This was a recipe that I whipped up really fast one evening when I needed a quick dinner. I just used what veggies I had on hand, which happened to be broccoli and onions, but you could substitute whatever vegetables you have. That’s the beauty of quiche – it is extremely versatile and you can add pretty much whatever ingredients you want in there!
Broccoli Cheese Quiche
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1 cup broccoli, finely chopped
1/2 cup red onions, finely chopped
1 teaspoon garlic, minced
1/4 teaspoon salt
1/4 cup cream
1 cup raw milk cheddar cheese
5 pastured eggs
Pre-heat your oven to 425. In a frying pan, sauté the onions, garlic and broccoli in some coconut oil until lightly browned. Prepare your pie crust – usually you’ll want to partially bake the crust before adding the egg mixture. In a separate bowl, combine the eggs, cream, and salt. Once your pie crust is ready, spoon the onion mixture into the crust and add 1/2 of the cheese. Pour the egg mixture over that and then top with the other half of the cheese. Feel free to use more or less cheese depending on your tastes. Bake for 25-30 minutes, or until the middle of the quiche is almost firm (you want there to be a little jiggle when you move it). Let the quiche rest for about 10 minutes before serving.
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