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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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Preheat the oven to 400°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 the spice blend. 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.
Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Grate the cheddar on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops.
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.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli and sliced white bottoms of the scallions; 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 tender and the water has cooked off. Turn off the heat.
Crack the eggs into a large bowl; beat until smooth. Whisk in the crème fraîche, 4 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 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 among the crusts. Top with the remaining grated cheddar; season with salt and pepper.
Bake the quiches 19 to 21 minutes, or until the crusts are lightly 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 potato wedges. Garnish the quiches with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs