Broccoli and Cheddar Quiche

Hash and eggs, pancakes, quiche, my family loves breakfast for dinner. I enjoy making breakfast for dinner more than I like making breakfast for breakfast. During the week, our busy schedules don’t allow us to enjoy breakfast as a family and on the weekends we tend to sleep in and enjoy lazy mornings in our pajamas.

But preparing breakfast for dinner on a weeknight allows us to enjoy our breakfast favorites without the stress. I use eggs to substitute other more costly proteins and its a win for the wallet as well. When you have kids that might be picky, enrobing vegetables in an egg custard is an enticing and inviting way for them to get a little extra nutrition.

Broccoli Cheddar Quiche is a familiar and approachable breakfast, lunch, or dinner, and is perfect for the whole family. Packed with sautéed broccoli and two types of cheddar cheese, it is a great way to get the kids involved in the kitchen. Try serving this at your next brunch get-together, warm or at room temperature.

 

Broccoli Cheddar Quiche

Serves 6 (printer friendly version)

This quiche can be baked up to three days ahead and reheated in a moderate oven (325° F) when ready to serve, making it perfect for brunch guests or weeknight dinners. Just be sure to par-bake the pie shell to avoid a soggy crust!

Ingredients:

• 1 pie shell, homemade or store bought

• ½ cup red onion, diced
• ¼ cup red bell pepper, diced (optional)
• about 4 cups chopped broccoli florets and tender stems, from one medium broccoli crown
• 8 slices applewood smoked bacon, diced (optional)
• salt and pepper, to taste

• ⅓ cup white cheddar cheese
• ⅔ cup smoked cheddar cheese

For the Custard

• 5 eggs
• ½ cup whole milk
• 1 tsp kosher salt
• ½ tsp black pepper

Directions:

1. Preheat oven to 400° F. Prick raw pie shell with a fork, par-bake pie shell for 12-15 minutes.
2. Remove baked pie shell from oven, drop temperature to 350°.
3. In a frying pan, cook bacon until crispy brown, remove bacon and most of bacon fat. Reserve 2 tbsp bacon fat in pan.
4. If you are omitting the bacon, simply sweat the diced onion (and bell pepper, if using) in 2 tbsp of olive oil over medium heat.. Season with salt and pepper.
5. When onions are translucent, add broccoli and 2 tbsp of water and cover, steaming for 4 minutes. Uncover and remove from heat.
6. Whisk eggs and milk together, combining well. Season with salt and pepper.
7. Place filling and half the cheese into the par-baked pie shell, then pour the custard over. Don’t be afraid if not all the custard fits, but do not overfill.
8. Top with remaining cheese and bake on a sheet pan for 30-35 minutes until custard is set.
9. Let cool for 10 minutes before slicing and serving.

 

 

How often to you serve breakfast for dinner?

 

Want more quiche recipes?

 

Click here for recipes for my Ham and Cheese quiche and my mean green vegetarian quiche featuring kale, spring onions, and pepperjack cheese.

 

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