Main Ingredients: Eggs & Dairy, Vegetables
Styles: Baking, Entertaining, Kid Friendly
Meal / Menu Items: Breakfast & Brunch
Cuisines: American, Vegetarian
Recipes
Three-Cheese Broccoli Quiche
Makes 2 quiches, 8 servings each
Start to Finish: 20 minutes preparation, plus 50 to 55 minutes to bake; 15 minutes to cool
Lighter on the egg and emphasizing the trio of cheeses, our broccoli quiches will turn any brunch into a special occasion.
Recipe
1 box (10 ounces) frozen chopped broccoli
1 package (15 ounces) refrigerated pie crusts
1 cup chopped onion
1 cup shredded Swiss cheese
1 cup shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
6 large eggs
1 tablespoon all-purpose flour
1 2/3 cups half and half
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce, optional*
2 teaspoons dried Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
Preheat oven to 350 degrees F.
Place frozen broccoli in a colander. Run warm tap water over it just until block loosens into very small pieces. (Broccoli may still be partially frozen.) Drain well, pressing with your hand or the back of a spoon to remove excess water. Set aside to drain.
Place crusts into deep-dish 8-inch pie dishes according to package directions. Peel and coarsely chop onion. Place half of onion in each pie dish.. Scatter half drained broccoli in each dish. Evenly scatter half of each of Swiss, cheddar and Parmesan cheeses over broccoli in each dish.
Break eggs into a 2-quart or larger bowl and whisk until light and foamy. Add flour and whisk vigorously to blend well. (All of the flour lumps may not disappear.) Add half and half, flour, mustard, Worcestershire (if using) and all remaining spices. Whisk to blend well. Using a ladle or ½-cup measure, spoon half egg mixture over each quiche.
Bake, uncovered, for 50 to 55 minutes or until set and lightly brown. Remove from oven and let quiches stand 15 minutes before slicing and serving.
* Notes
Frozen deep-dish pie shells may be substituted if you are accustomed to using them.
Worcestershire sauce is not vegetarian, but it does add a lot of flavor.
Backstory
From Beverly:
Once I froze my quiches a month ahead to serve at a baby shower and they tasted as fresh as the day they were made. If the work can be done weeks in advance and nobody knows the difference, why stay up slaving in a panic the night before? Sounds like a great desperate entertaining solution to me!
Nutrition Info
Approximate Values Per Serving: 483 calories (59% from fat), 32 g fat (16 g saturated), 214 mg cholesterol, 17 g protein, 33 g carbohydrates, 1 g dietary fiber, 429 mg sodium
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Related Recipes
Classic Custard Quiche Lorraine
This quiche is tall and smooth, with little other than cheese, onions and a bit of bacon to distract from a custardy center rich with eggs and cream.
Read full recipe.
Comments
Hi Ladies:
I’ve been a long time reader of your column in the Kansas City Star and a recent reader of your web page. I absolutely love them both! They have saved me on many a night. I’ve “vegetarianized” many of your recipes and they have become favorites! Recently, as I was desperately searching for a dinner idea, I came across your Broccoli Quiche recipe. It absolutely fit the bill for dinner that night. I’d noticed, however, that you recommend a refrigerated pie crust. As a vegetarian it’s always been tough to find one without lard (that’s getting easier thanks to worries about cholesterol). Even if I find one without lard, there are always a ton of chemical preservatives and other chemical compounds I can’t even identify.
I decided to cruise the internet for an easy homemade crust. I found one. I’m sorry it’s not my own, but it’s so incredibly easy that I had to pass it on to you along with where I got it.
The recipe came from Allrecipies.com. It’s called “easy pie crust” and was posted by B1BMOM.
Ingredients:
1 1/2 c. all-purpose flour
2 t. white sugar
1 t. salt
1/2 c. vegetable oil
2 T. milk
Preheat oven it 400 F. Place all ingredients in a 9 inch pie pan. Stir with a fork. Pat mixture into bottom and up the sides of the pan. Poke holes in the bottom and side of crust. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
I used olive oil (talk about healthy… no shortening) and rice milk. I’ve also found that it works better if you mix it in a separate bowl, then transfer the “lump” to the pie dish and press into place.
If this isn’t desperate, I don’t know what is. I’ve used it in savory dishes, like quiche as well as for an apple pie (didn’t use salt, and added a touch more sugar and a dash of vanilla extract to the crust recipe). Since it doesn’t lend itself to rolling, making the top crust was interesting!
Again, thank you for your column and website and for letting me share this!
Sincerely,
Alison Ternent
I tried this recipe and everyone loved it! I had a brunch birthday party for my little girl. It was so nice and easy to serve and tasted FABULOUS! Good idea about the easy crust recipe as well. Thank you ladies for helping me make my little girls birthday extra special!
So glad you like this…you should also try the Classic Quiche Lorraine that’s on the site!