little and taste the cooked vegetables before assembling.

Serving Suggestions

Serve spinach and broccoli quiche warm, at room temperature, or chilled. For brunch, pair a slice with a bowl of fresh fruit, roasted potatoes, or a simple green salad with a sharp vinaigrette. The acidity in a lemony or mustard-based dressing balances the rich custard without competing with the vegetables. For lunch or a light supper, add tomato soup, lentil soup, or a salad of crisp greens and sliced cucumber.

For a buffet, cut the rested quiche into eight wedges and set out serving utensils; it is easier to serve than a very hot quiche straight from the oven. If you are making several dishes, this one can be baked ahead and served at room temperature. Avoid leaving it out for more than two hours, and return any leftovers to the refrigerator promptly.

Variations

Use frozen spinach. Substitute ¾ cup (about 120 g) thawed frozen spinach for the fresh spinach. Squeeze it firmly in a clean kitchen towel or paper towels before adding it to the skillet; frozen spinach holds more water, so draining it well matters. The flavor is similar, though the texture is softer.
Change the cheese. Replace some or all of the cheddar with Gruyère, Swiss, or crumbled feta. Gruyère and Swiss melt into a smooth, mild filling; feta brings a saltier, tangier note and stays in small crumbles. Keep the total amount close to 1 cup (100 g) so the custard still sets properly.
Add herbs or aromatics. Stir 1 tablespoon chopped fresh dill or parsley (about 4 g) into the egg mixture, or add 1 minced garlic clove (about 3 g) to the skillet for the last 30 seconds of cooking the onion. A small amount of lemon zest can brighten the filling, but avoid adding lemon juice, which can loosen the custard.
Make it crustless. Grease a 9-inch (23 cm) pie plate well and skip the pastry and blind-baking steps. Add the cooked vegetables and egg mixture to the dish and bake at 350°F (177°C) until the center reaches 160°F (71°C), usually 35 to 45 minutes. The result is more like a tender baked frittata than a pastry quiche; check early because the baking time can vary by dish.

Storage and Reheating

Refrigerate leftover quiche within 2 hours of baking. Cover the pie plate or transfer slices to an airtight container; refrigerated quiche keeps for 3 to 4 days. It is fine to eat cold, or reheat individual slices in a 325°F (163°C) oven for about 10 to 15 minutes, until hot throughout. For food safety, leftovers should be reheated to 165°F (74°C); check the center of a slice with a thermometer. A microwave also works for a quick portion, though it softens the crust. Heat in short intervals so the egg filling does not become rubbery.

To freeze, cool the quiche completely, then wrap the whole quiche or individual slices tightly and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat in the oven until hot throughout and at least 165°F (74°C). The crust may be a little less crisp after freezing, but the filling should remain pleasant. Do not thaw quiche on the counter.

Frequently Asked Questions

Can I make spinach and broccoli quiche ahead?
Yes. Bake it fully, let it rest, and refrigerate it covered once it has cooled; serve it chilled or reheat it before serving. You can also blind-bake the crust and cook the vegetables a day ahead, storing them separately in the refrigerator. Assemble and bake the quiche when you are ready so the crust does not sit filled for too long before baking.

How can I tell when quiche is done?
The edges should look set and the center should have only a slight wobble, not ripple like liquid. For the food-safety check, measure the center with a food thermometer and make sure it reaches 160°F (71°C). Letting the quiche rest for 15 minutes helps the custard finish setting and makes it easier to slice.

Can I use frozen broccoli?
Yes. Thaw it first, chop large florets into small pieces, and pat it dry. Briefly sauté it with the onion to remove surface moisture and warm it through. Frozen broccoli is often softer than fresh, so handle it gently and avoid cooking it for long before it goes into the filling.

Why did my quiche turn watery?
Excess water usually comes from spinach or broccoli that was not drained well, or from overbaking the custard until it separates. Cook the vegetables first, drain any liquid, and avoid adding frozen spinach before squeezing it dry. Bake only until the center reaches the safe temperature and has a gentle wobble, then let it rest before slicing.

Can I use a store-bought crust?
Yes. A refrigerated 9-inch pie crust is the convenient option used here. Fit it into a pie plate and blind-bake it as directed, even if the package suggests using it unbaked; the preliminary bake helps keep the base from becoming soggy. If the crust is already in a disposable foil pan, set that pan on a sturdy baking sheet for support.

Can I make this without dairy?
You can use an unsweetened, unflavored plant-based cooking cream in place of half-and-half and a dairy-free shredded cheese, though the filling may set and brown somewhat differently. Choose a product meant for cooking rather than a sweetened coffee creamer. Check the center temperature and look for a set edge with a slight wobble, since plant-based products can change the final texture.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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