Cheesy Vegetable Quiche with Ranch-Dressed Broccoli

Cheesy 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 rich quiche filling by mixing together eggs with sautéed peppers and zucchini and a dollop of sour cream. You’ll serve it alongside roasted broccoli tossed with creamy, zesty ranch dressing.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Cheesy Vegetable Quiche with Ranch-Dressed Broccoli
Title
  • 4 Pasture-Raised Eggs
  • 1 Pie Crust
  • 1 Zucchini
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 1 lb Broccoli
  • ¼ cup Sour Cream
  • 3 Tbsps Ranch Dressing
  • 2 oz White Cheddar Cheese
  • ¼ tsp Crushed Red Pepper Flakes
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 stems of the peppers; remove the cores, then thinly slice into rings. 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 olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. 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 & peppers:
3 Cook the zucchini & peppers:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini and sliced peppers; 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. 

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 peppers; 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 stems of the peppers; remove the cores, then thinly slice into rings. 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 olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. 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 & peppers:
3 Cook the zucchini & peppers:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini and sliced peppers; 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. 

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 peppers; 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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