Breakfast
Easy Broccoli-Cheddar Quiche
Golden edges frame a silky custard studded with tender broccoli and sweet onion, all melted through with sharp cheddar. Each bite tastes rich, savory, and deeply satisfying.
- Total
- 1 hr 3 min
- Prep
- 15 min
- Cook
- 48 min
- Serves
- 1
Nutrition per Serving
- Calories
- 231
- Protein
- 10g
- Carbs
- 14g
- Fat
- 16g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 404mg
Ingredients
- 1 (9 inch) frozen whole-wheat piecrust shell
- 1 (8 ounce) package microwavable fresh broccoli florets
- 1 1/2 tsp olive oil
- 1 cup chopped sweet onion (from 1 large onion)
- 4 large eggs
- 1/2 cup evaporated milk
- 3 oz sharp Cheddar cheese, shredded (about 3/4 cup)
- 3/4 tsp kosher salt
- 1/4 tsp ground pepper
Instructions
- Preheat oven to 400°F. Let pie crust thaw at room temperature for 10 minutes. Bake until lightly browned, 10 to 15 minutes. Let cool slightly, about 10 minutes. Reduce oven temperature to 375°.
- Meanwhile, cook broccoli according to package directions until tender-crisp, about 3 minutes. Coarsely chop any larger pieces.
- Heat oil in a large skillet over medium-high heat. Add onion and cook until light golden, 8 to 10 minutes.
- Whisk together eggs and evaporated milk in a medium bowl. Stir in the broccoli and onion along with cheese, salt and pepper. Pour the mixture into the cooled crust.
- Bake until the center is just set and the edges are golden brown, 30 to 35 minutes. Let stand for 10 minutes before serving.