Broccoli Quiche
User Reviews
5
Broccoli Quiche
Description
The Broccoli Quiche starts with a pie crust that is prebaked to prevent sogginess. Chopped broccoli and a blend of cheddar and mozzarella cheeses form the base layer. The custard is made from eggs mixed with milk and seasoned with garlic salt containing parsley flakes, black pepper, and minced garlic, which adds savory notes. Once poured over the filling, the quiche bakes at a moderate oven temperature until the egg mixture sets and a knife inserted comes out clean.
The texture is creamy and delicate with occasional bites of broccoli and melted cheese. The garlic and pepper seasoning provide gentle warmth without overpowering the mild vegetables and cheeses. Allowing the quiche to rest slightly after baking helps it firm up for easier slicing.
This quiche works well served warm or at room temperature, making it suitable for breakfast, brunch, or a light lunch. It pairs nicely with fresh salad greens or roasted vegetables.
You can prepare the quiche ahead of time by freezing it uncooked for up to one month or baking it fully in advance and refrigerating for 1–2 days. Leftovers should be covered in the baking dish and kept refrigerated for up to 3 days; reheat gently to retain the creamy texture.
Ingredients
- 1 pie crust softened as directed on the box
- 2 cups broccoli chopped
- ½ cup cheddar cheese shredded
- 1 cup mozzarella cheese
- 1 cup milk
- 4 egg slightly beaten
- ¼ teaspoon garlic salt with parsley flakes
- ¼ teaspoon black pepper
- 3 teaspoons garlic minced
Instructions
- Preheat the oven to 350°F
- Use a shallow-sided 9-inch glass pie plate. Place the pie crust in the plate and crimp the edges. Double-folded the edges of the crust and then crimped. Poke the bottom of the pie crust to let air vent out. Prebake the crust for 10-12 minutes.
- Allow to cool a bit then place the broccoli and cheese on the bottom of the pie crust.
- In a medium bowl, mix the milk, eggs, salt, pepper, and garlic. Pour over the broccoli and cheese.
- Bake for 40-45 minutes. Check if it's done by inserting a knife in the center. If it comes out clean, take the quiche out of the oven.
- Let stand for 5-10 minutes before serving.
Notes
- Freeze uncooked quiche up to one month; thaw slightly before baking, adding extra time as needed.
- Make ahead by fully baking then refrigerating for 1-2 days; reheat in the oven at 325°F until warmed through.
- Store leftovers covered in the baking dish in the fridge for up to 3 days; microwave portions to reheat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 138mg | 46% |
| Sodium | 458mg | 19% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 27mg | 30% |
| Calcium | 247mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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