Broccoli and Cheddar Quiche
Ingredients
Ingredients
for this recipe Broccoli and Cheddar Quiche
Crust:
| 1 package | Shirriff Pie Crust |
| 0.5 cup | shredded cheese |
| 4 tbsp | butter |
| 4 - 6 tbsp | boiling water (divided) |
Filling:
| 0.5 cup | cheddar cheese |
| 1 cup | broccoli florets, steamed |
| 10 | eggs |
| 0.5 cup | 2% Milk |
| 0.25 tsp | salt |
| 0.25 tsp | pepper |
| goat cheese to garnish |
preparation
Preparation
Pre heat oven to 425°F (220°C)
Pour contents of pie crust package into a large mixing bowl, add in cheese and follow package instructions. Roll out crust to about 1/8” and transfer to lightly greased pie dish, gently press the dough into the corners of the pan. Trim any excess dough leaving an overhang of about ½-1 inch. Score the bottom of the crust with a fork. Bake for 9-11 minutes, or until crust is slightly golden.
In a separate bowl, whisk eggs, milk, salt and pepper until combined. Layer cheese and broccoli florets on the bottom of the cooked pie crust. Pour egg mixture over top. Sprinkle goat cheese on top.
Bake for 15-20 minutes or until the center of the quiche has set.
