Broccoli Quiche Recipe
Baked in a flaky, buttery crust, this easy Broccoli Cheddar Quiche is simple to make for busy mornings or a casual dinner. Leftovers are perfect for lunch!
Servings: 8
Cost: $10
Equipment
- pie plate
- 1 whisk
- baking sheet
Ingredients
- 1 pie crust
- 5 large eggs
- 1 cup half and half
- 1 cup shredded Cheddar
- 1 cup chopped cooked broccoli well drained, or thawed frozen broccoli squeezed dry
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
Instructions
- Preheat oven to 425˚F.
- Roll out the crust and gently press into a pie plate of 9 inch spring form pan. Weigh down the center with pie weights or line with parchment and fill with dry beans.
- Bake the crust for 10 minutes. Remove the pie weight or beans. Cool to room temperature.
- In a medium bowl, whisk together the eggs, half and half, salt and pepper. Set aside.
- Top the crust with 3/4 cup of the shredded cheese and arrange the broccoli in an even layer.
- Pour the egg mixture into the crust and sprinkle with the remaining cheese.
- Reduce the oven temperature to 350 degrees and bake for approximately 40 minutes or until the quiche is golden brown and puffed.
- Let the quiche rest for 10 minutes before slicing and serving.
Notes
- If using frozen broccoli, thaw it completely and squeeze out excess moisture before adding it to the quiche.
- Use a deep-dish pie crust if your pie plate is shallow or if you prefer extra room for the filling.
- The quiche is done when the edges are puffed, the top is lightly golden, and the center is just set with a slight jiggle.
- Let the quiche rest for 10 minutes before slicing so the custard can finish setting.
Nutrition
Calories: 237kcal | Carbohydrates: 13g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 266mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 468IU | Vitamin C: 10mg | Calcium: 159mg | Iron: 1mg