Broccoli Quiche Recipe

Broccoli florets: Fresh, chopped broccoli florets add a nutritious and earthy flavor to the quiche.

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

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

Eggs: Beaten eggs act as a binding agent, holding the filling together.

Pie crust: A pre-made or homemade pie crust serves as the base for the quiche, adding a flaky texture.

Salt: Salt enhances the overall flavor of the quiche.

Black pepper: Black pepper adds a hint of spice and depth to the dish.

To ensure your broccoli quiche has a perfectly crisp crust, consider blind baking the pie crust before adding the filling. Simply line the crust with parchment paper and fill it with pie weights or dried beans, then bake at 375°F (190°C) for about 10 minutes. This step prevents the crust from becoming soggy once the egg mixture is added.

• chopped broccoli florets - Substitute with chopped spinach: Spinach provides a similar texture and nutritional profile, making it a great alternative.

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Swiss cheese melts well and offers a slightly nutty flavor that complements the quiche.

• milk - Substitute with half-and-half: Half-and-half adds a richer, creamier texture to the quiche.

• beaten eggs - Substitute with egg substitute: Egg substitutes can be used for a lower cholesterol option while maintaining the quiche's structure.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough provides a flaky, crispy alternative to traditional pie crusts.

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

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different, more subtle taste.

• Allow the broccoli quiche to cool completely at room temperature. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• Once cooled, wrap the quiche tightly with plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh and prevent it from absorbing other odors in the fridge.

• For added protection, place the wrapped quiche in an airtight container. This step is especially useful if you plan to store it for more than a day.

• Store the quiche in the refrigerator for up to 3-4 days. When ready to eat, reheat individual slices in the microwave for about 1-2 minutes or in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.

• If you want to freeze the quiche, first wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn.

• Label the wrapped quiche with the date and contents to keep track of its freshness. Frozen quiche can be stored for up to 2 months.

• To reheat a frozen quiche, preheat your oven to 375°F (190°C). Remove the plastic wrap and aluminum foil, then cover the quiche loosely with foil to prevent the crust from over-browning.

• Bake the quiche for about 25-30 minutes, or until it's heated through. If you prefer a crispier crust, remove the foil during the last 10 minutes of baking.

• For individual slices, you can reheat them directly from frozen in the microwave. Place the slice on a microwave-safe plate and heat on high for 2-3 minutes, checking halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover broccoli 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 the quiche is warmed through. This method helps maintain the quiche's texture and flavor.

• Microwave Method: Place a slice of broccoli quiche on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overheat, as this can make the crust soggy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the broccoli quiche on a piece of aluminum foil or a toaster oven tray. Heat for about 10-15 minutes, or until the quiche is thoroughly warmed. This method is great for achieving a crispier crust.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place a slice of broccoli quiche in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the quiche is warmed through. This method can give the crust a nice, crispy texture.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the broccoli quiche in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure it heats evenly. This method is quick and helps maintain a crispy crust.

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

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

• Whisk: Used to beat the eggs and combine them with the milk, salt, and pepper.

• Pie crust: The base that holds the quiche filling, either pre-made or homemade.

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

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

• Cutting board: Provides a safe surface to chop the broccoli.

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

• Spatula: Used to stir the broccoli and cheese into the egg mixture and to help pour the mixture into the pie crust.

• Oven mitts: Used to safely handle the hot quiche and baking dish when removing it from the oven.

• Timer: Used to keep track of the 45-minute baking time.

• Cooling rack: Used to let the quiche cool for a few minutes before slicing and serving.

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

Shredded cheese: Purchase pre-shredded cheddar cheese to skip the shredding step.

Pre-made pie crust: Opt for a pre-made pie crust to avoid making one from scratch.

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

Microwave broccoli: Quickly steam the broccoli florets in the microwave before adding to the mixture.