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Broccoli-Cheddar Quiche

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.

  • prep: 30 mins
    total time: 1 hour 30 mins
  • servings: 8

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Ingredients

  • All-purpose flour, for rolling
  • 1 homemade or store-bought single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups medium diced yellow onion (from 1 large onion)
  • Coarse salt and ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound broccoli florets, steamed until crisp-tender
  • 1 cup grated sharp cheddar (4 ounces)

Cook's Note

To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

  2. Step 2

    Meanwhile, 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.

Source
Everyday Food, December 2011

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Reviews (5)

  • 28 Nov, 2013

    This quiche was awesome. I used 1/2 yellow onion and 1/2 Vidalia and it was absolutely delish! The Vidalia gave it just a mild sweet flavor and the bacon balanced it out. I also sautéed red pepper with the onion for a nice color. As for the cheese I grated and added fresh extra sharp cheddar, mild brie, and havarti. It was super moist and cooked in exactly 40 minutes. Cooking the crust beforehand really worked -no soggy's. I rate this a 5 because I could and will make it over and over again.

  • 10 Nov, 2013

    My first attempt at making quiches...and Martha's recipe made it easier. The custard was perfect and everyone loved the flavor.

  • 21 Oct, 2013

    This is delicious. I ended up doubling the recipe but I didn't need to double the number of eggs. 6 was perfect. This is very delicious. I added thyme and a touch of paprika to give it a rounder flavor. Next time I will add bacon and cook the onion and broccoli in it. I substituted half and half for the heavy cream!

  • 21 Aug, 2013

    I was disappointed in this recipe. I used the 6 eggs like the recipe called for and it ended up tasting too much like an omelet. My opinion is use less eggs, add more cheese and less onion. I love onion and put it in everything I can but it was too much, at least for myself and my family's taste.

  • 2 Jun, 2013

    Whew! Just made this after work and is the oven now. I had some leftover filling which I made into scrambled eggs for a late-night dinner. If the quiche tastes anything like the filling wow, it will be awesome! I also used Vidalia onions which really added a nice sweetness. Made my own crust though old-school style with shortening, etc. I just think it tastes better.