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Broccoli quiche is a pie with a filling of baked eggs, cream or milk, chopped broccoli, and cheese. The crust can be made from bread dough, puff pastry, or crackers and bread crumbs. The ingredient ratio affects the texture and density. Quiche originated in France, but similar pies existed in medieval England.
Broccoli quiche is an open-faced pie with the two named ingredients sandwiched in a filling of baked eggs and cream or milk. Pie, pastry, or crumb tart contains egg custard filled with broccoli and one or more cheeses. The quiche is prepared similarly to the others with different ingredients. While broccoli and cheese is a common combination in America, and quiche is considered a part of French cuisine, similar pies did exist in medieval England.
The base of a broccoli quiche is a crust traditionally made from bread dough, but also from contemporary alternatives such as puff pastry or crackers and bread crumbs. The filling has an egg base with milk, heavy cream, or non-dairy alternatives mixed in to form the custard. Chopped broccoli and cheese are added before cooking. Cheddar is perhaps the most common type of cheese used for this quiche, although mozzarella, provolone, and swiss are also used. Other ingredients include onions, mushrooms and garlic, as well as a variety of spices.
The ingredient ratio and preparation method affect the texture and density of a broccoli cheese quiche. The ratios of cream, egg and milk are especially important. European quiche is typically thicker than its American counterpart because it usually has more roe and includes double cream. American recipes call for more cheese and traditional quiche don’t use it at all and are more likely to use milk instead of or in addition to cream for the same reason.
Broccoli cheese quiche is prepared like most pies, with the crust made from scratch or purchased and pre-baked. The egg filling is beaten until it turns into a light foam so that the heavy broccoli pieces don’t sink to the bottom of the pie. Broccoli, cheese and other ingredients and spices are added to the filling and the whole pie is baked for about 30 to 45 minutes.
Custard quiches with meat, fish, and fruit date back to 14th-century England, and the contemporary quiche originated in the Lorraine region of France. Quiche Lorraine, which features bacon, is the most notable and traditional base. Broccoli cheese quiche and a number of other types appeared in the United States in the 1970s and 1980s, as chefs freely experimented with the popular dish. The word quiche comes from the German word kuchen, or “cake.” The term evolved into the current French word, although a quiche Lorraine is referred to as a bacon and egg tart in northern England.
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