Serves 8
Prep time: 20 minutes
Cook time: 40 minutes
This easy broccoli quiche recipe is a family favorite for brunch or dinner while fasting and abstaining on Wednesdays and Fridays. But when Easter Sunday appears on the horizon, I add some bacon to the mix!
“Pray as though everything depended upon God. Work as though everything depended on you.” – Saint Augustine
Ingredients
- 2 Tablespoons olive oil
- 1 large yellow onion, cut in half and thinly sliced
- 2 cups broccoli, chopped
- 1 refrigerated pie crust
- 1 cup shaved asiago or mozzarella cheese
- 4 eggs
- 1 cup half & half
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 Tablespoon butter, diced into small pieces
- 1 Tablespoon fresh chives, chopped
Instructions
- In a large skillet, heat olive oil over medium heat. Add onions and sauté for 5 minutes.
- Add broccoli and sauté another 3 minutes. Remove from heat and let cool.
- Preheat the oven to 375 degrees F.
- Roll out the pie crust and press into a 9-inch quiche pan, or deep-dish pie pan.
- Spread the cooked onions and broccoli on the base of the pie crust.
- Add 1/2 cup of the shredded cheese on top.
- In a medium size mixing bowl, whisk together the eggs, half & half, salt, pepper, and nutmeg. Pour mixture into the pie crust, filling to within 1/4 -inch of the top.
- Distribute diced butter evenly on top of the mixture. Do the same with the chopped chives.
- Bake in the upper third of the oven for 30 minutes until the quiche is set and the crust is golden brown.
- Let quiche sit and rest for 10 minutes before slicing.
- Leftover quiche will keep, covered and refrigerated, for up to 3 days. Enjoy cold or reheated.
