Description
Looking for an easy broccoli cheddar quiche recipe? Discover how to make this delicious dish in no time!
Ingredients
Scale
- 9– inch pie crust (homemade or store-bought)
- 2 cups fresh broccoli florets (chopped)
- 2 cups sharp cheddar cheese (grated)
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 medium onion (finely diced)
- 3 cloves garlic (minced)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh thyme (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: If using homemade crust, roll it out and fit into a 9-inch pie dish
- Step 3: Prick the bottom with a fork
- Step 4: Blind bake for 10 minutes with pie weights
- Step 5: Remove weights and bake for another 5 minutes until light golden
- Step 6: Blanch broccoli florets in boiling water for 2 minutes
- Step 7: Drain and immediately plunge into ice water to stop cooking
- Step 8: Sauté diced onions and garlic in butter until translucent
- Step 9: Let vegetables cool slightly before assembling
- Step 10: Whisk together eggs, milk, and heavy cream
- Step 11: Add salt, pepper, and nutmeg
- Step 12: Stir in fresh thyme if using
- Step 13: Layer half the cheese on the bottom of the pre-baked crust
- Step 14: Add the broccoli and onion mixture
- Step 15: Pour in the egg custard
- Step 16: Top with remaining cheese
- Step 17: Place in preheated oven for 35-40 minutes
- Step 18: Quiche is done when slightly puffed and golden brown
- Step 19: Center should be set but still slightly jiggly
- Step 20: Let rest for 10-15 minutes before serving
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg