Description
This broccoli quiche combines a flaky crust with a creamy, cheesy custard filled with tender broccoli florets. Perfect for brunch, lunch, or dinner, it’s a versatile and make-ahead friendly dish.
Ingredients
Scale
- 1 (9-inch) pre-made pie crust
- 1 ½ cups broccoli florets, chopped small
- 1 cup shredded cheddar cheese
- ¾ cup whole milk
- ¼ cup heavy cream
- 4 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté broccoli for 4 minutes until slightly tender. Remove from heat and let cool.
- In a mixing bowl, whisk together eggs, milk, cream, salt, and pepper until smooth.
- Place pie crust in a 9-inch pie dish and press it in gently. Trim any excess dough.
- Sprinkle shredded cheese evenly over the bottom of the crust. Add sautéed broccoli on top.
- Pour the egg mixture evenly over the broccoli and cheese.
- Bake for 35–40 minutes or until the center is set and top is golden brown.
- Let the quiche cool for 10 minutes before slicing and serving.
Notes
- For a crispier crust, blind bake it for 10 minutes before adding the filling.
- Let the sautéed broccoli cool before mixing to avoid cooking the eggs prematurely.
- Use freshly shredded cheese for best melt and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 145mg