Broccoli and Cheese Quiche
This irresistible Broccoli and Cheese Quiche combines the creaminess of cheddar and Parmesan with tender, sautéed broccoli for a savory dish that's perfect for breakfast, brunch, or a light dinner. Nestled in a golden, flaky pre-made pie crust, this quiche is easy to prepare but packed with rich flavor, thanks to a velvety custard made from eggs, milk, and a touch of heavy cream, enhanced with a hint of nutmeg and freshly ground black pepper. The par-baked crust ensures a crisp base, while the layered broccoli and cheese create a vibrant filling with the perfect balance of textures. Serve it warm or at room temperature with a side salad or fresh fruit for a deliciously well-rounded meal. This recipe is a crowd-pleaser that both vegetarians and cheese lovers will adore!
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Recipe Information
Ingredients
- 1 9-inch crust pre-made pie crust
- 2 cups broccoli florets
- 1.5 cups shredded cheddar cheese
- 0.25 cups grated Parmesan cheese
- 4 large eggs
- 1 cup milk
- 0.5 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons nutmeg
- 1 tablespoon butter
Instructions
Preheat the oven to 375°F (190°C).
Roll out the pre-made pie crust into a 9-inch pie dish, pressing it evenly into the bottom and up the sides. Trim any excess crust.
Par-cook the pie crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment. Bake for an additional 5 minutes or until slightly golden. Set aside to cool.
Steam the broccoli florets for 4-5 minutes until tender but still vibrant green. Drain and chop into smaller pieces if necessary.
In a medium skillet, melt the butter over medium heat. Sauté the steamed broccoli for 2-3 minutes to enhance its flavor. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg until fully combined.
Spread half of the shredded cheddar cheese evenly across the bottom of the par-baked pie crust. Layer the broccoli florets on top of the cheese.
Pour the egg mixture over the broccoli in the pie crust, ensuring it fills evenly. Sprinkle the remaining cheddar cheese and Parmesan cheese on top.
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. The center should no longer jiggle when shaken gently.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1120 mg | 374% | |
| Sodium | 4001 mg | 174% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 14.9 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1870 mg | 144% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
