English Breakfast

Spring is a pretty exciting time for most people; especially those of you who have endured a brutal winter. Temperatures are finally letting up, flowers are finally blooming and the sun is beginning to shine a bit brighter. Spring! I feel like with spring comes a lot of gatherings and brunches; it’s the season when breakfast is revered most. Breakfast is always important but in spring it’s a little extra important.

This quiche is a play on my favorite dish my mom would make growing up: broccoli cheddar casserole. It was the one American dish my mom knew how to make. I believe she used a recipe that she got from the side of a soup can. Luckily, this quiche has no soup in it (that might be a little scary). Instead there’s just a ton of cheddar and broccoli—good enough for me!

The crust is perfect. It’s flakey and buttery and a little salty. If you conquer the crust (which I prefer to make the night before), making the quiche is actually pretty low-maintenance and easy to throw together the morning of. If you wanted to save some time, you could always make this the night before because I personally love quiche room temperature. It’s maybe one of the only foods that I enjoy either warm or room temperature.

Love live spring!

This broccoli and cheddar quiche recipe has a flakey crust that can be prepared in advance. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)

Ingredients

• For the crust:
• 1 1/2 cups all-purpose flour
• 1 teaspoon fine-grain sea salt
• 1/2 cup unsalted butter, frozen
• 4-8 tablespoons very cold water, divided
• 1 large egg, beaten (for egg wash)
• For the quiche filling:
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 1/4 cups shredded sharp cheddar, divided
• 1 head of broccoli, cut into florets