broccoli cheddar quiche with 1/2 and 1/2 recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best broccoli cheddar quiche with 1/2 and 1/2 recipe

I first encountered broccoli cheddar quiche at a family gathering, and it was love at first bite. The combination of the flaky crust, the tender broccoli, and the sharp cheddar cheese was absolute perfection.

I knew right then that I had to recreate this recipe at home. After some experimentation, I came up with a recipe that uses half-and-half instead of heavy cream, which gives the quiche a richer and more velvety texture without overpowering the other flavors.

My family and I have been enjoying this quiche for years now, and it’s become a staple in our household. Whether we’re having it for breakfast, lunch, or dinner, this quiche is always a hit.

And the best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for busy weeknights or special occasions.

Plus, it’s packed with nutrients from the broccoli and cheddar cheese, making it a guilt-free treat for us all. As a busy mom of three, I can confidently say that this recipe is one of my go-to’s when I need something reliable and delicious to feed my family.

And the fact that it’s so versatile – whether served as a side dish or as a main course – makes it an absolute winner in my book.

Broccoli Cheddar Quiche with 1/2 and 1/2 Recipe

4.9 from 1880 votes

A savory quiche filled with broccoli and cheddar cheese, using a 1/2 and 1/2 recipe for a perfect balance of flavors and textures. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

2 cups broccoli florets, chopped
2 large eggs
1 cup heavy cream
1/2 cup whole milk
1 cup shredded cheddar cheese
1/2 tsp black pepper
1/4 tsp salt

👨‍🍳Directions

1Preheat oven to 400°F.
2In a food processor, combine flour and salt.
3Add cubed butter and pulse until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, pulsing after each addition until the dough just comes together.
5Divide the dough into 2 equal pieces.
6Wrap one piece in plastic wrap and refrigerate for 30 minutes.
7Roll out the remaining dough on a lightly floured surface to fit a 9-inch pie dish.
8Press the dough into the dish, trimming any excess.
9Blind bake the crust at 400°F for 10 minutes, or until lightly golden.
10Remove the pie dish from the oven and set aside.
11While the crust is baking, bring a pot of salted water to a boil.
12Add the broccoli florets and cook for 3-4 minutes, or until tender.
13Drain and set aside.
14In a large bowl, whisk together eggs, heavy cream, and milk.
15Stir in the shredded cheddar cheese, black pepper, and salt.
16Add the cooked broccoli to the egg mixture and combine well.
17Pour the broccoli and egg mixture into the pre-baked crust.
18Reduce the oven temperature to 350°F.
19Bake the quiche for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
20Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving.
21Whisk the egg mixture vigorously before pouring into the crust to ensure a smooth texture.

🔧Equipment

9-inch pie dish
Mixing bowl
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 185mg🧂Sodium: 550mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 12g

📝Notes

Tips: For a crispier crust, brush the edges with a beaten egg before baking. You can also add other vegetables like bell peppers or spinach to customize the quiche to your liking.

This broccoli cheddar quiche with half-and-half is truly a game-changer for any occasion – whether you’re hosting a dinner party or just need something reliable for your family dinner routine. Not only is it incredibly easy to make, but it’s also packed with nutrients from the broccoli and cheddar cheese.

And let’s not forget about its versatility – whether served as a side dish or as a main course. In short, this recipe is always a good idea for any occasion.

❓ Frequently Asked Questions About Broccoli Cheddar Quiche with 1/2 and 1/2

Q: What is the difference between half-and-half and heavy cream?

In short, half-and-half is a mixture of milk and cream that contains 10-12% fat content, whereas heavy cream has around 36-40% fat content. Using half-and-half in this recipe allows for a richer texture without overpowering the other flavors.

Q: Can I substitute broccoli with other vegetables?

While broccoli is a key component of this recipe, you can definitely experiment with other vegetables like spinach, kale, or even zucchini. Just keep in mind that each vegetable will change the flavor profile slightly.

Q: How do I prevent the quiche from becoming too soggy?

To avoid sogginess, make sure to cook the quiche slowly over low heat until it’s set and golden brown on top. This will help prevent excess moisture from building up inside the crust.

Q: Can I make individual quiches using muffin tins?

Absolutely! Simply divide the dough into smaller portions and press each one into a muffin tin cup. Fill with your desired fillings and bake as directed.

Q: How do I store leftover quiche for later use?

You can store leftover quiche in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When reheating, simply thaw overnight in the fridge or reheat at room temperature before serving.

Similar Posts