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!
Cheddar Broccoli Quiche
recipe adapted from Martha Stewart
recipe adapted from Martha Stewart
All-purpose flour (or GF flour), for rolling
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
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
Preheat oven to 375 degrees. Lightly flour a rolling pin and
work surface and roll out dough to a 12-inch round. Place in a 9-inch
pie plate, fold overhang under, and crimp edge. Place a sheet of
parchment paper over dough and fill with pie weights or dried beans.
Bake until edge is dry and light golden, about 20 minutes. Remove
parchment and weights.
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.
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.
Such a great meatless meal option. What goes much better than cheddar, broccoli and eggs??
ReplyDeleteBroccoli and cheddar are a great combo and that quiche looks good!
ReplyDeleteI always enjoy quiche, but never think to make it for dinner! This one looks wonderful!
ReplyDeleteOh my... yum! Such a nice light summery meal!
ReplyDeleteIt looks beautiful! And in same time not so hard to make. Recipe is explained very well. Broccoli gives beautiful aroma to the pie.
ReplyDeleteCould I freeze this?
ReplyDeleteHi cookinmom - yes, you can freeze it after it has baked and cooled completely. To reheat, you can bake in a 350 degree oven for about 10-12 minutes or just enough for the middle to be warmed through.
ReplyDeleteThank you for the great photo tutorial. I haven't made quiche in years, but now I plan to follow your recipe! I'll probably tweak it a little for experimentation purposes, lol. Thanks again!
ReplyDelete