Dawn NoltAuthorDawn NoltCategoryDifficultyBeginnerRating

A wedge of this Broccoli Quiche is a delicious addition to your table year round, but try substituting ham for bacon and make an Easter brunch favorite.

Yields6 Servings
Cook Time50 mins

 2 tbsp butter
 2 cloves garlic, minced
 2 ½ cups fresh broccoli, chopped
 ½ onion, chopped
 ½ cup evaporated milk
 3 Nature's Yoke eggs
 4 slices cooked bacon, crumbled
 ¾ cup shredded mozzarella cheese
 1 cup shredded cheddar cheese, divided
 ½ tsp black pepper
 1 (9 inch) unbaked pie crust

1

Preheat oven to 350 degrees.

2

Over medium heat, melt butter in a large skillet. Add garlic, broccoli and onion. Saute until vegetables are soft.

3

Sprinkle 1/4 c. cheddar cheese into unbaked pie crust and press into dough.

4

Combine milk and eggs and beat well. Add cooked vegetables, bacon, mozzarella cheese, 3/4 c. cheddar cheese, and pepper and mix together.

5

Pour mixture into pie crust and bake for 50 minutes or until center is set.

Ingredients

 2 tbsp butter
 2 cloves garlic, minced
 2 ½ cups fresh broccoli, chopped
 ½ onion, chopped
 ½ cup evaporated milk
 3 Nature's Yoke eggs
 4 slices cooked bacon, crumbled
 ¾ cup shredded mozzarella cheese
 1 cup shredded cheddar cheese, divided
 ½ tsp black pepper
 1 (9 inch) unbaked pie crust

Directions

1

Preheat oven to 350 degrees.

2

Over medium heat, melt butter in a large skillet. Add garlic, broccoli and onion. Saute until vegetables are soft.

3

Sprinkle 1/4 c. cheddar cheese into unbaked pie crust and press into dough.

4

Combine milk and eggs and beat well. Add cooked vegetables, bacon, mozzarella cheese, 3/4 c. cheddar cheese, and pepper and mix together.

5

Pour mixture into pie crust and bake for 50 minutes or until center is set.

Broccoli Quiche