This creamy, delicious broccoli and pepper quiche is perfect for your next picnic or summer lunch. And it's vegetarian!

The rich egg filling is creamy and smooth, the shortcrust pastry is perfectly crisp and the fresh peppers and broccoli mean it's bursting with flavour.

It only takes about 15 minutes of hands on time to make this recipe. First, you'll make the pastry by rubbing butter and flour together. You can even do this in the food processor if you prefer, to give pastry in seconds.

Next, you'll line a flan tin and 'blind bake' the pastry case. This is a really simple process and just means that you'll part bake the pastry before adding the filling to ensure it's lovely and crisp - no soggy bottom!

For the filling, you'll simply pop chopped red peppers and Tenderstem broccoli florets into the case, scatter with cheese and a touch of oregano, then pour on a simple mix of eggs and milk. 45 minutes in the oven and you'll have a irresistible quiche the whole family will love.

Here's what to do to make this broccoli and red pepper quiche.

Instructions

Make the pastry case

Put the flour and butter into a bowl.

Rub together quickly and efficiently until you have something resembling fine breadcrumbs. You can do this by pulsing in a food processor, if you prefer.

Add the 2 tbsp of the water.

Cut the liquid through the crumb with a cutlery knife. If it still seems really dry, add another drop or two but try not to add more as a wet dough may result in a tough pastry or a soggy bottom.

Form into a ball.

Shape the pastry quickly into a flat disc, wrap and pop in the fridge for at least 10 minutes to firm up.

Preheat the oven to 210C (190C fan-assisted).

Roll out the pastry so that it’s 3-5cm (1-2 inches) wider than your tin.

Lift it into the tin, press into the corners so that there are no air gaps.

Roll a rolling pin over the top of the tin.

This will trim off the excess.

Scrunch up some baking paper and use it to closely line the inside of the pastry case.

Fill the paper with baking beans making sure to work them into the corners. 

Place the tin in the oven and bake for 15 minutes. Lift out the baking paper with the beans (careful, they’ll be very hot) and have a look at your pastry. It should look dry at the sides but will probably still be a bit doughy on the base.

Return to the oven for a further 5 minutes until it looks dry all the way across. If there are any air bubbles on the base, you can gently smooth them down with the back of a spoon.

Make the filling

Lower the oven temperature to 190C (fan 170C) and place a flat tray on the shelf (this will help ensure the base is well crisped.

Spread the broccoli and peppers evenly on the bottom of the pastry case.

Sprinkle the grated cheese on top, then the oregano and a good pinch of salt and pepper.

Put the eggs and milk in a jug.

Whisk them together.

Pour the egg mixture into the case. Depending on the size of your tin, you might not need all of the egg and milk mixture. Don't fill it closer than a centimetre or so (half inch) from the top.

Bake for 45-60 minutes until the pastry is crisp and golden and the quiche feels set to the centre if gently pressed with a finger tip. 

Place the flan tin on a can and the sides should drop away. Transfer the quiche to a cooling rack.

Slice and enjoy!

Fancy giving this broccoli and pepper quiche a go? Let me know if you do.

Broccoli and pepper quiche

Broccoli and pepper quiche

Pointers, tricks and troubleshooting tips for the perfect Broccoli and pepper quiche

Is Broccoli and pepper quiche easy to make?

It's very easy to make this Broccoli and pepper quiche! Even though you're making the pastry from scratch, there are only 15 minutes of hands-on making time. So most of the time spent on this recipe will be spent waiting for it to cook in the oven!

The pastry is shortcrust, so there's no kneading and no repetitive layering and rolling of butter that you would need to do for a puff pastry. Instead, it's as simple as bringing the ingredients together by hand, resting it in the fridge.

Once your pastry is rested and ready, you just need to roll it out and lay it into the quiche tin. Don't worry about rolling it out to fit the tin because you can just slice the excess pastry from the edges. Or, to get a clean edge to your quiche, you can roll over the pastry tin edges with a rolling pin, and the excess pastry will fall away. For more help, I’ve written a whole post full of tips to help you line a pastry tin! 

Next, you'll blind-bake the pastry case. Blind baking sounds like a bit of a scary technical term, but it just means that you bake the pastry in the quiche tin without any filling inside it. Blind baking lets the pastry harden a little before you add the filling, which will give your quiche a lovely crisp pastry shell with no soggy bottom.

Once you've made the pastry case, you need to whisk the eggs, put all of the filling ingredients into the pastry case and bake it. And that's it!

Will I need any special equipment to make Broccoli and pepper quiche?

