Cele-BRUNCH! Broccoli Cheddar Quiche from scratch!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

Prepare 2 cups of fresh broccoli florets for blanching.

Blanch broccoli in boiling water for about 5 minutes until bright green, then drain into a colander.

Prepare an ice bath to stop the cooking of the broccoli after blanching.

Dry the blanched broccoli with paper towels to remove excess water.

Roll out pie dough to about 12 inches wide and fit it into a tart pan, trimming the edges as necessary.

Tuck the edges of the pie dough over the top of the tart pan.

Poke holes in the bottom of the pie crust with a fork for blind baking.

Par bake the crust in a preheated oven at 375°F for 30 minutes until golden.

Remove the pie weights and let them cool down.

In a measuring cup, combine 1 cup of heavy cream, 2 eggs, 1 tablespoon of dijon mustard, 1 tablespoon of fresh dill, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper; whisk until fully mixed.

Spread the blanched broccoli and shredded cheese evenly in the bottom of the pie crust.

Pour the egg mixture over the broccoli and cheese, ensuring even coverage.

Bake the quiche in the oven at 375°F for 35-45 minutes, checking the crust to prevent over-browning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens