My Broccoli Quiche
Elevate your brunch game with "My Broccoli Quiche," a creamy, cheesy delight perfect for any occasion. This easy-to-make recipe combines tender, blanched broccoli florets with a rich egg custard made from a harmonious blend of milk, heavy cream, and a hint of nutmeg for subtle warmth. Layers of shredded cheddar and Parmesan cheeses add depth of flavor, while a golden, flaky store-bought pie crust keeps it simple yet elegant. With just 20 minutes of prep and a short 35-minute bake time, this quiche is an effortless centerpiece for any breakfast, brunch, or light dinner. Serve it warm or at room temperature, paired with a crisp side salad or fresh fruit for a well-rounded meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 4 eggs
- 1 cup milk
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.25 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon ground nutmeg
- 1 store-bought pie crust
Instructions
Preheat your oven to 375°F (190°C).
Bring a small pot of water to a boil. Add the broccoli florets and blanch them for 1-2 minutes until bright green and slightly tender. Drain and set aside to cool.
Unroll the pie crust and press it into a 9-inch pie dish. Crimp the edges for a decorative touch if desired. Use a fork to poke small holes in the bottom of the crust to prevent bubbling.
Place the pie crust in the oven and bake it for 10 minutes. Remove and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, nutmeg, and flour until smooth.
Sprinkle the shredded cheddar cheese evenly over the bottom of the pre-baked crust. Arrange the blanched broccoli florets over the cheese layer.
Slowly pour the egg mixture over the broccoli and cheese, ensuring it's evenly distributed.
Sprinkle the grated Parmesan cheese over the top of the filling for a golden finish.
Carefully transfer the quiche to the oven and bake for 30-35 minutes, or until the filling is set and the top is lightly golden. To check doneness, insert a knife or toothpick in the center—if it comes out clean, the quiche is ready.
Remove from the oven and allow the quiche to cool for 5-10 minutes before slicing.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.5 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 251 mg | 19% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 106 mg | 2% | |
*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.
