Broccoli Cheddar Quiche
(Martha Stewart)
***Susan's Note: For some reason, I have always been afraid of making quiche. I thought it was too exotic. It is SUPER EASY and will now become my go-to meal for friends who have had a baby or for easy pre-made breakfasts at home. This recipe is delicious. I substitute different veggies, like red bell pepper, mushrooms, or frozen chopped spinach (thawed and squeezed dry). I do not use heavy cream - whole milk is fatty enough, thanks!! Also, I use a premade frozen crust and pre-bake it. Who has time to make the crust? I understand quiche can be frozen quite easily, though I have never done it. ****
Ingredients
- All-purpose flour, for rolling
- 1 homemade or store-bought single-crust pie dough
- 1 tablespoon unsalted butter
- 2 cups medium diced yellow onion (from 1 large onion)
- Coarse salt and ground pepper
- 6 large eggs
- 3/4 cup heavy cream
- 3/4 pound broccoli florets, steamed until crisp-tender
- 1 cup grated sharp cheddar (4 ounces)
Directions
-
Preheat oven to 375 degrees. Lightly flour a rolling pin and
work surface and roll out dough to a 12-inch round. Place in a 9-inch
pie plate, fold overhang under, and crimp edge. Place a sheet of
parchment paper over dough and fill with pie weights or dried beans.
Bake until edge is dry and light golden, about 20 minutes. Remove
parchment and weights.
-
Meanwhile, in a large skillet, melt butter over medium-high.
Add onion, season with salt and pepper, and cook until light golden, 8
to 10 minutes. In a medium bowl, whisk together eggs and cream. Add
onion, broccoli florets, and cheese and season with 1/2 teaspoon salt
and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake
until center of quiche is just set, 40 to 45 minutes. Serve warm or at
room temperature.
