Broccoli-Cheddar Quiche

1. Preheat oven and roll out pie dough:

   Preheat oven to 375°F. Lightly flour a rolling pin and work surface and roll out the dough to a 12-inch round.

   

2. Fit dough into pie plate:

   Place in a 9-inch pie plate, fold overhang under, and crimp edge.

   

3. Add parchment paper and pie weights:

   Place a sheet of parchment paper over dough and fill with pie weights or dried beans.

   

4. Blind bake crust:

   Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

   

5. Melt butter and cook onion:

   Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes.

   

6. Whisk eggs and cream together:

   In a medium bowl, whisk together eggs and cream.

   

7. Add onion, broccoli, and cheese:

   Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

   

8. Whisk and pour into crust:

   Whisk to combine, pour into crust.

   

   Place the quiche pan on a sheet pan before it goes into the oven. This will help distribute the heat and cook the quiche evenly, and it eliminates the chance the pan will leak custard in your oven

9. Bake:

   Bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

   

Serving, Storing, and Reheating Quiche

Never cut into a quiche while it’s still hot from the oven. When it is hot, the custard will be liquid and you won’t be able to cut neat slices. Allow about an hour for the quiche to cool. It will still be warm but ready to serve then.

Storing: Make sure the quiche has cooled completely before wrapping and storing. Refrigerate cooled quiche, tightly covered, for up to three days.

Reheating: Quiche is delicious served at room temperature but if you want to reheat it, cover with foil and place in a preheated 325-degree Fahrenheit oven until warmed, about 15 minutes.