Cheddar Broccoli Quiche Recipe

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Cheddar Broccoli Quiche Recipe
Cheddar Broccoli Quiche Recipe photo by Taste of Home
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Cheddar Broccoli Quiche Recipe

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4.5 4 4
Publisher Photo
This savory quiche is a snap to create with a convenient pastry shell crust and a can of broccoli and cheese soup. Pair it with fresh fruit at breakfast or lunch.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min.

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 cup shredded cheddar cheese, divided
  • 6 large eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of broccoli and cheese soup, undiluted
  • 2/3 cup milk

Directions

Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
Reduce oven setting to 350°. Sprinkle pastry shell with 1/2 cup cheese. In a large bowl, combine eggs, soup and milk. Pour into crust. Cover edges loosely with foil. Bake 30 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Yield: 8 servings.
Originally published as Cheddar Broccoli Quiche in Simple & Delicious March/April 2006, p65

Nutritional Facts

1 piece: 238 calories, 15g fat (8g saturated fat), 182mg cholesterol, 242mg sodium, 15g carbohydrate (2g sugars, 0 fiber), 9g protein.

  • 1 sheet refrigerated pie pastry
  • 1 cup shredded cheddar cheese, divided
  • 6 large eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of broccoli and cheese soup, undiluted
  • 2/3 cup milk
  1. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
  3. Reduce oven setting to 350°. Sprinkle pastry shell with 1/2 cup cheese. In a large bowl, combine eggs, soup and milk. Pour into crust. Cover edges loosely with foil. Bake 30 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
    Yield: 8 servings.
Originally published as Cheddar Broccoli Quiche in Simple & Delicious March/April 2006, p65

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Reviews forCheddar Broccoli Quiche

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katlaydee3 User ID: 3741999 265099
Reviewed Apr. 24, 2017

"Delicious! I served this with maple sausage and lemon poppy seed muffins."

MY REVIEW
theangelicious1 User ID: 8717920 244910
Reviewed Mar. 4, 2016

"I had to cook this for more than double (almost triple) the time specified in the recipe, and it still came out watery and undercooked. I followed the instructions exactly."

MY REVIEW
CamJoan User ID: 7136912 76618
Reviewed Jan. 2, 2014

"I make this at least once a month. GOOD!"

MY REVIEW
A 1 Mom User ID: 173769 76605
Reviewed Jul. 15, 2008

"I made this on July 12,2008 for my family and friends and they loved it. This is a keeper for sure."

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