Broccoli & Cheddar Quiche with Roasted Potatoes

Broccoli & Cheddar Quiche

with Roasted Potatoes

50 MIN
2 Servings
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From the Test Kitchen

Buttery, flaky pie crusts are the perfect partner for our creamy egg filling, which highlights broccoli and a melty duo of fromage blanc and white cheddar. A side of roasted potato wedges coated with our savory Weeknight Hero spice blend rounds out the dish.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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Nutrition Label
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fresh
ingredients
Broccoli & Cheddar Quiche with Roasted Potatoes
Title
  • 2 Pasture-Raised Eggs
  • 2 Pie Crusts
  • ½ lb Broccoli
  • 2 cloves Garlic
  • ¾ lb Golden Potatoes
  • 1 bunch Chives
  • 1½ tsps Calabrian Chile Paste
  • 2 oz White Cheddar Cheese
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer, skin side down. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and roughly chop 2 cloves of garlic. Grate the cheddar on the large side of a box grater. Thinly slice the chives

Cook the broccoli:
3 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. 

Make the filling & assemble the quiches:
4 Make the filling & assemble the quiches:

Crack the eggs into a large bowl; beat until smooth. Whisk in the fromage blanc, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the quiches to be. Add the cooked broccoli and half the grated cheddar. Season with salt and pepper; stir to combine. Place the pie crusts on a separate sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining grated cheddar; season with salt and pepper. 

Bake the quiches & serve your dish:
5 Bake the quiches & serve your dish:

Bake the quiches 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the roasted potatoes. Garnish the quiches with the sliced chives. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer, skin side down. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and roughly chop 2 cloves of garlic. Grate the cheddar on the large side of a box grater. Thinly slice the chives

Prepare the remaining ingredients:
Cook the broccoli:
3 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. 

4 Make the filling & assemble the quiches:

Crack the eggs into a large bowl; beat until smooth. Whisk in the fromage blanc, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the quiches to be. Add the cooked broccoli and half the grated cheddar. Season with salt and pepper; stir to combine. Place the pie crusts on a separate sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining grated cheddar; season with salt and pepper. 

Make the filling & assemble the quiches:
Bake the quiches & serve your dish:
5 Bake the quiches & serve your dish:

Bake the quiches 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the roasted potatoes. Garnish the quiches with the sliced chives. Enjoy!

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