I have previously extolled the virtues of quiche, and my love for this breakfast dish that tastes great any time of day. It’s no mystery why quiche is awesome. It can be thrown together in minutes, taking advantage of a few kitchen staples and whatever meat and/or vegetable you may have in the fridge.
I found a forgotten head of broccoli in the fridge last night and steamed up the whole thing to go with a steak for dinner. Being the only broccoli eater in my house, that left me with a generous pile of leftovers, which I upcycled into this fantastic quiche. I enjoyed it with a sliced (and seasoned!) tomato, with a side of accomplishment at having such a delightful breakfast with a newborn in the house.
Broccoli and Cheddar Quiche
- 2 cups broccoli, steamed
- 1 cup shredded cheddar cheese
- 2 tablespoons parmesan cheese
- 4 eggs
- 1 1/2 cups milk
- Salt and pepper
Preheat oven to 350* and spray a 8″ pie plate with cooking spray. Roughly chop broccoli and scatter in pie plate in an even layer. Sprinkle cheeses over the broccoli.
Whisk eggs and milk together until totally smooth and a little airy. Season generously with salt and pepper. I recommend tasting the (dangerously raw) egg mixture (unless you are pregnant or otherwise immunity-compromised). Poorly seasoned quiche is not fun, I promise. Pour the egg mixture slowly over the broccoli and cheese, taking care to cover everything.
Bake at 350* for 30 minutes, or until the top is golden and the center is just barely set. Let this sit for at least 15 minutes to help it set up properly. Slice into quarters and serve!