There are a million quiche recipes out there, but my favorite remains the same: broccoli and cheddar quiche. I can’t pinpoint why, but I’m like a moth to a flame with it!
Ah, I know one reason: fresh broccoli. There’s nothing like it. Sure, the frozen store bought stuff is convenient, but the flavor just isn’t there. Pile on layers of extra sharp cheddar cheese and garlic, and you have yourself an amazing quiche!
I love making a quiche on a Sunday afternoon and slicing up pieces for lunch during the week. Sometimes the best things in life are simple.
Making this quiche is super-duper, easy-peasy. There are two prep steps that may seem mildly annoying, but totally pay off in the finished dish: (1) boiling up a pot of fresh broccoli; and (2) crisping up some pancetta.
Besides that, it’s basically a mix-everything-together-and-pour kind of dish. I’ve been in the habit of making crustless quiches to save on a few calories, HOWEVER I do acknowledge that the crust is sometimes the best part. 🙂 That said, I recommend using a store-bough pie crust such as Pillsbury’s Refrigerated Pie Crust.
If you’re a quiche lover and/or need a fabulous appetizer, check out my Mini Spinach, Bacon & Cheddar Quiches.
- 2 or 3 large broccoli crowns, cut into florets
- 6 large eggs
- 2 garlic cloves, minced
- 1/2 cup yellow or sweet onion, chopped
- 1 1/4 cup extra sharp cheddar cheese
- 1/2 cup milk
- 1/4 teaspoon nutmeg
- 1/2 cup grated romano or Parmesan cheese
- 3 slices pancetta, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 350 degrees.
- Bring a large pot of water to a boil, add the chopped broccoli and cook for 5 minutes. Drain, then roughly chop the broccoli. Set aside.
- While the broccoli is boiling, heat a skillet over medium-high. Spray with cooking spray (such as Pam) and cook the pancetta until crispy. Set aside.
- In a large mixing bowl, add the eggs and scramble.
- To that same bowl, add the garlic, chopped onion, cheddar, milk, nutmeg and parmesan/romano. Mix well.
- Fold in the cooked broccoli, pancetta, salt and pepper.
- If you'd like a crust, follow the directions for that, then add the quiche filling. If you're making a crustless quiche, spray a pie pan with cooking spray and pour in the quiche filling.
- Bake for 40 minutes or until the eggs are set.
- Serve immediately, or cold with a side salad.