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Broccoli & Cheddar Quiche
with Roasted Potatoes
50 MIN
+$3.99/serving
2 Servings
From the Test Kitchen
Buttery, flaky pie crusts are the perfect partner for our light, eggy filling, which highlights broccoli and a creamy, cheesy duo of crème fraîche and white cheddar. A simple side of potato wedges seasoned with our savory weeknight hero spice blend ties this hearty dish together.
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NutritionPER SERVING
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Calories1050 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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2 Pasture-Raised Eggs
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2 Pie Crusts
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½ lb Broccoli
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2 cloves Garlic
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1½ tsps Calabrian Chile Paste
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¾ lb Potatoes
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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2 Tbsps Crème Fraîche
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2 oz White Cheddar Cheese
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2 Scallions
step-by-step
instructions
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 and arrange in an even layer. 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 cheese on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops.
3
Cook the pancetta
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
4
Cook the broccoli
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli, sliced white bottoms of the scallions, 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.
5
Make the filling & assemble the quiches
Crack the eggs into a large bowl; beat until smooth. Whisk in the crème fraîche, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Add the cooked pancetta, cooked broccoli, and half the grated cheese. 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 cheese; season with salt and pepper.
6
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 green tops of the scallions. Enjoy!
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 and arrange in an even layer. 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 cheese on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops.
3
Cook the pancetta
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
4
Cook the broccoli
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli, sliced white bottoms of the scallions, 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.
5
Make the filling & assemble the quiches
Crack the eggs into a large bowl; beat until smooth. Whisk in the crème fraîche, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Add the cooked pancetta, cooked broccoli, and half the grated cheese. 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 cheese; season with salt and pepper.
6
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 green tops of the scallions. Enjoy!
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