Broccoli & Cheese Quiche

with Seasoned Potato Wedges

50 MIN

+$3.99/serving 2 Servings

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add Pancetta

From the Test Kitchen

Buttery, flaky pie crusts are the perfect partner for our fluffy egg filling, which highlights tender broccoli and a creamy, cheesy mix 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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Nutrition

PER SERVING
Calories

1060 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
2 Pie Crusts
2 Pasture-Raised Eggs
½ lb Broccoli
1½ tsps Calabrian Chile Paste
2 cloves Garlic
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¾ lb Potatoes
2 Tbsps Crème Fraîche
2 Scallions
2 oz Shredded Cheddar & Monterey Jack Cheese Blend

step-by-step

instructions

Cook Along

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 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 tender 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 broccoli, cooked pancetta, 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.

6 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!