BUSY Family Lunch: Broccoli and Cheddar Quiche -

Busy Family Lunch: Broccoli and Cheddar Quiche

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Recipe Overview:

This Broccoli and Cheddar Quiche is a delightful and nutritious lunch option that’s perfect for busy families. Quiche, hailing from France, is a versatile dish often enjoyed as a brunch or light meal. It brings together tender cooked broccoli and rich, creamy cheddar cheese in buttery pastry, resulting in a savory treat that’s sure to impress everyone at the table. The flavor profile is a harmonious blend of savory cheese with a hint of earthiness from the broccoli, while the texture offers a creamy filling nestled within a flaky crust.

Prep and Cook Times:

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Skill Level: Beginner

Serving Information:

Servings: 6 slices
Serving Suggestions: Pair with a light salad dressed in vinaigrette or serve with fresh fruit on the side. A drizzle of sriracha can add an optional kick!

Ingredients List:

For the Crust:
- 1 pre-made pie crust (store-bought or homemade)
For the Filling:
- 1 cup (150g) fresh broccoli florets, chopped (can substitute with frozen, just thaw)
- 1 cup (100g) shredded cheddar cheese (sharp or mild, as preferred)
- 4 large eggs
- 1 cup (240ml) whole milk (can substitute with almond or soy milk for dairy-free)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)

Note: For a vegetarian version, ensure that the pie crust does not contain lard.

Equipment List:

Essential Equipment:
- 9-inch pie dish or tart pan
- Mixing bowl
- Whisk
- Knife and cutting board
Recommended Equipment:
- Baking sheet (to catch any drippings)
- Grater (for cheese)

If you don’t have a whisk, use a fork to beat the eggs mixture.

Step-by-Step Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare the Crust: Place the pie crust in the pie dish, crimping the edges with your fingers. If using a store-bought crust, follow package instructions if additional pre-baking is needed.
Prep the Broccoli: Chop the broccoli into small, bite-sized florets. If using frozen, ensure it’s thawed and drained well.
Mix the Filling:
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Stir in the cheddar cheese and chopped broccoli gently.
Pour and Bake: Pour the filling mixture into the prepared crust. Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the quiche is golden brown on top and the filling is set.
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Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.

Technique Tips and Troubleshooting:

Baking Evenly: Baking the quiche on a baking sheet prevents spills and ensures more even cooking.
Testing for Doneness: To check if the quiche is done, insert a knife in the center; it should come out clean. If it appears undercooked, return it to the oven for an additional 5-10 minutes.
Avoiding Soggy Crust: If using a homemade crust, pre-bake it for 10 minutes before adding the filling to help prevent sogginess.

Plating and Presentation:

Slice the quiche into even wedges and serve on plates.
Garnish with fresh parsley or chives for a bright touch. A dollop of sour cream can add an extra layer of creaminess.

Storage and Reheating Instructions:

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, or microwave for 1-2 minutes until heated through.

Variations and Customizations:

Add-Ins: Consider adding cooked bacon or ham for extra protein, or substitute with sautéed mushrooms for a different flavor profile.
Dairy-Free: Replace the cheese with a plant-based alternative. Skip the milk and use a dairy-free cream for a creamy texture.
Spicy Kick: Add sliced jalapeños or cayenne pepper for a bit of heat.

Notes on Ingredients and Equipment:

Fresh broccoli holds its texture best, but frozen will work in a pinch. Ensure it is thoroughly thawed and well-drained.
While fresh cheese provides superior flavor, pre-shredded cheese can save time; just beware of added anti-caking agents.

Final Touches and Personal Notes:

This Broccoli and Cheddar Quiche holds a special place in my heart as a staple dish from my family’s weekend brunches. It’s flexible, nutritious, and a blast to make with my children, who love sprinkling cheese and mixing the eggs. I encourage you to make it your own; whether that means adjusting ingredients or adding your favorite flavors, there’s no wrong way to enjoy it!

If you try this recipe, let me know how it turned out in the comments! I’d love to hear your tips and tweaks.

FAQ Section:

Can I freeze the quiche?
- Yes! Allow the quiche to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.
What can I use instead of cheese?
- For a dairy-free version, try using nutritional yeast for a cheesy flavor or omit it altogether.
Can I use other vegetables?
- Absolutely! Feel free to substitute the broccoli with spinach, bell peppers, or zucchini.
How do I ensure my crust doesn’t burn?
- If the crust edges start to brown too quickly, cover them with foil while baking.
How long will leftovers last in the fridge?
- Leftover quiche can be stored in the refrigerator and is best consumed within 3 days for optimal freshness.