A foolproof, vegetarian quiche that both kids and adults love. This recipe is great for preparing the night before and reheating in the morning, making it the perfect addition to a holiday brunch spread.
Makes one 9-inch quiche, 8 servings
Ingredients
1 prepared pie crust*
4 large eggs
3/4 cup whole milk
1/4 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup broccoli florets, finely chopped
1 scallion, minced
1 cup shredded sharp cheddar cheese
Instructions
- Arrange the pie crust in a 9-inch pie plate and crimp the edges. Poke the bottom a few times with the tines of a fork. Transfer the pie plate to the freezer while the oven preheats.
- Arrange a rack to the lowest position in the oven. Preheat the oven to 400° F.
- Once the oven is preheated, place the pie plate on a baking sheet. Line the frozen pie crust with a sheet of parchment paper and fill to the brim with pie weights or dried beans. Transfer the baking sheet to the lower rack of the oven.
- Bake the pie crust for 25 to 30 minutes*, until the edges are set and very lightly browned. While the crust bakes, prepare the filling.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and garlic powder until smooth. Fold in the broccoli, scallion, and shredded cheese.
- Remove the baking sheet from the oven. Reduce the oven temperature to 350° F.
- Carefully lift up on the edges of the parchment paper to remove the pie weights. Pour the egg mixture into the blind-baked crust. Cover the edges with pie guards or strips of aluminum foil. Transfer the baking sheet to the bottom rack of the oven.
- Bake for 40 to 45 minutes, until the top is firm and golden brown. Remove the quiche from the oven. Allow it to cool for at least 30 minutes before slicing and serving.
*This bake time applies to homemade pie crust, if using a store-bought or frozen pie crust, the blind baking time should be only 12 to 14 minutes.
