Fantastic quiche, very easy!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.

  • Bake crust in the preheated oven for 8 minutes.

  • Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.

  • Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

282 calories; 18.6 g total fat; 138 mg cholesterol; 586 mg sodium. 17.9 g carbohydrates; 11.2 g protein; Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/31/2013
Doubled this recipe and was a hit! Cut oregano and salt in half and was wonderfully flavorful. Subbed Gouda for Cheddar.Made one with a crust and one without- both good! I felt like they were very 'small servings' both my quiches were only about.75" deep (they puffed up in oven then settled much thinner) so next time will triple recipe for two pies. Read More
(14)

Most helpful critical review

Rating: 3 stars
08/13/2013
Made this for the RECIPE GROUP this week. I doubled the broccoli milk and mustard and used 7 eggs. Discovered I was out of oregano so used Italian seasoning in its place and omitted the thyme as it is in the Italian seasoning. Added a little chopped onion and minced garlic. Left the cheese amounts the same. It took almost all the mixture to fill the 9" deep pie crust so doubling is definitely necessary. Made a mini crustless quiche with the leftover. The quiche was good but not what you would say mmmm this is really good. Unless I see some new reviews with good suggestions on improving the taste I probably would not make this again. Read More
(8)
45 Ratings
  • 5 star values: 29
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/31/2013
Doubled this recipe and was a hit! Cut oregano and salt in half and was wonderfully flavorful. Subbed Gouda for Cheddar.Made one with a crust and one without- both good! I felt like they were very 'small servings' both my quiches were only about.75" deep (they puffed up in oven then settled much thinner) so next time will triple recipe for two pies. Read More
(14)
Rating: 5 stars
03/31/2013
Doubled this recipe and was a hit! Cut oregano and salt in half and was wonderfully flavorful. Subbed Gouda for Cheddar.Made one with a crust and one without- both good! I felt like they were very 'small servings' both my quiches were only about.75" deep (they puffed up in oven then settled much thinner) so next time will triple recipe for two pies. Read More
(14)
Rating: 5 stars
06/03/2014
Made this last night for the first time and everyone loved it! I did not use deep dish. I bought the regular refrigerator pie crust. Since there were two pie crust in the box I went ahead and doubled recipe. If you do not double the recipe you will have the perfect amount for one regular pie crust. I followed the ingredients exactly as given except I did not have oregano or thyme. I used italian seasoning instead. The quiche came out perfect and the taste was exactly what we were hoping for! Read More
(9)
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Rating: 3 stars
08/12/2013
Made this for the RECIPE GROUP this week. I doubled the broccoli milk and mustard and used 7 eggs. Discovered I was out of oregano so used Italian seasoning in its place and omitted the thyme as it is in the Italian seasoning. Added a little chopped onion and minced garlic. Left the cheese amounts the same. It took almost all the mixture to fill the 9" deep pie crust so doubling is definitely necessary. Made a mini crustless quiche with the leftover. The quiche was good but not what you would say mmmm this is really good. Unless I see some new reviews with good suggestions on improving the taste I probably would not make this again. Read More
(8)
Rating: 4 stars
04/15/2016
I love this recipe and have made it many times. I love to make this for guests for breakfast and they rave over it. I followed other reviewers suggestions for changes. The changes make it a five star in my opinion. The changes I made were adding about 2/3 cup or more chopped ham reducing the oregano to 1/2 tsp and I've added gouda instead of cheddar sometimes too. Fresh grated Parmesan cheese is so much better in this recipe also. It won't disappoint. Read More
(3)
Rating: 5 stars
03/19/2013
Did what previous reviewer suggested and cut the oregano in half. I also added about 2/3 cup of leftover ham that I diced into small cubes. Family loved it and requested for me to make it again in the near future. Read More
(3)
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Rating: 4 stars
03/13/2013
This recipe has potential but the oregano was WAY overpowering. Next time will cut the oregano in half and maybe add some bacon. Read More
(3)
Rating: 5 stars
02/10/2017
I brought this to a "ladies club meeting"; it received HIGH praise! Yay! (In fact: if there was a 6 star rating...I'd rank it 6 stars!) I made it as listed except: 6 eggs vs 4 therefore I used 3/4 cup milk vs 1/2 cup. I also omitted the thyme since I didn't have any. Also- I didn't prick the crust nor oil it. I used pie weights when I baked the crust and I sprayed the quiche pan with Pam beforehand. I also cut 4 grape tomatoes and removed the seeds and interior. (This was primarily done for color and decoration) All else was as written in the original recipe. It was FANTASTIC! Thanks JJ's mom!!!! Read More
(2)
Rating: 2 stars
08/13/2013
I wanted to like this but did not. Made for recipe group. Since it was my first time making it and for the group I tried to follow nearly exactly which I did. The only change was I only used 1/2 the Oregano and a bit more cheddar cheese. The crust did not get browned at all at 350 for 8 minutes when brushed with oil. Had to pre-cook it much longer. Probably needed a higher temp. Used fresh broccoli that I pulsed in food processor until very fine. The filling did not fill my crust very high. In my opinion needed onion and more milk. When I make quiche it usually has a higher ratio of milk to eggs to make more of a custard. Read More
(1)
Rating: 4 stars
08/12/2013
Made this for Recipe Group...Me and the little guy thought this was really good but hubby didn't care for it. It did take longer for mine to cook (about 60-70 minutes) but I also added cheese into it (parmesan american and asiago) so maybe that's why. I used a box of frozen chopped broccoli that I thawed and that worked great. Also I do not care for Thyme or a heavy oregano flavor so I used garlic and onion powders and maybe 1/4 teaspoon Italian seasoning. This had good flavor w/ the additions and I would def. make this again! Thanks for sharing.:) Read More
(1)