Some people cringe at the thought of broccoli but not yours truly. My broccoli quiche recipe is one way to convert even the most reluctant broccoli hater into loving this vegetable with Cheddar and Parmesan cheeses in a silky custard housed in my flaky, no-fail oil pie crust. What really brings the flavor to life is adding some rosemary, leaf thyme, ground cloves along with salt and pepper while browning the onions and garlic. The flavor just seems to bloom and intensify to set this quiche off in such a fantastic way.
Besides how incredible the taste of my broccoli quiche is, this cruciferous vegetable featured in my recipe is in the same family as cabbage and cauliflower that you really should get more of due to all its nutritional value with its vitamins, minerals and fiber such as folate, vitamins’ C, A, K, and folate, and potassium to name just a few. The reason this particular type of vegetable is so healthy is because it contains plant-based compounds with all its vitamins, minerals and fiber that can do your body good lowering inflammation and preventing cancer.
You may not feel comfortable making a homemade pie crust for your broccoli quiche recipe. Fear not because my oil pie crust recipe has never let me down. Some people swear by shortening to get that tender, flaky crust, but my version uses healthier olive oil or canola oil. Honestly, it is the best and easiest one to make in my experience.
I hope you’ll try my quiche recipe one day soon because you’ll love it! You also might want to try another wonderful quiche that I make for a different twist.
Broccoli Quiche
3 tablespoons of olive oil
2 cloves of garlic, minced
1 medium onion, finely chopped
2 cups of chopped fresh broccoli
1-1/2 cups of Cheddar cheese
½ teaspoons leaf thyme
½ teaspoons of rosemary
1/8 teaspoon ground cloves
4 large eggs
1 cup of milk
3/4 teaspoons salt
½ teaspoons black pepper
After you chop the vegetables, take out a skillet and fry the onions and garlic in the olive oil until golden brown. Add the salt, pepper, cloves, thyme, and rosemary as you brown to intensify the flavor as those seasonings bloom in the pan.
While they are browning, I usually like to whip up my oil pie crust. It will feel greasy so do not get alarmed. You’ll just form a greasy ball and push it into a greased quiche dish.
Grate the cheeses next.
Next, pour the milk and stir in the eggs in a large measuring cup.
Layer the broccoli, onions, and garlic in the waiting crust first, then add the cheese before pouring the milk-egg mixture over it.
Bake in a 400-degree oven for about 50 minutes.
Test with a slender knife to see if anything sticks for testing and doneness.
ENJOY!
- 3 tablespoons of olive oil
- 2 cloves of garlic minced
- 1 medium onion finely chopped
- 2 cups of chopped fresh broccoli
- 1-1/2 cups of Cheddar cheese
- ½ teaspoons leaf thyme
- ½ teaspoons of rosemary
- 1/8 teaspoon ground cloves
- 4 large eggs
- 1 cup of milk
- 3/4 teaspoons salt
- ½ teaspoons black pepper
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After you chop the vegetables, take out a skillet and fry the onions and garlic in the olive oil until golden brown. Add the salt, pepper, cloves, thyme, and rosemary as you brown to intensify the flavor as those seasonings bloom in the pan.
-
While they are browning, I usually like to whip up my oil pie crust. It will feel greasy so do not get alarmed. You’ll just form a greasy ball and push it into a greased quiche dish.
-
Grate the cheeses next.
-
Next, pour the milk and stir in the eggs in a large measuring cup.
-
Layer the broccoli, onions, and garlic in the waiting crust first, then add the cheese before pouring the milk-egg mixture over it.
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Bake in a 400-degree oven for about 50 minutes.
-
Test with a slender knife to see if anything sticks for testing and doneness.
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ENJOY!
