Cheddar Broccoli Quiche
Yield: 9 servings
I can’t count the number of times we’ve made this cheddar broccoli quiche in our household for breakfast or lunch, sometimes brunch. And it’s just as tasty for dinner or a late night snack.. So, you really can’t go wrong. While it is delicious on it’s own, nothing beats a breakfast sandwich (am I right?) on a bagel, English muffin, or slapped between two slices of toast.
2 cups milk
2 cups cheddar cheese, shredded
1 cup chopped broccoli
1/2 cup onion, diced small
1/2 cup flour
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon black pepper
Preheat oven to 350°.
Spray bottom of 9×9 inch pan with cooking spray and line with chopped broccoli.
Cover broccoli evenly with shredded cheese. (I used Cabot Vermont Sharp Cheddar)
Combine eggs, milk, butter, salt, pepper, and onions in a mixing bowl.
Whisk together until smooth and pour over the layers of broccoli and cheese.
Bake for 40 minutes or until egg is thoroughly set.
Cut and serve as is, or as a breakfast sandwich. – delicious hot or cold.
I used Nellie’s Free Range Eggs in this recipe, and you can really see and taste the difference in the quality of these eggs compared to most. These all natural eggs add a noticeably light and airy texture to this decadent dish.