Roasted Broccoli and Swiss Quiche is a wonderful option whether you’re looking for a dish for a special brunch, or for a Meatless Monday meal for dinner. Roasting the broccoli is a must – it brings out such great flavor. You’ll love it!
I was in the mood recently for a simple meal. I have to stress, though, that I didn’t want simple to equate to bland. Roasted Broccoli and Swiss Quiche is certainly not bland, and I have to give most of the credit to roasted broccoli.
Have you tried roasting broccoli in the oven? It’s almost too easy to turn those green florets into flavor bombs. Drizzle the florets with some olive oil, season with salt and pepper, pop in the oven, and voilà!
Roasting veggies is something I love to do. Pieces and parts of the veggies get dark and that caramelization adds fabulous flavor to pretty much whatever it is you’re roasting. I’ve roasted radishes (Roasted Radishes and Sautéed Kale with Citrus Salt), cauliflower (Parmesan and Herb Roasted Cauliflower Bites), and Brussels sprouts, too (Roasted Brussels Sprouts with Chipotle-Bacon Jam). The list goes on: butternut squash, garlic, green beans…
If you’re serving this quiche for dinner, serve it with a salad or soup to complete your meal. And think how good the leftovers would be served cold for breakfast the next day (anyone with me on that? I love cold leftovers!), or heated through for lunch.
I made the pie crust from scratch (it’s so easy to do), but you could always use prepackaged pie crust to cut down on prep time. I have to say, and you can probably tell from my pictures, I’m not the best when it comes to creating a pretty, crimped crust! But you’ll forget that when you taste Roasted Broccoli and Swiss Quiche.
It seems strange for something so tiny, but the chives on top are the crowning glory. I didn’t want to add onion or garlic to the filling, but the chives added just the right touch to this Roasted Broccoli and Swiss Quiche. I hope you enjoy this simple and flavorful dish.
This meatless dish is perfect for a special brunch, or as the main dish to a weeknight meal. The roasted broccoli adds so much fabulous flavor!
1 based on 1 review(s)
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 2/3 cup vegetable shortening
- 3/4 cold water
- 2-1/2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 5 eggs
- 2 cups heavy cream
- 1-3/4 cups shredded Swiss cheese, divided
- 1/8 teaspoon ground nutmeg
- Chopped fresh chives as garnish
- Cut into small pieces, and add the shortening to the dry ingredients. Use a pastry blender to mix the ingredients together. Add the water to the dough, a little at a time, and continue to mix until it looks like a course meal and there are several pea-sized clumps that form.
- Continue to mix the dough until it’s soft enough to form a dough ball.
- Form a ball with the dough, then split it into two equal portions and form them into disks. Wrap the disks in plastic wrap. Freeze one to use another time, and refrigerate the other for about an hour.
- When you’re ready to form your crust, remove the dough from the refrigerator and lightly flour your work surface. Place the dough on the floured work surface and sprinkle it with some flour, too. Start rolling out the dough with a rolling pin, moving it in one direction, starting at the middle of the dough, and working away from you. Rotate the dough a few times and continue the same rolling motion. The dough should be about 1/8-inch thick and about 2 inches larger than the size of your inverted pie pan.
- When you’re ready to move the dough to the pie pan, roll it over your rolling pin and unroll it over the pie pan. Let the dough settle to the bottom of the pan and gently press it down with your hands. There should be about 2 inches of extra dough around the edges.
- Preheat the oven to 450 degrees F.
- Trim the dough to the edge of the pan, and crimp it. Prick the bottom of the dough just a few times then cover it with a double layer of aluminum foil (press the foil down into the bottom of the pan, up the sides, and around the edges).
- Bake for about 10 minutes, remove the foil, and bake for another 5 minutes. Set aside.
- Add broccoli florets to a large bowl. Drizzle with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- Add to the oven to cook for 20-25 minutes, or until the broccoli starts to char slightly. The bottoms may char faster than the top. Remove and set aside. When cool to the touch, cut into small, 1/2-inch pieces.
- Combine the eggs, heavy cream, remaining salt and black pepper, and nutmeg. Whisk to combine.
- Add the broccoli to the mixture and toss. Add all but about 1/4 of the Swiss cheese to the mixture, and pour into the pie crust. Sprinkle the remaining cheese over the top of the mixture. Bake for about 50 minutes or until the center is almost set. Note: for the last 15 minutes of cooking, wrap foil around the edges of the crust so it doesn’t burn.
- Place under the broiler for about a minute, just to brown the top slightly.
- Remove from the oven and remove the foil.
- Allow it to cool 20-30 minutes. Sprinkle the top with the chives and serve.
I made my own pie crust for this quiche, but using a prepackaged pie crust will take less time to make this meal.
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