Chic Eats: Broccoli and Gouda Quiche

Chic Eats: Broccoli and Gouda Quiche
Make Mom feel extra special this Mother's Day with this cafe-style brunch. Broccoli and Beemster Gouda Quiche is the perfect way to celebrate Mom on her special day.

Food is love. As a classically trained cook, I have the pleasure of always having food in my arsenal of gift ideas. Since graduating from culinary school, many a birthday and anniversary gift has taken the form of a meal. But you don't have to be classically trained to create a delicious gift for Mom this year. This Mother's Day, serve Mom Broccoli and Gouda Quiche, an updated version of a comfort classic.


Pairing broccoli and cheese is a classic culinary combination and was often the only way Mom could convince us to eat our vegetables. While broccoli and cheddar is the traditional pairing, a variety of other cheeses pair just as well with this cruciferous vegetable.

For this recipe, I use Beemster Gouda, an aged cheese with a wonderfully sharp flavor. The cheese is balanced by the smooth, creamy flavor and texture of the quiche. The broccoli is blanched very briefly so that it remains tender-crisp (or just barely cooked) before going into the custard mix for the quiche. The result is a quiche with wonderful texture and perfectly cooked broccoli. Serve this quiche warm or room temperature with a salad dressed in a simple vinaigrette and a glass of Chardonnay or Pinot noir.


Broccoli and Gouda Quiche

Yield: 8 servings



  • 7 eggs
  • 3/4 cup cream (or half and half)
  • Scant 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon fresh thyme, chopped
  • 1 tablespoon canola oil
  • 1/2 cup yellow onion, chopped
  • 1 cup Beemster Gouda, shredded
  • 1 1/2 cup fresh broccoli florets
  • Cooking spray, as needed


  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large bowl, whisk the eggs, cream, salt, pepper and thyme until mixed well.
  • Heat a small pot of water to boiling, and have a bowl of ice water ready.
  • Blanch the broccoli by immersing it in the boiling water for 20 to 30 seconds. Remove the broccoli from the boiling water and immediately place it in the ice water to stop the cooking process. Drain well and set aside.
  • Heat the oil over medium heat in a small sauté pan. Add the chopped onions, and cook until translucent. Allow to cool.
  • Add the broccoli, onions, and half of the cheese to the egg and cream mixture and stir to combine.
  • Coat a round 12-inch diameter dish with a thin layer of cooking spray to prevent sticking. For added flavor, use room temperature butter in place of the cooking spray.
  • Pour the quiche mixture into the prepared dish.
  • Place on the middle rack of your oven. Bake 20 to 25 minutes or until the quiche is puffed and light golden brown and there is only slight movement in the very center.
  • Allow to cool for 15 to 20 minutes before cutting.




Photo courtesy of VendiRei Jones

VendiRei Jones -

VendiRei Jones is the chef/owner of Torta, a licensed home bakery specializing in sweet and savory tarts. E-mail her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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