Description
Broccoli and Cheese Quiche is a savory pie made with a creamy egg custard, tender broccoli, and melted cheese in a flaky crust. It’s a comforting, versatile dish perfect for breakfast, brunch, lunch, or a light dinner.
Ingredients
- 1 prepared 9-inch pie crust (homemade or store-bought)
- 4 large eggs
- 1 cup milk or half-and-half
- 1 1/2 cups broccoli florets (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 cup finely chopped onion (optional)
Instructions
- Preheat oven to 375°F (190°C).
- If using frozen broccoli, thaw and drain well. If using fresh, steam or blanch until just tender.
- Place the pie crust into a 9-inch pie dish. Prick the bottom with a fork and pre-bake for 8–10 minutes. Remove and let cool slightly.
- In a bowl, whisk together the eggs, milk or half-and-half, salt, pepper, and garlic powder (if using).
- Evenly distribute the broccoli and chopped onion (if using) in the pre-baked crust.
- Sprinkle the shredded cheddar cheese evenly over the vegetables.
- Pour the egg mixture over the filling, ensuring it spreads evenly.
- Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
- Let the quiche rest for 10 minutes before slicing and serving.
Notes
Pre-baking the crust prevents sogginess.Use milk for a lighter texture or cream for a richer quiche.Add other veggies like mushrooms, spinach, or bell peppers for variety.Make it crustless by baking the filling in a greased pie dish.Freeze leftover slices for up to 2 months—great for meal prep!
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 360mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 150mg
