broccoli cheddar quiche

An easy quiche filled with seasoned broccoli, onion, tomato, and sharp cheddar cheese blend.

Broccoli Quiche with Tomato & Cheddar Cheese

inch, deep dish Frozen Pie Crust

onion

broccoli florets (chopped small)

cherry tomatoes

garlic powder

Extra Virgin Olive Oil (EVOO)

milk

eggs

cheddar cheese (shredded)

Preheat oven to 350 degree F.

Poke 20 fork pricks into the crust.

Pre-bake crust for 10 mins, and then remove from oven.

In a medium sized frying pan, pan-fry the onions, and broccoli with the oil and season for 3 mins.

Add in the tomatoes and pan fry for another 3-5 mins. Once done, set aside.

In a mixing bowl, Add eggs, yolks, and milk- beat until combined.

Add cheese to pie crust, then veggies, and pour over eggs

Bake for 30-35 mins or until done. If crust is browning too much, loosely cover Quiche with a sheet of foil.

Allow quiche to set for at least 15 mins.

Enjoy warm! Leftovers can be placed in the refrigerator, and placed in a microwave, or toaster oven to reheat.

An easy broccoli cheese quiche recipe, made with just 5 ingredients! This broccoli cheddar quiche is a family favorite for dinner, breakfast or lunch!

Easy Broccoli Cheese Quiche (5 Ingredients)

broccoli florets (about ½ pound)

milk (I used whole milk)

salt

pepper

cheddar cheese

whole wheat pie crust

Preheat oven to 375 degrees F.

Roll out pie crust, if not already shaped, and chill until ready to use.

Place 1-2 cups water in the bottom of a small pot. Add the broccoli, cover, and bring to a boil. Cook the broccoli until crisp-tender, about 4 minutes. Transfer broccoli to a colander, rinse with cool water, and drain. Chop broccoli into small pieces.

In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in the chopped broccoli and cheddar cheese. Pour into the prepared pie shell.

Bake quiche for 35-40 minutes, until eggs are set in the center. Check on quiche starting at 25 minutes and tent with foil if crust is browning too quickly.

Let stand for 5 minutes before serving.

A delicious broccoli and cheddar air fryer quiche! It comes together in less than 25 minutes and is the perfect quick and easy air fryer breakfast or simple lunch!

Air Fryer Quiche

heavy cream

broccoli florets

tbsp (15 milliliters) finely grated cheddar cheese

https://www.youtube.com/watch?v=nTn9xoASw-8

Air Fryer Recipes for Quiche, Muffins, Grilled Cheese, Baklava, Chicken Tenders and Potato Wedges! If you are new to the Air Fryer craze, this is a good place to start! 

In This Video:
0:13 Air Fryer Muffins
2:28 Air Fryer Quiche
3:54 Air Fryer Grilled Cheese
5:10 Air Fryer Baklava Bites
6:38 Air Fryer Chicken Tenders
9:17 Air Fryer Potato Wedges

PAST AIR FRYER VIDEO:
5 AWESOME Things to Make in Your Air Fryer http://bit.ly/2PQpaSk

TOMATO SOUP RECIPES
Easy Tomato Soup Recipe http://bit.ly/32UC1s8
Tomato and Eggplant Soup http://bit.ly/3axJwrt
______________________________________________________________________

PRODUCTS SEEN IN THIS VIDEO:
(These links go to Amazon where I am compensated on products sold at no cost to the consumer)
Philips Air Fryer (My Favorite Model!)  https://amzn.to/3cH9j2D
Oven Safe Ramekins https://amzn.to/2PRV8O2
Jumbo Muffin Papers https://amzn.to/32X8fmC
5 inch Quiche Dish https://amzn.to/3atONAg
__________________________________________________________________________

AIR FRYER BLUEBERRY MUFFINS
Makes 3

INGREDIENTS: 
1 egg
1/3 cup (65g) of sugar
1/3 cup (80 ml) of oil
2 tbsp (30ml) water
¼ tsp (1.25ml) vanilla extract
1 tsp (5 ml) lemon zest
2/3 cup (80g) flour
1/2 tsp (2.5ml) baking powder
Pinch of salt
½ cup (75g) of blueberries

METHOD:
Mix together the wet ingredients and the zest. Set aside.

In a smaller bowl whisk together the dry ingredients. Add the dry ingredients to the wet ingredients.

Line 1 cup oven-safe ramekins with parchment jumbo muffins papers. Scoop batter into papers with an ice cream scoop.

