Broccoli Cheddar Quiche

Broccoli Cheddar Quiche

Course: Breakfast

Ingredients:

For the Pie Crust:

• 1 9-inch store-bought or homemade pie crust

For the Filling:

• 2 cups broccoli florets, blanched and chopped

• 1/4 cup white onion, sautéed

• 1 cup shredded cheddar cheese

• 4 large eggs

• 1 cup milk (whole or 2%)

• 1/2 cup heavy cream

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon nutmeg

• 1/4 teaspoon paprika

Instructions:

1. Preheat your oven to 375°F (190°C).

2. If using a store-bought pie crust, follow the instructions for pre-baking or partially bake the crust, as needed. If using a homemade crust, make sure it's rolled out and placed in a pie dish. Prick the crust with a fork in several places to prevent it from puffing up during baking.

3. In a pot of boiling salted water, blanch the broccoli florets for about 2 minutes, then drain and chop them into smaller pieces. This helps to soften the broccoli slightly before adding it to the quiche.

4. Heat a skillet over medium-high heat and sauté onions for about 3 minutes until they become translucent then remove from heat.

5. Sprinkle the chopped broccoli, diced onions, and shredded cheddar cheese evenly over the pre-baked pie crust.

6. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, nutmeg, and paprika until well combined.

7. Gently pour the egg mixture over the broccoli and cheese in the pie crust.

8. Place the quiche in the preheated oven and bake for 35-40 minutes or until the quiche is set and the top is lightly golden brown. You can check for doneness by inserting a knife or toothpick into the center; if it comes out clean, the quiche is ready.

9. Allow the quiche to cool for about 10 minutes before slicing and serving. It can also be served at room temperature.