Broccoli and Cheese Quiche is so good your kids won’t realize they’re eating something that’s good for them… this recipe is so easy to make…. with a bowl of soup it makes a perfect weeknight meal.
I used finely shredded sharp cheddar cheese… but other cheeses would go well also…. Monterey Jack or a blend of cheeses… it’s all good.
I used fresh broccoli but you can use frozen as well… just be sure to drain the broccoli well after cooking… you don’t want to make your quiche soupy.
Reheating quiche is a snap… you can heat it a slice at a time for a couple minutes in the micro… or cover with foil and heat in a low heat oven….
You will need to check on it frequently after about 20 minutes or so of baking. You don’t want the edges to get too browned… if they start to brown… lay foil over the edges.
Recipe: Broccoli and Cheese Quiche
All you need:
1 9-inch pie shell…store bought or homemade
1 ½ cups cooked broccoli florets, frozen or fresh
1 cup milk
3 eggs, beaten
1 teaspoon salt
About 5 turns on the pepper mill
1 tablespoon flour
2 tablespoons butter or margarine, melted
2 cups finely shredded cheddar cheese, divided
All you need to do:
Preheat the oven to 425 degrees F.
Into a medium sized microwaveable dish, place the broccoli florets.
Add 2 tablespoons water and cover with a piece of waxed paper.
Microwave until tender and drain well.
Allow the broccoli to cool.
Place the pie dough in a pie plate or quiche baking dish.
Press the dough gently in the plate.
Place a double thickness of foil on top of the pie dough.
Place pie weights or dried beans on the foil to weight down the pie dough.
Bake for 10 minutes at 425 degrees F.
Reduce the oven temperature to 375 degrees F.
Remove from the oven and remove foil and pie weights.
Allow the crust to cool slightly.
In a medium mixing bowl, beat the eggs with a whisk.
Add the milk and continue whisking.
Add the flour, salt, pepper and margarine and whisk well.
Add 1 ½ cups of the shredded cheese, stir well.
Sprinkle a ¼ cup of shredded cheese over the crust.
Layer the broccoli over the cheese.
Layer a ¼ cup of shredded cheese over the broccoli.
Pour the egg mixture over the all the ingredients.
Bake at 375 degrees for 35 minutes or until the center is set (test by inserting a knife in the center, if it comes out clean…it’s done).
Allow the quiche to rest about 10 minutes before cutting.
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