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Big Broccoli Quiche with Smoked Cheddar Cheese and Sausage

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Active Time:  46 Minutes

  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 7x7-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 to 1 1/2 cups finely diced fully-cooked smoked sausage (optional)
FOR CRUST: Position rack in center of oven and preheat to 400 degrees F. Roll out dough on wax paper to 14x11-inch rectangle. Invert dough into 11 1/4 x 8-inch tart pan with removable bottom. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze 30 minutes.

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

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

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

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

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

Recipe created exclusively for by Ken Haedrich.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quiche: Keeping it Easy and Real
 Easy Entertaining: Make-Ahead Mains
Nutrition Facts per Serving
Yield:   Makes to 15 small servings
Calories: 346
Fat. Total: 27g
Fiber: 1g
Carbohydrates, Total: 17g
Sodium: 297mg
% Cal. from Fat: 70%
Cholesterol: 148mg
Protein: 9g
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