Broccoli Cheese Quiche
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
328 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Broccoli Cheese Quiche
Description
This quiche begins with a blind-baked pie crust to ensure a crisp base. Crispy bacon is cooked separately, and broccoli is sautéed with green onions and garlic to soften slightly before combining with chopped bacon. The egg mixture enriched with milk and Parmesan cheese forms the custard filling, seasoned with salt and pepper.
The mixture is poured into the prepared crust and topped with cheddar and mozzarella cheese before baking until set. The final quiche offers a balance of creamy egg custard, melted cheese, and textured vegetables with smoky bacon throughout.
This dish works well for breakfast, brunch, or a light dinner, and benefits from using fresh broccoli as frozen broccoli can release excess moisture. Defrosted frozen broccoli should be drained thoroughly to avoid sogginess. The quiche can be made ahead and reheated gently.
Ingredients
- 1 pie crust unbaked, homemade
- 4 lices Bacon good quality
- 1 Tablespoon olive oil
- 1 head broccoli roughly chopped (about 3 cups, fresh
- 3 green onions , chopped
- 1 teaspoon garlic , minced
- 5 large egg
- 1 1/4 cups milk
- 1/3 cup Parmesan Cheese freshly grated
- 1/2 cup cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Cook bacon in a large frying pan over medium heat until golden and crispy on both sides.
- Remove to a plate lined with a paper towel. Remove some of the grease from the frying pan.
- Add the chopped broccoli, onions, and garlic. Season with a little salt and pepper and saute until broccoli is slightly tender.
- Chop bacon and add it to the pan. Remove pan from heat.
- Preheat oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
- Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
- While your pie crust bakes, prepare the egg filling. Add eggs, milk and parmesan cheese to a mixing bowl and whisk well to combine. Season with a little salt and pepper.
- Layer most of the shredded cheddar and mozzarella cheese into the bottom of the warm pie crust. (Reserve about 1/4 cup of cheese for sprinkling on top of the quiche).
- Sprinkle the broccoli, onion and bacon mixture over the cheese and spread into an even layer.
- Pour the egg mixture on top. Sprinkle with remaining 1/4 cup of shredded cheese.
- Bake at 350 degrees for 40-50 minutes, or until set on top.
- Remove from oven and allow to cool for 10 minutes , or down to room temperature, if desired, before slicing. Store leftovers, covered, in the fridge.
Notes
- Use fresh broccoli for best results; if using frozen, thaw and drain excess moisture thoroughly to prevent a soggy crust.
- This quiche can be made ahead and reheated gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 113mg | 38% |
| Sodium | 468mg | 20% |
| Potassium | 390mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 68.7mg | 76% |
| Calcium | 285mg | 29% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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