Broccoli Cheddar Quiche
Broccoli Cheddar Quiche is perfect for brunch, a light lunch, or an easy weeknight dinner. Packed with onions, broccoli, and cheddar cheese.
Servings: 6
Equipment
- Rolling Pin
- Parchment paper
- Pie weights or dry beans
Ingredients
- 1 Store bought roll out pie crust
- 1 tablespoon Salted butter
- 2 cups Broccoli cut into very small florets
- 1 cup Yellow onion diced small
- 1 Garlic clove minced or pressed
- 6 Large eggs
- ¾ cup Heavy cream or half & half
- 1 cup Freshly grated sharp cheddar cheese
- 1 ½ teaspoon Kosher salt
- ½ teaspoon Freshly cracked black pepper
Instructions
- Preheat oven to 375℉. Roll out the crust and fit into a standard depth pie plate. Line with parchment paper and fill with pie weights or beans and blind bake crust 15-20 minutes, or until the outside crust starts to brown. Remove from the oven and set aside. Reduce oven temperature to 350℉.
- In a large saute pan over medium high heat, add the butter. Saute the broccoli and onion until softened and starting to brown, about 3-4 minutes. Add garlic and cook for 1 more minute. Cool mixture slightly.
- In a large bowl, whisk eggs and heavy cream or half & half together. Add in cheese, broccoli mixture, salt and pepper and combine. Pour mixture into the par baked pie shell, place on a sheet pan and place onto the middle rack of the oven.
- Bake 35-45 minutes or until just the center is slightly jiggly when touched and the crust is golden brown. If the crust starts to become overly brown while cooking, you can place a pie protector or foil over the crust. Remove from the oven and let cool at room temperature for 15-20 minutes before slicing and serving. Quiche is best served warm or at room temperature.
Notes
Store leftovers covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave until heated through or eat cold or room temperature.
It is important to par bake the crust before adding the filling. This will ensure the bottom of the crust gets cooked through and becomes flakey and can hold up the filling when sliced. You can use your favorite homemade crust or a frozen pie shell if desired.
Quiche should be pulled from the oven when the very center is still a little jiggly. Overcooking the quiche can result in a lumpy and dry texture instead of the smooth and creamy consistency you want. For extra insurance, you can use a thermometer to check the temperature of the quiche, it should be between 165°F and 185°F.
Prep time includes the blind baking of the crust, cook time reflects only the baking of the assembled quiche.
Nutrition
Calories: 409kcal | Carbohydrates: 20g | Protein: 14g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 221mg | Sodium: 917mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1106IU | Vitamin C: 28mg | Calcium: 205mg | Iron: 2mg
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