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!
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.
Serve immediately.
Notes
Broccoli Cheddar Quiche can be made up to 3 days in advance and stored in the refrigerator until ready to serve.Reheat in the oven at 350˚F for 15-20 minutes or until warmed through.Quiche can be frozen for up to 3 months. Cover tightly with plastic wrap and then wrap in foil or transfer to a freezer bag before freezing.