As the holiday season rolls around, it’s easy to get caught up in all of the sweet treats that seem to be everywhere. While there’s certainly nothing wrong with indulging in a little bit of sugar, it can be nice to mix things up with a savoury breakfast option. That’s where this broccoli and cheese quiche comes in!
Filled with creamy eggs, cheese, and a medley of broccoli and cauliflower, this quiche is a delicious and satisfying way to start your Christmas day. The buttery crust adds a touch of richness, while the herringbone lattice pattern on top gives the quiche a festive and visually appealing touch.
One of the best things about this broccoli and cheese quiche is that it’s extremely easy to make. The crust comes together quickly with just a few ingredients, and the filling is simply a mixture of eggs, cheese, cream, and vegetables. This makes it a great option for using up leftover vegetables that you might have hanging around in the fridge. The first time I made this quiche, I used up some leftover broccoli and cauliflower from an old veggie tray, and it turned out perfectly. Of course, you can use any vegetables you like in this quiche – from bell peppers and onions to spinach and asparagus. The possibilities are endless! So if you’re looking for a delicious and convenient way to use up those leftover veggies, give this quiche a try. You’ll love the creamy, savoury goodness of this festive breakfast pie.
There are countless ways to get creative with your crust when making pies. From simple slashes or cutouts to more intricate lattice patterns, the options are virtually endless. Some traditional ways to decorate a pie include using a fork to create a simple criss-cross pattern on the top crust, cutting out shapes with cookie cutters or a knife, or using a pastry cutter to create a lattice pattern.
For this recipe, I chose to do a herringbone lattice, simply because I liked that it was unique and I think the geometric look was appealing to my analytical noggin. To create a herringbone lattice, you’ll need to weave the strips of dough in a zig-zag pattern, creating a pattern that resembles the bones of a fish (hence the name “herringbone”). More details on that in the recipe and video below!
If you’re looking to make things even easier on Christmas morning, you can definitely prepare the pie dough and make the herringbone lattice the day before. Simply roll out the dough and create the lattice pattern as directed, then carefully transfer the lattice to a baking sheet lined with parchment paper. Cover the lattice with plastic wrap and refrigerate until you’re ready to assemble the quiche. When you’re ready to bake, simply place the lattice on top of the filled quiche and bake as directed. This is a great way to save time on the busy holiday morning, and ensures that you’ll have a delicious and impressive breakfast ready to go as soon as you wake up.
Here’s a quick video showcasing the steps of the recipe, including how to fold the strips of dough to create the herringbone lattice pattern:
Christmas Breakfast Broccoli Cheese Quiche
- 2½ cups flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup unsalted butter chilled and cubed
- 1/2 cup cold water
- 2 cups chopped vegetables such as broccoli and cauliflower
- 4 eggs
- 3/4 cup heavy cream
- 2 cups shredded cheese
- spices to taste (such as pepper, garlic powder, onion powder, and salt)
- To make the pie crust, combine the flour, sugar, and salt in a large mixing bowl. Using a pastry cutter or your fingers, cut the butter into the dry mixture until it resembles coarse sand. Add the ice water and mix until the dough comes together in a ball. If the dough seems too dry, add a little more ice water, 1 tablespoon at a time, until it comes together.
- Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
- Preheat your oven to 400°F.
- On a lightly floured surface, roll one of the pie dough disks into a circle about 1/8-inch thick. Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides. Trim the edges to fit the dish, then prick the bottom of the crust all over with a fork. Place a piece of parchment paper or aluminium foil on the crust, and then pour pie weights or dried rice or beans on top to weigh down the crust. Place the pie dish on a baking sheet and bake the crust for 10-12 minutes, or until it begins to turn golden. Remove the crust from the oven and set it aside to cool while you prepare the filling.
- In a large mixing bowl, whisk together the eggs and heavy cream. Stir in the vegetables, cheese, and any desired spices. Pour the filling into the prepared pie crust.
- Place your prepared herringbone lattice on top of the quiche filling, and then refrigerate the entire pie for 30 minutes.
- Bake the quiche for 45-50 minutes, or until the crust is golden brown and the filling is set. Let the quiche cool for a few minutes before slicing and serving. Enjoy!