BROCCOLI CHEESE QUICHE
Ingredients
¾ – 1 pound fresh broccoli florets, broken into bite size pieces (or about 2 packed cups leftover cooked broccoli, chopped into bite-size pieces)
2 tablespoons butter
1 onion, chopped
Single pie crust for 1, 10” pie
½ cup shredded parmesan cheese
1 cup shredded cheddar cheese
1 cup shredded Jarlsberg or gruyere cheese
6 large eggs
1 ½ cups heavy cream
½ teaspoon salt
¼ teaspoon black pepper
½ cup roasted peppers, cut into thin strips (optional)
Instructions
Preheat oven to 375 degrees.
Bring 3 cups of water to a boil in a large sauce pan. Add broccoli to boiling water and cook until crisp tender, about 4-5 minutes. Drain and rinse with cold water to stop cooking. Set aside to cool completely. Pat dry with paper towels.
Melt the butter in a skillet and sauté onions over medium low heat, stirring frequently, until soft and fragrant. Remove from heat and let cool.
Roll out the pie crust to 14” in diameter. Place the dough in your pie plate and crimp the edges to form a crust. Sprinkle the parmesan cheese in the bottom of the crust.
Arrange the broccoli evenly in the bottom of the crust. Top evenly with the sautéed onions, followed by the cheddar, and Jarlsberg.
Whisk the eggs, cream, salt, and black pepper together in a large bowl. Pour this mixture over the cheeses taking care to move cheese and veggies as needed with a fork to allow for the egg mixture to evenly distribute. Lay the roasted red peppers randomly on the top of the eggs.
Bake for 45-50 minutes or until the center is set and a knife comes out clean. If the quiche begins to become to brown at the end of cooking, just cover lightly with foil and return to the oven.
Let sit for 15-30 minutes before cutting into wedges. Devour!!
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