Broccoli Cheddar Quiche:
Some children love broccoli. My son is not one of them. This quiche is my solution to get him to enjoy eating his not so favorite vegetable.
What I also love about quiche is that it can be made in advance and then easily reheated for a fast breakfast or lunch whenever my kids are hungry.
1 frozen pie crust
1 tablespoon extra virgin olive oil
2 cups steamed broccoli florets, finely chopped
1/2 cup diced onion
2 cloves garlic, minced
3/4 cup half and half
Sea salt and freshly cracked pepper
1 1/2 cups grated cheddar cheese
Preheat your oven to 375F. Allow your pie crust to defrost for 10 minutes then line with parchment paper and pie weights. Par-bake your pie crust for 15 min.
Meanwhile, add your olive oil to a medium-sized frying pan and sauté your broccoli with onion and garlic until the onion turns translucent (about 5 minutes on medium heat).
In bowl with a spout, whisk the eggs with the half and half and season with salt and pepper.
Add half of your grated cheese to the pie shell. Top with broccoli mixture then add the remainder of cheese. Fill with egg mixture, moving the filling around with a fork until the top is level and the ingredients are mixed evenly.
Bake 40-45 minutes until a toothpick inserted comes out clean. Allow to cool for 10 minutes then serve warm.
Not a paid promotion. If you’re shopping bento boxes, get this one at Bento & Co.