Broccoli and Cheese Quiche Recipe


A no-fuss vegetable quiche for a quick Sunday night meal with leftovers for lunch…hopefully!


  • 2 cups diced broccoli florets
  • 1/2 cup finely diced sweet onion
  • 1 frozen pie crust or store bought short-crust pastry and line into a greased pie tin
  • 2 large eggs
  • 1 cup heavy cream
  • 1 generous pinch kosher salt
  • 1 generous pinch ground black pepper
  • 1/2 tsp Mudgeeraba Spices Madras Chicken Curry Blend
  • 1 cup shredded cheddar cheese


  1. Preheat the oven to 180c degrees.
  2. Bring a medium pot of water to a boil.
  3. Once boiling, blanch broccoli and onion for 3-4 minutes and then run under cold water to stop the cooking. Drain well.
  4. Place drained broccoli and onion in the frozen pie crust in an even layer.
  5. Sprinkle evenly with cheddar cheese.
  6. In a medium bowl, whisk together eggs, heavy cream, salt and pepper until well combined.
  7. Pour custard into the pie crust evenly.
  8. Bake uncovered for 45-50 minutes until the middle is no longer jiggly. Cool for 30 minutes and serve.
  9. Serve with Chutney of choice