Cheddar Cheese & Vegetable Quiche

with Ranch-Dressed Broccoli

45 MIN

+$1.45/serving 4 Servings

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add Pancetta

From the Test Kitchen

In this dish, you’ll create a delightfully light quiche filling by mixing together eggs with sautéed bell pepper and zucchini and just a touch of sour cream. You’ll serve the quiche alongside a simple side of roasted broccoli tossed with creamy, zesty ranch dressing.
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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
4 Pasture-Raised Eggs
1 Pie Crust
1 Zucchini
¼ cup Sour Cream
¼ tsp Crushed Red Pepper Flakes
1 lb Broccoli
2 cloves Garlic
3 Tbsps Ranch Dressing
2 oz White Cheddar Cheese
1 Bell Pepper

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater.

2 Roast & dress the broccoli

Place the broccoli florets on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully transfer to a large bowl. Add the ranch dressing and toss to thoroughly coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

3 Cook the pancetta

In a large pan (nonstick, if you have one), heat 1 teaspoon 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 zucchini & pepper

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Assemble the quiche

Crack the eggs into a large bowl; beat until smooth. Whisk in the sour cream and 2 tablespoons of water. Add the cooked pancetta and cooked zucchini and pepper; season with salt and pepper. Stir to thoroughly combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Evenly top with the grated cheese.

6 Bake the quiche & serve your dish

Bake the quiche 24 to 26 minutes, or until the crust is 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 quiche with the dressed broccoli on the side. Enjoy!