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  • One pie crust, blind-baked

  • One large onion

  • Four large eggs

  • 250 ml of cream

  • About of pound of broccoli florets

  • 200-250 mg of grated cheddar.

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Check out our Essential Recipes for the perfect pie crust.

 

Contains both lactose and gluten

Broccoli Cheddar Quiche

There's something about a quiche that simply oozes homeliness to me. It's a perfect dish to serve after a long day at work. 

 

Gave any leftovers? No worries, just slide them into the fridge, because a quiche is just as tasty cold.

 

Now let’s fill our quiche with some golden deliciousness and make a broccoli-cheddar quiche. Broccoli and cheese go together really well and by picking cheddar, you’re bringing extra flavour to the quiche.

ice your onion and cook it until it starts to brown. In the meantime, whisk together the eggs ad cream in a bowl. Season with pepper and salt. Do have a taste of the cheddar you’re going to use first though. Depending on how salt it tastes, you might want to add or reduce your seasoning. Cook your broccoli for about 8 minutes in boiling water, then drain them and let them cool a bit.

Add the onions, broccoli and cheddar cheese to the egg-cream mixture and stir until it is all mixed thoroughly. Pour the filling into your pie crust and slide it in an oven you preheated on 190 degrees Celsius (that’s about 375 degrees Fahrenheit).

 

Bake it for about 15-20 minutes. Keep an eye on it though. Baking times may differ from oven to oven.

 

Make sure the filling has set and the top has a nice golden bake to it.

 

Serve warm immediately, or serve cold later on.

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