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Broccoli and Cheese Quiche

A delightful dish that combines creamy cheese and fresh broccoli within a flaky crust, perfect for brunch or dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Brunch, Dinner
Cuisine: American, Comfort Food
Calories: 325
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 9-inch premade deep dish frozen pie crust, thawed The foundation of your quiche.
For the filling
  • 1 teaspoon olive oil To sauté vegetables.
  • 1.5 cups chopped fresh broccoli Adds vibrant color and nutrients.
  • 0.25 cups finely chopped onion Adds sweetness when caramelized.
  • 4 large eggs, beaten Creates the custardy texture.
  • 1 cup table cream (18% fat) or half and half cream Adds luxurious creaminess.
  • 2 cups shredded sharp cheddar cheese Provides a tangy flavor.
  • 1 teaspoon Dijon or yellow mustard Offers a subtle kick.
  • 0.25 teaspoon salt Amplifies all flavors.
  • 0.5 cups shredded sharp cheddar cheese (for topping) Creates a gooey topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a frying pan, heat the olive oil over medium heat. Add the chopped broccoli and finely chopped onion, and sauté for about 3 to 4 minutes until the broccoli is tender and the onions are slightly browned.
  3. Transfer the sautéed broccoli and onions into the thawed pie crust and arrange them evenly.
  4. In a large mixing bowl, whisk together the beaten eggs, table cream (or half and half), Dijon mustard, salt, and shredded sharp cheddar cheese until well combined.
  5. Carefully pour the egg and cheese mixture over the broccoli and onions in the pie crust, filling it to just below the top edge.
  6. Sprinkle the remaining shredded cheese on top of the quiche.
  7. Place the pie shell on a baking sheet and bake in the preheated oven for 40 to 50 minutes until the crust is golden and the filling has set.
  8. Let the quiche cool for a few minutes before slicing and serving.

Notes

For more flavor, add herbs like thyme or parsley to the egg mixture. Use a pie crust shield if the edges brown too quickly.