What’s your go to meal when you don’t really want to put much effort in the kitchen? For me, I’ve been looking to breakfast dishes because I always have eggs and cheese on hand. There will usually be some kind of leftover something, whether it’s vegetables or even meat. But the other day, I had some gluten free pie shells staring at me in the fridge and that’s when I decided to make this Cheddar Broccoli Quiche. It’s quick, easy and took out some guesswork on figuring what to make for dinner. A buttery pie crust is filled with sauteéd onions, broccoli florets and a blend of cheeses swimming in a rich mixture of eggs and cream. Quiche. It’s what’s for dinner… and a delicious one at that!…
Quiche is such a great dish because it’s so versatile. You can combine pretty much anything with heavy cream and eggs, bake it in a buttery pie crust and be sure it will come out good. Cheddar and broccoli was what I had to work with but feel free to experiment with what you have on hand. You can even play with your favorite pizza toppings and transform them into the form of a quiche! I used a store bought GF crust to prepare this but if you prefer homemade, go for it!
recipe adapted from Martha Stewart
1 homemade or store-bought single-crust (GF) pie dough
1 tablespoon unsalted butter
2 cups medium diced yellow onion
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound broccoli florets, steamed until crisp-tender
3/4 cup grated sharp cheddar
1/4 cup grated jack cheese
Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
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