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Simple Broccoli and Brie Cheese Quiche

This savory Brie quiche is packed with broccoli florets and slices of Brie in a creamy egg custard. It's quick and easy to make and perfect for brunch, lunch, or dinner.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 5324.1 kcal

Equipment

  • 1 9-inch pie pan
  • 1 Saucepan Medium-sized for sautéing
  • 1 Mixing Bowl For custard preparation
  • 1 Whisk
  • 1 Chef's Knife and Cutting Board For chopping vegetables and cheese

Ingredients
  

Main

  • cooking spray
  • 1 tablespoon butter
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 2 cups chopped fresh broccoli
  • 1 ½ cups heavy cream
  • 3 large eggs
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon ground black pepper
  • ½ teaspoon Italian seasoning
  • 1 17.5 ounce package frozen puff pastry, thawed
  • 1 tablespoon Dijon mustard
  • 1 8 ounce round Brie cheese, sliced

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie pan with cooking spray.
  • Melt butter in a saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Mix in broccoli and cook until starting to soften, about 3 minutes. Remove from the heat.
  • Whisk cream, eggs, salt, nutmeg, pepper, and Italian seasoning together in a bowl.
  • Line the prepared pie pan with puff pastry, covering the base and sides. Trim excess pastry. Brush mustard over the bottom. Layer with broccoli mixture and Brie slices, then pour egg mixture over top.
  • Bake in the preheated oven until set in the middle and golden on top, about 30 minutes.

Notes

For an exceptionally crisp pastry base, consider blind baking the puff pastry shell for 10-15 minutes before adding the filling. Ensure your broccoli is just tender-crisp from the sauté, as it will continue to cook in the oven, preventing an overcooked, mushy texture. When preparing the Brie, ensure it's thinly sliced for even melting. For the custard, avoid over-whisking to prevent too many air bubbles, which can lead to a less dense texture. A slight wobble in the center of the quiche when removed from the oven indicates perfect doneness; it will set fully upon cooling. Always allow the quiche to rest for at least 10-15 minutes before slicing to ensure clean cuts and a stable custard.