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
Source: www.pbs.org
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The Everything Low-Glycemic Cookbook: Includes Apple Oatmeal Breakfast Bars, Parmesan Artichoke Dip, Creamy Cauliflower Soup, Mushroom Pork Medallions, Almond Cranberry Biscotti ...and hundreds more! Book (Adams Media) |
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[ The Everything Low-Glycemic Cookbook: Includes Apple Oatmeal Breakfast Bars, Parmesan Artichoke Dip, Creamy Cauliflower Soup, Mushroom Pork Medallions, Al BY Forbes, Carrie S. ( Author ) ] { Paperback } 2014 Book (Adams Media Corporation 2014) |
@Kirk ⚡ Hinz: New breakfast favorite recipe...chicken and cheese quiche with some hot sauce...give it a try!
Sausage Hash Brown Bake
2 lbs bulk pork sausage
2 cups (8 oz) shredded cheddar cheese, divided
1 (10 3/4 oz) can condensed cream of chicken soup, undiluted
1 cup (8 oz) sour cream
1 (8 oz) carton French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 (30 oz) package frozen shredded hash brown potatoes, thawed
Cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next 7 ingredients; fold in potatoes. Spread half into a greased 9x13 baking di…