Air fry at 350F(175C) for 15-17 minutes

BROCCOLI AND CHEDDAR QUICHE
Makes 1

INGREDIENTS: 
1 egg
3-4 tbsp (45ml-60ml) of heavy cream
4-5 tiny broccoli florets
1 tbsp (15ml) finely grated cheddar cheese


METHOD:
Whisk together egg and cream. Lightly grease a 5” (13cm) ceramic quiche dish. Distribute broccoli florets on the bottom. Pour in egg mixture. Top with grated cheddar cheese. 

Air fry at 325F (162C) for 10 minutes. 

AIR FRYER GRILLED CHEESE SANDWICH
Makes 1

INGREDIENTS: 
2 slices of white sandwich bread
3 slices of cheese (cheddar, Swiss. Mozzarella)
1 tbsp (15ml) melted butter

METHOD:
Brush melted butter on one side of each slice of bread. Flip bread over. Place cheese inside, create a sandwich and place in the air fryer.

Fry at 350F (176C) for 10 minutes. 

BAKLAVA BITES
Makes 4

INGREDIENTS: 
4 stacks of 8 sheets of filo dough measuring 4 x 4 inches (10cm x 10cm)
¼ cup (40g) chopped walnuts
1 tsp (5ml) Honey
Cinnamon to taste
Orange zest to taste
2 tbsp (30ml) melted butter
1 tbsp (10g) chopped pistachios

METHOD:
Brush every 2nd sheet of filo dough with melted butter.  Place a mound of chopped walnuts in the center. Drizzle the honey on top of the nuts. Then add the cinnamon and orange zest.

Bring the corners together and press down into the honey to stick and form a “purse”.

Place in the air fryer at 375F (176C) for 6-8 minutes until golden brown. Garnish with chopped pistachios. Serve with more honey if desired. 

AIR FRYER CHICKEN TENDERS
Makes 8

INGREDIENTS: 
1 lb (450g) Chicken Tenderloin
Salt chicken to taste
2 eggs
2/3 cup (40g) panko bread crumbs
½ cup (75g) Italian style bread crumbs
1/3 cup (30g) freshly grated parmesan cheese
Olive oil spray

Garnish:
Sea salt flakes and fresh parsley

FOR HONEY MUSTARD:
¼ cup (60ml) of mayonnaise
2 tbsp  (30ml) Dijon Mustard
2 tsp (10ml) honey

METHOD:
In a small bowl add all ingredients and whisk. Keep refrigerated until ready to serve.  

FOR RANCH DRESSING:

1 ½ cup (350 ml) of fat-free yogurt 
1 cup (240 ml) of low-fat buttermilk 
2 garlic cloves 
1 tsp (5 ml) celery salt 
½ tsp (2.5 ml) garlic salt 
Fresh cracked pepper 
1 tbsp (15 ml) fresh chives 
1 tbsp (15 ml) fresh dill 
1 tbsp (15 ml) fresh parsley 

METHOD:
Place all ingredients in a blender and blend! Keep refrigerated until ready to serve.  

METHOD:
Whisk eggs in a bowl. Set aside. Combine bread crumbs, panko bread crumbs and cheese in another bowl. Set aside.

Salt the chicken tenders on both sides.

Dip chicken in egg then bread crumb mixture. Transfer to a sheet pan lined with parchment paper.

Fry chicken at 350F (175C) for 12 minutes. Keep warm in a 250F (125C) oven on a sheet pan with a rack. 

Serve with dipping sauces or allow to cool and place in a resealable freezer bag and freeze to heat up later in the air fryer at 400F for 10 mins. 

AIR FRYER POTATO WEDGES
Serves 2

INGREDIENTS:
1 russet potato
1 tbsp(15ml) olive oil
Salt and pepper to taste
1 tbsp (15ml) chopped rosemary
¼ cup (60ml) ketchup
¼ tsp  (1.25ml)smoked paprika

METHOD:
Slice potato in half. Then slice each half in quarters. Then slice each quarter into ¼ thick potato wedge slices.

Place potatoes in a bowl. Toss with olive oil, salt, pepper and rosemary.  Place in a single layer in the air fryer.

Fry at 350F (175C) for 17-20 minutes. 

#entertainingwithbeth #CookingChannel #AirFryerRecipes

6 NEW Awesome Air Fryer Recipes

This delicious Broccoli and Cheddar Quiche recipe is so easy to make and the perfect savory brunch recipe.

