How do you keep the bottom crust of quiche from getting soggy?

You can prevent a soggy quiche bottom by blind-baking the crust. That's what you call it when you pre-bake a crust without the filling and that's exactly what I have you do in this recipe. Quiche filling is just too liquidy to skip the blind bake part of the recipe.

Do you grease the tin for quiche?

You don't need to grease the cast iron pan for this quiche. if you're using a pie or tart tin, you don't need to grease those either. There is enough butter in the pie dough that it'll keep things from sticking.

Should vegetables be cooked before putting in quiche?

It depends. In this recipe, the broccoli is chopped up so small that it cooks fine in the time that it takes to bake the quiche. But if you were using other vegetables, like onions and peppers, I'd suggest cooking those before adding them to the quiche.

Can I make quiche in advance?

Definitely. This quiche would be great baked a day in advance and kept wrapped in the fridge until ready to serve. You can warm it up in the oven to your liking or let it get to room temp first. Though, it's even good cold from the fridge.

Broccoli and Stilton Quiche

Description

This creamy broccoli, stilton, and sun-dried tomato quiche bakes right in a cast iron pan and is good any time of the day, from brunch to dinner.

Ingredients

Units Scale

1 unbaked pie crust or pie crust dough (enough for just the bottom of a pie)
5 large eggs
1 1/2 cups light cream or half and half
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped broccoli florets
1/2 cup chopped sun dried tomatoes, drained and patted dry
3/4 cup crumbled Stilton cheese

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Instructions

Prep the crust. Preheat oven to 425 degrees F. Place your unbaked pie crust/dough into the bottom of a 9-inch cast iron pan. If using homemade pie dough, you'll want to roll it out and evenly press it into the pan, going up about an inch on the sides. If using a store-bought crust that's already shaped, just place it in the pan. Put the pan in the freezer for 10 minutes, then use a fork to prick holes throughout.
Blind bake the crust. Cover the dough with a piece of parchment paper or foil. Pour in pie weights (or dried beans or rice) onto the parchment so that the bottom of the pan is mostly covered with weights. Bake for 12 minutes. Lower the oven to 350, remove the weights and parchment, and bake for 10 more minutes until just lightly golden brown.
Prep the filling. While the crust bakes, whisk together the eggs, cream, salt, and pepper in a large bowl. Chop the broccoli and sundried tomatoes. Crumble the cheese. Set aside about 1/4 of the tomatoes and cheese for topping after baking.
Assemble and bake the quiche. Sprinkle half of the cheese across the bottom of the crust. Pour in the egg mixture. Add the broccoli, sundried tomatoes, and remaining cheese. Lower the oven temperature to 325 and place the quiche in the oven. Bake for 35-40 minutes or until the quiche is set almost all the way through. The very center should still have a little wiggle to it.
Let cool for about 15 minutes, then top with the reserved tomatoes and cheese. Serve warm or at room temperature.

Notes

No pie weights? Dried beans and rice will also do the job.

Feel free to use a regular 9 inch pie tin if you don't have a cast iron pan.

This makes about 4 servings (2 pieces per serving) as a main dish with a side salad. But if you're serving it as part of a meal with a few other dishes, you can easily stretch this to 8 servings (1 piece per serving).

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Brunch
Method: Baking
Cuisine: French