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Cheddar Broccoli Quiche

Total Time

Prep: 25 min. + chilling Bake: 35 min.

Makes

8 servings

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.
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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

  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.

Nutrition Facts

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

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