Easy Broccoli Cheddar Quiche
This broccoli and Cheddar quiche gets its creamy texture from evaporated milk. It's a great recipe to make ahead: simply reheat before serving or cut into slices and reheat each morning for breakfast. Using precut microwaveable broccoli cuts down on prep time, but if you have broccoli crowns sitting around, go ahead and use those up. Just be sure to cook the broccoli only until barely tender or the final dish will have overcooked, soggy broccoli.
Ingredients
- 1 (9 inch) frozen whole-wheat piecrust shell
- 1 (8 ounce) package microwavable fresh broccoli florets
- 1 ½ teaspoons olive oil
- 1 cup chopped sweet onion (from 1 large onion)
- 4 large eggs
- ½ cup evaporated milk
- 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground pepper