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Sick of pizza on those crazy busy nights? Try our Broccoli Cheese Quiche.

Make two of these easy broccoli cheese quiches, and you can feed a family of six or so. If your family is smaller, you’ll love the convenience of having leftovers* that are easy to reheat.

Broccoli Cheese Quiche

The Basics:

  • 2 deep dish 9-inch pie crusts. I prefer the Oronoque brand when I don’t make my own. Avoid any crust with a greasy, heavy taste.
  • 2 boxes frozen broccoli spears
  • 1 lb shredded sharp cheddar cheese
  • 8 large or jumbo eggs
  • 3 cups light cream
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg (optional)
  • Aluminum foil

Broccoli Cheese QuichePlace rack in middle of oven. Make drip tray out of foil and place on lowest rack. The foil should be just big enough to catch overflow if filling bubbles over.

Preheat oven to 375 degrees.

Take frozen crusts out of freezer.

Steam 2 boxes of frozen** broccoli spears until just tender. Drain well in colander if you have not used a steamer basket.

Place cheese on bottom of crusts.

Arrange broccoli on top like the spokes of a wagon wheel.

Beat eggs, cream and spices with eggbeater or whisk until slightly frothy.

Pour mixture over cheese and broccoli.

Here’s the only hard part: place quiche on middle rack, moving very slowly so you don’t make a mess.

Bake about 40 minutes until puffy and golden brown. A sharp knife will come clean if done.

Let quiche sit for 10 minutes before serving.

* Cut serving-size pieces to reheat (gently) leftovers in microwave. The oven works too. Preheat your oven to 350 degrees. Cover pieces tightly and start checking after 15 minutes.

** I have never successfully used fresh broccoli.  Let us know if you do.

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