I saw a recipe for broccoli cheddar quiche as I was flipping through a Scholastic Parent & Child magazine recently. For some reason, my last attempt at making a quiche went horribly wrong. I think it was over a year ago now, but I’ve been too scared to try again ever since. I honestly don’t know what I did wrong when I made the last one, but the quiche NEVER firmed up and I baked it for a l.o.n.g. time. Anyway, I’ve really been wanting to attempt another shot at it and this recipe looked like a great starting point.
Looks good, right? Well, I’m happy to report that it was delicious! And the center firmed up just like it was supposed to. Yay for the little things! 🙂 My daughter liked it and one of my twin boys liked it, but the other boy didn’t want to eat it at all (even after saying he liked the bite he tried). They all agreed that the next time I made it, they did NOT want the broccoli in it. Me, however? I liked the broccoli and thought it was really good in it. I told the kids that next time I make quiche, I’ll use sausage on the base layer (…and maybe a little sauteed spinach, too). 😉 Either way, I’m glad to say that this basic quiche recipe is a keeper for our house and I have a feeling I’ll be making it quite often! I may even try it without the crust sometime, but for last night’s dinner, I used my whole wheat pie crust recipe.
- 1 whole wheat pie crust (unbaked)
- 1 T olive oil
- ¼ cup onion, diced
- 1 clove garlic, finely chopped (optional)
- 1 cup fresh or frozen broccoli florets, cut
- 2 T water
- ½ cup cheddar cheese, freshly shredded
- 7 large eggs (local, pastured is ideal)
- ½ cup organic half & half
- ½ tsp sea salt
- Preheat oven to 350 degrees.
- Prepare pie crust; set aside.
- Heat olive oil in a skillet over medium heat.
- Once heated, add onion and garlic and saute until softened.
- Add broccoli and water.
- Cover and cook until broccoli is cooked through, stirring occasionally.
- Spread the broccoli in the pie crust and top with cheese.
- Whisk eggs, half & half, and salt together in a bowl.
- Pour over the pie and bake for approximately 40 minutes, or until the middle is set.
- Let cool for a couple minutes, cut, and enjoy!
This was our dinner last night: broccoli cheddar quiche, bacon (from Seven Sons Farm), red bell pepper strips, and orange slices. Totally hit the spot for me!
Note: the original recipe says this quiche can be frozen and reheated at a later time. I have yet to try this, but it might be a good idea to make two at a time and save the second one for later! The directions state to wrap the already baked (and cooled) quiche in foil and freeze. When you’re ready to eat it, thaw it out overnight in the refrigerator and then bake (covered) at 350 degrees for approximately 30 minutes. Seems easy enough to me!
This recipe is very similar to my Overnight Breakfast Casserole. Both can even be made in individual muffin tins so you can reheat smaller servings for weekday breakfasts on the go!