Broccoli Cheddar Quiche

Broccoli Cheddar Quiche

Broccoli Cheddar Quiche

It’s a fact!  I know it for sure.  Real men do eat quiche.

How did quiche ever get the reputation for not being “manly”?  This quiche is he-man stuff.  Packed with broccoli, sautéed onions, two kinds of cheese, six eggs, and heavy cream all wrapped into a flaky, tender crust.  Yikes!  It just doesn’t get any better than this.IMG_8874

Fact #2:  You can eat this at any meal.   Call it a weekend breakfast or brunch,  call it lunch, or add a leafy green salad and call it dinner.

Like a favorite guest who is always welcome at your table, this is a dish you will want to make often.  If you must, you can sub out the broccoli and insert asparagus,  or change up the cheeses used,  but please don’t use skim milk instead of heavy cream.  It just won’t be the same;  no way, no how.

A properly prepared quiche has two requirements:  a well-cooked crust, and a properly cooked filling–not rubbery and overcooked, and not watery.  This quiche recipe will deliver perfect results every time.

A key factor that contributes to the deliciousness of this quiche is pre-baking the crust before filling it.  This is called “blind baking ” the crust.  With the crust almost totally cooked before filling it, it doesn’t become soggy when you add the egg custard.   Even leftover pieces will have a crispy, flaky crust.

The key to the filling?  Keep an eye on it and remove from the oven as soon as the center is set.

As we swing into the new year, with thoughts of trying to loose a little weight, this quiche will be seeing some heavy rotation in my meal planning because in spite of its richness, it is quite low in carbs, (only the crust).  When following a low-carb diet, weight loss occurs by using stored fat as your energy source instead of carbohydrates as a ready source of energy.   In that scenario, the amount of fats you eat has no significance.  I know, it sounds counter-intuitive, but it works.


Yield:   Makes 8 servings


  • all-purpose flour for rolling
  • 1 homemade or store-bought single-crust pie dough
  • 1 tbsp. unsalted butter
  • 1 large yellow onion, diced
  • coarse salt and ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound broccoli florets, steamed until crisp-tender
  • 1 cup grated sharp cheddar cheese (about 4 ounces)


1.  Preheat oven to 375*F.  Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round.  Place in a 9-inch pie plate, fold overhang under, and crimp the edge.  Place a sheet of parchment paper over the dough and fill with pie weights or dried beans.

Fill crust with pie weights or beans to prevent air-bubbles.

Fill crust with pie weights or beans to prevent air-bubbles.

Bake until edge is dry and light golden, about 20 minutes.  Remove parchment and weights.


2.  Meanwhile, in a large skillet, precook the broccoli florets until crisp-tender.



3.  In another skillet, melt butter over medium-high heat.  Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes.



4.  In a medium bowl, whisk together eggs and cream.  Season with 1/2 tsp. salt and 1/4 tsp. pepper.



5.  Place broccoli florets in bottom of pie dish (crust)…..


spoon on the onions, then the cheese.


Pour the egg/cream mixture over all.


Bake until center of quiche is just set, 40 to 45 minutes.  Serve warm or at room temperature.


To store:  refrigerate cooled quiche, tightly covered, up to 3 days.  To reheat, cover with foil and place in a 325 *F. oven until warmed through, about 15 minutes.

SOURCE:   Everyday Food,  Dec. 2011


Raspberry Shortcakes

Raspberries are like little jewels;  beautiful in color, bursting with juiciness and sweet-tart on the tongue.  I just love them!  They are, however, very fragile and perishable.  So when you get some you had better have a plan for using them within a short period of time.  Whenever I pick raspberries I usually freeze most of them for later use, but save out a few to enjoy on cereal,  over ice-cream,  or in this case in a shortcake.

What drew me to this recipe is the fact that the berries are in the biscuits as well as in the  filling.  Heck, you can never have too much of a good thing can you?  But if you didn’t want to have a whole shortcake, the biscuit alone with a cup of tea or glass of lemonade is still great.


Serves  8

  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream
  • 1/4 cup buttermilk
  • 1 cup raspberries
  • sanding sugar  (optional)
  • whipped cream and berries for the filling


  1. In a food processor, combine flour, sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.  Transfer to a bowl and stir in cream, buttermilk, and raspberries until  just combined.  Do not over mix.
  2. Preheat oven to 400 degrees.  Divide dough into eight ( 8) portions and shape into rounds.  Place 1 1/2 inches apart, on a parchment lined baking sheet.  Sprinkle with sanding sugar, if using, and freeze for 15 minutes.
  3. Bake until golden brown and set, about 20 minutes.  Let cool completely on baking sheet placed on a wire rack.
I sampled one while it was still warm from the oven.  The texture is tender and flaky;  absolutely delicious!.
To serve, split biscuits in half, fill with whipped cream or whipped topping and raspberries.  I added a few blue berries, too for color.
SOURCE:  Everyday  Food.