Broccoli Quiche with Tomato & Cheddar Cheese
An easy quiche filled with seasoned broccoli, onion, tomato, and sharp cheddar cheese blend.
Servings: 8 people
Calories: 212cal
Ingredients
- 1 9" Frozen Pie Crust
- 1 medium sweet onion diced
- 2 cups broccoli florets chopped small
- ½ cup cherry 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
Instructions
- Preheat oven to 350 degree F.
- In a medium sized frying pan, add the olive oil, onions, and broccoli. Season with salt, pepper, and garlic powder. Cook for 3 minutes.
- Add in the tomatoes and pan fry for another 3-5 mins; set aside.
- In a mixing bowl, add eggs, yolks, and milk; whisk until fully combined. The mixture will be pale yellow.
- Add shredded cheese to pie crust, then veggies, and pour over the egg custard mixture.
- Bake for 35-40 mins or until the top feels firm. A knife or toothpick inserted into the very center of the quiche should come out clean. You may notice a tiny bit of moisture on top of the quiche but that is the juices from the tomato.
- Allow quiche to cool and set for at least 30 minutes before slicing.
- Enjoy warm! Leftovers can be placed in the refrigerator for up to 2 days. To heat, place the quiche on a microwave-safe dish and heat in the microwave or a toaster oven until warmed throughout.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1slice | Calories: 212cal | Carbohydrates: 7g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 230mg | Potassium: 240mg | Fiber: 1g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 24mg | Calcium: 275mg | Iron: 1mg