- 7 minutes
- 30 minutes
Quiche is such a happy, easy dish. It keeps well, goes great with a side salad and is high in protein and flavor. Plus, you can add all sorts of new goodies each time you make it. One day add ham, the next day, go with a veggie blend. The downside can be the cheese, which is never as good reheated as it is freshly baked. This no-cheese broccoli quiche is tasty and has fewer calories than its cheesy counterpart. If the lack of cheese is a deal breaker, simply sprinkle some fresh grated cheese after cooking or reheating. This quiche goes really well with a side of lettuce and blue cheese or ranch dressing.
- Follow preparations for pie crust listed on label. Microwave or cook frozen broccoli florets and set aside. Cook onions in 2 pats of butter until almost transparent.
- Beat four whole eggs, two egg yolks and half-n-half together, adding salt and pepper. Add cooked broccoli and cooked onions. Fill pie crust and bake at 350 for about 30 minutes. Watch closely as varying oven temps can cause your quiche to over or undercook. It shouldn't be jiggly, but cooking too long will dry it out. Insert a knife into the center to check for doneness. Place remaining three pats of butter around quiche and let cool for 5-7 minutes before cutting.
- Serve with a side salad or cup of your favorite soup.