broccoli cheddar quiche

An easy quiche filled with seasoned broccoli, onion, tomato, and sharp cheddar cheese blend.

Broccoli Quiche with Tomato & Cheddar Cheese

inch, deep dish Frozen Pie Crust

onion

broccoli florets (chopped small)

cherry tomatoes

garlic powder

Extra Virgin Olive Oil (EVOO)

milk

eggs

cheddar cheese (shredded)

Preheat oven to 350 degree F.

Poke 20 fork pricks into the crust.

Pre-bake crust for 10 mins, and then remove from oven.

In a medium sized frying pan, pan-fry the onions, and broccoli with the oil and season for 3 mins.

Add in the tomatoes and pan fry for another 3-5 mins. Once done, set aside.

In a mixing bowl, Add eggs, yolks, and milk- beat until combined.

Add cheese to pie crust, then veggies, and pour over eggs

Bake for 30-35 mins or until done. If crust is browning too much, loosely cover Quiche with a sheet of foil.

Allow quiche to set for at least 15 mins.

Enjoy warm! Leftovers can be placed in the refrigerator, and placed in a microwave, or toaster oven to reheat.

An easy broccoli cheese quiche recipe, made with just 5 ingredients! This broccoli cheddar quiche is a family favorite for dinner, breakfast or lunch!

Easy Broccoli Cheese Quiche (5 Ingredients)

broccoli florets (about ½ pound)

milk (I used whole milk)

salt

pepper

cheddar cheese

whole wheat pie crust

Preheat oven to 375 degrees F.

Roll out pie crust, if not already shaped, and chill until ready to use.

Place 1-2 cups water in the bottom of a small pot. Add the broccoli, cover, and bring to a boil. Cook the broccoli until crisp-tender, about 4 minutes. Transfer broccoli to a colander, rinse with cool water, and drain. Chop broccoli into small pieces.

In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in the chopped broccoli and cheddar cheese. Pour into the prepared pie shell.

Bake quiche for 35-40 minutes, until eggs are set in the center. Check on quiche starting at 25 minutes and tent with foil if crust is browning too quickly.

Let stand for 5 minutes before serving.

A delicious broccoli and cheddar air fryer quiche! It comes together in less than 25 minutes and is the perfect quick and easy air fryer breakfast or simple lunch!

Air Fryer Quiche

heavy cream

broccoli florets

tbsp (15 milliliters) finely grated cheddar cheese

https://www.youtube.com/watch?v=nTn9xoASw-8

Air Fryer Recipes for Quiche, Muffins, Grilled Cheese, Baklava, Chicken Tenders and Potato Wedges! If you are new to the Air Fryer craze, this is a good place to start! 

In This Video:
0:13 Air Fryer Muffins
2:28 Air Fryer Quiche
3:54 Air Fryer Grilled Cheese
5:10 Air Fryer Baklava Bites
6:38 Air Fryer Chicken Tenders
9:17 Air Fryer Potato Wedges

PAST AIR FRYER VIDEO:
5 AWESOME Things to Make in Your Air Fryer http://bit.ly/2PQpaSk

TOMATO SOUP RECIPES
Easy Tomato Soup Recipe http://bit.ly/32UC1s8
Tomato and Eggplant Soup http://bit.ly/3axJwrt
______________________________________________________________________

PRODUCTS SEEN IN THIS VIDEO:
(These links go to Amazon where I am compensated on products sold at no cost to the consumer)
Philips Air Fryer (My Favorite Model!)  https://amzn.to/3cH9j2D
Oven Safe Ramekins https://amzn.to/2PRV8O2
Jumbo Muffin Papers https://amzn.to/32X8fmC
5 inch Quiche Dish https://amzn.to/3atONAg
__________________________________________________________________________

AIR FRYER BLUEBERRY MUFFINS
Makes 3

INGREDIENTS: 
1 egg
1/3 cup (65g) of sugar
1/3 cup (80 ml) of oil
2 tbsp (30ml) water
¼ tsp (1.25ml) vanilla extract
1 tsp (5 ml) lemon zest
2/3 cup (80g) flour
1/2 tsp (2.5ml) baking powder
Pinch of salt
½ cup (75g) of blueberries

METHOD:
Mix together the wet ingredients and the zest. Set aside.

In a smaller bowl whisk together the dry ingredients. Add the dry ingredients to the wet ingredients.

