Big Broccoli Quiche with Smoked Cheddar Cheese and Sausage

  • Active Time 46m

Makes to 15 small servings

Sometimes it's hip to be a square quiche, or at least a rectangular one, especially when you want a large tart that makes neat little appetizer portions. This is an excellent party quiche because most people like broccoli. And by simply omitting the sausage you have a meatless version. You can even put the sausage on half, if you prefer. To make the neatest slices, cool then refrigerate the quiche, cutting while cold. Rewarm in a low oven or bring to room temperature before serving.


  • For Crust:
  • 1 recipe Basic Pastry Crust Dough II, shaped into 7 x 7-inch square, chilled
  • For Filling:
  • 3 cups broccoli florets
  • 3 tablespoons unsalted butter
  • 2 cups thinly sliced onions
  • 1 garlic clove, minced

  • 2 cups grated smoked cheddar cheese
  • 1 1/2 cups whipping cream
  • 4 large eggs
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 - 1 1/2 cups finely diced fully-cooked smoked sausage (optional)


FOR CRUST: Position a rack in the center of the oven and preheat to 400 degrees F. Roll out the dough on wax paper to a 14 x 11-inch rectangle. Invert the dough into an 11 1/4 x 8-inch tart pan with removable bottom. Fold the overhang in and press, forming double-thick, high-standing sides. Pierce the crust all over with a fork. Freeze 30 minutes.

Line the crust with foil; fill with pie weights. Place the tart pan on a baking sheet and bake until the sides begin to set, about 25 minutes. Remove the foil and pie weights. Bake the crust until cooked through and pale golden, piercing with a fork if the crust bubbles, about 8 minutes longer. Cool the crust in pan on a cooling rack. Reduce the oven temperature to 375 degrees F.

FOR FILLING: Steam the broccoli until crisp-tender, about 2 minutes. Cool completely.

Melt the butter in a large skillet over medium heat. Add the onions and saute until pale golden, about 12 minutes. Cool completely.

Place the crust in tart pan on a heavy large baking sheet. Arrange the broccoli and sauteed onions in the crust. Sprinkle with half of the cheese. Whisk the cream, eggs, mustard, basil, salt and pepper in a medium bowl to blend. Slowly pour the custard over the fillings. Sprinkle with the remaining cheese, then sausage, if using. Bake the quiche until golden brown and puffed, about 40 minutes. Cool on rack for 30 minutes.

Transfer the quiche to a platter. Using a serrated knife, cut the quiche and serve warm.

Recipe created exclusively for by Ken Haedrich.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6436

nutrition information per serving

346 calories; 27g total fat; 148mg cholesterol; 297mg sodium; 17g carbohydrates; 1g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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