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Broccoli & Cheese Quiche
with Roasted Potatoes
50 MIN
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 trio of crème fraîche, cheddar, and monterey jack. A simple side of potato wedges seasoned with our savory weeknight hero spice blend ties this hearty dish together.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories870 Cals (est.)
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fresh
ingredients
Title
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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 Scallions
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2 oz Shredded Cheddar & Monterey Jack Cheese Blend
step-by-step
instructions
1
Prepare & roast the potatoes
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 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. Thinly slice the scallions, separating the white bottoms and hollow green tops.
3
Cook the broccoli
In a large pan (nonstick, if you have one), 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 tender 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 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 broccoli and half the cheddar and monterey jack. Season with salt and pepper; stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining cheddar and monterey jack; season with salt and pepper.
5
Bake the quiches & serve your dish
Bake the quiches 19 to 21 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 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 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. Thinly slice the scallions, separating the white bottoms and hollow green tops.
3
Cook the broccoli
In a large pan (nonstick, if you have one), 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 tender 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 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 broccoli and half the cheddar and monterey jack. Season with salt and pepper; stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining cheddar and monterey jack; season with salt and pepper.
5
Bake the quiches & serve your dish
Bake the quiches 19 to 21 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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