Simple Broccoli Quiche with the most incredible Gluten Free Pastry
A simple Broccoli Quiche with a hint of (optional) basil pesto… made with incredibly crisp, flaky gluten free shortcrust pastry.
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Nothing shouts summer like a simple Broccoli Quiche!
I ADORE Broccoli Quiche. I love ANY quiche… But somehow, a simple Broccoli Quiche (made with the crispest gluten free shortcrust pastry) is the one that shouts summer best. The ‘trees’ of broccoli nestled in soft, cheesy baked egg custard look as inviting as they are fresh and delicious. Add a few dollops of green Basil Pesto to the mix and you have a flavour party that is unforgettable.
So what are you waiting for? The best Broccoli Quiche with the most wonderful Gluten Free Pastry awaits… It’s safe for Coeliacs (Celiacs) too!
What makes THIS Gluten Free Pastry so wonderful?
While there are many gluten free shortcrust pastry recipes out there, the texture (in particular) varies a lot! Some are gritty and stick in the throat (due to excess rice flour in the flour blend)… Others are soft (or over-hard) and a little bit ‘chewy’ (due to excess xanthan gum or other binders used to make them ‘pliable’ and hold together).
So what if a gluten free shortcrust pastry could be rolled thin and yet still be flexible enough to handle… that baked and stayed crisp… AND that had a texture that was ‘clean’ and not gritty? Well there is! A few years back I worked really hard to create what has become my absolute ‘go to’ shortcrust pastry recipe.
What makes it so great? The secret is primarily in the combination of flours used to make it. Balanced for structure, flexibility and to bake to the perfect degree of crispness, this gluten free pastry has many fans! And it hasn’t failed me yet. I hope you love it too…
NOTE: The pastry recipe is at the bottom of the post (below the main Broccoli Quiche recipe card)… Or you can find it on a separate blog post here: Shortcrust Pastry – A Step by Step Guide (with photos).
The BEST flour blend for my shortcrust pastry
So… If the flour blend is important to make the BEST shortcrust quiche pastry, what goes in it?
It starts with NO rice! Seriously… Rice flour (however finely ground) is a key ingredient contributing to the dry, crumbly and gritty texture so often associated with gluten free food. And with pastry, there’s nowhere for it to hide.
I make gluten free shortcrust pastry for quiche with either of my versatile Gluten Free, Rice Free Flour Blends (B or C). Blend B is a wholegrain option (which uses a combination of sorghum, teff and buckwheat flours and tapioca, potato and corn starches). Blend C is a white gluten free, rice free and corn free blend that contains sorghum, millet and cassava flours with potato and tapioca starches.
If you don’t usually blend your own flours, I urge you to try it… It’s honestly not hard and the results you achieve are so far removed from the standard texture that comes with gluten free bakes, you won’t look back.
Can I make Broccoli Quiche with different pastry?
Yes… of course you can. If you’re not ready to blend flours or you have an alternative pastry recipe you feel comfortable with, then your Broccoli Quiche will still be great.
Actually… you can still make the pastry recipe shared at the bottom of the post with other commercial gluten free flour blends… However, be aware that if using a rice-heavy blend, it may be less pliable (and may need a little more water added).
The eggs in Broccoli Quiche
Quiche is a dish that celebrates the wonder of eggs. They bring richness to the custard and ensure it sets to silky perfection. The quality of the eggs always matters… The fresher the better and if possible, they should be free range (for general quality, richness of the yolks… and for the welfare of the hens).
But did you know you can also use different types of egg for quiche? Duck eggs and goose eggs have larger yolks that will take it to another level! While both tend to be seasonal, keep an eye out for them.
One medium to large goose egg is equivalent to three hen eggs. So for this standard Broccoli Quiche recipe, use 3 UK LARGE hen eggs; 1 large goose egg; or 3 duck eggs. I’ve given an approximate liquid egg weight on the recipe card to help you. And if you’re not sure how your country’s egg size compares to the UK, check out my handy International Egg Size and Weight Comparison Chart as a guide.
Tips when making Gluten Free Broccoli Quiche
What to do to prevent a leaky quiche
To prevent the custard filling from leaking before it sets, it’s important to check the pastry case before and after blind-baking for any cracks or holes.
Before blind-baking – If you find any cracks or gaps in the pastry, they are easy to fix. Simply ‘patch’ them over with flat-rolled pastry dampened on the underside. Then carefully use a wet fingertip to smooth and seal the join.
After blind-baking – Once the pastry has been blind-baked and is still hot, use a pastry brush to coat the surface with a little egg white, paying close attention to anything that looks like a crack. If you don’t have any egg white, brush a little of the custard filling over instead. Allow it to dry with the heat (and if necessary pop back in the oven for a minute to set). Then fill and bake as normal.
