Recipe by JJSMOM
"Fantastic quiche, very easy!"
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1 (9 inch)
deep dish prepared pie crust
vegetable oil, or as needed
finely chopped broccoli
ground black pepper
shredded Cheddar cheese
grated Parmesan cheese
Doubled this recipe and was a hit! Cut oregano and salt in half and was wonderfully flavorful. Subbed Gouda for Cheddar.Made one with a crust and one without- both good! I felt like they were very 'small servings' both my quiches were only about .75" deep, (they puffed up in oven, then settled much thinner) so next time will triple recipe for two pies.
Made this for the RECIPE GROUP this week. I doubled the broccoli, milk,and mustard and used 7 eggs. Discovered I was out of oregano so used Italian seasoning in its place and omitted the thyme as it is in the Italian seasoning. Added a little chopped onion and minced garlic. Left the cheese amounts the same. It took almost all the mixture to fill the 9" deep pie crust so doubling is definitely necessary. Made a mini crustless quiche with the leftover. The quiche was good but not what you would say mmmm this is really good. Unless I see some new reviews with good suggestions on improving the taste I probably would not make this again.
Did what previous reviewer suggested and cut the oregano in half. I also added about 2/3 cup of leftover ham that I diced into small cubes. Family loved it, and requested for me to make it again in the near future.
Made this last night for the first time and everyone loved it! I did not use deep dish. I bought the regular refrigerator pie crust. Since there were two pie crust in the box, I went ahead and doubled recipe. If you do not double the recipe you will have the perfect amount for one regular pie crust. I followed the ingredients exactly as given, except I did not have oregano or thyme. I used italian seasoning instead. The quiche came out perfect and the taste was exactly what we were hoping for!
This recipe has potential, but the oregano was WAY overpowering. Next time will cut the oregano in half and maybe add some bacon.
I wanted to like this but did not. Made for recipe group. Since it was my first time making it, and for the group, I tried to follow nearly exactly, which I did. The only change was I only used 1/2 the Oregano and a bit more cheddar cheese. The crust did not get browned at all at 350 for 8 minutes when brushed with oil. Had to pre-cook it much longer. Probably needed a higher temp. Used fresh broccoli that I pulsed in food processor until very fine. The filling did not fill my crust very high. In my opinion needed onion and more milk. When I make quiche it usually has a higher ratio of milk to eggs to make more of a custard.
Added 1 extra egg, feta cheese, mozzarella cheese, and minced dried onions, decreased parmesan cheese and pretty much rough measured everything til it looked good. Every one loved it! I used store bought refrigerated pie crust (no oil) and convection baked it in a ceramic quiche dish...yum!
This is very easy and doesn't take as long to cook like other quiches I've made. I made two regular pie size ones because I had them in the freezer already. I just added another half of recipe ingredients. I used frozen steamer bag of broccoli crowns chopped and cooled slightly. I didn't change any of the directions. It cooked in 40 min exactly. I did precious the crust as directed. I may change up ingredients next time just to have a different version. Anyone can do this.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli and Cheddar Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 168
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