This versatile dish is perfect for breakfast, brunch, lunch or dinner. Sometimes I make a quiche, chill it, slice into four wedges and store in individual containers. It makes the perfect weekday breakfast before heading to work. Simply reheat and enjoy. For lunch or brunch, I pair this quiche with a simple salad tossed in a light vinaigrette.
Broccoli & Cheese Quiche
1 (9”) prepared pie dough
¼ cup shallot, minced
1 ½ cup fresh broccoli florets, small chopped
1 Tbl. butter
1 cup milk
½ cup cream
pinch of nutmeg
¾ cup cheddar, shredded
¾ cup mozzarella, shredded
Preheat the oven to 400 degrees. Coat a sheet of foil with cooking spray and press into the pie pan directly on the dough. Weigh the foil with dry beans. Bake the crust at 400 degrees for 11 – 15 minutes or until lightly golden brown. Allow to cool and remove the weighted foil.
In the mean time, melt the butter in a large saute pan over medium high heat. Add the minced shallots and cook for 1 minute. Next add the broccoli and saute while stirring constantly for 4 – 5 minutes, or until tender. Remove from the heat and allow the mixture to cool slightly.
Reduce the oven to 375 degrees. In a separate bowl, whisk together the milk, cream, eggs and nutmeg until well combined.
Layer the bottom of the baked crust with ¼ cup cheddar and ¼ cup of mozzarella cheese. This step is important to prevent the crust from getting soggy during baking. Spread in an even layer the broccoli mixture on top of the cheese. Sprinkle the broccoli mixture with ¼ cup of each cheese. Slowly pour the egg mixture into the baked pie crust and around the broccoli. Season the quiche with salt and pepper. Top with the remaining cheese.
Bake the quiche at 375 degrees for 35 – 40 minutes, or until the center is completely set. Cover the edges of the crust with foil halfway through the baking if they become too brown. Allow to set for 5 – 8 minutes before serving.