Easy Broccoli Cheddar Quiche | Chef Anthony Bonett | Cooking for Baby & Me
Recipes in this Video
Broccoli Cheddar Quiche is a beloved American dish that combines the creamy richness of eggs and cheese with the nutritious crunch of broccoli. Often served at brunches or potlucks, this quiche showcases how simple ingredients can create a comforting and satisfying meal. Variations abound, with many incorporating different vegetables or cheeses, making it a versatile choice for any occasion.
Ingredients
- ●pie crust
- ●broccoli
- ●cheddar cheese
- ●eggs
- ●milk
- ●heavy cream
- ●onion
- ●garlic
- ●salt
- ●black pepper
- ●nutmeg
- ●mustard
- ●olive oil
- ●parsley
- ●red pepper flakes
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Roll out pie crust and fit it into a pie dish, trimming excess.
- 3Blanch broccoli in boiling water for 2-3 minutes until bright green, then drain.
- 4Sauté onion and garlic in olive oil until translucent, about 5 minutes.
- 5In a bowl, whisk together eggs, milk, heavy cream, salt, black pepper, nutmeg, and mustard.
- 6Spread sautéed onion and garlic evenly over the pie crust.
- 7Layer blanched broccoli and shredded cheddar cheese over the onions.
- 8Pour the egg mixture over the broccoli and cheese, ensuring even coverage.
- 9Sprinkle parsley and red pepper flakes on top for garnish.
- 10Bake in preheated oven for 35-40 minutes until the quiche is set and golden on top.
- 11Let cool for 10 minutes before slicing and serving.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Ingredients
- ●1 pre-made pie crust
- ●2 cups fresh broccoli florets
- ●1 cup shredded cheddar cheese
- ●4 large eggs
- ●1 cup milk
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a medium pot, bring water to a boil and blanch the broccoli florets for 2-3 minutes until bright green. Drain and set aside.
- 3In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- 4Spread the blanched broccoli evenly over the bottom of the pie crust.
- 5Sprinkle the shredded cheddar cheese over the broccoli.
- 6Pour the egg mixture over the broccoli and cheese, ensuring it is evenly distributed.
- 7Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on top.
- 8Remove from the oven and let it cool for 5-10 minutes before slicing.
- 9Serve warm or at room temperature.
Equipment
Ingredients
- ●8 oz pasta (spaghetti or linguine)
- ●1 cup broccoli florets
- ●1/4 cup olive oil
- ●6 cloves garlic, roasted
- ●2 anchovy fillets, minced
- ●1/2 cup grated Parmesan cheese
- ●1/4 tsp red pepper flakes
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced anchovy fillets and cook for 1-2 minutes until they dissolve in the oil.
- 4Stir in the roasted garlic and red pepper flakes, cooking for another minute.
- 5Add the broccoli florets to the skillet and sauté for about 3-4 minutes until tender.
- 6Combine the cooked pasta with the broccoli mixture in the skillet, tossing to coat.
- 7Add the grated Parmesan cheese, salt, and black pepper, mixing well until the cheese melts and everything is combined.
- 8Serve hot, garnished with fresh parsley and additional Parmesan if desired.
Equipment
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