Broccoli and Cheese Quiche Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
247 kcal
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Course
Main Course, Breakfast, Brunch
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Cuisine
American
Broccoli and Cheese Quiche Recipe
Description
The Broccoli and Cheese Quiche Recipe begins by baking the pie crust lined with parchment and weighted to prevent shrinking, resulting in a crisp, golden shell. The filling combines eggs, whole milk, garlic powder, oregano, salt, pepper, chopped broccoli florets, sharp cheddar cheese, and fresh parsley. After mixing, the filling is poured into the parbaked crust, then baked at a somewhat reduced heat until just set in the center but still slightly jiggly, ensuring a creamy texture.
This quiche delivers a balanced texture of a firm, crumbly crust and a custardy filling studded with tender broccoli and melted sharp cheddar, accented by herbs. It can be served warm or at room temperature, making it suitable for breakfasts, brunches, or light lunches.
Leftover quiche stores well for up to five days when refrigerated in an airtight container. Variations can include swapping cheeses or adding different vegetables. Proper prebaking of the crust is key to avoiding sogginess. The recipe details how to freeze the crust and suggests gentle baking times to preserve filling texture.
Ingredients
- 1 inch pie shell or pie crust, pre-made
- pie weights about a cup of dry beans work well
- 6 egg
- 1 cup milk whole
- ¾ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoons salt
- ½ teaspoon black pepper
- 2 cups broccoli chopped florets
- 1 cup cheddar cheese shredded sharp
- 2 tablespoons parsley chopped
Instructions
- Preheat the oven to 375˚F. Set the prepared pie crust on a sheet pan, then line the inside with parchment paper. Add pie weights (dried beans or rice), then place in the oven to bake for 12 minutes. Remove the crust from the oven and carefully remove the weights. Return to the oven for an additional 10 minutes, or until golden brown.
- In a large bowl, whisk together eggs, milk, garlic powder, oregano, salt and pepper, until well combined. Fold in the broccoli, cheese, and parsley.
- Lower the heat to 350˚F. Pour the filling into the parbaked crust and bake until the crust on the edge is brown and the center is slightly jiggly, 35-40 minutes.
- Serve warm or at room temperature.
Notes
- Store leftover quiche covered in an airtight container in the refrigerator for up to 5 days.
- Parbake the crust with weights or dried beans to prevent shrinking and sogginess.
- Variations include swapping cheddar for other cheeses and adding various vegetables.
- The quiche can be served warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 247kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 141mg | 47% |
| Sodium | 407mg | 17% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 598IU | 12% |
| Vitamin C | 22mg | 24% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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