Quick Broccoli Quiche

Quick Broccoli Quiche

Quick Broccoli Quiche

Quick Broccoli Quiche

I had a ton of broccoli left over from a little get together, and wanted to find a quick and easy recipe for it. Quiche! A quick broccoli quiche to be exact. I haven’t had one in a long time, and was in the mood. I found a recipe for a quick quiche on foodnetwork.com featuring one of my favorite cooking terms: Quick!  The recipe called for spinach, which I swapped out for the broccoli, and added smoked cheddar in lieu of Swiss or sharp cheddar.

The recipe came together in seconds, well milliseconds, because I used a store bought crust. About an hour later, I take out the quiche, quickly cut a slice, and go to my son’s room so we can sample. There were frowns and scowls all around. Though the texture was soft and even with the smoked cheddar, the quiche lacked flavor. It smelled like boiled broccoli, and tasted like it too.  Even after baking the quiche for almost an hour, it was still super soft, as if it had only baked for 30 minutes. I was sooooo disappointed. I knew I was taking a gamble by using broccoli. Up to this point, I don’t think I’ve ever had broccoli quiche, only spinach. I let it cool enough to not burn the trash, and made grilled cheese with bacon for dinner.

I’m sure you’re wondering, “If it’s such a bad recipe, why are you posting it?”  I would love for someone else to try this and let me know what you think.  It could’ve been me; maybe I didn’t cook it long enough.  I threw out the recipe, but a day later dug it out of the trash.  I think I may actually make it again with spinach to see if it’s any better.

quick broccoli quiche

  • 4 eggs
  • 1 cup half-and-half
  • ½ cup mayonnaise
  • 2 tablespoons flour
  • 1/3 cup minced onions
  • Salt
  • garlic powder
  • 8 ounces shredded smoked cheddar cheese
  • 1 cup chopped broccoli
  • 1 premade 9-inch piecrust
  1. Preheat the oven to 350°F. In a large bowl, whisk together the eggs, half-and-half, mayonnaise, and flour. Add the remaining ingredients. Place the piecrust in a deep, 9-inch pie dish. Pour the egg mixture into the crust and bake for 45 minutes to 1 hour or until the top is golden brown.

Lightly adapted from foodnetwork.com

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