Easy Broccoli & Tomato Quiche
Thank you to Eggland’s Best for sponsoring today’s delicious recipe. All views are my own. #TheBetterEgg #OnlyEB
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For years I have wanted to make my very own quiche at home. It was one of them recipes I would enjoy at brunches and mentally add to my running list of recipes to make at home. Finally, after legit years of being on my recipe backburner, I decided to make an Easy Broccoli & Tomato Quiche and boy am I happy I did!
I want to emphasize the EASY part of this recipe.
Since pretty pie crusts are not my forte, I decided to use a quality frozen pie shell. I have nothing against frozen pie crusts and really love them. They are such a tasty hack as long as you buy a good brand. The one I used was a little pricy but made for a deliciously buttery crust for my savory quiche.
With any quiche recipe, eggs are the main star. I used Eggland’s Best Eggs for this recipe because they are delicious, and truly are the better egg (plus, they sponsored this post). All sponsorship aside, Eggland’s Best Eggs (EB) are the No. 1 branded egg in the U.S. and are an excellent source of vitamins D, B12, E, B5 and Riboflavin.
They have a whopping six times more vitamin D, more than double the omega-3, 10 times more vitamin E and 25 percent less saturated fat than ordinary eggs. Independent testing has also confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs.
Maybe it is just me, but knowing how much better Eggland’s Best Eggs are, makes them even more enjoyeable to me. I love how fluffy they helped to make my quiche. Plus, with all them added vitamins, I know my family was getting an extra nutritious perk.
I added some pan-fried broccoli florets, sweet onion, and tomato to my quiche. These are some of my favorite omelete add-ins so I knew they would be yummy.
Of course, no quiche is complete without cheese. Cheese really does make everything better!
This quiche was so savory a made the best breakfast, lunch or really dinner. I mean it was that good. Sometimes you just need to mix things up.
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Broccoli & Tomato Cheese Quiche
- 1 9 inch, deep dish Frozen Pie Crust
- 1 medium sweet onion diced
- 2 cups broccoli florets chopped small
- 1/2 cup chery tomatoes
- salt, pepper, garlic powder to taste use for pan-frying veggies
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 cup whole milk
- 3 large eggs
- 2 large egg yolks
- 8 ounces sharp cheddar cheese shredded
- Pre-heat your oven to 350 degree f. Poke 20 fork pricks into the crust. Pre-bake crust for 10 mins, and then remove from oven. In a medium sized frying pan, pan-fry the onions, and broccoli with the oil and season for 3 mins. Add in the tomatoes and pan fry for another 3-5 mins. Once done, set aside. In a mixing bowl, Add eggs, yolks, and milk- beat until combined. Add cheese to pie crust, then veggies, and pour over eggs Bake for 30-35 mins or until done. If crust is browning too much, loosely cover Quiche with a sheet of foil. Allow quiche to set for at least 15 mins. Enjoy warm! Leftovers can be placed in the refridgerator, and placed in a microwave, or toaster oven to re-heat.