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94% would make again

Broccoli Cheddar Quiche

Tasty Team

Ingredients

for 8 servings

  • 2 cups broccoli (300 g), minced
  • 3 cups potato (675 g), frozen, shredded
  • 1 ½ cups shredded cheddar cheese (150 g), divided
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 6 eggs
  • 1 cup broccoli (150 g), chopped
  • 1 tomato, diced
  • 1 small onion, diced
  • 2 tablespoons half & half

Nutrition Info

Powered by
    Calories 223
    Fat 12g
    Carbs 16g
    Fiber 2g
    Sugar 1g
    Protein 11g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. In a bowl, add broccoli, potatoes, 1 cup (100 g) cheddar, ½ teaspoon salt salt, and ¼ teaspoon pepper. Stir to combine.
  3. Grease a 9-inch (23 cm) nonstick tart pan with olive oil. Pour the broccoli mixture into the pan. Press evenly into the pan and the sides of the pan until firm using a measuring cup.
  4. Bake for 45 minutes until the potatoes begin to brown.
  5. In a bowl, mix together the eggs, broccoli, tomatoes, onion, remaining cheddar, half-and-half, and the rest of the salt and pepper.
  6. Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm.
  7. Let cool, then serve.
  8. Enjoy!

Let’s quarantine cook!

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Let’s quarantine cook!

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