Broccoli Cheddar Quiche
User Reviews
5.0
6 reviews
Excellent
Broccoli Cheddar Quiche
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This quick and easy quiche is bursting with flavor! Made with tender broccoli, flavorful cheddar cheese all enveloped in a creamy egg custard - this dish can be enjoyed for breakfast, lunch, dinner, or any time of day.
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Ingredients
- 1 deep dish pie shell (16 oz)
- 12 oz frozen broccoli florets
- 1/2 cup cheddar cheese shredded
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans. Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature.Reduce oven temperature to 350˚F.Note: do not poke holes in the crust. This can allow the egg to leak through if the holes do not completely close during baking. Weighting the crust with beans should prevent the crust from bubbling up and so the holes are not needed.
- Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.
- Steam the broccoli per package instructions. Then roughly chop it into bite sized pieces if needed. Mix the broccoli with the cheddar cheese and place it in the bottom of the pie crust.
- Pour the egg mixture over the broccoli. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set.
- Let sit for 20 minutes and serve warm to room temperature. Enjoy!
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Freeze: This broccoli cheddar quiche can be prepared as a freezer meal to make on another busy night, or give to a friend in need. For full instructions follow the freezer section that is above.
- This broccoli cheddar quiche can be prepared as a freezer meal to make on another busy night, or give to a friend in need. For full instructions follow the freezer section that is above.
- How to Reheat: This can be reheated in the microwave in 30 second increments
- How to Scale: Double your recipe and make two - one for now and one for the freezer.
- Deep dish pie shell - I use a pre-made crust from the store, but you can use a homemade pie crust if you want to make the whole dish from scratch.
- Frozen Broccoli Floret – Raw broccoli will work, too! You will need to cook the broccoli before putting it into the quiche.
- Cheddar Cheese – I prefer sharp cheddar because you can use less cheese and still have lots of flavor. You can use any variety you have on hand though - Swiss, Colby, or feta are all great options!
- Large eggs – You may reduce the egg quantity by one egg if they are extra-large, otherwise add one more egg if they are smaller. This recipe uses large eggs since they are the most readily available.
- Optional – This is a meatless quiche, but feel free to add meat. Bacon or chopped ham would both be great!
- in the refrigerator for 3-4 days
- in the freezer up to a month
Nutrition Information
Show Details
Serving
1slice
Calories
375kcal
(19%)
Carbohydrates
23g
(8%)
Protein
13g
(26%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
202mg
(67%)
Sodium
386mg
(16%)
Potassium
327mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
997IU
(20%)
Vitamin C
51mg
(57%)
Calcium
164mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6slices
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 375kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 202mg | 67% |
| Sodium | 386mg | 16% |
| Potassium | 327mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 997IU | 20% |
| Vitamin C | 51mg | 57% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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