The only equipment you might not have is a fluted loose-bottomed quiche tin. 'Fluted' just means the wiggly edges that you see on a quiche, but if you have a non-fluted loose bottom cake tin, that will work for this recipe too.

If you're set on having a fluted edge on your quiche, you can buy a fluted quiche tin from most kitchenware stores, or you can usually find them on Amazon.

You'll also need baking beans to blind bake your pastry case. Baking beans are just heatproof clay balls (around the size of chickpeas) that weigh down your pastry to stop it rising while it blind bakes. 

There are specially designed baking beans for blind baking, but if you can't get your hands on some, you can just use rice or dried beans. Just make sure you discard them or put them in a container to use again, so you don't accidentally try and cook baked rice/beans!

The rest of the equipment is standard kitchenware that you probably use every day (mixing bowls, scales, measuring jug, grater, rolling pin, spoons etc)

If you’re in doubt, I always include a full list of suggested equipment on the recipe card below my recipes. I also include links to example products, so you can see exactly what I used to make each recipe.

How can I tell if eggs have gone off?

Eggs are a crucial part of this recipe, so it’s important that you use fresh eggs. 

Eggs lose water content over time, which means an older egg will be thicker. As eggs lose water content the liquid inside the shell is replaced by gas. So eventually the remaining contents of the egg will begin to spoil as it is exposed to more air. 

Once the egg begins to spoil, it may develop discolouration, odd appearance, and an unmistakable foul odour.

If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.

Float test

If you aren't sure if your eggs are fresh, you can do a float test to check them. A float test involves placing your egg in a cup or bowl of water to see if it sinks or floats.

It's always best to crack your eggs into a separate bowl or cup before adding them to a recipe. This lets you check the egg for any broken shell fragments, but more importantly, it enables you to check that the egg is safe to use.

Storage

To keep your eggs fresh for as long as possible, you should always follow the storage instructions on the egg box.

In the UK, it's recommended that eggs are kept consistently below 20C, so it's best to keep them in your fridge at home. 

Egg safety standards can vary depending on where you live, so storage and use advice can differ too. For example, if you live in a warmer country, you might find eggs in the refrigerated aisle and be advised to keep your eggs in the fridge.

Whereas, if you live somewhere colder, it might be acceptable to keep your eggs on the counter or in the fridge, and you'll find eggs on the ambient aisle. 

Egg safety is crucial if you're cooking for someone in a vulnerable or at-risk group, such as older people, people living with health conditions, or a pregnant person.

The NHS has further information on egg safety here.

A Mummy Too does not give medical advice. Please consult with your medical professional.

How can I tell if butter has gone off?

When butter spoils, you’ll usually be able to tell by looking at it or as soon as you open the packet. 

Fresh butter is a lovely, creamy pale yellow, whereas spoiled butter turns dark yellow, often with translucent patches, and a sour aroma similar to spoiled milk.

Butter spoils when bacteria releases enzymes to break down the proteins, causing the fat and liquids to separate. The process produces lactic acid, giving rancid dairy the distinctive sour smell. It also produces a strange almost fizzy texture to the butter.

So if your butter has any of those characteristics, you should discard it immediately and wash everything it came into contact with.

While the butter in the cupboard vs fridge debate is fierce, the science is behind fridges. Most modern homes with central heating are too warm for butter to be kept out of the fridge, even in a butter dish. So unless you live somewhere very cold, you should store butter in an airtight container in a refrigerator to avoid it spoiling.

How can I tell if cheese has gone off?

As cheese gets older, it starts to dry out, crack and turn a darker colour. 

When cheese spoils, it tends to develop a more intense aroma. Some varieties of cheese already have a slight aroma, but if it smells 'tangy' or acidic, it has most likely gone bad.

 This tangy smell is caused by lactic acid, which is produced when bacteria is breaking down the fat and protein in the cheese. So it’s a tell tale sign that your cheese is off.

As cheese begins to get really spoiled, it will develop spots of mould. Many kinds of cheese contain mould, though it’s cultivated and monitored to ensure that it’s safe for consumption. However, the mould that appears on white cheeses at home isn't suitable for eating as it could contain harmful bacteria.

So if your cheese looks a different colour, has cracks and dryness, smells different or has spots of mould, you should discard it immediately and wash anything it has touched.

Is Broccoli and pepper quiche suitable for vegetarians?

Yes.

Animal derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! 

So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.

Is Broccoli and pepper quiche suitable for vegans?

Unfortunately this recipe isn’t suitable for vegans as it contains dairy or eggs in almost every area. 

I would usually recommend substituting non-vegan ingredients with vegan alternatives, but this recipe is so reliant on the natural texture of eggs that it wouldn’t work as is.

