Best 4 Broccoli And Cheddar Quiche Recipes
Are you looking for a hearty and comforting dish that is perfect for any occasion? Look no further than ourBroccoli and Cheddar Quiche! This classic quiche recipe is filled with tender broccoli florets, sharp cheddar cheese, and a creamy egg custard, all wrapped in a flaky, buttery crust. Whether you're serving it for breakfast, lunch, or dinner, ourBroccoli and Cheddar Quiche is sure to be a hit. Along with the classic recipe, we've also included variations for a gluten-free crust, a vegetarian version without cheese, and a mini quiche recipe for individual servings. So, grab your apron and let's get baking!
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:
- For the best results, use fresh broccoli and cheddar cheese. Grating your own cheese will give you a better flavor than using pre-shredded cheese.
- If you don't have a quiche pan, you can use a 9-inch pie plate. Just be sure to trim the edges of the pie crust so that it fits inside the pan.
- To prevent the quiche from browning too much, cover it with foil during the last 10 minutes of baking.
- Let the quiche cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.
- Serve the quiche warm or at room temperature. It can be enjoyed for breakfast, lunch, or dinner.
Conclusion:
This broccoli and cheddar quiche is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this quiche a try. You won't be disappointed!
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