Broccoli Cheddar Cottage Cheese Quiche

Serves: 6–8 • Prep: 15 minutes • Cook: 40–45 minutes • Difficulty: Easy

Intro: Brushing Dijon mustard on the crust before you add the filling does more than flavor the quiche — it creates a thin tacky barrier that helps repel moisture from the custard as it bakes, keeping the bottom crust crisper and preventing a soggy base. Adding a small amount of cottage cheese to the custard gives the quiche extra creaminess and a subtle tang while helping stabilize the custard so you get a tender, silky slice that still holds together when cut.

Ingredients

1 pre-made 9-inch pie crust (fitted)
1 tablespoon Dijon mustard
5 large eggs
½ cup small-curd cottage cheese
1½ cups heavy cream
1 cup shredded sharp cheddar cheese, divided (¾ cup for filling, ¼ cup for finishing)
1½ cups chopped broccoli florets (lightly steamed or blanched)
2 green onions, thinly sliced
¼ teaspoon kosher salt (adjust to taste)
⅛ teaspoon freshly ground black pepper
Pinch of ground nutmeg

Instructions

Preheat: Preheat the oven to 375°F (190°C). If your crust isn’t already in a pie dish, fit it into a 9-inch dish and crimp the edges.
Brush the crust: Evenly brush the bottom and sides of the crust with the tablespoon of Dijon mustard. This seals the dough slightly and adds a savory base note.
Prepare the filling: In a large bowl, whisk together the 5 eggs, ½ cup cottage cheese, 1½ cups heavy cream, ¼ teaspoon salt, ⅛ teaspoon pepper, and a pinch of nutmeg until mostly smooth. Stir in the steamed broccoli, sliced green onions, and ¾ cup of the shredded cheddar cheese.
Assemble: Pour the filling into the Dijon-brushed crust and smooth the top. Place the pie dish on a baking sheet to catch any drips and help with even browning.
Bake: Bake for 40–45 minutes, or until the center is just set and the top is lightly golden. Start checking at 35 minutes — if the crust edges brown too quickly, tent with foil.
Add finishing cheese: About 2 minutes before you plan to take the quiche out of the oven, evenly sprinkle the remaining ¼ cup shredded cheddar over the top. Return to the oven just long enough for the cheese to melt and become slightly bubbly.
Rest: Remove from oven and let rest for about 10 minutes before slicing — this helps the custard finish setting and gives clean slices.

Tip: Lightly steaming or blanching the broccoli before adding it prevents excess water from leaching into the custard. If you prefer a firmer vegetable texture, chop the broccoli slightly larger and sauté briefly in a dry pan to remove surface moisture.

You can convert this to mini quiches by using a tartlet pan — reduce bake time and watch closely for the centers to set.

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