Ingredients
3 cups fresh broccoli florets, chopped small
6 large eggs, room temperature
1.5 cups whole milk
1 cup shredded cheddar cheese
0.5 cup shredded mozzarella cheese
2 tablespoons all-purpose flour
0.5 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
0.5 teaspoon black pepper
Pinch of nutmeg (optional)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie plate with olive oil or cooking spray.
2. Heat olive oil in a large skillet over medium heat. Sauté onion for 3-5 minutes until softened. Add garlic and cook for 1 minute. Add broccoli florets and cook 5-7 minutes until tender-crisp. Remove from heat and set aside to cool slightly.
3. In a large bowl, whisk eggs until well combined and frothy.
4. Add milk, flour, salt, pepper, and nutmeg (if using) to the eggs. Whisk until smooth.
5. Stir in cheddar and mozzarella cheeses. Gently fold in sautéed broccoli and onion mixture.
6. Pour the mixture into the prepared pie plate. Shake gently to distribute evenly.
7. Bake for 40-50 minutes, until center is set and top is golden brown. A knife inserted into the center should come out clean.
8. Let cool on a wire rack for 10-15 minutes before slicing and serving.
Notes
For best results, use room temperature eggs and milk. Pre-cook vegetables to prevent watery quiche. Let quiche rest before slicing for clean pieces. Store leftovers in refrigerator for up to 3-4 days. To freeze, wrap tightly and store up to 2-3 months. Reheat in oven at 300°F for 15-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 225mg