Broccoli and Cheese Quiche with Feta, Chévre & Lemon

Broccoli and Goat Cheese Quiche with Slice on a Grey Plate

A dish sure to satisfy all your cravings, our Broccoli and Cheese Quiche with Feta, Chévre and Lemon is light, airy and bright with a flakey pastry crust perfect for anytime of the day.

  • Author: Chef Sous Chef
  • Prep Time: 1 hours 15 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 15 minutes
  • Yield: 1 pie 1x
  • Category: food and drink, breakfast, brunch, main
  • Method: baking, oven
  • Cuisine: North American




  • 1 cup all-purpose flour
  • 1/2 cup cold salted butter, grated
  • 46 tbsp ice-water


  • 250g soft unripened goat cheese
  • 1 cup heavy cream
  • 4 large eggs
  • 2 tbsp salted butter + 1 tbsp to grease pie dish
  • 1 small shallot, diced
  • 2 cloves garlic, minced
  • 1 crown broccoli, cut into small florets (about 4 cups)
  • 1 tbsp lemon zest
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 50g feta cheese, crumbled


No. 1 | Grate the 1/2 cup of butter onto a plate and place in the fridge for 5-7 minutes. In a mixing bowl, mix flour and salt, and prepare a cup of ice water. Once the butter is mostly frozen, add it into the flour and mix it using your hands, breaking up the butter a little bit. Pour in 3 tablespoons of ice water and mix to incorporate. Add additional water, one tablespoon at a time, until a soft dough is formed. Form the pastry into a 1 inch thick disk, wrap and place in the fridge to set for at least 1 hour.

No. 2 | Preheat your oven to 350°F. Retrieve the dough from the fridge and set aside.

No. 3 | Warm your favourite skillet on medium-high heat with 2 tablespoons of butter. Add the shallot and cook for 2-3 minutes until softened. Add the garlic and lemon zest, and continue to sauté for another minute before adding the broccoli. Season with 1/4 teaspoon of salt and pepper. Stir often, cooking the broccoli for 3-5 minutes. Set aside to cool. 

No. 4 | Meanwhile, find a large area of counter space to roll out the dough. Lightly dust the area with flour. Roll the dough out at least 6 inches wider than your pie dish. Lightly grease your pie dish with butter. To transfer the dough, dust the top of the crust and your rolling pin with flour. Carefully roll the dough around the rolling pin, then loosely unroll the dough onto the pie dish. Ease the crust into the corners of the pie dish. Trim the crust so that there is a slight overhang on the dish and form it into a lip for the top of the quiche. Use any additional trimmings to repair any tears or holes in the crust. Place the crust in the fridge to firm up slightly while finishing the filling. 

No. 5 | To make the filling, break up the goat cheese into a mixing bowl. Add the cream, a 1/4 cup at a time, mixing with a whisk after each additional until you have a smooth mixture. Crack in the eggs and mix. The filling will be a cake batter consistency. Season with a 1/4 teaspoon of salt and pepper. 

No. 6 | Remove the crust from the fridge. Arrange the broccoli evenly on the bottom of the pan. Pour the batter overtop, allowing a few florets to peak above the filling. Sprinkle with the feta cheese then bake in the oven for 45 minutes, until the top is slightly golden and the centre is set. 

No. 7 | Allow to cool for 10 minutes before serving.


To achieve a vibrant green colour for the broccoli, blanch it before sautéing. Bring a pot of water to boil. Add the broccoli and cook for 60-90 seconds then immediately transfer it to a large bowl of ice water to shock it and stop the cooking process. Allow to fully cool and drain before sautéing. 

We used a standard 10 inch cake pan for this recipe to create a deep dish effect. Any pie dish will work, however, small dishes may result in a little leftover batter. Ensure to leave a 1/4 inch of space for the batter to rise slightly while baking. 

Keywords: quiche, quiche recipe, brunch pie, brunch recipes, savoury pie