This Broccoli Cheddar Quiche is the perfect go-to recipe for brunch or a light lunch. A store-bought pie crust keeps things simple, while the rich filling is packed with sautéed onions, broccoli, and sharp cheddar cheese.
👉️ Get the recipe and more tips at the link in my bio (or Google "Yellow Bliss Road Broccoli Quiche")
BROCCOLI CHEDDAR QUICHE
Serves 6 INGREDIENTS 1 store bought roll out pie crust 1 tablespoon salted butter 2 cups broccoli cut into very small florets 1 cup yellow onion diced small 1 garlic clove minced or pressed 6 large eggs ¾ cup heavy cream or half & half 1 cup freshly grated sharp cheddar cheese 1 ½ teaspoon Kosher salt ½ teaspoon freshly cracked black pepper
INSTRUCTIONS
1. Preheat oven to 375℉. Roll out the crust and fit into a standard depth pie plate. Line with parchment paper and fill with pie weights or beans and blind bake crust 15-20 minutes, or until the outside crust starts to brown. Remove from the oven and set aside. Reduce oven temperature to 350℉. (Don't skip this step!)
2. In a large saute pan over medium high heat, add the butter. Saute the broccoli and onion until softened and starting to brown, about 3-4 minutes. Add garlic and cook for 1 more minute. Cool mixture slightly.
3. In a large bowl, whisk eggs and heavy cream or half & half together. Add in cheese, broccoli mixture, salt and pepper and combine. Pour mixture into the par baked pie shell, place on a sheet pan and place onto the middle rack of the oven.
4. Bake 35-45 minutes or until just the center is slightly jiggly when touched and the crust is golden brown. If the crust starts to become overly brown while cooking, you can place a pie protector or foil over the crust. Remove from the oven and let cool at room temperature for 15-20 minutes before slicing and serving. Quiche is best served warm or at room temperature.
NOTES
Store leftovers covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave until heated through or eat cold or room temperature.
