Broccoli and Cheddar Quiche Recipe
This Broccoli and Cheddar Quiche Recipe makes two full quiches using frozen pie crusts. Perfect for brunch, holidays, or meal prep, it’s creamy, cheesy, and ideal for feeding a crowd.
Servings: 12
Ingredients
- 12 eggs
- 1 cup half and half
- 3 cups freshly shredded cheddar cheese
- 1 head broccoli
- 1 medium onion
- 2 frozen pie crusts
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- ¾ teaspoon pepper
Instructions
- Preheat oven to 375 degrees F.
- Fine dice onion and chop the broccoli into very small pieces, discarding woody stems (or save to use later for broccoli cheddar soup).
- Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add onion and sauté for 8 to 10 minutes, until onion is well cooked and translucent.
- Crack eggs into a lark 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 ½ cup of cheddar cheese.
- Bake on the middle rack for about 40 minutes, or until filling is set.
- Let rest for 15 minutes before slicing to serve.
Notes
- This recipe is designed to use a standard 2-pack of frozen pie crusts.
- Let quiche rest before slicing for clean cuts.
- Freeze one quiche for later or refrigerate leftovers up to 4 days.