This quiche is really easy. The broccoli adds a deliciously unexpected twist to the brunch staple. Perfect for a lazy weekend morning, or a light dinner. I used pepper jack cheese, but Swiss would also be incredible. Simply changing the cheese and maybe adding a spice here or there, you can fit this quiche into almost any menu.
2 C small broccoli florets
2 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
4-5 eggs (depending on just how big they are)
1 tsp minced garlic
3/4 C shredded pepper jack cheese
1/4 C milk
1 9inch pie crust (deep dish probably will work best if you are buying a frozen one)
Toss broccoli with oil, salt, and pepper. Roast at 400 deg F for 7-9 minutes, until the tips start to turn brown. The broccoli should still be firm.
Prick the bottom of the pie crust with a fork. Wrap the whole thing in foil and pre-bake at 400 deg F for 5-6 minutes.*
Beat eggs. Add garlic, a dash of salt and pepper, milk, and 1/2 C of cheese.
Put broccoli in the bottom on the pie shell. Pour egg mixture over. Top with remaining 1/4 C cheese. Wrap edges of crust in foil. Bake at 350 deg F for about 20 minutes. Remove foil and bake another 10-15 minutes, until crust is browned.
*If you have two ovens or roasted the broccoli in advance or simply have the time, pre-bake your crust at 375 deg f and just wrap the edges in foil. I did the 400 deg F thing just to make the process a little more condensed and you can do this step while roasting the broccoli. To quickly lower my oven temp. I adjust the temp and then open the door for about 45 sec, close it and let it re-calibrate.