Broccoli-Cheddar Quiche

Broccoli-Cheddar Quiche
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  1. 1 Maine Pie Co. pie shell
  2. 1 tablespoon unsalted butter
  3. 2 cups medium diced yellow onion
  4. Sea salt and ground pepper
  5. 6 eggs
  6. 3/4 cup heavy cream
  7. 3/4 pound broccoli florets, steamed until crisp-tender
  8. 1 cup grated sharp cheddar
  1. 1. Preheat oven to 350°F. Remove frozen pie shell from bag and bake for 10-15 minutes or until golden brown.
  2. 2. 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.
  1. To store, refrigerate cooled quiche, tightly covered. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

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