Easy Broccoli Cheddar Buttermilk Quiche with Crust
Flaky pie crust loaded with a creamy buttermilk egg filling! Using AE Dairy buttermilk creates a rich, flavorful base that is loaded with tender broccoli and shredded cheddar cheese.
Equipment
Ingredients
- 1 store-bought Unbaked pie crust
- 6 whole Eggs
- 1/4 cup Half & half or heavy cream
- 1/2 pint AE Dairy Buttermilk
- 2 tsp Salt
- Fresh cracked black pepper
- 1 cup Broccoli florets raw
- 1 cup Cheddar cheese shredded
Instructions
- Preheat oven to 375 degrees F. To blind bake the pie crust, carefully place pie crust into a pie pan and crimp edges as desired. Prick the bottom of the crust with a fork. Line with a sheet of parchment paper and fill with pie weights, dried lentils, or dried beans. Bake for 15 minutes, the crust will be lightly golden brown.1 store-bought Unbaked pie crust
- After 15 minutes, remove the crust from the oven. Remove the weights and parchment paper and bake for another 4-6 minutes or until golden brown.
- While the crust bakes, combine eggs, half and half, buttermilk, salt, and pepper in a large mixing bowl. Whisk to combine. Mix in the broccoli and cheddar cheese. Reduce oven temperature to 350 degrees F. Pour the egg mixture into the pre-baked pie crust.6 whole Eggs, 1/4 cup Half & half, 1/2 pint AE Dairy Buttermilk , 2 tsp Salt, Fresh cracked black pepper, 1 cup Broccoli florets , 1 cup Cheddar cheese
- Bake for 50-55 minutes or until the middle of the quiche is set and no longer jiggly. Let cool slightly before slicing. Serve warm or at room temperature, this is best serve immediately.
Notes
*Blind baking the pie crust: you need to bake the pie crust prior to adding in the egg mixture or it will not cook thoroughly. The edge of the pie crust can be crimped with your fingers or a fork.
Pie weights stop the middle from bubbling p up, if you do not have pie weight use dried beans (like black beans or pinto beans), or dried lentils, must be dry! Parchment paper is necessary as you don't want the pie weights to bake into the crust. Alternatively, a pre-baked pie store-bought pie crust can be used.
*This quiche is best served warm or at room temperature, let set for at least 10 minutes before slicing so the egg can fully set up.
Nutrition
Serving: 1sliceCalories: 312kcalCarbohydrates: 18gProtein: 14gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 190mgSodium: 1129mgPotassium: 217mgFiber: 1gSugar: 3gVitamin A: 622IUVitamin C: 14mgCalcium: 227mgIron: 2mg