Silken tofu is often used in place of eggs to make dishes like omelettes. So you may be able to find a good vegan quiche recipe using silken tofu.

If you’re looking for a delicious savoury vegan pastry alternative, you could try my Vegan puff pastry tart. It would be great to serve for vegans and omnivores alike!

Always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your quiche.

Is Broccoli and pepper quiche gluten-free?

This quiche isn’t gluten free, but it should be easy to adapt for a gluten-free diet, as the only ingredient which contains gluten is the flour for the pastry. So all you need to do is use gluten-free flour or a pre-prepared gluten-free pastry.

Double check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.

Is Broccoli and pepper quiche keto-friendly?

This quiche recipe isn’t keto-friendly as the pastry crust contains carbs and peppers are relatively high in sugar. 

However, I do have a recipe for pepper cup quiches which uses no flour. While peppers aren’t the best veg for a ketogenic diet, this is a tasty low carb alternative.

Is Broccoli and pepper quiche healthy?

Quiche is pretty high in fat from the butter, cheese and eggs. However, it also contains a good amount of vegetables, protein and calcium. So it all depends on your definition of healthy! 

Food can’t be nutritionally perfect in every way. So as long as you enjoy a varied diet as part of an active lifestyle, you shouldn’t worry too much!

Is Broccoli and pepper quiche safe to eat while pregnant?

As long as your Broccoli and pepper quiche is cooked properly, there’s nothing in this recipe that should be of concern to a pregnant person.

In the UK, pregnant people can safely eat undercooked or even raw eggs with the British Lion stamp of approval. This is because these eggs are produced by hens vaccinated against salmonella. British Lion quality eggs are also strictly regulated to make sure they are produced to very high standards. 

However, this may not be the case in your country. So you should make sure your quiche is cooked thoroughly and check your local egg safety guidance. 

Make sure that all of your ingredients are in good condition and this meal is prepared safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

What goes well with Broccoli and pepper quiche?

I always find quiche goes best with a fresh salad, dressed with a tangy dressing like balsamic or citrus. I find that the fresh dressing helps to cut through the richness of the pastry, cheese and eggs. But more importantly it complements the flavour too!

Can I make the Broccoli and pepper quiche without pepper?

Some people are allergic to peppers, so if you’re concerned about that it’s fine to swap pepper for some onion or even fresh chopped tomato. Any vegetables with a similar water content and cooking time will work well - though maybe not cucumber!

How should I store Broccoli and pepper quiche?

The best way to store your Broccoli and pepper quiche is to keep it in an airtight container in the fridge. This will stop the dairy from spoiling and keep the pastry from turning stale.

The best container for a quiche is something like a large lunchbox, a cake container. Or you could use an upside-down round biscuit tin with the lid as the base and the container part as the lid.

How long will Broccoli and pepper quiche keep?

Your quiche should keep for up to 4 days in the refrigerator, as long as you store it inside a sealed container. It should keep for 3 months in the freezer if you store it correctly.

Can I leave Broccoli and pepper quiche out on the counter?

No, your quiche will spoil if it is left on the counter. The eggs and dairy would spoil and the pasty would turn soggy or stale within a few hours.

Can I make Broccoli and pepper quiche ahead?

Sure! Your quiche should still be delicious even if it’s made ahead. Though the pastry will become soggy any longer after baking than 2 days.

You could make the base ahead of time and keep it in the fridge for up to 5 days or the freezer for 2 months. Then on the day you plan to serve, make the filling and bake the quiche as the directions state.

Can I keep Broccoli and pepper quiche in the refrigerator?

The best place to keep your quiche is in the refrigerator. While the dairy and eggs are cooked, they can still spoil if left out of the fridge or freezer. So once your quiche is cooked and cooled, you should pop it into an airtight container and keep it in the refrigerator.

Can I freeze Broccoli and pepper quiche?

Yes, quiches can freeze really well. Though once you defrost your quiche it’s best enjoyed heated up as otherwise, it’ll most likely be soggy.

The best way to freeze your quiche is to wrap it in cling film and keep it inside an airtight container. This protects the quiche from developing freezer burn, which would negatively affect its quality of it once defrosted. 

Your quiche should keep in the freezer for up to 3 months.

What is the best way to defrost Broccoli and pepper quiche?

To defrost your quiche you should transfer it to the fridge in a sealed container or covered plate. Quiche is quite high in water, meaning it will take a while to thaw, so it’s best to leave it to defrost overnight.

Can I reheat Broccoli and pepper quiche?

You can reheat your quiche if you prefer it hot, though you should make sure it’s piping hot. The best way to reheat quiche is in the oven, as it can help keep the pastry crisp. 

