Broccoli Cheddar Quiche Recipe

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

Cheddar cheese: Shredded cheddar cheese provides a rich, creamy texture and a sharp, tangy flavor.

Eggs: Eggs are the base of the quiche, giving it structure and a custard-like consistency.

Milk: Milk helps to create a smooth and creamy filling for the quiche.

Pie crust: A pre-made or homemade pie crust serves as the foundation for the quiche, holding all the ingredients together.

Salt: Salt enhances the flavors of the other ingredients.

Black pepper: Black pepper adds a subtle heat and depth of flavor to the quiche.

To ensure your quiche has a perfectly flaky crust, blind bake the pie crust before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. This step prevents the crust from becoming soggy when you add the egg mixture.

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

• chopped broccoli florets - Substitute with asparagus: Asparagus offers a slightly different but pleasant flavor and maintains a good texture when baked.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere melts well and has a rich, nutty flavor that enhances the quiche.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a mild flavor and creamy texture, making it a good alternative.

• eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar consistency to eggs, suitable for a vegan version.

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg as a binding agent for a vegan option.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and a slightly nutty flavor, suitable for those avoiding dairy.

• milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a subtle sweetness, ideal for a dairy-free alternative.

• pre-made or homemade pie crust - Substitute with gluten-free pie crust: A gluten-free pie crust is suitable for those with gluten intolerance or celiac disease.

• pre-made or homemade pie crust - Substitute with cauliflower crust: Cauliflower crust offers a low-carb and gluten-free alternative with a unique flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while providing the necessary saltiness.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different color and aroma.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile, suitable for those who like a spicier quiche.

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

• Wrap the cooled quiche tightly with plastic wrap or aluminum foil. Ensure it is completely covered to maintain freshness and prevent it from absorbing any odors from the refrigerator.

• Place the wrapped quiche in an airtight container or a resealable plastic bag for an extra layer of protection.

• Store the quiche in the refrigerator for up to 3-4 days. When ready to enjoy, you can eat it cold or reheat it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.

• For longer storage, consider freezing the quiche. First, wrap it in plastic wrap and then in aluminum foil to prevent freezer burn.

• Label the wrapped quiche with the date to keep track of its freshness. It can be stored in the freezer for up to 2-3 months.

• When ready to eat, thaw the quiche in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through.

• If you prefer to freeze individual slices, cut the quiche into portions after it has cooled. Wrap each slice in plastic wrap and then in aluminum foil before placing them in a resealable plastic bag.

• For a quick meal, you can reheat frozen slices directly in the oven without thawing. Preheat the oven to 350°F (175°C) and bake for about 25-30 minutes or until heated through.

• Avoid microwaving the quiche as it can make the crust soggy and the texture less appealing. The oven method ensures a crispy crust and evenly heated filling.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover broccoli cheddar quiche on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until warmed through. This method ensures the quiche retains its crispy crust and creamy filling.

• Microwave Method: Place a slice of quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent splatters. Heat on medium power for 1-2 minutes, checking halfway through. This method is quick but may result in a slightly softer crust.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the quiche slice in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the bottom is crispy and the filling is warmed through. This method helps maintain a crispy crust while evenly reheating the filling.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the quiche slice in the air fryer basket. Heat for about 5-7 minutes, checking halfway through. This method provides a quick and crispy reheating option.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quiche slice on the toaster oven tray. Heat for about 10-15 minutes, or until warmed through. This method is convenient and helps maintain the quiche's texture.

• Oven: Used to bake the quiche at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for combining the eggs and milk into a smooth mixture.

• Pie dish: Holds the pie crust and the quiche filling during baking.

• Measuring cups: Used to measure the broccoli, cheddar cheese, and milk accurately.

• Knife: Used to chop the broccoli florets into smaller pieces.

• Cutting board: Provides a safe surface for chopping the broccoli.

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

• Oven mitts: Protects your hands when placing the quiche in the oven and removing it after baking.

• Cooling rack: Allows the quiche to cool evenly after baking.

• Spatula: Useful for serving slices of the quiche once it has cooled.

Use pre-chopped broccoli: Save time by buying pre-chopped broccoli florets from the store.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Ready-made pie crust: Use a pre-made pie crust to skip the dough-making process.

Batch cooking: Double the recipe and freeze one quiche for a quick meal later.

Mix in advance: Whisk the egg mixture the night before and store it in the fridge.