This simple vegetarian broccoli quiche recipe has a creamy smooth interior, and it’s filled to the brim with broccoli and cheddar cheese. Perfect for eating for breakfast, brunch, lunch, or dinner.
- 9- inch frozen deep pie crust in an aluminium tin
- 1 Tablespoon olive oil
- 1 medium yellow onion diced
- 2 cups broccoli florets chopped into bite-sized pieces
- 6 oz. sharp white cheddar cheese shredded
- 3 large eggs
- 2 large egg yolks
- 1/2 Cup of Whole Milk
- 1/2 Cup of Double Cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Place oven rack in middle position, place a cookie sheet on oven rack and preheat oven to 190° C. Take the pastry case out of the freezer and let it stand for 10 minutes. Prick case 25 times with a fork. Place pastry case on the preheated tray in the oven, and bake for 9-11 minutes, or until light golden brown.
While pie crust bakes, heat oil in a 10-inch pan 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, milk, cream, 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.
You can use fresh or frozen broccoli for this recipe. If you use frozen broccoli, just make sure that it’s thawed and drained before you add 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 just to soften the broccoli.