Description
A savory quiche filled with tender broccoli florets and melted cheese in a creamy egg custard, perfect for brunch or a light dinner.
Ingredients
Units
Scale
- 1 9‑inch pie crust (store‑bought or homemade)
- 1 Tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cups broccoli florets, lightly steamed or blanched
- 1 cup shredded sharp cheddar cheese (or Gruyère)
- 4 large eggs
- 1 cup half‑and‑half or whole milk
- 1/2 tsp salt
- 1/4 tsp fresh‑cracked black pepper
- 1/4 tsp ground nutmeg (optional)
Instructions
- Preheat oven to 375 °F (190 °C). Place pie crust in a 9‑inch pie dish and crimp edges.
- In a skillet, heat oil or butter over medium heat; sauté onion until translucent, about 4 minutes. Remove from heat.
- Arrange broccoli evenly over the pie crust, followed by sautéed onion and shredded cheese.
- In a mixing bowl, whisk together eggs, half‑and‑half, salt, pepper, and nutmeg until smooth.
- Slowly pour egg mixture over broccoli and cheese in the crust.
- Place quiche on a baking sheet and bake for 35–40 minutes, until the filling is set and lightly golden; the center should not jiggle significantly.
- Allow quiche to rest for 10 minutes before slicing and serving.
Notes
- Prevent a soggy crust by pre‑baking (blind‑baking) the crust for 10 minutes before adding fillings.
- Substitute Swiss or Gruyère cheese for a nuttier taste.
- Add cooked bacon or ham for extra protein and flavor.
- Store leftovers in the refrigerator for up to 3 days; reheat slices in a warm oven or toaster oven.
- Freeze an unbaked quiche (wrapped) for up to 1 month; bake from frozen adding 10 minutes to baking time.
Nutrition
- Serving Size: 1 slice (1/6 quiche)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 160 mg