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Broccoli Quiche
This easy vegetarian broccoli quiche recipe has a creamy smooth custard interior, and it’s filled to the brim with broccoli and sharp white cheddar cheese. This broccoli quiche recipe is for any meal: breakfast, brunch, lunch, or dinner!
Servings 8 servings
Calories 299kcal
Cost $4.48
Equipment
- baking sheet
- 10-inch skillet
- mixing bowls
- whisk
- wire rack
- pie keeper
Ingredients
- 1 9-inch frozen deep pie crust in aluminum tin
- 1 Tablespoon olive oil
- 1 medium yellow onion diced
- 2 cups broccoli florets chopped into bite-sized pieces (*fresh or frozen see note)
- 4 oz. sharp white cheddar cheese shredded
- 3 large eggs
- 2 large egg yolks
- 1 cup half-and-half
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Place oven rack in the middle position, place a cookie sheet on oven rack and preheat oven to 375 degrees F. Take pie crust out of the freezer and let it stand for 10 minutes. Prick crust 25 times with a fork. Place pie crust on the preheated cookie sheet in the oven, and bake for 9-11 minutes, or until light golden brown.
- While pie crust bakes, heat oil in 10-inch skillet over medium heat. Add onion and cook, stirring occasionally, until onions are translucent and edges begin to brown, about 6-8 minutes. Add onions, broccoli florets, and cheese to the bottom of pre-baked pie crust.
- In a medium bowl whisk together eggs, yolks, half-and-half, salt, and pepper until combined. Pour mixture over pie crust. Bake quiche on top of cookie sheet 35-40 minute or until quiche is set and a knife inserted in center comes out clean. Move quiche to wire rack and let cool 15 minutes before serving.
Video
Notes
- You can use fresh or frozen broccoli for this recipe. If you use frozen broccoli (which I usually do), make sure it's thawed and drained before adding it to the quiche.
- If you use fresh broccoli, then place the broccoli in a microwave-safe bowl and cover it with plastic wrap. Cook it for 3 minutes to soften the broccoli.
- Serves 4-8 (depending on what else you will be serving with the quiche).
- You can use fresh or frozen broccoli for this recipe. If you use frozen broccoli (what I usually use), ensure it's thawed and drained before adding it to the quiche. If you use fresh broccoli, place it in a microwave-safe bowl and cover it with plastic wrap. Cook it for 3 minutes to soften the broccoli.
- Leftovers can be stored at room temperature for up to 24 hours or covered in the refrigerator for up to 3 days.
- I used Pillsbury 9-inch frozen deep pie crust for this recipe. (I didn't make my crust, but frozen crusts taste amazing. Plus, it makes this recipe a little easier!)
- I highly recommend using a good-quality, sharp white cheddar for this recipe, like Kerrygold. This recipe can be served warm or at room temperature.
Nutrition
Serving: 1slice | Calories: 299kcal | Carbohydrates: 18g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 393mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 554IU | Vitamin C: 22mg | Calcium: 168mg | Iron: 1mg