Our favourite TWO-CHEESE BROCCOLI QUICHE recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a similar tangy flavor at a lower cost.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese can be more economical.

Prepare a traditional quiche crust using a food processor.

Combine 1.5 cups flour and 0.5 teaspoons salt in the food processor and pulse.

Add 10 tablespoons of room temperature butter in cubes and pulse until pea-sized pieces form.

In a small bowl, whisk together 1 egg and 3 tablespoons of water.

With the food processor running, add the egg mixture and let it run until clumpy dough forms.

Wrap the dough and chill for about one hour.

Boil 2 cups of broccoli in cold water, then strain and transfer to iced cold water to stop cooking.

Chop the cooled broccoli roughly.

Melt 1 tablespoon of butter in a skillet and add 0.5 cups chopped sweet onion, cooking until soft and translucent.

Transfer the onion to a bowl and let it cool completely.

Grate 1 cup of sharp Canadian cheddar and 0.5 cups of Swiss cheese, then combine them in a bowl.

Prepare the custard by whisking together 8 eggs, 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 0.125 teaspoons of cayenne pepper, then add 1 cup of 35% cream and whisk until combined.

Roll out the chilled dough to fit the quiche tin and transfer it to the tin, then freeze for 20 minutes.

Preheat the oven to 350°F.

Fill the quiche shell with the onion, broccoli, and cheese mixture, then pour the custard on top.

Bake in the oven for 50 minutes, rotating halfway through.

Let the quiche cool for 15-20 minutes before removing it from the tin and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens