Broccoli Cheddar Quiche
by Julie Klink
for 8 servings
2 cups broccoli, minced
3 cups potato, frozen, shredded
1 ½ cups shredded cheddar cheese, divided
1 teaspoon salt, divided
½ teaspoon pepper, divided
1 tablespoon olive oil
1 cup broccoli, chopped
1 tomato, diced
1 small onion, diced
2 tablespoons half & half
Preheat oven to 350˚F (180˚C).
In a bowl, add broccoli, potatoes, 1 cup (100 g) cheddar, ½ teaspoon salt salt, and ¼ teaspoon pepper. Stir to combine.
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.
Bake for 45 minutes until the potatoes begin to brown.
In a bowl, mix together the eggs, broccoli, tomatoes, onion, remaining cheddar, half-and-half, and the rest of the salt and pepper.
Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm.
Let cool, then serve.
More like this
Biscuits And Gravy Bake
Sausage & Egg Breakfast Cups
No-Fuss Breakfast Bake
Mashed Potato Stuffed Meatloaf Cups
Bake & Save Beef and Cheese Rigatoni
Get the Tasty Cooking Kit
Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.