BROCCOLI & SUN-DRIED TOMATO QUICHE

Prepare a brunch-worthy quiche using this recipe from Homemade in Half the Time featuring a trick that will take the mess out of making quiches! Tangy sun-dried tomato and tender broccoli florets are deliciously set in the creamy quiche base. Serve with a side of fruit for a well-balanced brunch.

under 55 mins
breakfast

Ingredients for servings

    Quiche

  • 1 deep dish frozen pie shell (9 inch wide)

  • 5 ounces bagged broccoli florets (approx. 2 cups), coarsely chopped in food processor

  • 0.5 cup chopped onion

  • 3 tablespoons olive oil

  • 0.5 teaspoon salt

  • 0.5 teaspoon ground black pepper

  • 0.5 teaspoon paprika

  • 1 cup half and half

  • 0.25 cup pre-chopped, oil packed sun-dried tomatoes

  • 1 cup shredded Parmesan-Romano-Asiago cheese blend divided, (approx. 4 ounces)

  • 3 large eggs

Directions

  • Preheat the oven to 400°F. Bake the pie shell for 8 minutes, occasionally pricking with a fork to deflate any air bubbles, or until lightly colored. Remove the shell and set aside.

  • Reduce the oven temperature to 350°F. Meanwhile, in an 8 inch x 8 inch microwaveable baking dish, combine the broccoli, onion, oil, salt, pepper, and paprika. Cover with plastic wrap, leaving a small corner vent. Microwave on high power, stirring once, for 3 minutes, or until sizzling. Remove. Add the half-and-half, tomatoes, and 3/4 cup of the cheese. Add the eggs, one at a time, beating with a fork after each addition.

  • Pour the filling into the reserved pie shell. Sprinkle with the remaining 0.25 cup of the cheese. Bake for about 35 minutes, or until set. Let stand for 15 minutes.

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