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.
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.
Recipe Group Selection: 10, August 2013 ~ Had this for dinner tonight with ham slices. Everyone really enjoyed this. I prepared in a regular size pie pan rather than a deep dish. I would not have had enough filling for a deep dish. I also used fresh oregano in place of the dried, pepper jack in place of the Cheddar and only used ¼ tsp. of thyme. It did take longer than 40 minutes to bake. Mine took about 50 minutes. This baked up and set up nicely. The quiche cut and served great too. All in all, this is a good quiche and I will make it again – next time I think I will add some diced onions and fresh tomatoes to the broccoli mixture.
Made this for Recipe Group...Me and the little guy thought this was really good, but hubby didn't care for it. It did take longer for mine to cook (about 60-70 minutes), but I also added cheese into it (parmesan, american and asiago), so maybe that's why. I used a box of frozen, chopped broccoli, that I thawed and that worked great. Also, I do not care for Thyme or a heavy oregano flavor, so I used garlic and onion powders and maybe 1/4 teaspoon Italian seasoning. This had good flavor, w/ the additions, and I would def. make this again! Thanks for sharing. :)
* 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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