Broccoli Quiche Recipe | Easy Quiche With Broccoli And Cheese
Servings: 6 servings
Calories: 395kcal
Calories: 395kcal | Carbohydrates: 26g | Protein: 15g | Fat: 26g | Fiber: 3g | Sugar: 5g
Ingredients
- 1 Refrigerated Pie Crust
- 2 cups Broccoli Florets
- 1/2 cup Onion diced
- 1/3 cup Sun Dried Tomatoes
- 1 1/2 cups Cheddar Cheese
- 4 Eggs
- 1 cup Half And Half
- 3/4 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Nutmeg
Instructions
- Prepare the Broccoli. Preheat your oven to 375°F. Lightly steam or blanch the broccoli florets just until tender-crisp, then drain well. Excess moisture is the enemy of a good quiche, so let the broccoli cool and dry slightly.
- Prep the Crust. Place the pie crust into a 9-inch pie dish or tart pan. Crimp the edges if desired. For best results, lightly pre-bake (blind bake) the crust for 8–10 minutes. This helps prevent a soggy bottom.
- Make the Egg Custard. In a large bowl, whisk together the eggs, milk or half & half, salt, pepper, and nutmeg if using. Whisk until fully combined, but don’t overbeat. You don’t want too much air.
- Assemble the Quiche. Sprinkle the broccoli and sun-dried tomatoes evenly over the crust. Add onions and cheese, distributing them evenly. Slowly pour the egg mixture over the fillings.
- Bake. Bake uncovered for 35–45 minutes, or until the center is just set and no longer jiggly. A knife inserted near the center should come out mostly clean.
- Rest and Serve. Let the quiche rest for at least 10–15 minutes before slicing. This allows the custard to set fully and makes cleaner slices.