YIELDS:
6-8 servings
PREP TIME:
0 hours 15 mins
COOK TIME:
0 hours 55 mins
TOTAL TIME:
1 hours 10 mins
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ingredients
5 Large Eggs
¾ cup of half & half, milk or 2 % milk
½ small yellow onion, finely chopped
½ head of broccoli, steamed and then chopped
8 Oz. Jarlsberg cheese, shredded or finely diced
¼ Tsp. salt
1/8 Tsp. fresh ground black pepper
Freshly grated nutmeg to taste
1 Pre-made pie crust (Homemade or store bought is fine. Pillsbury makes a piecrust that is already made, rolled up and ready to go. Find it in the refrigerated section of your grocery store)
DIRECTIONS
1. Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray and roll out the crust to fit in the pan.
2. Mix the chopped broccoli, Jarlsberg cheese and onion and add to the prepared piecrust.
3. Mix the eggs, milk product of your choice and salt and pepper in a measuring cup. Pour over the cheese and vegetable mixture in the pie tin. Sprinkle with the freshly grated nutmeg.
4. Bake for 55-60 minutes until golden brown and the eggs are set in the middle. Let cool for 5 minutes before cutting and serving.
NOTES: I’ve been making this Jarlsberg and broccoli quiche since I first moved out of my parent’s home and got my own place. That was a long time ago. LOL I still make it all the time and then have it multiple times during the week. I have it for breakfast, lunch and dinner and will just add a side salad. I find it incredibly satisfying and easy to change up.
When I’m going all out and want to impress, I make my own crust and use half and half. If I want to cut the calories, I’ve used Light Jarlsberg cheese and skim milk in the recipe. I’ve often cut the cheese to 4 ounces and have added more veggies. You can also turn this into a frittata by eliminating the crust completely. This is an old standby for me. I’ll make this using different types of cheese and veggies and then I can control how many calories and how much fat and or carbs I want to include. Play with this recipe…it is very forgiving and very versatile. It makes great lunches during the week so make one on a Sunday and have it all week long.
To get started, preheat your oven to 350 degrees F. Spray a 9-inch pie dish or pan with cooking spray and roll out the crust. Fit it into the pan. I prick it all over to keep it from rising.
Then, I chop my broccoli and steam it in a large pot of boiling water for about 1-2 minutes just to soften the broccoli. You can do this by setting a steaming insert into a pot of boiling water so the veggies don’t touch the water or do as I do. Just add a couple of inches of water to a pot, bring to a boil and add the broccoli. Cover the pot for 1-2 minutes and then drain the broccoli in a colander. Let the broccoli cool, then chop.
Mix the broccoli, cheese and onion in a bowl and add to the prepared pie crust. I mix them in a bowl so everything is combined and I know I’ll get some of everything in every bite.
Next, take a large measuring cup (this will make it easy to pour the custard into the pie dish) and mix the eggs, milk, salt and pepper. Pour over the veggies in the pie dish. Using a fine grater, grate some fresh nutmeg over the top. Bake for 55-60 minutes until golden brown and the eggs are set. The quiche should just move slightly. This will firm up as it cools for about 5 minutes. Slice and serve.
If you like how easy this recipe is and you are looking for other quiche, frittata and tart ideas, try some of my favorites:
Skyscraper Mushroom & Asparagus Quiche
Pea, Lemon and Mint Ricotta Tarts
Egg, Veggie, Ham & Cheese Casserole
