Broccoli and Cheese Quiche
It's so easy to make quiche from scratch! This broccoli and cheese quiche is made with cheddar cheese and is a perfect weekend brunch recipe.
Servings 6 servings
Calories 166kcal
Ingredients
- 1 9" prepared pie crust
- 4 eggs
- 1 cup milk
- 1 cup shredded sharp cheddar
- 2 cloves garlic clove minced
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 4 cups small chopped broccoli florets
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.
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.
- You can add in any other vegetables you have to hand.
- Feel free to replace the cheese with any other you'd like.
Nutrition
Calories: 166kcal | Carbohydrates: 7g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 391mg | Potassium: 304mg | Fiber: 2g | Sugar: 3g | Vitamin A: 791IU | Vitamin C: 54mg | Calcium: 231mg | Iron: 1mg