Introduction
Who needs takeout when you can whip up this amazing Broccoli and Cheese Quiche? This recipe transforms simple, everyday ingredients into a delicious and satisfying meal, perfect for a weeknight dinner or a weekend brunch. It’s easier than you think, and the result is pure comfort food heaven! Get ready to impress your family and friends with this crowd-pleaser.
Why This Works
This Broccoli and Cheese Quiche recipe works because it’s a beautiful balance of creamy, cheesy goodness and the fresh bite of broccoli. It’s super easy to make, even for beginner bakers, and the ingredients are readily available at any grocery store. Plus, it’s incredibly versatile – serve it warm or at room temperature, and it’s just as delicious either way!
Key Ingredients
- 🧀 1 (14.1 ounce) package refrigerated pie crusts
- 🥦 1 (10 ounce) package frozen chopped broccoli, thawed and squeezed dry
- 🥚 4 large eggs
- 🥛 1 cup milk
- 🧀 1 cup shredded cheddar cheese
- 🧀 ½ cup shredded Monterey Jack cheese
- 🧅 ½ cup chopped onion
- 🧈 2 tablespoons butter
- 🧂 Salt and pepper to taste
Instructions
1️⃣ Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate.
2️⃣ Unroll one pie crust and carefully press it into the prepared pie plate. Trim any excess dough.
3️⃣ In a medium skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
4️⃣ Add the thawed and squeezed broccoli to the skillet and cook for another 2-3 minutes, just to heat through.
5️⃣ In a large bowl, whisk together the eggs and milk until well combined. Stir in the cheddar cheese, Monterey Jack cheese, salt, and pepper.
6️⃣ Add the cooked broccoli and onion mixture to the egg mixture and stir gently to combine.
7️⃣ Pour the egg and broccoli mixture into the prepared pie crust.
8️⃣ Bake for 45-50 minutes, or until the quiche is set and the crust is golden brown. A knife inserted near the center should come out clean.
9️⃣ Let the quiche cool slightly before slicing and serving.
Handy Tips
- For extra flavor, add a pinch of garlic powder or onion powder to the egg mixture.
- If you don’t have fresh onions, you can use a ½ cup of frozen chopped onions, thawed.
- Feel free to experiment with different types of cheese! A blend of Gruyere and Swiss would be delicious.
Heat Control
Baking the quiche at 375°F (190°C) ensures a perfectly cooked crust and a set filling without overcooking the eggs. Lowering the temperature might result in a soggy crust, while a higher temperature could lead to burnt edges and dry filling.
Crunch Factor
While the quiche itself is creamy and smooth, the pie crust provides a delightful contrast in texture, offering a satisfying crunch with every bite.
Pro Kitchen Tricks
- For a quicker clean-up, line your pie plate with parchment paper before pressing in the crust.
- To prevent the crust from getting soggy, pre-bake it for 10 minutes before adding the filling.
- Use a pastry blender to cut the butter into the crust for a flakier result if you’re making your own crust.
Storage Tips
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Gift Packaging Ideas
This quiche makes a wonderful gift! Slice it into individual portions and package them in pretty boxes or containers tied with ribbon. You could also add a small handwritten card with the recipe.
Flavor Variations
🌟 Spicy Quiche: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the egg mixture.
🌟 Mushroom Quiche: Sauté ½ cup of sliced mushrooms with the onions and broccoli.
🌟 Bacon and Broccoli Quiche: Crumble 4 slices of cooked bacon into the filling.
🌟 Spinach and Feta Quiche: Substitute 10 ounces of chopped fresh spinach for the broccoli and use ½ cup crumbled feta cheese instead of the Monterey Jack.
Troubleshooting
- Soggy Crust: Pre-bake the crust for 10 minutes before adding the filling.
- Overcooked Filling: Reduce the oven temperature slightly and check for doneness earlier.
- Undercooked Filling: Increase the oven temperature slightly and bake for a few more minutes.
FAQ
- Can I use fresh broccoli? Yes, you can use fresh broccoli florets. Just chop them into small pieces and steam or blanch them before adding them to the filling.
- Can I make this ahead of time? You can assemble the quiche ahead of time and bake it when ready. Just keep it refrigerated until baking.
- Can I freeze this quiche? Yes, you can freeze the cooked quiche for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Conclusion
We hope you enjoy this easy and delicious Broccoli and Cheese Quiche! It’s the perfect comfort food for any occasion. Don’t forget to share your creations and pictures with us – we’d love to see your masterpieces! Happy cooking!
Cheesy Broccoli Quiche Your Family Will Devour
A delicious and creamy quiche packed with fresh broccoli and gooey cheese that your whole family will love.
Ingredients
- 1 ready-made pie crust
- 2 cups fresh broccoli florets, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 180u00b0C.
- In a large pot, bring water to a boil and blanch the broccoli for 2 minutes. Drain and set aside.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, and nutmeg until well combined.
- Spread the blanched broccoli evenly over the bottom of the pie crust.
- Sprinkle the cheddar and Parmesan cheese over the broccoli.
- Pour the egg mixture over the cheese and broccoli, ensuring everything is evenly distributed.
- Bake in the preheated oven for 45-50 minutes, or until the quiche is set and the top is lightly golden.
- Allow to cool for 10 minutes before slicing and serving.
Tips
- For added flavor, sautu00e9 some onions or garlic in olive oil and mix them into the filling.
- You can substitute the broccoli with other vegetables like spinach or mushrooms for variety.