Soy-Free Broccoli Quiche
Elevate your next brunch or family dinner with this irresistible Soy-Free Broccoli Quiche. Featuring a buttery, homemade crust filled with perfectly sautéed broccoli, creamy cheddar cheese, and a rich, velvety egg custard, this recipe brings wholesome comfort to your table without a trace of soy. The gentle seasoning of black pepper and a hint of nutmeg add a subtle depth of flavor, while the dish comes together with impressive ease—perfect for both beginner cooks and seasoned home chefs. With just 25 minutes of prep and a baking time of 45 minutes, this quiche serves as a crowd-pleasing star for any meal. Whether you enjoy it warm from the oven or served at room temperature, this savory delight is sure to become a family favorite. Ideal for those with dietary restrictions or anyone craving a soy-free twist on a classic!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter
- 3 tablespoons Cold water
- 1 tablespoon Olive oil
- 2 cups Broccoli florets
- 1 cup Shredded cheddar cheese
- 4 units Large eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, mix together 1.5 cups of all-purpose flour and 0.5 teaspoon of salt.
Cut 0.5 cups of unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or fork, blend until the mixture resembles coarse crumbs.
Add 3 tablespoons of cold water, one tablespoon at a time, mixing gently until the dough holds together without being wet or sticky.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 2 cups of broccoli florets and sauté until they are bright green and just tender, about 5 minutes.
In a large bowl, whisk together 4 large eggs, 1 cup of heavy cream, 0.5 cup of milk, 0.25 teaspoon of black pepper, and 0.125 teaspoon of nutmeg until well combined.
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Trim the edges as necessary.
Sprinkle 1 cup of shredded cheddar cheese evenly over the bottom of the crust.
Layer the sautéed broccoli over the cheese.
Pour the egg and cream mixture over the broccoli and cheese, ensuring even distribution.
Place the quiche in the preheated oven and bake for 40-45 minutes or until the filling is set and lightly golden brown on top.
Let the quiche cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 8.5 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1199 mg | 92% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
