Whether you’re having a weekend brunch with friends or planning for a large holiday gathering, this Broccoli Cheddar Quiche is an easy dish to put together and can serve up to 12 since it makes two quiches. It tastes great fresh out of the oven, served cold or reheated. Plus, I use frozen pie crusts to save a ton of time.
Broccoli Cheddar Quiche
1 cup half and half
3 cups freshly shredded cheddar cheese
1 head broccoli
1 medium onion
2 frozen pie crusts
1 tablespoon olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
Preheat oven to 375 degrees F. Fine dice onion and chop the broccoli into very small pieces, discarding stem (or save to use later for broccoli cheddar soup).
Heat 1 tablespoon olive oil in a large pan. Add onion and sauté for 8 to 10 minutes, until onion is well cooked.
Crack eggs into a medium bowl and whisk together. Pour in cream and add salt and pepper, whisking until well combined.
Sprinkle 1 cup of shredded cheddar cheese into the bottom of each frozen pie crust. Top with cooked onions and broccoli. Pour egg batter to fill each pie crust. Sprinkle each with 1/2 cup of cheddar cheese.
Bake on the middle rack for 40 minutes, or until custard is set.