Broccoli and Cheddar Cheese Quiche


Second attempt at quiche! Broccoli and Cheese!

Instead of using half-n-half in the egg mixture as I did with my first ever quiche , I used whole milk and sour cream. I also toned down the nutmeg, dashing a bit of paprika, chilli powder, and more salt this time around.  I like my own version with sour cream more – the Broccoli and Cheddar Cheese Quiche tasted less eggy and creamier than the last one. Hope you enjoy!


Broccoli and Cheddar Cheese Quiche

Ingredients (for 4 modest servings)
1 thawed deep dish pie crust (I used a store-bought one)
1 medium-sized broccoli crown, cut into small florets
1/2 yellow onion, minced
1 tbsp olive oil
1 cup sharp cheddar cheese, grated
3 jumbo eggs or 4 large eggs
1/2 cup milk
1/2 cup sour cream
1/8 tsp nutmeg (optional)
1/8 tsp paprika
1/8 tsp chilli powder
1/8 tsp ground black pepper
1/4 tsp salt, more to taste

0. Preheat oven to 400 degrees Fahrenheit.
1. Saute onion and broccoli in olive oil in frying pan over low-medium heat. I like sauteeing the onions separately for a couple of minutes before adding the broccoli. Keep an eye on these vegetables as you do steps 2 and 3, making sure that they soften but don’t brown. Add a dash of salt. Take off heat when cooked.
2. Prick the base and sides of thawed pie crust with fork. Bake thawed pie crust in oven, 10 minutes or until it turns golden.
3. Beat eggs lightly until mixed, add milk and sour cream, beat lightly. Add nutmeg, paprika, chilli powder, black pepper and salt to mixture, mix.
4. Check pie crust, when done; let cool. Push down any bits that might have risen in the baking process. Turn oven temperature down to 325 degrees Fahrenheit.
5. When pie crust is cool, sprinkle a thin layer of cheddar cheese on bottom. Next, tip in broccoli and onion, arrange in pie so that vegetables are spread out. Pour in egg mixture, and then sprinkle top with cheddar cheese.
6. Bake in oven for 35–50 minutes until no longer wobbly or runny. This quiche took me 40 minutes to bake in a conventional oven.


Quiche Lorraine from Betty Crocker

Now that spring is approaching, I feel cheered and inspired to blog more. I’ve been reaching for cookbooks borrowed from the library and searching for online recipes by the experts for inspiration, especially as I start planning for a life where I might not be able to cook 2 hot meals at home a day.

So today I want to blog about this tried and tested recipe from Betty Crocker for Quiche Lorraine.

Quiche Lorraine

Quiche is one of those foods that I belatedly discovered in my twenties, but I never got around to making one until last week. It was out of desperation actually because I was starting to run out of grocery money for the week and began compiling recipes for economical meals that can be prepared ahead of time. Quiche was perfect!

The recipe is super simple (thank you Betty). I used a frozen pre-made pie crust (only $1.80!!), and pre-heated it wrapped in foil before putting in the fillings of cooked bacon, cheddar cheese, and sauteed onion.

Note that apparently the original recipe calls for nutmeg (not ground cayenne pepper). I used nutmeg, which I prefer. Also, I only used 1.5 cups of half-and-half mixture (not 2 cups as the recipe calls for), because I used more filling and didn’t want the whole mixture to bubble over.


Adding cooked bacon, cheddar cheese, and sauteed onion.


Adding the egg/half-and-half mixture, topped with more cheddar cheese (important for colour).


Piping hot out of the oven. I think I could have done a better job with the egg mixture by mixing the egg yolks and whites more carefully because I felt like I got a very ‘eggy’ top layer.


Quiche Lorraine paired with salad with home-made Caesar dressing!

I rate this recipe 8/10 for its simplicity in method/ingredients list and economical value.

The quiche tasted pretty good; this recipe is more of a basic starting point and I’m sure there are plenty of customizations one could try – e.g. changing up ingredients (spinach, different cheese, sauteed mushrooms, flaked salmon whatever you like) or adding more spice to the egg mixture.

The recipe yielded 4 normal-sized portions for us. Great with salad! I think a sweet/tangy salad is better than a creamy one – honey mustard dressing would’ve been perfect.