Best 5 Broccoli Cheddar Quiche Recipe By Tasty Recipes

BROCCOLI CHEDDAR QUICHE

Steps:

• Add the flour, sugar and salt to a food processor and pulse just until combined.
• In a small bowl, whisk together the egg, vinegar and water.
• Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain.
• Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
• Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes. After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.

DAIRY-FREE BROCCOLINI "CHEDDAR" QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Roll out the crust on a lightly floured surface to a 12-inch (25 cm) round about ⅛ inch (3 mm) thick. Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
• Place a piece of parchment paper in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust - this will add weight to keep the crust from puffing up and hold up the walls while baking.
• Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw. Remove from the oven and let cool.
• While the crust bakes, make the filling: Set the tofu in a fine-mesh strainer set over a bowl. Let drain for 10 minutes.
• In a large skillet, combine the water, broccolini, and ¼ teaspoon salt. Cover and steam over medium-high heat for 2-3 minutes, until the broccolini is bright green and tender. Remove the pan from the heat and set aside.
• Heat 2 teaspoons of olive oil in a medium pan over medium heat until just shimmering. Add the onion and ¼ teaspoon salt. Sauté for 3-4 minutes, until the onion is translucent. Remove the pan from the heat and set aside.
• Crumble the tofu into a blender. Add the chickpea flour, oat milk, coconut oil, turmeric, garlic powder, kala namak, remaining teaspoon of salt, the cornstarch, miso, and nutritional yeast. Blend on high speed for 60-90 seconds, until completely smooth, scraping down the sides as needed. Transfer the mixture to a medium bowl.
• Season the filling with the pepper. Set aside a few larger pieces of broccolini for topping, then fold the rest of the steamed broccolini and sautéed onions into the "egg" mixture.
• Pour the mixture into the prepared crust. Arrange the reserved broccolini on top.
• Cover the quiche with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 10-15 minutes, until the quiche is set and no longer jiggling in the center and the crust is beginning to brown. Let cool for 30 minutes before slicing.
• Garnish the quiche with the chives, then slice and serve.
• Enjoy!

CHEDDAR-CRUSTED & BACON BROCCOLI QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
• Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
• Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
• Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
• Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
• Bake for 30 minutes, until the edges are crisp.
• While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
• Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
• Chop the bacon.
• Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
• In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
• Pour the egg mixture over the fillings in the crust.
• Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
• Let the quiche cool for 15 minutes before slicing and serving.
• Enjoy!

MINI BROCCOLI CHEDDAR QUICHES 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
• In a large bowl, whisk together the eggs, heavy cream, milk, Himalayan Pink Salt, and Black Pepper until smooth. Pour into a spouted liquid measuring cup.
• Unroll the pie crust and punch out circles the same size as the bottom of the muffin cups. Place the circles in the muffin tin and press down slightly.
• Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
• Chop the Center Cut Bacon and divide evenly between 8 of the muffin cups. Add the diced red onion to another 8 muffin cups, leaving the remaining 8 cups with just broccoli.
• Pour the egg mixture into each of the muffin cups until just filled.
• Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
• Bake the mini quiches for 40 minutes or until the edges just start to turn golden and the centers are set. Remove from the oven and let cool completely.
• Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
• Enjoy!

BROCCOLI-CHEDDAR QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.