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Easy Broccoli Cheddar Quiche

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This broccoli and Cheddar quiche gets its creamy texture from evaporated milk. It's a great recipe to make ahead: simply reheat before serving or cut into slices and reheat each morning for breakfast. Using precut microwaveable broccoli cuts down on prep time, but if you have broccoli crowns sitting around, go ahead and use those up. Just be sure to cook the broccoli only until barely tender or the final dish will have overcooked, soggy broccoli.

Ingredients:
  • 1 (9 inch) frozen whole-wheat piecrust shell
  • 1 (8 ounce) package microwavable fresh broccoli florets
  • 1 ½ teaspoons olive oil
  • 1 cup chopped sweet onion (from 1 large onion)
  • 4 large eggs
  • ½ cup evaporated milk
  • 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground pepper
Directions:
  1. Preheat oven to 400°F. Let pie crust thaw at room temperature for 10 minutes. Bake until lightly browned, 10 to 15 minutes. Let cool slightly, about 10 minutes. Reduce oven temperature to 375°.
  2. Meanwhile, cook broccoli according to package directions until tender-crisp, about 3 minutes. Coarsely chop any larger pieces.
  3. Heat oil in a large skillet over medium-high heat. Add onion and cook until light golden, 8 to 10 minutes.
  4. Whisk together eggs and evaporated milk in a medium bowl. Stir in the broccoli and onion along with cheese, salt and pepper. Pour the mixture into the cooled crust.
  5. Bake until the center is just set and the edges are golden brown, 30 to 35 minutes. Let stand for 10 minutes before serving.
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