Easy Broccoli & Cheese Quiche

Savory Broccoli and Cheese Quiche that looks fancy enough to impress any guest but is easy enough to pull together even when you're short on time.

Course Breakfast, brunch

Keyword eggs

Prep Time 15

Cook Time 1

Servings servings

Calories 261kcal

Refrigerated Pie crust dough.
8 large eggs
½ c. milk. I like to use whole milk.
3/4 tsp pepper
1 tsp salt
1 tsp garlic powder
1 small sweet onion finely diced. Some testers used preferred sauteing the onions prior to adding to the quiche and using fresh garlic. Just be sure to cool before adding to the mixture.
1 cup broccoli florets. Try to make sure they are fairly uniform in size so they will cook similarly.
2 cups pepper jack cheese shredded

Get Recipe Ingredients

Preheat the oven temperature to 375.
Roll the pie dough into a 9 inch pie plate. Use pie weights or beans to keep the crust (line the crust with aluminum foil first) from puffing up while baking. Blind bake the crust for about 15-18 minutes or until dry.
Meanwhile, whisk together the eggs and milk.
In a medium skillet on medium-high heat, saute the onions in a bit of butter and oil. Remove from heat. NOTE: if you like your broccoli more on the soggy side, throw them in with the onions to start the cooking prior to hitting the oven.
Stir the spices into the egg mixture, followed by the veggies and cheese, and then the cooled onions.
Pour the egg mixture into the pie crust and immediately place it on the bottom rack of the oven.. Bake in a preheated oven for 30 minutes or until the center is set and the outer edges of the top is turning golden brown. If the crust looks like it is getting too dark, cover it with a pie shield or aluminum foil.
Let cool about 15 minutes before serving.