Broccoli and Cheese Quiche
This broccoli and cheese quiche is a simple, satisfying dish with a flaky crust, tender broccoli, and a rich, creamy egg filling. Packed with savory flavor and easy to customize, it’s perfect for brunch, lunch, or a make-ahead meal the whole family will love.
Equipment
- 1 frying pan
- 1 large mixing bowl
- 1 cheese grater
- 1 chefs knife for chopping
- 1 instant read thermometer
Ingredients
- 1 premade 9 inch deep dish frozen pie crust, thawed
- 1 teaspoon olive oil
- 1 ½ cups chopped fresh broccoli
- ¼ cup finely chopped onion
- 4 eggs, beaten
- 1 cup table cream 18% fat or half and half cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon Dijon or yellow mustard
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 ℉
- In a frying pan, sauté broccoli and onion in a teaspoon of olive oil for 3 to 4 minutes, until broccoli begins to soften and onions are slightly browned. Transfer to unbaked pie crust and arrange in an even layer. Place pie shell onto a baking sheet.
- In a large mixing bowl whisk together eggs, cream, mustard, salt and 1 ½ cups of cheddar cheese. Pour over broccoli to just below top edge of pie crust. Sprinkle with remaining ½ cup of shredded cheese. Bake for 40-50 minutes, until crust is golden and filling is set (internal temperature must be between 165 ℉ and 180 ℉). It may be puffed up in the middle, but will settle a few minutes after coming out of the oven.
- Remove from oven and allow to cool.
Notes
If making a day ahead, allow quiche to cool before covering with foil and placing in the refrigerator until ready to serve.
Reheat in 350 degree oven for 15-20 minutes, until heated through.
Tried this recipe?Please consider Leaving a Review!
https://www.redcottagechronicles.com/recipe/broccoli-cheese-quiche/