A classic combination of broccoli and cheddar makes this quiche an irresistible choice for any meal. The creamy, savory filling pairs perfectly with a buttery, flaky crust, creating a dish that¡¯s satisfying yet light. Ideal for breakfast, brunch or even dinner, this quiche is simple to prepare and can be customized with your favorite herbs or an additional sprinkle of cheese. It¡¯s a great way to get a serving of vegetables, while enjoying the richness of a classic quiche. Serve it warm with a side salad for a complete meal, or slice it up for a hearty on-the-go breakfast.
INGREDIENTS
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1 (9-inch) pie crust, homemade or store-bought
1 cup broccoli florets, chopped
1 cup shredded sharp cheddar cheese
4 large eggs
1 cup heavy cream (or half-and-half)
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
1 tablespoon grated Parmesan cheese (optional for extra flavor)
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INSTRUCTIONS
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1. Preheat the oven to 375¡ãF (190¡ãC). Roll out the pie crust, and fit it in a 9-inch pie pan. Trim and crimp the edges, as desired. Place the crust in the freezer for 10 minutes to firm up.
2. Blind-bake the crust
Line the pie crust with parchment paper or aluminum foil, and fill with pie weights, dried beans or rice. Bake for 10 minutes, then remove the weights and lining. Bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool slightly.
3. Prepare the filling
Steam or microwave the broccoli florets until they are just tender but still vibrant green. Drain and set aside to cool.
4. Mix the custard
In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper and ground nutmeg until well-combined.
5. Assemble the quiche
Spread the steamed broccoli evenly over the bottom of the pre-baked pie crust. Sprinkle the shredded cheddar cheese over the broccoli. Pour the egg mixture over the broccoli and cheese. If using Parmesan, sprinkle it on top.
6. Bake the quiche
Place the quiche on a baking sheet, and bake in the preheated oven for 30 to 35 minutes or until the center is set, and the top is slightly golden. If the crust edges begin to brown too quickly, cover them with a strip of aluminum foil.
7. Cool, and serve
Let the quiche cool for about 10 minutes before slicing. Serve warm, at room temperature or chilled.
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This quiche can be stored in the refrigerator for up to three days and can be enjoyed either reheated or cold. Enjoy a slice of this comforting cheddar-broccoli quiche for a deliciously simple yet elegant dish.
