Broccoli and Cheddar Quiche

The Broccoli and Cheddar Quiche Recipe is great for any time of the day: breakfast, brunch, lunch, dinner or even a late-night snack. If you are partial to other vegetables, such as asparagus or zucchini, feel free to tailor this recipe to your own tastes, either substituting for the broccoli or adding more veggies.

Makes one 9-inch pie, 6 to 8 slices

1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

2 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
¾ cup chopped onions
1 cup coarsely chopped broccoli florets
¾ cup shredded cheddar cheese
3 large eggs
1½ cups half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Preheat the oven to 425°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.

To prepare the filling, melt the butter in a medium skillet over medium heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.

Steam the broccoli in a steamer until it is tender but still firm. Top the onion mixture in the pie shell with the broccoli, then sprinkle the cheddar cheese over the broccoli.

In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, broccoli, and cheddar cheese.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for another 40 minutes, or until the quiche is firm in the middle.

Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.

Cooked Broccoli and Cheddar Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months.

To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Broccoli and Cheddar Quiche
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