Cheesy Zucchini & Onion Quiche

with Roasted Broccoli & Hot Honey

45 MIN

+$2.99/serving 4 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 sautéed vegetables and a duo of cheddar and monterey jack cheese. A simple side of roasted broccoli tossed with spicy-sweet Calabrian chile and honey ties this hearty dish together.
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Nutrition

PER SERVING
Calories

920 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Diced Pancetta
4 Pasture-Raised Eggs
4 Pie Crusts
2 Yellow Or Red Onions
2 Zucchini
1 lb Broccoli
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
3 tsps Calabrian Chile Paste
4 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 400°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onions.

2 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.

3 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and diced onions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

4 Make the filling & assemble the quiches

Crack the eggs into a large bowl. Add 4 tablespoons of water; beat until smooth. Add the cooked pancetta, cooked vegetables 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 among the crusts. Top with the remaining cheddar and monterey jack; season with salt and pepper.

5 Bake the quiches

Bake the quiches 19 to 21 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes.

6 Roast the broccoli

Meanwhile, cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. 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 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

7 Finish the broccoli & serve your dish

In a large bowl, whisk together the honey, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Add the roasted broccoli; toss to thoroughly coat. Serve the baked quiches with the finished broccoli on the side. Enjoy!