Description
This super simple quiche recipe is made with fresh broccoli florets, cherry tomatoes, and cheddar cheese and is perfect for breakfast, brunch, lunch, or dinner. I kept things easy by using a prepared refidgerated pie crust and accessible veggies.
Ingredients
Units
Scale
- 6 eggs
- 6 oz. broccoli florets
- 1/4 cup unsweetened coconut milk
- 1/3 cup sour cream
- 1 cup cherry tomatoes
- 1 cup shredded Monterey Jack cheese
- 1 cup sharp cheddar cheese
- 1 tbsp minced garlic
- 1 tsp black pepper
- 1 tsp basil flakes
- 1/2 tsp sea salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- One 9-inch pie shell, refrigerated
Instructions
- Whisk (paid link) eggs, coconut milk, minced garlic, black pepper, basil flakes, sea salt, ground ginger, and ground cumin for a few minutes until blended. Mix in sour cream and both kinds of cheese, Whisk (paid link) for an additional 2 minutes.
- Add your fresh broccoli florets and sliced cherry tomatoes to the bottom of the party crust. Pour egg mixture into the pastry crust on top of vegetables.
- Bake at 350 degrees for 40 minutes until brown.
Notes
- Feel free to add in any vegetables you like! Start with the egg mixture and make it your own. I also like to add fresh spinach, sliced Roma tomatoes, mushrooms, onions, bell peppers, or zucchini.
- If you prefer your broccoli (or any other veggie you use) to be more tender, you can saute them in a little butter or olive oil before adding to your pastry crust.
- This quiche recipe uses milk coconut milk instead of heavy cream; however, milk also works perfectly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: French
Nutrition
- Calories: 252
- Fat: 19.6g