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Broccoli Cheddar Quiche

by Julie Klink

Inspired by tasty.co

Ingredients

for 8 servings

  • 2 cups
    broccoli, minced (300 g)
  • 3 cups
    potato, frozen, shredded (675 g)
  • 1 ½ cups
    shredded cheddar cheese, divided (150 g)
  • 1 teaspoon
    salt, divided
  • ½ teaspoon
    pepper, divided
  • 1 tablespoon
    olive oil
  • 6 eggs
  • 1 cup
    broccoli, chopped (150 g)
  • 1 tomato, diced
  • 1 small onion, diced
  • 2 tablespoons
    half & half
    Calories 223
    Fat 12g
    Carbs 16g
    Fiber 2g
    Sugar 1g
    Protein 11g

Estimated values based on one serving size.

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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!
 

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