Broccoli Cheese Quiche

pie crust (, unbaked)

bacon (, good quality)

olive oil

broccoli

green onions (, chopped)

garlic (, minced)

milk ((311 grams))

parmesan cheese ((33 grams))

cheddar cheese ((57 grams))

mozzarella cheese ((57 grams))

black pepper

Cook bacon in a large frying pan over medium heat until golden and crispy on both sides. Remove to a plate lined with a paper towel, then chop. Remove some of the grease from the frying pan. 

Sauté veggies: Add olive oil to the pan. Add chopped broccoli, onions, and garlic and cook until broccoli is slightly tender. 

Preheat oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.

Blind bake pie crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.

Quiche Filling: In a mixing bowl combine eggs, milk parmesan cheese salt and pepper.

Assemble: Layer most of the shredded cheddar and mozzarella cheese into the bottom of the pie crust. (Reserve about 1/4 cup of cheese for sprinkling on top of the quiche). Sprinkle broccoli, onion and bacon over the cheese and spread into an even layer. Pour the egg mixture on top. Top with remaining 1/4 cup of shredded cheese. 

Bake at 350 degrees for 40-50 minutes, or until set on top. Remove from oven and allow to cool for at least 10 minutes, or to room temperature, before slicing. Store leftovers, covered, in the fridge.

Made this just now and it was incredible. Will be my go-to recipe from now on.  We each had 2 pieces!

https://content.jwplatform.com/videos/unl1VgCg.mp4

The best Broccoli and Cheddar Quiche recipe has a flavorful egg, bacon, and veggie filling inside a flaky homemade pie crust. It's the perfect savory brunch recipe!

Broccoli & Cheese Quiche

This ultra-creamy broccoli quiche combines fresh broccoli, onions, garlic, cheddar, and Parmesan cheese in a homemade flaky buttery pie crust.

Broccoli Quiche

all-purpose flour

butter,

water

½ half medium yellow onion, finely chopped

garlic,

chives

Parmesan cheese

Combine the flour, salt, and cubed butter in a medium bowl. Use a pastry blender to cut in the butter until crumbly. Add the chilled water 1 tablespoon at a time just until the dough holds together when pinched.

Form the dough into a disk, wrap it in plastic, and chill for at least 2 hours.

Preheat the oven to 400 degrees. Roll out the dough to a 12-13-inch circle on a lightly floured surface or dough mat. Fold the piecrust or drape it over the rolling pin to move it to a deep-dish pie pan. Gently tuck it into the pie pan, trim the edge about an inch over the side, tuck it in along the edge, and flute it. 

Line the pie crust with parchment paper and fill it with pie weights, rice, beans, or sugar.  Bake in the preheated oven for about 15 minutes.  Remove from the oven and carefully remove the weights and foil. Reduce the oven to 350 degrees.

Heat the olive oil in a large skillet over medium heat. Sauté the broccoli and onion until crisp-tender. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Remove from the heat and let the vegetables cool for a few minutes.

Whisk the egg, heavy cream, milk, chives, salt, and black pepper in a large bowl. Stir in the cooked veggies, cheddar, and Parmesan cheese. Pour the mixture into the parbaked pie crust.

Bake for 40-50 minutes or until the center jiggles ever so slightly and the internal temperature of the quiche is between 165-185 degrees Fahrenheit.

OMG, I would love to try this recipe out, this broccoli quiche looks so good and tasty. I wonder how it would taste if I added a little shredded chicken.

I love quiches, and a broccoli quiche sounds really good! I definitely need to try this one. I’m sure my boyfriend would love it too.

Great recipe. I loved how you transformed the classic quiche into a creamy, veggie-packed delight with fresh broccoli, sharp cheddar and Parmesan in a flaky homemade crust, making it feel both comforting and elevated.

This quiche was absolutely delicious! Even my kids gobbled it up, broccoli and all!

I am a big fan of anything that involves broccoli. This looks so good! I haven't had quiche in a long time.

Oh wow, yummy does that look! I do love quiche. This one sounds delicious, broccoli and cheese work beautifully together.

This was soooo yummy and easy to make! I served this with a nice salad and my family loved it!

I baked this for brunch and it was a big hit. Creamy, cheesy, and full of flavor!

This was so comforting and versatile. I love using fresh broccoli and the sharp cheddar balanced the richness of the cream. I'm definitely saving this recipe for holiday brunches

I love the broccoli and cheese combination. It turned out delicious. This is definitely a keeper.

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