Broccoli Cheese Quiche
This delicious Broccoli and Cheddar Quiche recipe is so easy to make and the perfect savory brunch recipe.
Servings: 8
Calories: 276kcal
Cost: 9
Equipment
Ingredients
- 1 homemade pie crust , unbaked
- 4 slices bacon , good quality
- 1 Tablespoon olive oil
- 1 head fresh broccoli , roughly chopped (about 3 cups)*
- 3 green onions , chopped
- 1 teaspoon garlic , minced
- 5 large eggs
- 1 1/4 cups milk (311g)
- 1/3 cup freshly grated parmesan cheese (33g)
- 1/2 cup shredded cheddar cheese (57g)
- 1/2 cup shredded mozzarella cheese (57g)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook bacon in a large frying pan over medium heat until golden and crispy on both sides. Remove to a plate lined with a paper towel, then chop. Remove some of the grease from the frying pan.4 slices bacon, 1 Tablespoon olive oil
- Sauté veggies: Add olive oil to the pan. Add chopped broccoli, onions, and garlic and cook until broccoli is slightly tender.1 head fresh broccoli, 3 green onions, 1 teaspoon garlic, 1/2 teaspoon kosher salt
- Preheat oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.1 homemade pie crust
- Blind bake pie crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
- Quiche Filling: In a mixing bowl combine eggs, milk parmesan cheese salt and pepper.5 large eggs, 1 1/4 cups milk, 1/3 cup freshly grated parmesan cheese
- Assemble: Layer most of the shredded cheddar and mozzarella cheese into the bottom of the pie crust. (Reserve about 1/4 cup of cheese for sprinkling on top of the quiche). Sprinkle broccoli, onion and bacon over the cheese and spread into an even layer. Pour the egg mixture on top. Top with remaining 1/4 cup of shredded cheese.1/2 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese
- Bake at 350 degrees for 40-50 minutes, or until set on top. Remove from oven and allow to cool for at least 10 minutes, or to room temperature, before slicing. Store leftovers, covered, in the fridge.
Video
Notes
Broccoli: I recommend using fresh broccoli, but if using frozen thaw it first and squeeze out as much liquid as possible.
Make Ahead Instructions: Make and bake the quiche up to 1 day in advance. Serve at room temperature or warm slightly in the oven.
Freezing Instructions: Wrap cooled baked quiche with a double layer of aluminum foil and freeze for up to 2 months. To reheat, thaw in the refrigerator completely overnight then bake at 350°F (180°C) for 20-30 minutes, or until heated through.
Nutrition
Calories: 276kcal | Carbohydrates: 19g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 345mg | Potassium: 393mg | Fiber: 3g | Sugar: 3g | Vitamin A: 903IU | Vitamin C: 69mg | Calcium: 230mg | Iron: 2mg
Recipe Link
Recipe Video
