Broccoli Quiche
This cheesy broccoli quiche is savory, filling, and flavorful for a quick and easy semi-homemade breakfast or brunch idea!
Servings: 6
Equipment
Ingredients
- 1 pie crust, softened as directed on the box
- 2 cups broccoli, chopped
- ½ cup cheddar cheese, shredded
- 1 cup mozzarella cheese
- 1 cup milk
- 4 eggs, slightly beaten
- ¼ teaspoon garlic salt (with parsley flakes)
- ¼ teaspoon pepper
- 3 teaspoons minced garlic
Instructions
- Preheat the oven to 350°F
- Use a shallow-sided 9-inch glass pie plate. Place the pie crust in the plate and crimp the edges. (We double-folded the edges of the crust and then crimped them.) Poke the bottom of the pie crust to let air vent out. Prebake the crust for 10-12 minutes.
- Allow to cool a bit then place the broccoli and cheese on the bottom of the pie crust.
- In a medium bowl mix up the filling: milk, eggs, salt, pepper, and garlic. Pour over the broccoli and cheese.
- Bake for 40-45 minutes. Check if it's done by inserting a knife in the center. If it comes out clean, take the quiche out of the oven.
- Let stand for 5-10 minutes before serving.
Video
Notes
Make a freezer meal. Freeze the uncooked quiche until ready to bake and serve. Slide the quiche into a freezer-safe bag that is airtight. Freeze for up to one month in advance. To bake, remove it from the freezer and let it thaw a bit. Bake, adding a few extra minutes to the time.
Make ahead of time. Fully bake the quiche, let it cool, then store it covered in the fridge for 1-2 days before reheating it in the oven at 325°F for about 15 minutes or until warm.
STORE. Leave any leftover broccoli cheese quiche in the baking pan, cover it with foil, and keep it in the fridge for up to 3 days. Reheat individual portions in the microwave.
Nutrition
Calories: 303kcal | Carbohydrates: 19g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 138mg | Sodium: 458mg | Potassium: 241mg | Fiber: 1g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 27mg | Calcium: 247mg | Iron: 2mg