Description
This delicious broccoli cheddar quiche is perfect for brunch or a light dinner!
Ingredients
Scale
- 1 pie crust
- 1 tablespoon extra-virgin olive oil
- 2 cups finely chopped broccoli florets (about 2 small crowns)
- 1 small bunch green onions (thinly sliced, about 1 cup)
- 5 large eggs
- ¾ cup milk (use whole milk or a combo of milk and cream for more richness)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 ounces shredded extra sharp cheddar cheese
- 1 ounce finely grated parmesan cheese (about ¼ cup, divided)
Instructions
- Preheat your oven to 375 degrees F.
- Roll your pie dough into an 11-inch circle, then transfer it to a regular 9-inch pie dish. Build up and flute the top edges to create a rim for holding the filling.
- Line it with aluminum foil. Fill with pie weights or dried beans, then bake for 10 minutes.
- Remove the dish from the oven, carefully lift out the beans and foil, then return the crust to the oven and bake until light golden, about 3 minutes more.
- Reduce the oven temperature to 350 degrees F. (At this point, either discard the beans or save them for future pie baking.)
- Meanwhile, in a large skillet, heat the oil over medium-high. Add the chopped broccoli and cook for 4 minutes.
- Add the green onion and continue cooking until the broccoli is crisp tender and the onion has softened, about 1 to 2 minutes more.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and cayenne until well combined.
- Scatter the broccoli mixture on the bottom of the blind-baked crust. Sprinkle evenly with the cheddar and half of the Parmesan.
- Carefully pour in the egg mixture, then sprinkle the remaining Parmesan over the top.
- Carefully place the quiche on a baking sheet to catch any drips.
- Bake until a knife inserted 1 inch away from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes.
- If at any point the crust gets darker than you would like, shield it with foil or a pie crust shield.
- Let rest for 5 to 10 minutes, then slice and serve.
Notes
- If you want to add more vegetables, sautéed mushrooms or bell peppers can be delicious additions.
- This quiche can be made ahead of time and served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2 grams
- Sodium: 400 milligrams
- Fat: 17 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 8 grams
- Cholesterol: 150 milligrams