Broccoli Cheddar Quiche

broccoli cheddar quiche.jpg

Broccoli Cheddar Quiche
6 servings

This recipe is the best way to get my toddler son to eat broccoli. Quiche makes a great breakfast, lunch or dinner and there are so many awesome combinations that you could make it different every time. I love to make this when I have company or want to switch up my son’s meals. Bonus is my husband and I adore the recipe so oftentimes I make 2 at once. I hope you enjoy!

Pie Crust (you can always buy a store bought to save time): 
6 tablespoons cold salted butter, best when just taken out of the refrigerator
1 cup of all purpose flour
2-3 tablespoons cold water

Filling: 
1 tablespoon extra virgin olive oil
2 cups frozen broccoli florets, heated till warm then chopped into small pieces
1/2 cup finely diced onion
2 cloves garlic, minced
6 eggs
3/4 half and half
Salt and pepper
1/2 teaspoon thyme
1 1/2 cup grated cheddar cheese

Preheat the oven to 375F. In a medium bowl combine butter (cutting small pieces off with a pairing knife until all added) and flour, mixing until you have a grainy consistency like fine sand (I mix by hand). Add in cold water slowly, using only as much as you need to form the dough into a ball. Roll out on a floured surface to 1 inch larger than your pie pan (9″ is the size I use). Fold your pie dough gently in quarters and place it in the pie pan. Unfold and press lightly to the edges, using a pairing knife to cut off any extra. Crimp or finish the edge of your crust however you like best then line your pie crust with a layer of parchment paper and weigh down with baking weights or dry beans. Par-bake the crust for 15 min.

Meanwhile, add olive oil to a medium frying pan and sauté broccoli with onion and garlic until the onion translucent, about 5 minutes on medium heat. Then, in bowl with a spout, whisk eggs with half and half. Season with salt and pepper and add in thyme.

After 15 minutes, remove crust from oven and discard parchment. Add half of the grated cheese to pie shell. Top with the broccoli mixture then add the remainder of the cheese. Fill with the egg mixture, moving ingredients around with a fork until even.

Bake 40-45 minutes until set. You can test with a toothpick. When it comes out clean the quiche is done. Allow for the quiche to cool slightly before serving. If you are making in advance, allow for it to cool completely before storing in the refrigerator.

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