Broccoli Quiche Recipe
- 1 refrigerated pie pastry
- 1 package (9 ounces) frozen broccoli cuts, thawed and chopped
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 3 Eggland's Best Eggs
- 1/2 cup mayonnaise
- 1 tablespoon all-purpose flour
- 1 tablespoon chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust.
- Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Originally published as Broccoli Quiche in Taste of Home Winning Recipes 3 2012, p90
Enjoy this recipe with a sparkling wine.
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