Broccoli, White Cheddar, and Caramelized Onion Quiche — A quiche so good you’ll win an award for it!

My broccoli, white cheddar, and caramelized onion quiche that got me the Best Home Baker - Savory award at the 10th annual Adair Park Pie Competition. Perfect for any meal and super easy to make!

This quiche starts with a buttery, flaky pie crust. Tons of flavor with the caramelized onion base, and then topped with a white cheddar cheese. I made my own pie crust, but you can easily do this with a store-bought one too. You don’t necessarily need any special equipment either.

INGREDIENTS

For the pie crust

• 225 grams ( 1 2/3 cups) all-purpose flour

• 1 tablespoon (15 grams) sugar

• 1 teaspoon (4g) salt

• 2 sticks (225 grams) cold, salted butter

• 115 grams (1/2 cup) cold tap water

For the quiche filling

• 2 large white onions

• 1 tablespoon butter

• 2 tablespoons olive oil

• 4 large eggs

• 250 grams (about 2 cups) broccoli

• 240 mL (1 cup) milk

• 120 mL (1/2 cup) heavy cream

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 150 grams (1 1/2 cups) white cheddar cheese

INSTRUCTIONS

MAKE THE PIE CRUST

1. Combine the flour, sugar, and salt to a bowl and mix together.

2. Cut the butter into cubes and place into the flour mixture.

3. Begin by stirring the flour and butter together with a fork to get the butter covered in flour.

4. I recommend using your hands at this point — combine the butter and the flour together by rubbing them together. As you do this, the butter will become pea-sized pieces and the mixture should resemble sand.

5. Add half of the water and combine with a fork and continue using your hands to get the mixture combined.

6. Pour mixture onto a work surface and add additional water if needed. You want the flour mixture to combine to form a dough that isn’t too crumbly.

7. Once combined, take the mixture and place in plastic wrap and put in the fridge for about 3 hours to get very cold.

MAKE THE CARAMELIZED ONIONS

1. Chop the onion in half and then slice them. Add olive oil to a skillet and then place onions and butter to the skillet once hot. You should try getting the onions in an even layer. Sprinkle a pinch of salt and pepper into the onions.

2. Cook the onions on medium heat and stir every few minutes. You should start to see the onions begin to slowly brown and caramelize.

3. After about 30 minutes, the onions should be fully caramelized. Place aside to let them fully cool down as you wait for the pie crust to rest and parbake it.

PARBAKE THE PIE CRUST

1. Preheat oven to 375 F.

2. Roll your pie dough out on a floured surface. You should be able to cover the entire pie dish and have extra for crimping the edges. Remove excess pie crust and crimp edges. You can save the excess pie crust for another pie or even a galette!

3. Place prepared pie crust into the freezer for about 15 minutes. Once ready, poke a few holes into the bottom of the crust with a fork. Add an egg and one teasooom of water to a small bowl. Use this egg mixture to give pie crust an egg wash throughout the crust.

4. Cover pie crust with foil and add pie weights (this could be actual pie weights, uncooked beans, or rice) to foil covered pie. Add to oven for 15 minutes and then remove foil and weight from pie and return for another 7 minutes. The crust should now be slightly golden brown. Add additional egg wash to crust again once fully cooled.

Tip: Parbaking is super important to ensure you don’t get a soggy crust after you’ve fully baked the quiche. You also really should use something to fill the crust when doing a parbake or the crust will shrink significantly!

ASSEMBLE THE QUICHE

1. Preheat oven to 375 F.

2. After you’ve let the pie crust cool down, layer the bottom of the crust with the cooled caramelized onions.

3. Take the broccoli and cut into small pieces ensuring that you are removing the larger stems.

4. Crack the eggs into a large bowl and whisk together. Add the heavy cream, milk, and seasonings and stir to combine fully.

5. Add your prepared broccoli to the egg mixture and continue to stir.

6. Pour the mixture into the pie pan and ensure you don’t overfill. The quiche won’t rise too much in the oven! But if you have extra filling, you can save it for a mini quiche.

7. Grate the white cheddar cheese onto the top of the quiche.

8. Bake quiche for 40-45 minutes, or until the filling is set and the top is golden brown. Add additional grated cheese to the top of the quiche once you’ve removed the quiche from the oven. Wait about 10 minutes before serving.