October 15, 2020

Broccoli Cheddar Quiche

What You’ll Need:

  • 1 frozen deep dish pie crust, or homemade pie crust, unbaked
  • 1 Tbsp olive oil
  • 3 Cups Tanimura & Antle broccoli, roughly chopped
  • 3 Green onions, chopped
  • 1 tsp minced garlic
  • 5 Large eggs
  • ½ Cup cream
  • ½ Cup milk
  • ½ Cup grated parmesan cheese
  • 2/3 Cup grated Swiss cheese
  • ½ tsp dry oregano
  • 1 ½ tsp salt, divided
  • ¼ tsp ground black pepper


  1. Preheat oven to 350 degrees. Bake piecrust until light brown, about 10 minutes. Let cool.
  2. Heat olive oil in a large skillet over medium heat and sauté the broccoli, onion and garlic, stirring to prevent browning.
  3. Season with ½ tsp salt and pepper, cooking for 5-6 minutes, until broccoli starts to soften. Remove from heat.
  4. In a mixing bowl, whisk eggs with milk and cream. Stir in cheeses, oregano and remaining 1 tsp salt.
  5. Place the broccoli mixture in the bottom of the pre-baked piecrust, followed by the milk-cheese-egg mixture.
  6. Place the quiche on a baking sheet and put on the middle rack of the oven. Bake for 45 minutes, or until the center is set when jiggled.
  7. Remove from the oven and let sit for 5-10 minutes before slicing.