Joanna Gaines Broccoli Cheddar Quiche Recipe
If you want a cozy meal, try the Joanna Gaines Broccoli Cheddar Quiche Recipe. This dish is famous for a good reason.
Equipment
- Pie Plate
- Large Bowl
- Whisk
- Cutting Board
- Sharp knife
- Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- Refrigerated Pie Crust 1 9-inch
- Chopped Broccoli Florets 2 Cups
- Shredded Cheddar Cheese 1 1/2 Cups
- Large Eggs 4
- Heavy Cream 1 Cup
- Whole Milk 1/2 Cup
- Diced Onion 1/2 Cup
- Minced Garlic 1 Clove
- Salt 1/2 Tsp
- Black Pepper 1/4 Tsp
- Butter 1 Tbsp
Instructions
- Prepare the Crust: Place the dough into your glass pie plate. Press it down firmly.
- Sauté the Vegetables: Melt butter in your warm skillet. Add onions and broccoli. Cook them until they are soft.
- Whisk the Custard: Crack the eggs into your large bowl. Add cream and milk. Whisk them until they are very smooth.
- Add the Seasoning: Stir in your salt and black pepper. Add the garlic now. Mix it well.
- Layer the Cheese: Sprinkle half of the cheese on the crust. It prevents a soggy bottom.
- Add the Broccoli: Spread the cooked vegetables over the cheese layer. Make it even.
- Pour the Liquid: Carefully pour the egg mix over the fillings. Do not overfill it.
- Top with Cheese: Add the remaining cheese on the very top. This creates a golden crust.
- Bake the Quiche: Put it in the oven. Bake until the center is set.
- Let it Rest: Cool the quiche for ten minutes before cutting. This helps slices stay whole.
Notes
➔ Use fresh broccoli for the best flavor and crunch.
➔ Do not overbake the quiche or it becomes rubbery.
➔ Whisk the eggs very well to add extra air.
➔ Blind bake the crust first for a crispier bottom.
➔ Use full-fat dairy for a truly creamy custard texture.
➔ Let the cooked vegetables cool before adding to eggs.
➔ Grate your own cheese for a much smoother melt.