Broccoli Cheddar Quiche


Who doesn't love breakfast food? Quiche is one of those favorable dishes for a variety of occasions. Whether it be a baby shower, bridal shower, a weeknight dinner, lunch with girlfriends, Easter brunch, or Christmas morning, quiche is the answer. With quiche, you have a plethora of options to soothe your appetite. This broccoli cheddar version is a favorite at our house because I usually always have the ingredients on hand, it whips up pretty quickly and then I can just pop it in the oven and whip up a salad or some muffins to go with it. The best part is all four of the kids like it. It's often a challenge to find something all of them will enjoy.


Rather than keep you waiting on the how to's let's get to it. Instructions below:


Tender Pie Crust:

First off, for a really good quiche, I recommend making your own pie crust. This version is gluten-free, but all you have to do is sub regular all-purpose flour or whole wheat flour for your own preference. This recipe (minus the gluten-free flour) came from Bon Appetit many years ago. It has never failed me. Of course, you buy your own crust too.


3C. King Arthur gluten free flour (or flour of your choice)

2 Tbsp. sugar, or monkfruit sugar

1 3/4 tsp. salt

1C. + 2 Tbsp. chilled unsalted butter cut into cubes

8 Tbsp. ice water

1 1/2 tsp. apple cider vinegar


Combine four, salt, and sugar in the bowl of a food processor. Mix until combined. Add the butter and pulse until coarse meal forms. Stop pulsing and add water and vinegar. Blend until moist clumps form. If the dough is still too dry, add a bit more water by the teaspoon and pulse again. Dump the dough out and divide in half. Reserve one half of the dough for another use.


If you are using glutenFULL flour (all-purpose or whole wheat) I suggest popping your dough in the fridge for an hour before rolling it out. GlutenFREE dough is ready to go as is.


Begin by spraying your pie pan with a non-stick spray and heating your oven to 350 degrees.


Roll the dough out on a floured surface. Once you have a pretty good round shape of dough go ahead and transfer to your pie dish. The glutenfree dough will need your fingers to help push the dough around and secure it in the pan. Push together any cracks in the dough and cut off any access crust that is hanging over the rim of the pie dish. Once your crust is prepared, set it aside.


Quiche Filling:

8-11 large eggs

1/3 C. milk

2 large broccoli crowns

2C. cheddar cheese, shredded

1/2 tsp. Mrs. Dash Original seasoning

1/4 tsp. sea salt

smoked paprika


Boil a pot of water for the broccoli. Wash the broccoli and chop the crowns into bite-size pieces. Parboil the broccoli for about 7 minutes. Drain the broccoli and blot with a paper towel to remove any excess water. Set aside.


The number of eggs you will use depends on the size of your pie pan. My pan is 11 inches so I used 11 eggs. A good rule of thumb is 1 egg per inch of pan size. If you pie pan is 8 inches across, use about 8 large eggs. Crack the eggs in a large bowl, add the milk and whisk until the eggs are combined and slightly frothy. Add the broccoli, cheese, Mrs. Dash, and sea salt to the eggs. Mix with a spoon. Pour batter into prepared crust and lightly sprinkle some smoked paprika on top.


Bake on the middle rack for 45-60 minutes. If the crust browns too quickly slip a piece of tin foil on top of the quiche for the last 15 minutes of baking. Let cool for 15 minutes before serving, or make a day ahead and refrigerate when cool.


Whip up a quick salad or pull some muffins out of the freezer for a complete meal. Enjoy!












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