Chill the pastry case before baking
Chilling the pastry case before blind-baking firms up the butter flecks in the pastry dough. This means that when the heat from the oven hits them, they melt to create pockets of moisture that push apart the dough as it bakes, encouraging it to expand and become light, crisp and flaky!
Blind-bake the pastry
This is essential. Blind-baking helps to prevent your Broccoli Quiche from having a soggy bottom and (really importantly) ensures the pastry is properly cooked. Blind-baking basically means baking the pastry first…
Make sure the pastry base has been lightly pricked with a fork to stop it from bubbling up and weigh it down for the first 10 minutes cook time with either baking beans or (if you have none) dried pulses/rice. If you intend baking often, I recommend investing in ceramic baking beans. They are much more effective, not just because of their weight, but because they absorb heat and support the baking/crisping process. In the long run, they are also probably cheaper!
Filling not spilling your Broccoli Quiche
The best Broccoli Quiche is filled high with baked custard. But it’s tricky to transfer a liquid-full quiche to the oven without spilling it (especially if (like me) you have a stupidly designed oven shelf that has a lip you can’t slide over). The solution? Fill the quiche about two-thirds full… Pop it in the oven with the shelf pulled out… Use a jug to top it up with custard… Gently push the shelf back in… Close the oven door and bake!
Read my Shortcrust Pastry Step-by-Step Guide
My Gluten Free Shortcrust Pastry Step-by-Step Guide is packed with advice, tips and photographs for making the best shortcrust pastry. If you’re a gluten free baking newbie or need to troubleshoot, have a read.
How to serve Broccoli Quiche
Broccoli Quiche is delicious hot, warm or cold. It’s perfect with a simple salad and some new potatoes, or on its own as an easy, speedy lunch. Or… pack it for a day out, picnic, or a party buffet.
How to store Broccoli Quiche
If not eating hot (or for leftovers) allow the quiche to cool completely, then either wrap it in foil or store in an airtight container in the fridge.
Cooked Broccoli Quiche can also be frozen (whole or sliced). Make sure it’s sealed in either an airtight container or a freezer bag, and freeze for up to 2 months. When ready to eat, defrost it completely and serve. To reheat, wrap it in foil and pop it in the oven (or an air fryer) at 180 to 200 C until piping hot all the way through.
Other Quiches you’ll love
- Quiche Lorraine (the Ultimate Cheese & Bacon Quiche)
- Asparagus Quiche with Stilton
- Leftovers Quiche
- Gruyère Quiche with Bacon
- Goat Cheese Quiche with Caramelised Onion
- Mini Quiche – Meat, Fish or Veg
Ready to make gluten free Broccoli Quiche?
The recipe for my Broccoli Quiche (and also the separate recipe for my amazing Shortcrust Pastry) are below. If you have any questions or need any advice, feel free to contact me either by comment, email (kate@glutenfreealchemist.com) or message on social media (Instagram, Facebook, Pinterest).
If you love the recipe, please also give it a star review. It’s great to hear from you and it also helps other people to find the recipe as well.
If you want more gluten free inspiration, we also have an incredible Gluten Free Recipe Index with well over 500 recipes to choose from. All shared for free!
With my love and happy baking
Broccoli Quiche
Key equipment
- 2 x 7 inch pie tins or 1 x 9 to 10 inch tin (loose-bottomed or serving)
Ingredients
Shortcrust Pastry
- 500 g shortcrust pastry dough Approx weight – See separate recipe card in blog post (or link in NOTES below) for gluten free shortcrust recipe.
Asparagus and Stilton Quiche Filling
- 120 g mature Cheddar cheese or an alternative hard, sharp cheese – grated
- 1 small head broccoli cut into florets and the stem cut into cubes
- ½ tbsp olive oil
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) OR 1 medium to large goose egg (goose egg: 200 to 220g in shell).
- 250 ml/g double cream (heavy cream)
- 50 ml/g milk
- salt & pepper to season
- 3 tbsp green basil pesto (optional)
Instructions
Roll the pastry and make pie base
- Make the shortcrust pastry dough first (see separate recipe).
- Place the pastry dough block on a flour-dusted work surface, (either the whole piece for a large quiche or divide into separate pieces if making more than one (to avoid over-working the pastry). Flatten slightly and lightly flour the top.
- Roll the pastry out to a thickness of 2 to 3 mm, checking the size by eye to ensure it will fit the tin (including the sides).
- Carefully lift the pastry with the support of the rolling pin and lay over the flan tin.
- Gently ease the pastry into the base, carefully moulding into the sides of the tin with flat fingers.
- Trim the pastry edge flush with the top of the tin, using a sharp knife.
- Carefully examine the pastry base for any cracks or holes and use the scraps to ‘repair’.
