Cheddar Cheese & Vegetable Quiche with Ranch-Dressed Broccoli

Cheddar Cheese & Vegetable Quiche

with Ranch-Dressed Broccoli

45 MIN
4 Servings
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    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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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    fresh
    ingredients
    Cheddar Cheese & Vegetable Quiche with Ranch-Dressed Broccoli
    Title
    • 4 Pasture-Raised Eggs
    • 1 Pie Crust
    • 1 Zucchini
    • ¼ cup Sour Cream
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 cloves Garlic
    • 1 lb Broccoli
    • 3 Tbsps Ranch Dressing
    • 2 oz White Cheddar Cheese
    • 1 Bell Pepper
    time-saving
    tips & techniques
    Prepare the ingredients
    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. 

    Roast & dress the broccoli
    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.

    Cook the zucchini & pepper
    3 Cook the zucchini & pepper

    In a large pan (nonstick, if you have one), 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.

    Assemble the quiche
    4 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 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

    Bake the quiche & serve your dish
    5 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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Roast & dress the broccoli
    Cook the zucchini & pepper
    3 Cook the zucchini & pepper

    In a large pan (nonstick, if you have one), 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.

    4 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 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

    Assemble the quiche
    Bake the quiche & serve your dish
    5 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!

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