Broccoli-carrot-cheddar quiche

Sunday Funday for Broccoli-Carrot Quiche

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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:

  1. 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)
  2. 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.
  3. Dump the egg mixture into your pie plate (yeah, it’s that easy)
  4. Sprinkle the remaining half cup of cheese on top.
  5. 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.
  6. You’ll know the quiche is done when you insert a toothpick into the center and it comes out clean.
  7. Let the quiche stand for 5-10 minutes before serving. Cut diagonally for 8 slices.
  8. Beware of squirrel thieves.

Perfectionist Tips:

– 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.

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