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Roasted Broccoli Cheddar Quiche

Roasted Broccoli Cheddar Quiche

For all you Quiche Lovers, this savory and scrumptious delight is perfect for breakfast or lunch. A great alternative to those same old same old breakfast choices. Switch out the cheddar with some other delectable cheeses to add some more variety. Enjoy! A Rich and Savory meal that is versatile and great for any occasion! The Roasted Broccoli Quiche is a Beautiful dish to bring to any table.

[recipe servings=6-8 time=50 Minutes difficulty=easy]

[recipe-ingredients]

Crust (optional, can replace with
store-bought Pie Crust)

1¼ Cups All-Purpose
Flour

1 Stick Unsalted
Butter, Cold, Cut into Small Pieces

½ Teaspoon Kosher
Salt

2-4 Tablespoons
Ice Water

 

Quiche Filling                             

2 Cups Small
Broccoli Florets 

1 Tablespoon
Olive Oil

5 Eggs

¾ Cup Milk

¼ Teaspoon Cayenne
Pepper

1 Garlic Clove,
Minced or Grated

1 Tablespoon
Chives

¾ Cup Grated
Cheddar Cheese

Salt and Pepper
To Taste

[/recipe-ingredients]

[recipe-directions]

  1. Preheat the oven to 375°F. 
  2. To make the crust, pulse the flour and salt in a food
    processor. Add the butter and pulse several times to break it down. Add
    water, 1 tablespoon at a time, mixing just until the dough comes together,
    about 30 seconds. 
  3. Transfer the dough to a lightly floured work surface
    and form into a disc, handling it as little as possible. Cover in plastic
    wrap and put in the freezer for 20 minutes or the fridge for an
    hour. 
  4. Meanwhile, add the broccoli to a sheet pan, toss with
    the olive oil and a pinch of salt, and roast for 13 minutes, until tender
    and crisp. 
  5. Remove the chilled dough from the freezer/fridge and
    roll it into a circle at least an inch larger than a 9-inch pie plate.
    Fold the circle in half and quickly transfer it to the pie plate. Press it
    into the plate and trim off any excess dough. 
  6. Dock the crust by poking it with a fork all over. If
    you have pie weights, place them on a piece of parchment paper on top of
    the crust. Place the pie plate on a baking sheet and bake the crust for
    10-15 minutes, until it is set but not colored. 
  7. In a bowl, whisk together the eggs, milk, cayenne,
    garlic, ½ teaspoon salt, and pepper. Fold in the broccoli, cheddar, and
    chives. 
  8. Pour the quiche filling into the crust and bake for 20
    minutes, until the center is firm.

[/recipe-directions]

[/recipe]

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