Slices of Brie and broccoli florets are abundant in this delicious Brie quiche, which is made with a rich egg custard. It can be made quickly and easily, and it tastes great for brunch, lunch, or dinner.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch quiche |
Ingredients
- 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.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts
| Calories | 649 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 23 g |
| Sodium | 731 mg |
| Sugars | 2 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
I like it
Perfect as is!
Excellent quiche! Nice change from all the other recipes.
Excellent! The brie cheese tastes soft and creamy. I forgot to add the dijon mustard, and I had to substitute milk instead of heavy cream (I did not have it either). It still came out excellent.
Delicious and easy. My company raved about it, even the picky eater teens!
Fluffy inside, with lots of flavor! I added one more egg for a total of 4 eggs. I also couldn’t find brie slices at my grocery store, so I spread mustard and spreadable Brie cheese on the bottom of the pie crust. I’ve made this twice now, and is a favorite in our house.