Tuesday, November 24, 2009

Broccoli cheddar quiche

If I've had any influence on the people I've met thus far in my life, I'd like to think introducing some to the delights of quiche would be near the top.  Here is usually how the initial conversation goes:

me: Oh man, I'm making quiche for dinner tonight.  Can't wait.  Want to come over for some?
friend: Quiche?  What the heck is quiche?  And how do you spell it?
friend: Uh, no...
me: It's only the best food ever!  It's like an omelette in a crust... eggs and whatever you want, cheese, meat, vegetables, anything you can imagine.
friend: Oh ok, sounds decent.
me: False, it sounds awesome.  Never doubt the power of the quiche... You have no idea.

...or it goes something like that, anyway.  Though quiche may sound like a strictly breakfast-only food, I've found that any time of the day is quiche time.

This is a great make-ahead dish if you are having guests for the weekend or people over for breakfast.  Bake and cool ahead, store covered in the refrigerator overnight, and warm in the oven in the morning.  Talk about easy comfort food.  And very versatile... beyond the eggs and milk, you can add anything you like.  I've done sliced ham and Swiss cheese, spinach and bacon, mushrooms and Provolone cheese... the sky is the limit!

Broccoli Cheddar Quiche
-serves 6 people

9" pie crust, homemade or pre-packaged (I've used both, just depends on what I have around)
1 cup frozen broccoli, thawed, drained and chopped
5 eggs
1/2 cup shredded cheddar cheese
1 cup milk
1/2 tsp salt
1/2 tsp pepper

Set out pie crust at room temperature for 30 minutes.  Preheat oven to 375F.  In medium bowl, whisk eggs together.  Unroll and fit into 9" glass pie plate.  Dip a pastry or basting brush into the egg mixture and brush lightly over entire crust.  (This will help the crust to brown and seal it slightly so it stays flaky once filling is added.)  Bake pie crust in oven for 10 minutes or until light brown, remove to wire cooling rack.

Add milk, salt and pepper, whisk until combined.  In crust, sprinkle half of cheese evenly around crust, place broccoli evenly around on top, and finally top with remaining cheese.  Pour egg milk mixture over filling, and bake 35 minutes or until knife comes out clean, let stand on cooling rack for 15 minutes before serving so that the quiche can solidify slightly (makes serving much easier... trust me).  Slice and enjoy, possibly with a side salad.


  1. This comment has been removed by the author.

  2. My favorite so far is the Spinach and Ham Quiche. It was like there was a party in my mouth and everyone was invited.

  3. I'm sorry...When you have these conversations do you morph into Dwight Schrute? Sure sounds like it.

  4. Looks great! I think I'll try to make this for my football tailgate this weekend.