Description
This Broccoli and Cheese Quiche is a delicious, savory pie featuring a flaky pre-made pie crust filled with a creamy egg mixture, tender broccoli florets, sharp cheddar cheese, and aromatic herbs. Perfect for breakfast, brunch, or a light dinner, this quiche combines wholesome ingredients into a comforting baked dish with a golden crust and a cheesy, flavorful filling.
Ingredients
Pie Crust
- 1 9-inch pre-made pie shell (or pie crust)
- Pie weights (about a cup of dry beans work well)
Quiche Filling
- 6 eggs
- 1 cup whole milk
- ¾ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chopped broccoli florets
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped parsley
Instructions
- Preheat and Parbake Crust: Preheat your oven to 375˚F (190˚C). Place the prepared pie crust on a sheet pan and line the inside with parchment paper. Add pie weights or about a cup of dry beans to keep the crust from bubbling up, then place it in the oven to bake for 12 minutes. Remove the crust from the oven, carefully take out the weights and parchment paper, then return the crust to the oven for another 10 minutes until it turns golden brown.
- Prepare the Filling: In a large mixing bowl, whisk together 6 eggs, 1 cup of whole milk, ¾ teaspoon garlic powder, ½ teaspoon oregano, ½ teaspoon salt, and ½ teaspoon black pepper until the mixture is smooth and well combined. Gently fold in the chopped broccoli florets, shredded sharp cheddar cheese, and chopped parsley.
- Bake the Quiche: Lower the oven temperature to 350˚F (175˚C). Pour the prepared filling into the parbaked pie crust. Bake for 35 to 40 minutes, or until the edges of the crust are browned and the center of the quiche is set but still slightly jiggly when shaken gently.
- Serve: Allow the quiche to cool slightly before serving. It can be enjoyed warm or at room temperature, making it versatile for any meal occasion.
Notes
- If you don’t have pie weights, dried beans or rice can be used to parbake the crust.
- For a dairy-free version, substitute milk and cheese with their plant-based alternatives.
- Ensure the broccoli florets are chopped into small, bite-sized pieces for even distribution and cooking.
- Letting the quiche cool for 10-15 minutes before slicing helps it set properly.
- This quiche can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
