Broccoli and Cheddar Quiche

Broccoli and Cheddar Quiche

56

"Lots of shredded cheese and crisp-tender vegetables baked in a deep dish pie shell make this a great quiche for a special brunch."

Ingredients

55 m {{adjustedServings}} servings 334 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Cook vegetables in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally.
  3. Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
  4. Bake 40 to 45 min. or until centre is set and top is golden brown. Let stand 10 min. before cutting to serve.

Footnotes

  • Serving Suggestion:
  • To round out the meal, serve this easy-to-make recipe with a mixed green salad and a whole wheat roll.
  • Special Extra:
  • For extra colour, add 1/4 cup chopped roasted red peppers to filling before pouring into pie crust.
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Reviews

56
  1. 75 Ratings

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Phenomenal!! Steamed the broccoli for about 7 minutes before mixing it in, ommitted the mushrooms and onions, put diced pre-cooked ham in their place & used 1 1/2 cups shredded monterey jack/ch...

I make double the recipe, minus mushrooms, add 1/2 chopped green bell pepper, 1/4 cup dry minced onions, 8 eggs, regular mayo not sweet. Season with salt, and Tony Chachere's. WOW it is good. ...

I used red bell pepper instead if mushrooms. My husband thought it was surprisingly sweet. I didn't notice that so much. I also used triple cheddar cheese because I couldn't find double.