Broccoli and Cheese Quiche Recipe
This Broccoli and Cheese Quiche recipe is easy to make with a premade pie crust; just chop the broccoli finely mix with the eggs and cheese, and bake.
Servings: 8 servings
Equipment
Ingredients
- 1 9-inch pre-made pie shell or pie crust
- Pie weights about a cup of dry beans work well
- 6 eggs
- 1 cup whole milk
- ¾ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoons salt
- ½ teaspoon black pepper
- 2 cups chopped broccoli florets
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 375˚F. Set the prepared pie crust on a sheet pan, then line the inside with parchment paper. Add pie weights (dried beans or rice), then place in the oven to bake for 12 minutes. Remove the crust from the oven and carefully remove the weights. Return to the oven for an additional 10 minutes, or until golden brown.
- In a large bowl, whisk together eggs, milk, garlic powder, oregano, salt and pepper, until well combined. Fold in the broccoli, cheese, and parsley.
- Lower the heat to 350˚F. Pour the filling into the parbaked crust and bake until the crust on the edge is brown and the center is slightly jiggly, 35-40 minutes.
- Serve warm or at room temperature.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
4 eggs
1 cup milk
1 cup shredded sharp cheddar
2 cloves garlic clove minced
½ teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
4 cups broccoli florets chopped
Instructions
Line a 9.5 inch pie pan with the pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge. Prick the base with a fork several times and freeze for 20 minutes.
Preheat oven to 375° F. Line the crust with parchment and fill with baking weights, rice or dry beans. Bake for 12 minutes.
Remove the parchment and weights and bake for another 10 minutes until barely starting to brown on the edges.
In a large bowl, whisk together the eggs and milk. Add the cheese, garlic, oregano, salt, pepper and chopped broccoli. Stir to combine.
In the partially baked crust, transfer the custard and broccoli mixture in an even layer.
Bake for 37-42 minutes until the crust on the edge is brown and the center is just set.
Serve warm or at room temperature.
- You can add in any other vegetables you have to hand.
- Feel free to replace the cheese with any other you'd like.
4 eggs
1 cup milk
1 cup shredded sharp cheddar
2 cloves garlic clove minced
½ teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
4 cups broccoli florets chopped
Instructions
Line a 9.5 inch pie pan with the pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge. Prick the base with a fork several times and freeze for 20 minutes.
Preheat oven to 375° F. Line the crust with parchment and fill with baking weights, rice or dry beans. Bake for 12 minutes.
Remove the parchment and weights and bake for another 10 minutes until barely starting to brown on the edges.
In a large bowl, whisk together the eggs and milk. Add the cheese, garlic, oregano, salt, pepper and chopped broccoli. Stir to combine.
In the partially baked crust, transfer the custard and broccoli mixture in an even layer.
Bake for 37-42 minutes until the crust on the edge is brown and the center is just set.
Serve warm or at room temperature.
Nutrition
Serving: 1slice | Calories: 247kcal | Carbohydrates: 16g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 407mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 598IU | Vitamin C: 22mg | Calcium: 176mg | Iron: 2mg
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