Don’t ask me why, but when I moved into my first apartment, I strongly associated quiche with my newfound independence. I had never made quiche before, but I suppose it looked like a fancy, impressive dish to prepare for my fancy, impressive friends on a Sunday brunch. Unsurprisingly, I’ve yet to host a brunch party at my new place. But on a recent lazy Sunday, I decided to take a stab at it. To my delight, I discovered that quiche is about the easiest thing in the world to make. Plus, it keeps in the fridge for up to 1 week, making it a perfect dish to keep on-hand and heat up for breakfast, lunch, or dinner.
Broccoli, Carrot, and Cheddar Quiche
Time: 15 minutes prep, 40-50 minutes bake time
Serves: 8 Slices
What You’ll Need:
- 1 refrigerated pie crust (ie, Pillsbury, softened as directed on the box)
- 1 cup half-and-half or 2% milk
- 4 eggs
- 1/2 cup shredded carrots
- 1/2 cup fresh broccoli bits, finely chopped (smaller than bite-size)
- 1/4 cup Poblano pepper, finely chopped (optional extra)
- 1 cup shredded sharp cheddar cheese, divided into two 1/2 cup portions
What to Do:
- Follow the directions for whichever brand of pre-made pie crust you purchased. Typically, the directions will ask you to preheat your oven to 350 degrees, and evenly spread the softened pie crust in a 9-inch pie plate. (Note: cook times may be different for metal or glass plates, so follow the box directions carefully)
- In a large mixing bowl, add eggs and beat together with the half-and-half or milk, and then add in the broccoli bits, shredded carrots, Poblano pepper, and half of the shredded cheese. Season with about a ½ teaspoon of salt and pepper. Stir to combine.
- Dump the egg mixture into your pie plate (yeah, it’s that easy)
- Sprinkle the remaining half cup of cheese on top.
- Before putting into your oven, cover the pie crust edges with aluminum foil so that they don’t burn. Bake for 40 to 50 minutes. When you’re about 20-25 minutes in to the bake time, remove the aluminum foil.
- You’ll know the quiche is done when you insert a toothpick into the center and it comes out clean.
- Let the quiche stand for 5-10 minutes before serving. Cut diagonally for 8 slices.
- Beware of squirrel thieves.
– I recommend buying the raw pre-shredded carrots in a bag versus shredding your own carrots fresh. Not only is this a time-saver, but shredding your own carrots in a processor or over a grater produces a lot of extra moisture that can make your quiche a little more watery than you might like.
– If you follow my advice for storing the leftovers in the fridge, I say keep it in the pie plate covered with plastic wrap. When you re-heat it, it’s best in the toaster oven for about 2-3 minutes, or in the microwave, covered with a paper towel, for 30-45 seconds.