Classic and Crowd-Pleasing Quiche with a Flavorful Broccoli and Cheese Filling
- Carbohydrate 32.1147500254847 g
- Cholesterol 146.385000008686 mg
- Fat 16.1476000037944 g
- Fiber 16.1280002539597 g
- Protein 19.1408500060096 g
- Saturated Fat 8.79258000181815 g
- Serving Size 1 1 Serving (1074g)
- Sodium 907.6100006841 mg
- Sugar 15.9867497715249 g
- Trans Fat 1.31696000026583 g
- Calories 348 calories
Step-by-step
- Thaw broccoli..drain/squeeze all moisture form broccoli. (I usually use paper towels)
- Set out frozen pie shell.
- Preheat oven to 450 degrees
- Blend whipping cream and eggs. Set aside...
- Layer into pie crust, the broccoli, onion, and cheese.
- poor liquid over top. Set quiche on a cookie sheet.
- Bake for 15 minutes at 450 degrees, then for 30 to 45 minutes at 300 degree.
- Quiche is done when there there is no liquid in center.
Whipping cream provides the structural foundation for this custard, carrying enough milk fat to set firmly around the eggs without turning rubbery during the bake. Working with frozen vegetables requires intentional moisture management, as excess water will dilute the dairy proteins and prevent the custard from solidifying. Squeeze the thawed broccoli thoroughly in clean paper towels until no liquid drips from the florets before layering them into the crust. Shredding your own Swiss cheese from a block rather than buying pre-bagged varieties ensures the cheese melts smoothly into the filling without anti-caking starches interfering with the texture. Placing the pie shell on a rimmed baking sheet before pouring the liquid ingredients over the vegetables prevents spills and promotes direct bottom-crust conduction in a hot oven. Initial baking at 450 degrees Fahrenheit for 15 minutes forces the pastry to set quickly and prevents sogginess, after which dropping the temperature to 300 degrees allows the interior custard to cook gently without over-browning the edges. Testing for doneness requires checking the absolute center for movement; a fully baked quiche holds firm with zero liquid sloshing when the baking sheet is gently nudged. Dietary adjustments are straightforward if you need to substitute ingredients to accommodate specific needs, such as swapping standard dairy cream for canned unsweetened coconut milk at a one-to-one ratio, though this will introduce a distinct tropical note to the savory profile. Pair slices of the finished quiche with a bright, vinegar-dressed green salad to cut through the rich density of the cheese and cream.