You should also cover your quiche in foil to keep the top from burning. 

20-25 minutes in a preheated fan oven at 170C should work, though this can vary depending on the depth of your quiche. Just make sure that the centre is completely cooked and steaming hot. 

Can I make Broccoli and pepper quiche in a different size or container tin?

Feel free to make your Broccoli and pepper quiche in a different tin or tray, but keep in mind that a different shape or depth will affect the cooking time. 

For example, if you use a deeper quiche tin, your quiche will take longer to cook. So you should extend the cooking time and reduce the temperature by at least 10 degrees. It would also help to cover your quiche in foil to protect the surface from burning before the centre is cooked. 

However, I haven't made this quiche in a different shape or size, so I can't be certain how successful it would be.

Can I make Broccoli and pepper quiche in a stand mixer such as a KitchenAid or Kenwood Mixer?

There isn't any need for a stand mixer in this recipe. The pastry doesn't need kneading or mixing, and the filling ingredients only need to be quickly whisked by hand and added to the pastry case. So using a stand mixer would just create extra mess!

Can I make Broccoli and pepper quiche with a food processor?

You could use a food processor to quickly blitz your flour and butter together to create the crumb for the pastry. However, make sure it's just a quick blitz - you don't want to mix your flour and butter into a paste or it will produce tough pastry.

How can I make sure my Broccoli and pepper quiche turn out perfectly?

To get a perfect Broccoli and pepper quiche, the key is to prepare your ingredients and pay close attention to a few points in the recipe. 

• Prepare: First, I always recommend weighing your ingredients before you begin cooking. If you have everything prepped and measured out before you begin cooking, you'll know exactly what you need without having to work out measurements while mixing. This will help reduce any mix-ups or forgotten ingredients. I also find it helps to lay your ingredients out in the order you're going to add it to the recipe, so you know if you miss a step or ingredient.
• Don’t overmix your pastry: When it comes to mixing the pastry, you only want to bring the ingredients together to create a light crumb, then shape it to create a crisp shortcrust pastry. If you knead your pastry or overmix it in a food processor you risk activating the gluten which will produce a dense, chewy pastry.

Blind baking

• Blind bake your pastry properly: Blind baking your pastry properly helps ensure the pastry doesn’t get soggy when you cook the full quiche. If your pastry is wet when you add the filling it will end up as a sort of quiche slushy. Blind baking your pastry case involves placing it in the tin, layering baking paper over the pastry, then pouring a bag of baking beans/ rice/ lentils/ dried beans to weigh down the pastry as it cooks. Weighing down the pastry during blind baking is essential for a smooth pastry case. Otherwise, the pastry will most likely rise in patches. It should feel ‘set’ in the centre and dry/cooked around the edges. If you overcook your pastry case during the blind baking stage, it will come out burned when you cook the quiche. If you undercook your pastry case, your quiche will be soggy. So it’s an important step to get right!
• Baking beans: Another point to watch while blind baking is to make sure you put baking parchment down before adding your baking beans/rice. Otherwise, you’ll end up picking out pieces of rice and beans from your pastry!

Why did my Broccoli and pepper quiche turn out wet/soft?

If your quiche has turned out wet then it sounds like it isn’t properly cooked or something is missing from the filling. This can happen from undercooking, but it will also happen if you forget to add the eggs. 

Your eggs are key to getting a set filling, so if you forgot to add the eggs, you’ll just end up with a milky soup inside the pastry.  

If you’re sure you added the right ingredients, you can put your quiche back into the oven and cook it for longer until the egg filling sets. Though it’s probably best to cover it in foil to protect the pastry from burning. 

However, if it’s your pastry that is soft, then it sounds like you forgot to blind bake it before adding the filling. Blind baking helps to set the pastry and protect it from absorbing liquid from the filling.

Unfortunately, if you forgot to blind bake your pastry, then there’s no salvaging your quiche and you’ll need to start again. So next time make sure you read the recipe carefully and set out a game plan for yourself.

How can I add/change the flavours in these Broccoli and pepper quiche?

If you aren’t a fan of Broccoli and pepper, I do have some other quiche recipes on the site that you could try instead. If you like broccoli and green veg, I have a beautiful Broccoli and asparagus quiche recipe. Or if you want something with a nuttier, sweeter flavour, this Chestnut quiche could be the one for you.

If you just want to tweak this recipe a little, I’d recommend only using relatively dry ingredients like herbs, spices or lemon zest to add flavour. If you add any extra liquid then the quiche might not set. 

Chilli flakes, minced garlic or herbs like parsley or coriander would work well with the flavours in this recipe.

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