Quick and Easy Quiche

When I think of quiche, I would hardly think to describe it as “quick and easy”. Mainly because the only times that I’ve ever made quiche, it’s taken me most of the day. I make the crust from scratch and use a million ingredients that need to be prepared different ways and end up with a final product somewhere around the mid-afternoon and a sink full of more dirty dishes than should be necessary.

Hence why I don’t make quiche very often.

However, today Matt and I had the day off so in addition to sleeping in and lazing around the house all day, I wanted to make something nice for breakfast. Pancakes were out of the question (for obvious reasons) and I didn’t have bread to make French toast. I wanted something a little fancier than plain old scrambled/fried/poached eggs and when I absent-mindedly suggested quiche, Matt got very excited. Not wanting to disappoint him, I quickly searched for a “quick and easy quiche recipe”.

Apparently, they aren’t as rare as I thought…

I had lots of broccoli and a fair variety of different cheeses in my fridge so I figured broccoli cheese was the way to go.

As for the crust…I rarely buy frozen pie crust and my usual pie crust is a bit of a lengthy process so I found a quick 4-ingredient quiche crust, however I wasn’t entirely satisfied with how it turned out. The flavor and texture of it was fine however it stuck pretty badly to the bottom of the pie plate so it’s probably best to just use your favorite pie crust recipe or a frozen crust instead.

But enough yacking, on to the recipe!

Broccoli and Cheese Quiche
(Recipe adapted from Cajun Chef Ryan’s recipe)
I still can’t get over how well this quiche turned out. It’s amazingly delicious and now one of my new staples. Plus, Matt almost ate the entire thing himself…and he’s a tough critic.

Ingredients:

1 9-inch pie shell
6 large eggs, cracked (I only had 5 eggs and it still turned out fine)
1 cup milk
1 cup shredded sharp cheddar cheese (or any combination of cheeses you want)
2 cups broccoli florets, steamed and cooled
salt, pepper, onion powder and garlic powder, to taste

Directions:

Preheat oven to 350° F. Using a fork, prick the shell dough a few times to prevent air bubbles from forming. Brown the pie shell in the oven for about 10 minutes.

While the pie shell crust is browning, beat the eggs then add the milk and about half of the cheese in a medium bowl.


Fold in the broccoli florets and then add the spices to the egg mixture.

When the pie shell has browned, removed from the oven. Pour the egg, cheese and broccoli filling into the browned pie shell and then sprinkle the remaining cheese on top.


Return the filled pie shell to the oven. Bake for 35 to 45 minutes or until the quiche is puffed up and set. (You may want to put it on a cookies sheet as it apparently prevents burning. I didn’t however, and it was fine.)


Remove from the oven and allow to rest for 5 minutes, then slice into portions.