Best 4 Broccoli And Cheddar Quiche Recipes
Welcome to the ultimate guide to creating a delectable broccoli and cheddar quiche. This dish is not only a feast for the taste buds but also a delightful addition to any brunch, lunch, or dinner table. Embark on a culinary journey as we uncover the secrets to crafting the perfect broccoli and cheddar quiche, ensuring a memorable and flavor-filled experience. With careful selection of ingredients, precise cooking techniques, and a few simple tips, you'll be able to impress your family and friends with this culinary masterpiece. From choosing the right type of broccoli and cheddar cheese to mastering the art of blind baking the crust, we'll guide you through every step of the process, ensuring your broccoli and cheddar quiche turns out perfectly each time.
Let's cook with our recipes!
BROCCOLI AND CHEDDAR QUICHE
Fantastic quiche, very easy!
Provided by Gail Powers-Moore
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
- Bake crust in the preheated oven for 8 minutes.
- Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
- Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g
INSTANT POT® KETO CRUSTLESS BROCCOLI AND CHEDDAR QUICHE
This wonderful keto and gluten-free quiche is creamy and fluffy, and very easy to make in the Instant Pot®. Perfect for a hassle-free breakfast or brunch!
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Grease a 1 1/2-quart souffle dish with butter.
- Whisk eggs, cream, salt, pepper, and nutmeg in a bowl. Stir in broccoli, onion, and Cheddar cheese. Pour egg mixture into the prepared souffle dish.
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Pour water into the pot and insert the trivet. Place the prepared dish on the trivet with an aluminum foil sling, folding its ends on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure using the quick-release method, about 5 minutes. Open and remove the lid. Lift quiche by grabbing the ends of the foil sling. Let cool for 5 minutes.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 10.5 g, Cholesterol 303.3 mg, Fat 24.7 g, Fiber 2.5 g, Protein 17.9 g, SaturatedFat 13.4 g, Sodium 537.7 mg, Sugar 4.1 g
BROCCOLI AND CHEDDAR QUICHE WITH A BROWN RICE CRUST RECIPE - (4.4/5)
Provided by LKovac
Number Of Ingredients 9
Steps:
- Mix the rice, finely grated cheese and one egg in a bowl. Press the rice mixture into a pie plate, about 1/4 inch thick. Bake in a preheated 450 degree F oven until the edges and bottom just start turning golden brown, about 5 to 7 minutes. Mix the remaining eggs, milk, broccoli, sharp cheddar cheese and green onions in a bowl and season with salt and pepper. Pour the egg mixture into the pie crust. Bake in a preheated 375 degree F oven until golden brown and set in the center, about 30 to 35 minutes.
CRUST-LESS BROCCOLI AND CHEDDAR MINI QUICHE
There's no crust in these little gems but lots of flavor!
Provided by Eddie Szczerba
Categories Other Main Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. I used three one cup ramekins to make these. Spray each ramekin with the butter spray. Saute the onions in the olive oil until golden brown then add the chopped broccoli florets,sliced mushrooms until just tender,season with salt and pepper then set to the side to cool.Combine the eggs,baking powder and half and half,mix them well.
- 2. Divide the broccoli mixture between the three ramekins and distribute the egg mixture between them then top with cheddar and grated cheese.
- 3. Bake in your pre-heated toaster oven at 350 degrees for 20-25 minutes or until a toothpick inserted in the middle comes out clean,enjoy!
Tips:
- Use fresh broccoli: Fresh broccoli florets will give your quiche the best flavor and texture. If you're using frozen broccoli, be sure to thaw it and drain it thoroughly before using.
- Shred your own cheddar cheese: Pre-shredded cheese is often coated with cellulose, which can make your quiche rubbery. For the best results, shred your own cheddar cheese from a block.
- Don't overbeat the eggs: Overbeaten eggs can make your quiche tough. Simply whisk the eggs until they are well combined.
- Bake the quiche until the center is set: The quiche is done baking when the center is set and a toothpick inserted into the center comes out clean. Be careful not to overbake the quiche, or it will become dry.
- Let the quiche cool before slicing: Allow the quiche to cool for at least 15 minutes before slicing. This will help the quiche hold its shape and prevent it from falling apart.
Conclusion:
Broccoli and cheddar quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own preferences. With a few simple tips, you can make a quiche that is sure to impress your friends and family.
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