You’re looking at one of my favorite I have no idea what to make for dinner dinners. Served in the company of a scrumptious spring cauliflower salad with roasted chickpea, fresh mint and apple that you can find here (sweet Marie, so unique and tasty).
So the quiche… although I often whip it up last minute when I’m short on time or haven’t planned out dinner (it’s a total myth btw that food bloggers/nutritionists are on it all the time), it’s hardly a consolation prize. Full of flavor and satisfying yum without that heavy feeling; a really nice one for spring that works for any meal of the day. I make it in a pie plate and it’s perfect for my husband and I (with leftovers). Depending on what you accompany it with, it can serve up to 6.
You can change up the ingredients and seasonings however you like with what you’ve got in the fridge or to suit preferences; my suggestion is to just keep the wet/dry ratios similar, and have fun experimenting.
- ½ cup (60g) chopped red onion
- 2 garlic cloves, smashed salted and minced
- 2 + ½ cups ish (145g) bite sized broccoli florets
- 1 cup (85g) grated sharp cheddar cheese or any cheese you like
- 6 eggs
- ¾ cup milk of choice
- ¼ cup half & half cream
- 1 Tbsp coarse ground Dijon mustard (the wet kind)
- 1 tsp dry basil
- ½ tsp salt, or to taste
- pepper to taste
- cherry tomatoes for topping, etc.
- Heat oven to 350F
- Sauté the onion and garlic with some olive oil in a skillet over low-medium heat until the onion is translucent (about 6 minutes). Remove from skillet and set aside. Add broccoli to the skillet with a little water and do a quick sauté just to barely soften and develop color (you're not aiming to cook the brocc) adding a lid will help but watch closely, this will happen quickly.
- Meanwhile, spray a pie plate with olive oil (otherwise the eggs will stick - this small step has revolutionized my life) and add colorful broccoli, spreading across the base.
- Crack the six eggs into a large mixing bowl. Add milk, cream, mustard, basil, salt & pepp, whisking to combine. Add reserved onion and garlic to the bowl along with half of the cheese cheese, giving it a good whisk/stir before pouring into the greased pie plate over the broccoli distributing as evenly as possible.
- Sprinkle with remaining cheese and then place in the oven for about 30-40 minutes until the quiche is set and the edges are golden.
- Allow the quiche to cool for a few minutes before cutting and serving. Accompany with whatever you like - served here with this salad.
Heat: this is a mild tasting recipe but if you enjoy a little kick, consider adding some red pepper flakes along with the basil (or you could smother your quiche in Sriracha:)
Cheese: use whatever cheese, or dairy free sub, you like. If you prefer keeping things on the non-additive side, opt for a white cheese (cows don't make bright orange milk).
This is great. Having grown up with quiche Lorraine, I’ve never really messed with the recipe, which is odd, because messing is my favorite thing to do with recipes! I absolutely love your version with the broccoli.
haha, messing is one of my favorite things too! Cheers Mimi, have a happy Sunday.
You are so very right, that food bloggers are not always “on it”. With the beautiful spring weather we’ve had this week, all I’ve wanted to do it sit out on the patio in the sun and read. :) Thank goodness Bobby was ready to strike up the grill.
We love quiches in this house so having another idea is always welcome. Yours looks fabulous and so healthy with all that broccoli. Without the crust it makes an easy dinner. Thanks Kelly!
I’m glad it’s not just me MJ… I do sometimes plan but more often than not, I go with the flow :) I’m excited for grilling season too!
Hahah… cows don’t make bright orange milk (love that and indeed!). Have you tried sharp white cheddar? I loooove that one! This looks so good, Kelly! And no fuss at that… although I do love a good pastry, but on the fly, I’m all in!
it’s sharp cheddar or no cheddar in this home, heeheeh, thanks Traci!
Wonderful idea! I also often prepare tartes and quiches when I have no idea what to cook (especially for fussy eaters who are “scared” of Asian cuisines or don’t stand chillies…) and also when I have no time at all and especially don’t want to spend my whole evening in the kitchen. I don’t think I’ve ever added garlic to tarts… though I eat tons of garlic (and I don’t exaggerate : I think we go through two heads and we’re just two people!). I’ll add garlic to this one next time too! Thank you for the wonderful idea.
yeah, garlic and onion get added to pretty much everything over here — hasn’t hit the oatmeal yet but i feel it coming ;d
Love love LOVE this one! I envision making a “pie” like this, cut into quarters and enjoying for the busy lunches we have, sometimes it’s arrive home, vapt vupt drive back in a hurry
the colors are amazing, the photos, as usual, wonderful!
I need to work vampt vupt into my day more ✨