- To repair : Roll and trim a piece of pastry dough to rough size, and using cold water, dampen both the area around the crack/hole and the down-side of the ‘patch’ and gently press together. Smooth the edges with a finger dipped in water to seal and tidy. This is particularly important if you are making the quiche in a potentially-leaky tin.
Chill the pastry base
- Place the prepared flan pastry in the fridge for half an hour to chill prior to baking.
- While chilling, pre-heat the oven to 200 C/400 F/Gas 5.
Blind-Bake the Pastry Cases
- Prick the base of the pastry with a fork a few times across the surface. This will help avoid the pastry 'bubbling' and puffing up.
- Scrunch and then flatten a piece of baking paper large enough to fit the tin and lay inside the flan case(s).
- Fill the pastry base with baking beans on top of the paper.
- Bake the pastry with the baking beans for 10 minutes.
- Take out of the oven and remove the baking beans (lifting them on the baking paper and carefully pouring into a heat-proof container to cool). Discard the baking paper.
- Place the uncovered pastry base(s) back in the oven for a further 7 to 10 minutes, checking they are baked and dry but do not burn.
- While the pastry base is cooking, prepare the filling.
Preparation of the broccoli filling
- Cut the broccoli top into smallish florets and the stem into cubes.
- Put a little drizzle of olive oil in a saucepan and gently fry the broccoli over a medium heat for a couple of minutes to soften slightly. Set aside.
- In a medium-sized bowl, whisk the eggs, cream, milk and seasoning together until well combined, light and airy.
Re-checking the pastry case for cracks
- When the pastry cases are cooked, remove from the oven and turn the oven down to 180 C/350 F/Gas 4.
- Re-examine the pastry for any obvious cracks where the filling may leak. TIP : If you find any cracks, use a pastry brush to brush a little of the egg mixture (or some extra egg-white) over the crack and let the heat from the hot pastry set it (or place back in the oven for a minute to set).
- Make sure the pastry base (in the tin) is placed on a baking tray (in case of any leaks during cooking), ready to fill.
Fill and Cook the Quiche
- When the pastry cases are ready, sprinkle the grated cheddar evenly across the base(s) and arrange the broccoli on top.
- Drop small dollops of pesto randomly in the gaps between the broccoli.
- Give the egg-cream mixture a quick additional whisk and then pour over the top until the case is almost full.
- Bake in the oven immediately for about 30 minutes until the top is set and there is no ‘wobble’ to the wet mixture.
- When baked, remove from the oven and cool slightly before taking out of the tin. Eat warm or cold.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Gluten Free Shortcrust Pastry
Key equipment
- large bowl
- small bowl
- fork
- flat table knife
- pastry blender optional
Ingredients
- 220 g Gluten Free Rice Free Flour blend Best with GFA Blend B or C – See NOTES
- 1 tsp xanthan gum
- ½ tsp fine sea salt (for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry)
- 55 g unsalted butter cold and very small-cubed (or dairy free block alternative)
- 55 g lard/Trex cold and very small-cubed
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tbsp very cold water (up to 2½ if more needed)
Instructions
- Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips or a pastry cutter, until it resembles coarse breadcrumbs. (See Main BLOG POST for tips).
- In a small bowl, beat the egg with 1 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Absolutely the best GF shortcrust pastry out there! Rolls out beautifully and easily!
Thank you so much for this feedback Denise. It’s made my day! I’m so pleased you love it.
Wishing you all the best for a happy, healthy 2026 xx
I am sorry Kate… the crust was not very workable and it was so hard i couldn’t cut it to serve. It literally flew across the counter due to my force. It was like a hard coolie not a flakes crust. I love all your tips recipes and outreach ingredients kindness but I have to report this just didn’t work. Not sure how to fix it. I was very deliberate with the instructions as I tried this before and it was a flop. Know I still love you and your efforts to share your gf magic.
Hi LC
Thank you for your feedback. I’m genuinely surprised and shocked. I’ve made this pastry literally hundreds of times and not had a fail yet! It’s had fabulous feedback from many bakers too. It’s my absolute go to and has been fed to gluten free and gluten-eaters alike. Many of the gluten eaters have preferred it to their usual pastry, so I’m wondering what happened that made it fail for you?!
I have no idea whether you changed any of the ingredients? What flour you used? What butter? It would be helpful to know exactly what you used. But it sounds as though the fat may have been too warm and the dough over-worked.
Either way, I’m gutted for you! I wish I could share one of my pies with you so you could taste how amazing it can be!
xx
Hi !
I haven’t used the recipe yet but will review once the mince pies are in my tummy = looks good at this preparation point !
I hope all went well x
It was a pleasure to feature your delicious simple broccoli quiche. Thanks so much for sharing with us and have a fantastic week!
Miz Helen
Full Plate Thursday, 708
Thanks for sharing at the What’s for Dinner party! Have a fantastic weekend.
You’re welcome Helen. You too xx
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