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Broccoli and Cheddar Quiche

Broccoli and Cheddar Quiche

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  • Ready In

KRAFT Shredded Cheese

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

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Nutrition

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  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

KisstheCookKT
67
10/16/2011

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/cheddar mix... WOW! First time making quiche & it was PERFECT! :)

Donnasmt
42
9/9/2011

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. Cook 45 mins.

food guru
42
3/17/2011

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.