Line 1 cup oven-safe ramekins with parchment jumbo muffins papers. Scoop batter into papers with an ice cream scoop.

Air fry at 350F(175C) for 15-17 minutes

BROCCOLI AND CHEDDAR QUICHE
Makes 1

INGREDIENTS: 
1 egg
3-4 tbsp (45ml-60ml) of heavy cream
4-5 tiny broccoli florets
1 tbsp (15ml) finely grated cheddar cheese


METHOD:
Whisk together egg and cream. Lightly grease a 5” (13cm) ceramic quiche dish. Distribute broccoli florets on the bottom. Pour in egg mixture. Top with grated cheddar cheese. 

Air fry at 325F (162C) for 10 minutes. 

AIR FRYER GRILLED CHEESE SANDWICH
Makes 1

INGREDIENTS: 
2 slices of white sandwich bread
3 slices of cheese (cheddar, Swiss. Mozzarella)
1 tbsp (15ml) melted butter

METHOD:
Brush melted butter on one side of each slice of bread. Flip bread over. Place cheese inside, create a sandwich and place in the air fryer.

Fry at 350F (176C) for 10 minutes. 

BAKLAVA BITES
Makes 4

INGREDIENTS: 
4 stacks of 8 sheets of filo dough measuring 4 x 4 inches (10cm x 10cm)
¼ cup (40g) chopped walnuts
1 tsp (5ml) Honey
Cinnamon to taste
Orange zest to taste
2 tbsp (30ml) melted butter
1 tbsp (10g) chopped pistachios

METHOD:
Brush every 2nd sheet of filo dough with melted butter.  Place a mound of chopped walnuts in the center. Drizzle the honey on top of the nuts. Then add the cinnamon and orange zest.

Bring the corners together and press down into the honey to stick and form a “purse”.

Place in the air fryer at 375F (176C) for 6-8 minutes until golden brown. Garnish with chopped pistachios. Serve with more honey if desired. 

AIR FRYER CHICKEN TENDERS
Makes 8

INGREDIENTS: 
1 lb (450g) Chicken Tenderloin
Salt chicken to taste
2 eggs
2/3 cup (40g) panko bread crumbs
½ cup (75g) Italian style bread crumbs
1/3 cup (30g) freshly grated parmesan cheese
Olive oil spray

Garnish:
Sea salt flakes and fresh parsley

FOR HONEY MUSTARD:
¼ cup (60ml) of mayonnaise
2 tbsp  (30ml) Dijon Mustard
2 tsp (10ml) honey

METHOD:
In a small bowl add all ingredients and whisk. Keep refrigerated until ready to serve.  

FOR RANCH DRESSING:

1 ½ cup (350 ml) of fat-free yogurt 
1 cup (240 ml) of low-fat buttermilk 
2 garlic cloves 
1 tsp (5 ml) celery salt 
½ tsp (2.5 ml) garlic salt 
Fresh cracked pepper 
1 tbsp (15 ml) fresh chives 
1 tbsp (15 ml) fresh dill 
1 tbsp (15 ml) fresh parsley 

METHOD:
Place all ingredients in a blender and blend! Keep refrigerated until ready to serve.  

METHOD:
Whisk eggs in a bowl. Set aside. Combine bread crumbs, panko bread crumbs and cheese in another bowl. Set aside.

Salt the chicken tenders on both sides.

Dip chicken in egg then bread crumb mixture. Transfer to a sheet pan lined with parchment paper.

Fry chicken at 350F (175C) for 12 minutes. Keep warm in a 250F (125C) oven on a sheet pan with a rack. 

Serve with dipping sauces or allow to cool and place in a resealable freezer bag and freeze to heat up later in the air fryer at 400F for 10 mins. 

AIR FRYER POTATO WEDGES
Serves 2

INGREDIENTS:
1 russet potato
1 tbsp(15ml) olive oil
Salt and pepper to taste
1 tbsp (15ml) chopped rosemary
¼ cup (60ml) ketchup
¼ tsp  (1.25ml)smoked paprika

METHOD:
Slice potato in half. Then slice each half in quarters. Then slice each quarter into ¼ thick potato wedge slices.

Place potatoes in a bowl. Toss with olive oil, salt, pepper and rosemary.  Place in a single layer in the air fryer.

Fry at 350F (175C) for 17-20 minutes. 

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The most viewed broccoli cheddar quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine