broccoli 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.

Add some greens to a traditionally starchy recipe with broccoli kugel.

Broccoli Kugel

broccoli

mayonnaise

salt

black pepper

cayenne pepper

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Broccoli Kugel 2.0

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)

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.

This vegetarian broccoli quiche is comfort food at its best – with a flaky, buttery pie crust and a delicious cheesy filling. It’s easy to make, and absolutely delicious.

Vegetarian Broccoli Quiche (Gluten Free)

water

apple cider vinegar

(125 g) plain gluten free flour blend

(25 g) coconut flour

tsp xanthan gum

7/8 stick (100 g) cold unsalted butter, cut into ~1/2 inch cubes

garlic, minced

olive oil

salt & pepper

(120 mL) milk

thyme

oz (100 g) cheddar cheese, grated

In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.

Sift together the gluten free flour, coconut flour, xanthan gum and salt.

Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.

Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 6 – 8 tbsp of water.The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.

Shape the pie dough into a disc (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.

For the gluten free pie crust:

Heat a skillet (with a lid) until hot, then add the olive oil, broccoli florets, a pinch of salt and a dash of water (this will create steam and cook the broccoli more evenly). Cover with a lid and let the broccoli cook for 2 - 3 minutes until slightly tender, but not soft.

At this point, add the garlic to the broccoli, and cook uncovered for a further minute.

Remove from heat and allow to cool.

For the broccoli filling:

Whisk together the eggs and milk until evenly combined, then add fresh thyme leaves and pepper. You don't need to add salt to the "custard", as the saltiness will come from the cheese.

For the "custard":

Pre-heat the oven to 390 ºF (200 ºC) with a baking tray inside. Get a 9 inch (23 cm) loose base round baking pan ready to have on hand.&nbsp;

Roll out the chilled pie crust until it's 2 - 3 mm thin and at least 11 - 12 inches (28 - 30 cm) in diameter.

Transfer the rolled-out pie crust into the baking pan, and arrange it so that it's snug with the base and sides. Cut off any excess pastry hanging off the edge – this is easiest by rolling a rolling pin over the top of the baking pan.

Refrigerate the pie crust for at least 15 minutes, then prick the bottom with a fork and cover the pie crust with a piece of greaseproof/baking paper (this is easier if you first scrunch up the paper a few times) and fill it with baking beans or rice.

Place the baking pan with the pie crust onto the hot baking tray, and blind bake at 390 ºF (200 ºC) for 10 minutes.

Remove the pie crust from the oven, and reduce the oven temperature to 355 ºF (180 ºC). Remove the baking beans/rice and greaseproof/baking paper, prick the bottom of the pie crust again and return to the oven uncovered to bake for a further 6 minutes at 355 ºF (190 ºC).

Remove from the oven. Arrange the broccoli in an even layer in the blind-baked pie crust, then sprinkle with the grated cheddar cheese and pour over the custard.

Bake at 355 ºF (180 ºC) for about 30 minutes or until golden brown on top and the middle no longer jiggles when you move the baking pan. During baking, the filling will puff up, but will fall and flatten out during cooling.

Allow the quiche to cool in the baking pan for 5 - 10 minutes, then remove from the baking pan.

Serve warm, with sides of choice. Enjoy!

Blind-baking the pastry:

The broccoli quiche is best eaten on the same day, but keeps well in a closed container in a cool, dry place until the next day.

You can reheat the broccoli quiche in the oven (pre-heated at 355 ºF/180&nbsp; ºC, for about 10 minutes) or in the microwave (about 1 - 2 minutes on medium-high setting).

Storage and reheating:

Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother&#39;s Day, or any brunch gathering.

Mini Broccoli Cheddar Quiches

Tbsp butter, room temperature (0.80)

cream cheese, room temperature (0.58)

+ 2 Tbsp all-purpose flour (0.07)

eggs (0.46)

milk (0.10)

Parmesan (0.44)

garlic powder (0.02)

tsp pepper

salt (0.02)

cheddar cheese, shredded (0.58)

Preheat the oven to 350ºF. Add the room temperature butter and room temperature cream cheese to a bowl. Use a mixer to whip them together until evenly combined.

Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.

Divide the dough into 12 equal portions (begin by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).

Whisk together the eggs, milk, Parmesan, garlic powder, pepper, and salt in a bowl.

Finely chop the thawed broccoli florets (about 1.5 cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.

Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crusts, but it will puff up and fill the crust once baked.

Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.

Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking.

Mini Broccoli Quiches

flour (I've substituted GF flour as well)

tsp baking powder

broccoli,

onion, diced (optional)

salt and pepper

Preheat oven to 400 degrees. Spray a 12-cup...

Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

In a bowl, mix eggs and milk.

Add flour, baking powder, broccoli, cheese and onion...

Add flour, baking powder, broccoli, cheese and onion (if desired).

Season with salt and pepper.

Spoon evenly into 12 muffin cups. Bake at...

Spoon evenly into 12 muffin cups. Bake at 400 degrees for 22-25 minutes or until edges are brown.

Broccoli and cheese is one of my favorite quiche combinations! This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!

Crustless Broccoli & Cheddar Quiche

cooking spray

broccoli florets

2% milk

half & half cream

nutmeg

Preheat your oven to 350 degrees. Spray a pie dish with oil.

Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.

Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.

Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.

Cut the quiche into 6 pieces and serve.

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