Broccoli Quiche Recipe

Broccoli: Fresh broccoli adds a nutritious and flavorful element to the quiche.

Cheddar cheese: Shredded cheddar cheese provides a rich, creamy texture and taste.

Milk: Milk helps to create a smooth and creamy egg mixture.

Eggs: Beaten eggs are the base of the quiche, holding all the ingredients together.

Salt: A pinch of salt enhances the overall flavor of the quiche.

Black pepper: A pinch of black pepper adds a subtle spice to the dish.

Pie crust: A pre-made or homemade pie crust serves as the foundation for the quiche.

To ensure your broccoli is perfectly tender in the quiche, consider blanching it before adding it to the pie crust. Simply boil the broccoli for 2-3 minutes, then immediately transfer it to an ice bath to stop the cooking process. This step helps maintain the broccoli's vibrant green color and ensures it cooks evenly within the quiche.

• chopped broccoli - Substitute with chopped spinach: Spinach provides a similar texture and a mild flavor that complements the quiche.

• chopped broccoli - Substitute with chopped asparagus: Asparagus offers a slightly different flavor but maintains the green vegetable component.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor that works well in quiche.

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Swiss cheese adds a nutty flavor that pairs nicely with the other ingredients.

• milk - Substitute with half-and-half: Half-and-half adds a richer, creamier texture to the quiche.

• milk - Substitute with unsweetened almond milk: Almond milk is a good dairy-free alternative that still provides a creamy texture.

• beaten eggs - Substitute with egg substitute: Egg substitutes can be used for a lower-cholesterol option.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture to eggs for a vegan option.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor with a bit of umami.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and texture.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat for those who like a spicier quiche.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough creates a lighter, flakier crust.

• pre-made or homemade pie crust - Substitute with cauliflower crust: Cauliflower crust is a low-carb, gluten-free alternative.

• Allow the broccoli quiche to cool completely at room temperature before storing. This helps to prevent condensation, which can make the crust soggy.

• For short-term storage, wrap the quiche tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the quiche, first wrap it in a layer of plastic wrap, ensuring it is tightly sealed to prevent freezer burn. Then, wrap it in a layer of aluminum foil or place it in a freezer-safe bag. Label the package with the date.

• To reheat a refrigerated quiche, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until warmed through.

• For reheating a frozen quiche, there are two options:

  1. Thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for a refrigerated quiche.
  2. Reheat directly from frozen by preheating your oven to 375°F (190°C). Place the quiche on a baking sheet and cover it loosely with aluminum foil. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes until the quiche is heated through and the crust is crisp.

• If you prefer to reheat individual slices, you can use a microwave. Place a slice on a microwave-safe plate and cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For an extra crispy crust, consider reheating individual slices in a toaster oven or on a skillet over medium heat for a few minutes on each side.

• Always ensure the quiche reaches an internal temperature of 165°F (74°C) when reheating to ensure it is safe to eat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover broccoli quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from becoming too brown. Heat for about 15-20 minutes, or until the quiche is warmed through. This method helps maintain the crust's crispiness and the filling's texture.

• Microwave Method: Place a slice of broccoli quiche on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. This method is quick but may result in a slightly softer crust.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the broccoli quiche on a piece of aluminum foil or a small baking tray. Heat for about 10-15 minutes, or until the quiche is thoroughly warmed. This method is great for maintaining a crispy crust without using a full-sized oven.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Place a slice of broccoli quiche in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method can help keep the crust crispy while reheating the filling gently.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the broccoli quiche in the air fryer basket and heat for about 5-7 minutes. This method is efficient and helps maintain a crispy crust while evenly warming the filling.

• Oven: Used to preheat to 375°F (190°C) and bake the quiche until it is set and golden brown.

• Mixing bowl: Used to combine the beaten eggs, milk, salt, and pepper.

• Whisk: Used to beat the eggs and mix them with the milk, salt, and pepper.

• Pie crust: The base for the quiche, which holds all the ingredients together.

• Measuring cup: Used to measure 1 cup of chopped broccoli, 1 cup of shredded cheddar cheese, and 1 cup of milk.

• Knife: Used to chop the broccoli into small pieces.

• Cutting board: Provides a surface to chop the broccoli.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Baking sheet: Optional, but can be placed under the pie crust to catch any spills during baking.

• Oven mitts: Used to safely remove the hot quiche from the oven.

• Cooling rack: Used to let the quiche cool for a few minutes before slicing and serving.

• Knife: Used to slice the quiche before serving.

• Spatula: Used to serve the slices of quiche.

Pre-chop ingredients: Chop the broccoli and shred the cheddar cheese in advance to save time during assembly.

Use pre-made crust: Opt for a pre-made pie crust to cut down on preparation time.

Batch cooking: Make multiple quiches at once and freeze extras for quick meals later.

Preheat oven early: Start preheating your oven while you prepare the ingredients to streamline the process.

Mix efficiently: Use a whisk to quickly combine the eggs, milk, salt, and pepper.

Cool quickly: Place the quiche on a wire rack to cool faster before slicing.