This creamy broccoli and cheddar jack cheese quiche is a delicious, protein rich meal in a dish. It is quick and easy to prepare and can be served for breakfast, lunch or dinner!
2 cups broccoli florets
3/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3/4 cup shredded sharp cheddar cheese
1/4 cup shredded Monterey Jack cheese
nine-inch prepared pie crust
- Put broccoli florets in a saucepan with 2 cups of water. Bring to a boil, then turn down heat, cover, and simmer for 4 minutes until crisp-tender. Rinse in cold water and drain. When fully drained, pat with paper towels to remove any remaining water. Chop broccoli and set aside.
- Stir together eggs, milk, cream, salt and pepper until throughly combined.
- Add chopped broccoli, cheddar cheese, and Monterey Jack cheese and mix well.
- Pour into prepared pie crust and bake at 375 approximately 45 minutes or until crust and egg mixture are golden and wooden toothpick inserted in center comes out clean.
Start checking the quiche after 20 minutes to ensure the crust is not getting too brown. If it is, cover the crust only with a crust protector or pieces of foil.
Add in 1/4 - 1/2 cup of any of the following for extra flavor: chopped onion, cooked bacon, cooked cubed ham, chopped bell pepper, sautéed mushrooms.
Keywords: French breakfast, brunch casserole, mid century breakfast, breakfast egg recipe, holiday breakfast recipe, holiday brunch recipe