Broccoli Quiche
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Broccoli Quiche
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This Broccoli Quiche is a classic quiche recipe that's healthy, versatile and DELISH! Perfect for brunch, and great leftover for any meal.
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Ingredients
- 1 pie crust see Whole Wheat Pie Crust or Oil Pie Crust for recipes
- 1 tablespoon extra-virgin olive oil
- 2 cups finely chopped broccoli florets about 2 small crowns
- 1 small bunch green onions thinly sliced (about 1 cup)
- 5 large eggs
- ¾ cup milk (I used 1%; use whole milk or a combo of milk and cream for more richness)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper optional
- 2 ounces shredded extra sharp cheddar cheese about 1/2 cup, or swap Gruyere, smoked mozzarella, or similar fully-flavored, smooth melting cheese
- 1 ounce finely grated Parmesan cheese about 1/4 cup, divided
Instructions
- Preheat your oven to 375 degrees F. Roll your pie dough into a 11-inch circle, then transfer it to a regular 9-inch pie dish. Build up and flute the top edges to create a rim for holding the filling. Line it with aluminum foil. Fill with pie weights or dried beans, then bake for 10 minutes. Remove the dish from the oven, carefully lift out the beans and foil, then return the crust to the oven and bake until light golden, about 3 minutes more. Reduce the oven temperature to 350 degrees F. (At this point, either discard the beans or save them for future pie baking.)
- Meanwhile, in a large skillet, heat the oil over medium high. Add the chopped broccoli and cook 4 minutes. Add the green onion and continue cooking until the broccoli is crisp tender and the onion has softened , 1 to 2 minutes more.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and cayenne until well combined.
- Scatter the broccoli mixture on the bottom of the blind-baked crust. Sprinkle evenly with the cheddar and half of the Parmesan. Carefully pour in the egg mixture, then sprinkle the remaining Parmesan over the top.
- Carefully placed the quiche on a baking sheet to catch any drips. Bake until a knife inserted 1 inch away from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust gets darker than you would like, shield it with foil or a pie crust shield. Let rest for 5 to 10 minutes, then slice and serve.
Notes
- TO STORE: To store quiche, let cool to room temperature, tightly wrap, and then keep in fridge for up to 3 days.
- TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F or gently in the microwave.
- TO FREEZE: You can freeze a quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Calories
290kcal
(15%)
Carbohydrates
20g
(7%)
Protein
12g
(24%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
151mg
(50%)
Potassium
285mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
765IU
(15%)
Vitamin C
30mg
(33%)
Calcium
199mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 151mg | 50% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 30mg | 33% |
| Calcium | 199mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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